Fresh is one of the most important words in the food business, and the new Saijo shows it with every dish. Fresh fish, fresh vegetables, subtle sauces and dynamic flavor. The new Japanese restaurant on West Washington has great sushi, but much more on the menu. Newly open, the small space creates an intimate experience with the kitchen talent on display, and the wraparound seating encourages conversations with other patrons.
Even the simplest items – edamame and miso soup – are prepared with such care they are not overwhelmed by more complicated dishes. Appetizers that do more than whet your appetite, but begin your experience, an invitation to the adventure ahead.
If you are a sake-and-sushi fan, they have you covered. Not just sake but wine, beer and more, along with some of the most excellent salmon hand rolls, and the delightful bluefin tuna.
Without any exaggeration, the best in Southern California.
Fresh is foremost, but quality is equally important. Ariake Nori, Wagyu beef, and bluefin tuna – all imported from Japan – play starring roles on the menu. The nori, a very special ingredient, puts these hand rolls into a category of their own. Crisp but soft, it’s got a sweetness and a depth of flavor that elevates every plate that it is served on.
The shrimp, the sea bass, both absolutely exceptional. Even the humble pickled ginger and wasabi tasted clean, bright and yes, fresh. The Waygu beef, served as kushiyaki, had a flavor so deep and rich, it reflected the charcoal it had been cooked over. As once familiar and unique, it shows that the dedication to flavor doesn’t end with the exceptional fish.
The creator of Saijo, Tomo Takahashi, also the founder of Jinya Ramen Bar, was on the Nation’s Restaurant News list of most influential restaurant creators in 2022.
When asked why he chose to open in Culver City now, he offered that Culver City was a special place, and his experiences here in the past persuaded him that this was a place to create the future.
Saijo Hand Roll is open at 12473 Washington Blvd., from Wednesday to Friday, 4:30 p.m. to 9:30 p.m., and on Saturday to Sunday, 12:00 p.m. to 2:30 p.m., and 4:30 p.m. to 9:30 p.m.
Judith Martin-Straw