Saito CPH

Name: Saito CPH
Address: Vesterbrogade 120, Copenhagen, 1620, DK
Telephone: +4550950829
Rating: 5

Hjem
Danmark
Copenhagen
Saito CPH

SAITO is an ambitious Japanese kitchen, focused on creating authentic experiences across food, teaching, art and culture.

Join us for pop-up dinners, cooking classes, corporate team-building events, and experience our caterings for any number of events.

28/08/2025

𝐇𝐈𝐑𝐈𝐍𝐆 𝐂𝐇𝐄𝐅𝐒
Big news is coming — we’re opening a brand new restaurant on Store Kongensgade in Copenhagen, expected to open in November/December 2025.

We are now looking for passionate chefs to join the team from the very beginning.

You will work closely with Saito and our partners and join a kitchen that will be Japanese-inspired, rooted in local produce, and driven by authenticity and curiosity.

We’re looking for chefs who are excited to explore Japanese techniques and flavors while adapting them to a Danish context, with respect for both tradition and innovation from international inspiration.

Send your application to [email protected] with
“Application” in the subject line.
Applications can be written in Danish or English.
Interviews will begin soon, and a more formal job description will also be posted at a later date.

Note: This position is not at Saito Vesterbrogade 120, but for our new restaurant project at Store Kongensgade.

30/07/2025

Street Food Om Søerne 2025🍙

We are once again joining the fantastic festival in Copenhagen, held around the lakes, in a few weeks time✌️looking forward to seeing a ton of you!

Our selection of onigiri has expanded a bit since last year, and we offer four different kinds now, with the newest one being our take on the ubiquitous umeboshi onigiri - but combined with another classic filling - kombu tsukudani(kombu seaweed braised/slow cooked with sake, soy, mirin and red rice vinegar).

Our R&D department worked through a couple of iterations throughout the year as we tested our new menu but have now settled on what is quickly gaining ground as, both a team favorite as well as a crowd favorite, despite both umeboshi and kombu tsukudani, being the most foreign and asked about things on our printed menus.

Umeboshi is Japanese plums, salted and fermented. Salty, sour and very aromatic.
Kombu is a seaweed, rich in glutamic acid, and thus often used to make dashi broth. Tsukudani is a type of preparation, or dish. Named after Tsukudajima - an island famous for this dish, it features thinly sliced seafood or often seaweed, simmed in sake and soy.

Our team has also bulked up over the summer, in preparation for the added challenge of a fourth onigiri💪🏼

Street Food Om Søerne 2025 is held from the 14-17 of August with the following opening hours(the bars are open a bit longer)

Thursday 15.00-21.00
Friday 11.00-21 .00
Saturday 11.00-21 .00
Sunday Kl. 11.00-19.00

📍 Peblingesø in Copenhagen - right by Søpavillonen

#和食
#寿司 #米麹

23/07/2025

❗️OPENING AT VESTERBROGADE 120❗️

We are moving back to Vesterbro, and can finally call a place our own, with a big fat SAITO sign on the front. It wont be a restaurant but will house all our activities, catering, cooking classes, teambuilding and some limited takeaway focused on our onigiri.

We will renovate a bit, and our goal is to open up and be ready by the end of August with regular opening hours, though we might scale up or down with the amount of days and hours, as we get settled.

To quote Will Ferrell in Step Brothers ”So many activities! It’s making my head spin, how many activities we could do ”

✅Our planned classes at Siljangade might be moved to our new venue depending on a few factors, but we will contact everybody that has booked (as well as gift card holders) and keep you updated on any changes in venue and programme.

#和食 #寿司 #米麹

27/05/2025

Issey Miyake event at Aeris studio💫

29/04/2025

Official Statement - Sakura Festival 2025
To our valued customers, esteemed partners and the greater rice-loving community

It is with great respect and humility that we present the official post-event performance report following our participation in the Copenhagen Sakura Festival 2025

Over the course of the weekend, our team produced a total of 2,393 onigiri – a remarkable achievement reflecting months of preparation, coordination, and dedication

However, it must be acknowledged that our internal production target of 2,500 units was not met. Falling short by 107 onigiri, we regard this discrepancy with the utmost seriousness. While this target was not publicly disclosed, it was a standard we internally held ourselves to as a symbol of our commitment to operational excellence

