Saito CPH

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

20/10/2024

Shingen Mizu Mochi (or Mizu Shingen Mochi or Water Mochi) is a Japanese dessert known for its delicate, waterdrop-like texture and almost transparent appearance. It is made from mineral water and agar, a gelling agent derived from red seaweed. The dessert resembles a raindrop, thus the nickname “Raindrop Cake.”

This mochi is served with two kinako (roasted soybeans) and kuromitsu (a dark syrup similar to molasses), which add a nutty flavor and sweetness, respectively.
Despite its name, Shingen Mizu Mochi is not a conventional mochi made from rice but came about in 2014 when the company Kinseiken created the dessert to showcase their region’s high quality water.

Pictured from a popup dinner we had ages ago in Villa Kultur, where we served it with a yuzu caramel and black berries.
📸:

Eating it always reminds me of the water drops, the ants eat in A Bugs Life(or was it Antz?)

Learn to make it in our cooking class in December, where the dishes are focused on things that could make it onto your New Years menu, with a few old Restaurant Umami dishes as well - New Style Sashimi & Panko Scallops with Nori Tsukudani

20/10/2024

You can now buy gift cards for any one of our cooking classes🧑‍🍳🍙🍜

A cooking class is a memorable gift idea that stands out from traditional gifts, as a fun, educational and social experience for both young and old, newbies and experienced home cooks🥒

Check out our current cooking classes on our website and discover what new dishes we'll make together.

Find our gift cards under the gift card section on our website 🌏

13/10/2024

Join us for our new cooking classes at Siljangade on Wednesday October 23rd✌️

Our program features what we’ve dubbed old school Saito washoku dishes, with onigiri, dashi, miso soup, gyozo, saikyoyaki & tsukemono.

🍲Miso Soup – A classic Japanese soup made with dashi, a fundamental broth in Japanese cuisine. Dashi is typically made from kombu seaweed, katsuobushi (dried bonito flakes), and sometimes dried shiitake mushrooms for a vegetarian option or a deeper, earthy flavor.

🥟Gyoza – Pan-fried and steamed dumplings, typically filled with a savory mixture of mushrooms, cabbage, and onions.

🍙Onigiri – Triangular rice snacks, wrapped in a crispy sheet of nori seaweed. Onigiri can be filled with a variety of ingredients inside the rice, making for a versatile and delicious snack.

🥒Tsukemono – Pickled and fermented vegetables, often served with Japanese meals. Their crunchy texture provides a delightful contrast to the soft texture of rice.

🐟Saikyoyaki – Marinated and grilled fish, often trout, coated with a sweet miso glaze. This dish can also be made with other types of fish, offering a flavorful balance of savory and sweet.

Our next few events will shake up the dishes a bit, and feature ohitashi, nasu dengaku miso, kaarage, sashimi & shingen mizu mochi💧

Book your spot at saito.dk✌️

𝗪𝗲 𝗮𝗹𝘀𝗼 𝗼𝗳𝗳𝗲𝗿 𝘁𝗲𝗮𝗺-𝗯𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝗲𝘃𝗲𝗻𝘁𝘀! 𝗥𝗲𝗮𝗰𝗵 𝗼𝘂𝘁 𝘁𝗼 𝘂𝘀 𝗮𝘁 𝗵𝗲𝗷@𝘀𝗮𝗶𝘁𝗼.𝗱𝗸 𝗳𝗼𝗿 𝗺𝗼𝗿𝗲 𝗶𝗻𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻.

#和食
#寿司 #米麹

04/10/2024

Sashimi hiramasa with namerō ソース - shiso, miso, ginger & soy. Reception style event at Kontrapunkt a few weeks ago✌️

#和食 #寿司 #米麹

01/10/2024

Last July, we had the pleasure of serving reindeer meat from Greenland at a private birthday party in Liseleje.

The reindeer meat was fermented with a dry rub of dried barley koji and salt. And then cooked low and slow and served with browned butter & yuzu koshō.

The meat was sent straight from Greenland, from relatives of the host. It was super interesting to work with reindeer meat, with its slightly gamey flavor that was milder compared to other wild meat like venison. It was also quite lean with a rich, deep flavor and a little bit of earthy flavor.

A few guests commented that it was some of the best reindeer that they had tasted, which was a great compliment and honor as there were a lot of Greenlandic guests! And as it was my first time cooking reindeer, that approval meant a ton.

The plates of reindeer meat were also adorned with beautiful ulu knives and tupilaq figures to further honor the Greenlandic heritage of the host and to connect the food to its roots.
Growing up, we always had a few tupilaq statues in my parent’s closet, so it was also fun seeing them again after all these years.

