Originally Posted by
Pickles
...What's outstanding about Saito is the tsumami parts of the meal that you get before the sushi, but aren't part of the lunch menu. So if you go for lunch and get the lunch specials, you'll think it's great but what's all the fuss. You have to order the dinner menu even at lunch. And there goes the idea of a "cheaper lunch". I think Sushi Tsu and Dai San Harumi are outstanding, but they are both insider's places. If you go for lunch to either make sure to get the more expensive sets if you want to get the most love...
Interesting information. What are the "tsunami" parts of the meal? Are they like the amuse courses in western restaurants (I've never heard that term before)?
My Michelin Guide is the English version from 2012. It shows the dinner sets at Saito range in price from 15,750 to 26,250 yen. About what are the prices these days? In all honesty - our last 2 international trips were to Stockholm (2012) and Paris (2008) - where the food prices induce nosebleeds. So - apart from a place like 7chome Kyoboshi (sets from 33,600 to 38,350) - most of the higher priced restaurants in Tokyo seem like decent values to me (assuming the food is in line with the prices).
In terms of the "more expensive sets" at sushi restaurants - do you get more courses - courses with more expensive ingredients - or both?
And - if you don't mind my digging a little deeper and picking your brain a bit more....
What are the seasonal specialties in early September - and what restaurants are considered best for them? For some reason - mackerel is the only seafood that comes to mind (but I could be wrong about that).
I've lived in a big seafood area (Florida) for decades. I know our seafood backwards and forwards. I know some about seafood in Europe. But I know almost nothing about seafood in Japan. So TIA for any guidance. Robyn
P.S. If anyone else here can shed some light on these questions - jump right in.