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Monday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5pm - 10pm Sunday 5pm - 10pm

Sai Sushi & Sake

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Seattle, WA
Sai Sushi & Sake

Sai Sushi & Sake sushi restaurant

03/31/2025

There are many different kinds of fish roe, such as salmon roe and flying fish roe.

But have you ever eaten octopus eggs?

Octopuses are currently in spawning season, so we are able to stock octopus eggs on a very occasional basis from Japan.

Because they are very rare, we cannot guarantee that we will be able to import them from Japan, but we are planning to use these octopus eggs in Hassun in April.

These octopus eggs taste like rich egg yolk ( we think people who eat TKG TamagoKakeGohan=rice with raw egg on top will understand this expression ).

This time, the octopus eggs are marinated in sweet soy sauce.

We are already accepting reservations for April, but starting tomorrow, April 1st, we will begin accepting reservations for May.

We know you'll be busy during tax season, but please come visit our restaurant!!

We look forward to seeing you soon!!

03/02/2025

It's March now.

At this time of year, we want to eat kinome miso (leaves of the Japanese pepper tree with miso), so we imported some from Japan and mixed it with bamboo shoots.

And since Shirauo( Japanese icefish ) season has started, we're deep-frying it and using it as part of our appetizers this month.

This appetizer is only available in March, but we are now accepting reservations for April.

We look forward to seeing you all soon!!
..Hay fever season has begun.
Am I the only one who thinks there's more pollen this year than ever before in the air ?

02/03/2025

February is here, and the season for firefly squid from Hyogo Prefecture has begun.

This month's Hassun uses this firefly squid.

Enjoy this dish with some rare seaweed called Crystal Seaweed that I bought when I went back to Japan and Sumiso ( miso dressing ).

And I had some kaiseki courses in Japan, and one of the appetizers I had was a dried persimmon and butter sandwich, which I found to be very delicious and memorable, so I decided to make my own version.

We also offer Hijiki, a Japanese home-cooked dish, and Sesame tofu, a famous vegetarian dish.

We are currently accepting reservations for February and March and look forward to seeing you there!

01/30/2025

Our restaurant uses rice produced in Yamagata Prefecture, Japan.

This time, when I went back to Japan, I wanted to see where the rice is grown, so I went to Yamagata Prefecture.

It wasn't snowing in Tokyo, but there was quite a bit of snow in Yamagata Prefecture.

I went to Kaminoyama Onsen in Yamagata Prefecture, which is surrounded by many mountains, including Zao.

There was snow all around, but the rice fields were wide and the air was very clear, making it a wonderful environment.

I realized that it is this snow-meltwater that grows the rice.

I was surprised to find that there were many products using this rice such as sake, cookies, rice cracker, tea, etc.

Kaminoyama Onsen has a castle and a huge condominium built during Japan's "bubble" economy.

I was also very surprised to see that the Yamagata Shinkansen runs on local railway tracks.

We are now making sushi using newly harvested rice from Yamagata Prefecture.

We are already accepting reservations for February, but from February 1st we will start accepting reservations for March.

We look forward to seeing you soon!!

#かみのやま温泉 #古窯 #つや姫
#山形米

01/11/2025

Where I was born and raised.

I was born in Yaizu, a small fishing town in Shizuoka Prefecture, Japan.
My house is surrounded by the sea, rivers, mountains and a fishing port.

The first photo was taken when a friend of mine went climbing a mountain near my house.
My house is around the star.

The second photo was taken by my father when he went to a nearby port.
I have seen Mt. Fuji since I was little, so it wasn't particularly unusual for me at the time, but now when I go back to Japan and see Mt. Fuji, I feel very happy.

The third photo is Yaizu Station.

And the fourth photo is a hot spring foot bath in front of Yaizu Station.
In the past, drunk people and homeless people often used this bathtub to bathe, which caused problems, so it was no longer usable, but when I went back the other day, the hot spring water was back in it.

And this month we're taking a week off and closing the restaurant from January 13th.

I have a lot of things to do during my stay in Japan and I don't have much time, so I can only stay in Yaizu for a few hours. However, I plan to visit many places, eat many different dishes, and refresh myself so that I can serve new dishes to everyone!!

We will continue to create new dishes this year, so we look forward to seeing you all.

01/10/2025

It's the season for ankimo ( monkfish liver ).

We imported the highest quality monkfish liver from Japan.
It took a day to drain the blood, then another day to soak it in a sake-based sauce and steam it.
It is topped with cucumber, shredded ginger, tomato, ponzu sauce and spicy lemon jelly.

We are currently accepting reservations until February.
We look forward to seeing you at our restaurant!!

01/04/2025

This month's nigiri course includes Ezo abalone sushi.

This Ezo abalone sushi, which has been very popular with our customers, is steamed with sake and kelp for two hours.

Then, we strain the abalone liver, make a sauce with the broth, butter and sugar, and pour it over the sushi.

