592 El Camino Real, Sunnyvale CA 94087
(408) 733-7423
Parking: in shopping center parking lot
Hours: call for hours – I hear they’re not open Sundays or lunch on Saturday
Last Visited: August 14, 2004
Food: 5 stars
Service: 4 stars
Atmosphere: 4 stars
Price: $ to $$$
This is another place highly recommended by Lawrence, my buddy who has been to Tokyo more than ten times where he was wined and dined by Japanese executives. He knows his sushi.
Saizo serves up authentic Japanese tapas in addition to a multitude of sake. There sushi is awesome too. Lawrence knows his food. He selected a wide array of good eats to be had.
Saizo is inconspicuously located in a shopping center and is easily overshadowed by an establishment called Spice Hut next door which appeared to be an Indian fast food joint. Upon entering Saizo, you’ll see a lot of Japanese people – always a reassuring sign. There is a case featuring handpainted porcelain pieces to your immediate left. The open kitchen is brightly lit with a light cherry colored bar and high maple stools. The restaurant is clean and open. Sake bottles line the area outside the register, and large sake bottles line the shelf near the top of the ceiling. There is rich wood paneling on the side of the wall, going to about ¼ of the wall height.
The tables have white table cloths and are topped with glass. More maple chairs surround the tables. Japanese draperies are hung on the diagonal from the outer edge of the ceiling shelf to the wall. The room is filled with clean lines, and soft soothing jazz plays in the background.
Each day, Saizo creates a menu of specials in addition to the usual dishes (e.g. tonkatsu and teriyaki). The specials are separated into daily fish, and items that are cold, grilled, deep fried, hot, skewered, and skwered deep fried.
- Beef Tataki Salad – A mixed green salad is topped with a piece of grilled beef that is seared on the outside and red on the inside. The beef is then sliced and placed across the salad. The mixed greens include a variety of typical mixed greens as well as small cucumbers and tiny green balls which I was told is a vegetable. The dressing is mayonnaise based and delicate, typical of that seen at Japanese restaurants. This dressing is drizzled lightly on top of the salad and a slice of lemon is twisted and placed on top of the entire dish.
- Onigiri (rice ball) with salmon - Rice surrounds lightly seasoned cooked salmon and is wrapped in rice paper. The fish was seasoned just right to allow its natural flavor to come through. The salt from the rice and seaweed contribute to the delicate flavor. Though it’s a simple combination, it’s very good. This is very authentic too. My coworker brings onigiri with different filling from home for his lunch.
From the specials menu:
- Temari-Sushi: Hamachi (yellowtail), Tai (snapper), White Tuna - $3.50, $3.50, $2.75 respectively – The fish of the day is listed on the daily menu. Available in sashimi, temari-sushi, or bo-sushi, you’ll have a few choices. The temari-sushi looks similar to regular sushi seen at other restaurants, but these are little rice balls topped with sushi. Think circular sushi. The fish was extremely fresh and high quality. Each piece just melted in my mouth. The white fish (not sure which one it was since all three came on the same plate) was even decorated. Excellent presentation, and probably some of the best sushi I have had as well. A must try.
- Kawaebi – The menu describes this as fried river shrimp. In a single dish, you probably get 30 to 50 tiny shrimp. It’s served with a lemon wedge. The lemon balances the deep frying, making it a refreshing addition. If you’ve ever had Chinese dried shrimp, these are about the same size. Fried with head and shell intact, these little shrimp are lightly salted and taste crunchy. It’s certainly something I had never tried before, and they turned out to be good. They’re fried just right, so they’re not dry or overly crisp. Be adventurous and check these out. It’s a great dish to share too. $6.50
- Enoki bacon – Enoki mushrooms are bunched together and wrapped with bacon, then cut in half to create two pieces. These are then placed on a skewer and grilled. This is a must try! The bacon is done perfectly, infusing its essence into the mushrooms. The mushrooms remain juicy and are so filled with flavor. The entire piece bursts with the aroma and taste of bacon. It’s a party for your taste buds. Excellent! $2.80
- Spicy Garlic Edamame – Edamame is sauteed with chili oil, garlic, garlic salt, and another seasoning (perhaps chili powder). The end result is a pleasant but intense coating around the edamame shells. You eat the edamame in the same fashion as you would regularly. Think of the seasoning like a chaser. Your tongue will have the taste of the spicy garlic when the bean pops out of its shell causing the bean to come into contact with the spicy garlic. Another must try. A great and original twist on edamame. A lemon wedge is served with the edamame, and the lemon juice adds a welcome new layer to the seasoning. $3.50
- Butabara – Two Side pork cubes are skewered and grilled. This cut is a little fatty (that’s the way it’s supposed to be), and the pork remains juicy on the inside while grilled on the outside. Good. $1.75
- Ika Sugata – A whole large squid is grilled and then cut into very thin pieces. The squid texture is kept from getting tough. It has a very soft texture when biting down into it. It doesn’t bounce back at all. Presentation again was very appealing with the grilled side darkened while the cut of each piece reveals very light colored meat. Nicely done. $7
- Gyu-tan – Four thin slices of beef tongue are grilled and seasoned with garlic salt. The beef tongue is done very well – it’s difficult to cut it so thin and to keep it from drying out. Saizo does an excellent job with the flavoring to create a terrific dish. The texture of tongue is a little crunchy as it should be. A lemon wedge is also served with the beef tongue, and again, it provides a wonderful balance to the spiciness. Another must try. $6.50
The only thing I felt that could have been improved is having a tea pot available at the table or more frequent checking of the tea levels. Everything else is fine, with the food being outstanding. The smooth jazz is also a nice touch.
The owner was very gracious, and the servers were friendly and polite. Thanks Lawrence for introducing me to this awesome treat. A visit here is a delight to your taste buds.