As per company protocol in such situations, a representative of the executive board will hold a formal press conference at 12:00 JST (UTC+9) tomorrow to address this outcome and issue a public apology. In accordance with traditional corporate principles, the responsible executive has offered their resignation, effective immediately, in order to uphold the integrity of the organization and take full accountability for the shortfall

Let this moment not overshadow the tremendous achievements made possible by the exceptional individuals behind this effort

We extend heartfelt gratitude to our team members:
Sofie, Sebastian, Ieva, Mathis, Peem, and Peter – whose dedication and professionalism were the cornerstone of this operation

We are equally indebted to our outstanding suppliers:
Toyo, Fangst, Dansk Tang, and Funga Farm – whose premium ingredients elevated each onigiri to its highest expression

We thank the Copenhagen Sakura Festival for graciously hosting us, and we are especially honored by the presence of so many friends, supporters, and members of the Japanese community in Denmark. (A special acknowledgment to some of our most loyal supporters: Thanks, Mom & Dad!)

Though we have fallen short this year, we are already preparing to rise again. With your continued support, we vow to return in 2026 stronger

With deepest respect and renewed commitment,
Saito Zaibatsu
April 2025

29/03/2025

We’re returning to Copenhagen Sakura Festival this year on April 26-27 at Langelinie! Join us for a weekend of beautiful cherry blossoms, great company, and of course, our freshly made onigiri.

See you there! 🌸🍙

”

27/03/2025

🔪 New cooking classes, open for booking🙏

🍶 Izakaya – 14 May Informal small plates often served with sake or beer. We’ll make: shio kyabetsu (salted cabbage), sunomono (vinegared cucumber), mushroom gyoza, ohitashi (greens in dashi), and namero (minced fish with miso and herbs).

🍱 Washoku – 18 June Everyday home cooking rooted in seasonality and balance. You’ll learn: awase dashi (foundational stock), takikomi gohan (rice with dashi), ohitashi, saikyoyaki (white miso-marinated fish), tsukemono pickles, and nasu dengaku (miso-glazed eggplant).

🍙 Onigiri (mini class) – 9 July, 17:00–19:30 Simple, satisfying rice balls for everyday meals. We’ll cover: onigiri no gohan (seasoned rice), shaping techniques, miso soup, and tsukemono pickles.
And how to cook rice in both a pot and a rice cooker.

🍙 Onigiri (mini class) – 27 August, 17:00–19:30 Same format – compact, hands-on, focused on technique and flavor.

🍣 Temakizushi – 17 September Casual, DIY-style sushi often made at home with friends. Includes: shari (sushi rice), awase-su (vinegar mix), tare (soy-based sauce), homemade gari (pickled ginger), cutting fish for temaki, and assorted fresh vegetable toppings.

🍱 Washoku – 15 October Repeat of the June class – a full intro to traditional home-cooked Japanese meals using seasonal ingredients and classic techniques.

🥘 Chankonabe – 12 November Hearty stew eaten by sumo wrestlers—nutrient-dense, warming, and easy to share. You’ll make: chankonabe and gohan (steamed rice). And gains💪🏼

🥩 Sukiyaki – 17 December A festive hot pot cooked at the table. Includes: thinly sliced beef, tofu, shirataki noodles, and vegetables simmered in sweet soy-based broth, eaten with raw egg.

📍Small, hands-on classes with limited spots.
Go to our website to book a spot, or follow the link in bio.

19/12/2024

Shots from an.. evening outing last week..
Sashimi hiramasa, mushrooms with tsukudani & dried egg yolk, crispy rice crackers with tamari & koji mayo

#和食 #寿司 #米麹

19/12/2024

New dates are up on our website for our next few 2025 cooking classes📅

🍆Shojin Ryori-ish 22/1
🍜Udon Noodles & Tempura 19/2
🍣Temakizushi 19/3
🐙Takoyaki 30/4

Remember you can also gift your loved ones a gift card to any one of our classes. Perfect for a christmas gift🎅🎄

We will also soon introduce some shorter classes focused on a single dish - Onigiri🍙 & Gyoza dumplings🥟

#和食
#寿司 #米麹

27/10/2024

Bara chirashizushi is a type of Japanese sushi that translates to “scattered sushi.” Unlike traditional sushi, where ingredients are rolled or pressed, bara chirashizushi is served as a colorful bowl of vinegared rice topped with an assortment of sliced fish, vegetables, egg, and pickles. Each ingredient is laid out across the rice, creating a vibrant mosaic of textures and flavors.

