Sushi Saikou — Restaurant in New York

I had very high expectations for Sushi Saikou as the reviews proved to be stellar. It is very difficult nowadays to have a beaming full 5 stars, especially over a generous volume of reviews. Also to preface, the staff was very kind in accommodating my party quantity when my girlfriend suddenly felt sick. They had no issues swapping from 2 people to 3 people and didn't charge any negative fees despite it being last minute.

The host was quite kind and helped to make me, as well as my parents, feel comfortable when we arrived. When it was time to eat, the ambience of the room and counter was very calming and peaceful. The only thing I can say is perhaps it was a little cold.

The chef was very passionate in his work and always conversed with the patrons, while cracking a joke here and there. The servers constantly paid careful attention and supplied anything that was needed whether it be water, wine or napkins etc. I'm well aware this is the minimum but they were really diligent with this.

The host from before would also walk around and strike up conversations whether it be about how a particular wine tasted or which sashimi piece was the best in our opinions at certain points during our dinner.

You aren't just eating excellent food as you're genuinely surrounded by great people who want your experience to be splendid

However, service only goes a long way as the food has to be the main focus. And for this, I have no words. There were several piece that I ate that generally made my head explode and hands go up. The otoro with caviar and black truffle as well as A5 Wagyu were such pieces and they were simply legendary. This is not to say the other pieces were that far behind. Everything was just so good and the chef genuinely has a passion for this as he prepared each piece meticulously with specific ingredients and garnishes that complement the sashimi pieces.

I want to end off by saying thank you to the staff as they prepared a nice little sushi cake for me in commemoration of my birthday as well as the matcha panna cotta, which to be honest is the best matcha dessert I've ever eaten, maybe on par with...

Led by Chef Alvin, renowned for his innovative approach, and supported by Chef Hiro-san’s three decades of expertise, Sushi Saikou promises nothing short of perfection. During our visit, Chef Hiro-san’s personal touch elevated our experience, guiding us through an omakase journey that showcased the pinnacle of seasonal ingredients sourced predominantly from Japan.

The evening unfolded with breathtaking pieces like the buttery otoro, harmoniously paired with decadent caviar and earthy black truffle, each bite a revelation of flavor and texture. Another standout was the A5 Miyazaki wagyu adorned with foie gras, a symphony of savory indulgence complemented by Hokkaido uni and fresh wasabi, creating a sublime fusion of tastes that lingered on the palate.

Beyond the culinary delights, the service at Sushi Saikou is impeccable. The staff’s warmth and knowledge enhance the dining experience, ensuring every guest feels welcomed and cared for. Chef Hiro-san’s insights into each dish added a personal touch, deepening our appreciation for the exquisite flavors before us.

For those seeking a culinary journey unlike any other, Sushi Saikou is a destination not to be missed. Reservations through Resy are recommended to secure your place at this exclusive dining experience, where passion, skill, and elegance converge to redefine the...

Sigh. I should have done more research.

Is it good omakase? Sure. Pretty basic, with the exception of an appetizer that was truly stellar (fish wrapped around what might have been apple). A couple of the pieces are gimmicky. It's all instagrammable. What follows is going to sound obnoxious and spoiled, and it is. But that's because I know great sushi, and this wasn't it.

You're rushed through a 17-piece omakase. For the most part it's decent quality but a couple pieces are slightly less fresh than you'd hope for given the price point. Fresh wasabi is a good sign, but the rice they use is mediocre, their tea is bagged, hand towels come in a plastic wrapping. The staff don't know shit about sake and the sushi chefs couldn't answer a single specific question about, well, anything.

Where did the trout come from? "Japan." Ok, but where in Japan? "The islands."

What kind of flower is this? "Hanako."

It felt like I was being punked.

Here's the thing: better doesn't have to be more expensive. It just has to have thought and intentionality behind it, something that this place, with its clear burn and churn mentality to sushi, does not have. I will not...