We are currently accepting reservations through February.

We look forward to serving our abalone sushi for you!!

Thank you for the pics!

12/31/2024

Thank you very much for all your support in 2024.
We are very happy to have met so many of our customers in 2024.
We wish you all the best in the new year.

The new menu for the new year starts with Mehikari Nanbanzuke: deep-fried Japanese bigeyed greeneye marinated in sweet vinegar.
Served with shredded celery, bellpepper, golden beets, pearl onion and fuji apple.

After deep frying, it is marinated in sweet vinegar, so you can eat it all, even the bones.

We are already accepting reservations for January, but February reservations will open up on January 1st at 11:00am.

Please note that we will be closed from January 13th to January 21st.

We look forward to seeing you in 2025.

Have a happy new year!!

12/05/2024

Since the weather has been cold recently, we prepared steamed grated Kabu (Japanese turnip) as this month's appetizer.

It is steamed together with locally caught geoduck and scallops from Hokkaido, Japan.

Enjoy with salmon roe, sudachi, and ginger sauce.

Reservations for January 2025 will open today, December 5th at 11am.

We look forward to seeing you soon!!

12/02/2024

Reservations for 2025

Thank you for always supporting our restaurant.

Starting in 2025, we have decided to start accepting reservations for each month earlier.
Until now, we have started accepting reservations on the 15th of every month for the next month, but from now on, we will start accepting reservations on the 1st of every month for the next month.

For example, Reservations for February 2025 will open up at 11am on January 1, 2025.

However, reservations for January 2025 will open up on December 5th Thursday at 11am.

For reservations of 4 or more people, we accept reservations from 2 months in advance.
Please email us at [email protected].

We apologize for any confusion and look forward to your reservations!!

12/01/2024

The cod milt season has begun.
The December Omakase course includes this cod milt.
We have just imported the highest quality cod milt from Japan.
It is popular among Japanese people due to its unique richness and sweetness.
However, we think that those who are trying it for the first time may be a little hesitant about the taste, so we will also serve two types of appetizers along with the cod milt.

The cod milt is served simply with ponzu sauce, spicy daikon radish, green onions, and yuzu.

Kinpira, a traditional Japanese dish, is made with lotus root and celery.

And Kuroae, shungiku(crown daisy) mixed with black sesame and tofu cream.

Until Christmas, Santa Claus will also be on the plate!!

Reservations for January will open on December 5th (from now on we will start accepting reservations on the 1st of each month instead of the 15th for the next month reservations except January 2025).

We look forward to seeing you in December!!

11/19/2024

Anago * Japanese sea eel

We serve Anago at the end of nigiri sushi.
The eel sauce is made by extracting stock from the head and bones of the eel and then simmering it for several hours.
In addition, the eel sauce that has been used since the restaurant opened is added over and over again, giving it a rich, full-bodied flavor.

When I started training as a chef 36 years ago, I was dying to fillet fish ( I fillet the huge amount of fish that arrives from Japan every week by myself, so I don't think so now...).

At that time I had just started my training and was not allowed to touch the fish during the business hours.
There were two other senior colleagues besides the Oyakata(boss).
One of my seniors asked permission from the boss and taught me how to fillet an eel during our break.
I was very happy that little by little I was becoming better at filleting the eel.
I am still grateful that he spent time for me.

The other day, I got in touch with another senior colleague who I worked with 36 years ago.
We talked about various things and I told him that I want to meet everyone when I returned to Japan next time.
But he told me that the senior who taught me how to fillet an eel died suddenly a few years ago from overwork.
Hearing that story made me very sad and it made me think about how I work.

Even now, whenever I cook eel, I remember the senior.
I pray for his soul to rest in peace.

Now we are accepting reservations for December.
Of course, we will serve anago sushi at the end of the nigiri sushi course.
Please come and try our anago sushi, which is made by importing fresh eel from Japan and slowly cooking it until it becomes soft!!

We look forward to seeing you in December!!

Thank you for the photo!

11/14/2024

「Hunger is the best sauce」

I make sushi every day and I've realized that everyone's appetite is really different.
There is a saying that hunger is the best sauce.
When you're full, even delicious foods may not taste as good.

At our restaurant, we ask the customers how much rice they would like before making the sushi, 「less, more, or standard?」

Of course, if you start to feel full during the nigiri course, we can reduce the amount of rice, or if you feel like you can eat a little more, you can ask for a larger portion of sushi rice.

Hunger is the best sauce, so please feel free to tell us anytime.

Reservations for December will begin tomorrow, November 15th, at 11:00 AM.

We have everything from standard nigiri such as sea urchin, fatty tuna, and sea eel to rare fish that you can't get at other restaurants, so please come and try them out!

We look forward to seeing you in December!!

Thank you for the pics!

11/05/2024

There is one question that I am very happy to hear from our customers.