(408) 733-7423
Parking: in shopping center parking lot
Hours: call for hours – I hear they’re not open Sundays or lunch on Saturday
Last Visited: August 14, 2004
Food: 5 stars
Service: 4 stars
Atmosphere: 4 stars
Price: $ to $$$
This is another place highly recommended by Lawrence, my buddy who has been to Tokyo more than ten times where he was wined and dined by Japanese executives. He knows his sushi.
Saizo serves up authentic Japanese tapas in addition to a multitude of sake. There sushi is awesome too. Lawrence knows his food. He selected a wide array of good eats to be had.
Saizo is inconspicuously located in a shopping center and is easily overshadowed by an establishment called Spice Hut next door which appeared to be an Indian fast food joint. Upon entering Saizo, you’ll see a lot of Japanese people – always a reassuring sign. There is a case featuring handpainted porcelain pieces to your immediate left. The open kitchen is brightly lit with a light cherry colored bar and high maple stools. The restaurant is clean and open. Sake bottles line the area outside the register, and large sake bottles line the shelf near the top of the ceiling. There is rich wood paneling on the side of the wall, going to about ¼ of the wall height.
The tables have white table cloths and are topped with glass. More maple chairs surround the tables. Japanese draperies are hung on the diagonal from the outer edge of the ceiling shelf to the wall. The room is filled with clean lines, and soft soothing jazz plays in the background.
Each day, Saizo creates a menu of specials in addition to the usual dishes (e.g. tonkatsu and teriyaki). The specials are separated into daily fish, and items that are cold, grilled, deep fried, hot, skewered, and skwered deep fried.
- Beef Tataki Salad – A mixed green salad is topped with a piece of grilled beef that is seared on the outside and red on the inside. The beef is then sliced and placed across the salad. The mixed greens include a variety of typical mixed greens as well as small cucumbers and tiny green balls which I was told is a vegetable. The dressing is mayonnaise based and delicate, typical of that seen at Japanese restaurants. This dressing is drizzled lightly on top of the salad and a slice of lemon is twisted and placed on top of the entire dish.
- Onigiri (rice ball) with salmon - Rice surrounds lightly seasoned cooked salmon and is wrapped in rice paper. The fish was seasoned just right to allow its natural flavor to come through. The salt from the rice and seaweed contribute to the delicate flavor. Though it’s a simple combination, it’s very good. This is very authentic too. My coworker brings onigiri with different filling from home for his lunch.
From the specials menu:
- Temari-Sushi: Hamachi (yellowtail), Tai (snapper), White Tuna - $3.50, $3.50, $2.75 respectively – The fish of the day is listed on the daily menu. Available in sashimi, temari-sushi, or bo-sushi, you’ll have a few choices. The temari-sushi looks similar to regular sushi seen at other restaurants, but these are little rice balls topped with sushi. Think circular sushi. The fish was extremely fresh and high quality. Each piece just melted in my mouth. The white fish (not sure which one it was since all three came on the same plate) was even decorated. Excellent presentation, and probably some of the best sushi I have had as well. A must try.
- Kawaebi – The menu describes this as fried river shrimp. In a single dish, you probably get 30 to 50 tiny shrimp. It’s served with a lemon wedge. The lemon balances the deep frying, making it a refreshing addition. If you’ve ever had Chinese dried shrimp, these are about the same size. Fried with head and shell intact, these little shrimp are lightly salted and taste crunchy. It’s certainly something I had never tried before, and they turned out to be good. They’re fried just right, so they’re not dry or overly crisp. Be adventurous and check these out. It’s a great dish to share too. $6.50
- Enoki bacon – Enoki mushrooms are bunched together and wrapped with bacon, then cut in half to create two pieces. These are then placed on a skewer and grilled. This is a must try! The bacon is done perfectly, infusing its essence into the mushrooms. The mushrooms remain juicy and are so filled with flavor. The entire piece bursts with the aroma and taste of bacon. It’s a party for your taste buds. Excellent! $2.80- Spicy Garlic Edamame – Edamame is sauteed with chili oil, garlic, garlic salt, and another seasoning (perhaps chili powder). The end result is a pleasant but intense coating around the edamame shells. You eat the edamame in the same fashion as you would regularly. Think of the seasoning like a chaser. Your tongue will have the taste of the spicy garlic when the bean pops out of its shell causing the bean to come into contact with the spicy garlic. Another must try. A great and original twist on edamame. A lemon wedge is served with the edamame, and the lemon juice adds a welcome new layer to the seasoning. $3.50
- Butabara – Two Side pork cubes are skewered and grilled. This cut is a little fatty (that’s the way it’s supposed to be), and the pork remains juicy on the inside while grilled on the outside. Good. $1.75
- Ika Sugata – A whole large squid is grilled and then cut into very thin pieces. The squid texture is kept from getting tough. It has a very soft texture when biting down into it. It doesn’t bounce back at all. Presentation again was very appealing with the grilled side darkened while the cut of each piece reveals very light colored meat. Nicely done. $7- Gyu-tan – Four thin slices of beef tongue are grilled and seasoned with garlic salt. The beef tongue is done very well – it’s difficult to cut it so thin and to keep it from drying out. Saizo does an excellent job with the flavoring to create a terrific dish. The texture of tongue is a little crunchy as it should be. A lemon wedge is also served with the beef tongue, and again, it provides a wonderful balance to the spiciness. Another must try. $6.50
The only thing I felt that could have been improved is having a tea pot available at the table or more frequent checking of the tea levels. Everything else is fine, with the food being outstanding. The smooth jazz is also a nice touch.
The owner was very gracious, and the servers were friendly and polite. Thanks Lawrence for introducing me to this awesome treat. A visit here is a delight to your taste buds.
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