In Japan, bara chirashizushi is often enjoyed during special occasions and celebrations, especially in the spring. It’s particularly popular for Hinamatsuri, or Girls’ Day, on March 3, when families gather to celebrate and wish for the health and happiness of young girls.

The colorful, festive look of the dish aligns beautifully with the holiday’s themes of joy and well-being.Bara chirashizushi is also enjoyed at home throughout the year, especially during gatherings or family meals, since it’s relatively easy to prepare in large quantities and allows for a variety of ingredients based on the season.

𝐎𝐫𝐝𝐞𝐫 𝐨𝐮𝐫 𝐛𝐚𝐫𝐚 𝐜𝐡𝐢𝐫𝐚𝐬𝐡𝐢𝐳𝐮𝐬𝐡𝐢 𝐟𝐨𝐫 𝐲𝐨𝐮𝐫 𝐧𝐞𝐱𝐭 𝐜𝐞𝐥𝐞𝐛𝐫𝐚𝐭𝐨𝐫𝐲 𝐜𝐚𝐭𝐞𝐫𝐢𝐧𝐠, 𝐛𝐢𝐠 𝐨𝐫 𝐬𝐦𝐚𝐥𝐥✌️𝐫𝐞𝐚𝐜𝐡 𝐨𝐮𝐭 𝐭𝐨 𝐮𝐬 𝐚𝐭 𝐡𝐞𝐣@𝐬𝐚𝐢𝐭𝐨.𝐝𝐤

25/10/2024

A few days ago we had our first cooking class at Siljangade and it was a blast😋

Our next class is on November 13th and the program is a variation of our Washoku, and offers karaage, ohitashi and nasu dengaku miso in addition to onigiri and miso soup/dashi🙏

🥬Ohitashi - blanched vegetables, typically spinach or bok choy, marinated in a light soy sauce or dashi brorh. The dish highlights the natural flavor of the vegetables and provides a fresh, crisp texture.

🍆Nasu Dengaku Miso - grilled aubergines (can also be made with other vegetables) glazed with a delicious mixture of miso, sugar and mirin. The aubergines are cooked until tender and caramelized, giving it a rich umami flavor.

🍗Karaage - marinated chicken that is cut into pieces and deep fried. The chicken is typically marinated in a mixture of soy sauce, ginger, garlic and sake. After marinating, the chicken is breaded in potato flour before being fried, which creates a crispy surface and a juicy interior.

Check out our current cooking classes on our website and book your spot✌️

#和食
#寿司 #米麹

22/10/2024

Some of our favorite pickups and deliveries today for a few upcoming events.

🍄‍🟫Black oyster mushrooms from Bygaard

🌊Dead mans rope, sea lettuce & bladderwrack from Dansk Tang

🌾Rice koji from Koji CPH

#和食
#寿司 #米麹

Adresse

Vesterbrogade 120
Copenhagen
1620

Telefon

+4550950829

Internet side

http://saito.dk/

Underretninger

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Historien bag SAITO

Takashi Saito fra Saito CPH er halvt japansk og halvt dansk, hvilket tydeligt afspejles i hans mad.

Saito er udlært på den ikoniske restaurant Umami og har ligeledes trænet under sin far, der også var sushi kok. Han er kendt i den danske madscene for sin høje kvalitet og fortolkning af det japanske køkken og sushi. Dette kommer til udtryk i en unik blanding af traditionelle og innovative elementer, hvor der er en stærk præference for danske og bæredygtige ingredienser.

I løbet af sin karriere har Saito fået en række anderkendelser, han blev blandt andet normineret til årets bedste streetfood'er ved Danmarks største streetfood festival “Streetfood om Søerne” i 2019, hvor han for første gang bragte retten Ochazuke til Danmark. Han blev også udvalgt som en ud af ti danske deltagere til European Streetfood Awards.

Saito er specialist inden for det japanske køkken og nyfortolkninger af danske råvarer, derfor har han både været inviteret til at præsentere sit bud på morgendagens retter til Dansk tangfestival og har ydet konsulentydelser for andre danske madvirksomheder. Saitos ambitiøse japansk køkken med omdrejningspunkt omkring sushi kan bookes til private middage, firmaevents samt findes i løbet af året til diverse pop-ups og street food events.