【Can I take a picture of this (today's Omakase)?】

This question that customers casually ask makes me feel glad that I worked hard today to prepare the food.
Because if the food is messy or doesn't look delicious, you don't want to take a photo, right?

And do you know what customer comment would be even better than this question?

【Oh no!! I forgot to take a picture.】

When I hear these words, I feel so happy that everything I've done up until now has paid off.
It looked so delicious that they forgot to take a picture, right?

I'm very happy when customers tell me "delicious", but these words also motivate me.
I think it's not just me, most chefs are really simple.

I take photos of appetizers and soups to check the color, but I don't have time to take photos of sushi.
This time, I asked a regular customer if I could use the photos she had taken on social media, and she sent me hundreds of photos!!

At our restaurant, we import seasonal fish from Japan as much as possible and make sushi with a little our original arrange.

We are currently accepting reservations for November, and will begin accepting reservations for December on November 15th.

Please come to our restaurant, enjoy the food and take lots of photos!!

We look forward to seeing you soon!!

Thank you for the pics!

11/04/2024

My favorite fruit is Asian pears, especially autumn pears, because they are sweeter and juicier.

I used this pear for this month's appetizer.

Served with Japanese yellowtail and various other vegetables, with sesame dressing on the side.

I wanted something a little different flavor, so I pureed tomatoes and served it with a slightly spicy tomato jelly.

After taking this photo, I wanted something yellow, so I went to the supermarket and found some seasonal sudachi (Japanese citrus fruit).
Squeezing some sudachi on this makes it taste even more delicious.

We are accepting reservations for November, and reservations for December will begin being accepted from 11:00 a.m. on November 15th.

Please visit our website to make a reservation.

We look forward to seeing you soon.

11/02/2024

The reason why I became a sushi chef is because my father was a sushi chef.
But there's another reason why I wanted to become a chef.

My grandfather had one friend who was a chef. He didn't have any family, so he wanted my grandfather to be like an older brother to him.

He then became the head chef of a very famous hotel, and my grandfather took us to have his Omakase once a year.
After having his Omakase, I wanted to cook like him and decided to become a chef.

After a few decades later, He quit the hotel and opened his own restaurant in Tokyo, so I decided to go to Tokyo to work there.

One of his specialties was Kabocha soup, but for this month's appetizer, I decided to use it as a sauce rather than a soup, with a slight twist to make it go well with Sake.

Enjoy deep-fried
Japanese scallops with plenty of the sauce.

This is a soup I tasted 35 years ago, and I think it has been recreated very well.

We would like as many customers as possible to try this appetizer, so we look forward to your reservation.

11/01/2024

November 2024 Omakase hot dish

Salmon delivered from the foot of Mount Fuji, the highest mountain in Japan, is steamed with nappa cabbage, yuba ( soy bean curd ), cod paste, and lotus root.
The sauce is made from Japanese soy milk and local corn.

We think this might be the most delicious dish we've made recently, so please come and try it at our restaurant.

Now we are accepting reservations for November!!

We look forward to seeing you in November.

10/28/2024

Recently, we have been receiving a lot of questions from customers about whether it is possible to bring children (especially babies) to our restaurant.

Yes, you can bring your children to the restaurant, but there are some conditions.

When making a reservation through Tock, there are two windows:
【Omakase private】 and 【Omakase weekend 7:45 start】.
If you are bringing children, please make your reservation from 【Omakase private】.

And because our restaurant only has a sushi bar, we only have bar height chairs.
We do not have any high chairs or boosters for children, so if your children are unable to sit on the bar chair, please bring your own chair.

And our restaurant does not have a kid's menu.
So please bring your own food for your children ( Of course, there is no charge! ).

And once you make your reservation, please be sure to email us at [email protected] and let us know that you will be bringing your children with you.
We will start 15 minutes earlier than the reserved time, because it takes time to feed your child and change their diaper.

Please feel free to ask us if you have more questions.

We look forward to seeing you with your children!!

Address

25 W Mercer Street
Seattle, WA
98119

Opening Hours

Monday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5pm - 10pm
Sunday	5pm - 10pm

Website

http://www.saisushiandsake.com/

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Time flies and it has already been four years since our grand opening on April 1, 2021. During the pandemic, we were very worried about what would happen in the future, but thanks to all of you, we were able to celebrate our fourth anniversary. When coming up with new menu items each month, we experiment to come up with something unique. We will create new menus every month and strive to please everyone, so we appreciate your continued support. Starting today, we are now accepting reservations for May. We look forward to seeing you soon!! Thank you @susanchang3333 for the pics! #omakase#omakase #omakaseseattle #seattle #seattleomakase #seattlefoodie #seattlerestaurant #sushi #sushilover #japanesefood #asianfood #queenanne #restaurant #restaurantseattle #sushiseattle #sushilovers #seattlesushi #seattlefood #queenanne