Also on the menu; squid sashimi, thinly sliced and topped with daikon, shiso, nori & umeboshi. Lav frugtet klørtang/spiral wrack and our tskemono.

Also a great comment; Grønpansk - mix of grønlandsk & Japansk👌

#和食 #寿司 #米麹

27/09/2024

Yesterday, we served snacks made with leftover rice at GRASP festival at an inspiring networking event focused on sustainable change & upcycling.

Our rice crackers were served & seasoned with a koji & kombu mayo, made by infusing oil with koji from and dusted with tamari powder from

GRASP is Roskilde Festival’s year-round platform for knowledge and networking, focused on sustainable change. Through events, activities, and publications, GRASP inspires new perspectives and challenges conventional thinking.
The annual GRASP knowledge festival, held in Musicon on September 26-27, blends art, music, and discussions to spark ideas and solutions for a sustainable future.

Last year, we also worked with GRASP and Det Cirkulære Laboratorium to formulate a tasting dish highlighting and working with 5 entrepreneurs and statups - &

26/09/2024

𝗡𝗲𝘄 𝗱𝗮𝘁𝗲𝘀 & 𝗽𝗿𝗼𝗴𝗿𝗮𝗺𝘀 𝗳𝗼𝗿 𝗼𝘂𝗿 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗮𝘁 𝗦𝗶𝗹𝗷𝗮𝗻𝗴𝗮𝗱𝗲

Dates
d. 23 oktober - Old School Saito Washoku
d. 13 november - Washoku variation
d. 11 december - Restaurant Umami style dishes (just in time for New Years)

Program & dishes
23/10 onigiri, miso soup, saikyoyaki, gyoza, tsukemono
13/11 onigiri, miso soup, ohitashi, nasu dengaku miso, karaage
11/12 onigiri, miso soup, new style sashimi, panko scallops with nori tsukudani, shingen mizu mochi(raindrop cake)

𝗣𝗹𝗮𝗻𝗻𝗲𝗱 𝗰𝗼𝘂𝗿𝘀𝗲𝘀 𝟮𝟬𝟮𝟱
JANUAR 2025 - Shojin Ryori(ish) & veggie inspired
FEB 2025 - Udon with Tempura
MARCH 2025 - Temakizushi
APRIL 2025 - Takoyaki & Japanese potato salad

𝗕𝗼𝗼𝗸 𝘆𝗼𝘂𝗿 𝗻𝗲𝘅𝘁 𝗰𝗹𝗮𝘀𝘀 𝗼𝗻 𝗼𝘂𝗿 𝘄𝗲𝗯𝘀𝗶𝘁𝗲 - 𝘀𝗮𝗶𝘁𝗼.𝗱𝗸✅

❗️Please note the change of venue ➡️Siljangade 4. 2.18. 2300 KBH S❗️

We are still updating our website, so bear with us - if any information is missing or lacking, please reach out to us with any questions.

#和食
#寿司 #米麹

22/09/2024

About a month ago, we won the jury’s “særpris” at .omsoeerne as the best food concept💪🏼

Thanks to all of you who came by & had our onigiri🍙☺️
We also celebrated the inaugural matsuri summer festival with at Naboløs during the same weekend & had a blast there🎉☀️

A huge shout-out to the Saito team, that with their great effort made around 1900 onigiri during the weekend✌️🥋:
Sebastian(Saito), Nanna, Minaka & Sofie🫶

& all of our great suppliers that makes all the difference in the quality of our output:



nordic

And a big thank you to for essential giving me, what feels like a phd in street food during the last two seasons & helping me refine our concept🧠💥

A personal highlight was also the fact that our whole setup and production transportation was carried out, exclusively with a cargo bike (save for a single cab run to the matsuri festival in the morning because of time constraints) stubbornness pays off

📷 for Street Food Om Søerne

#和食 #寿司 #米麹

15/09/2024

Saito is leaving Kødbyen, post 2/2

These days, as we prepare to move on, I’ve been reflecting quite a bit on old times, as we have been in Kødbyen since december 2019, and were a part of the community a while before that, when the community was located in Sydhavn for a spell.

We were struggling to stay afloat during the covid lockdowns, serving, amongst other items, our now infamous temaki kit in kleenhub boxes, also teaming up with other chefs and smaller business to survive with Rødder & Venner. Those times were flat out hard on me, and have left a long lasting strain, that is still felt in a few ways, all these years afterward.
That period of time is, however also one that I look back on now, to reafirm what works for me, in terms of cooking the way I want to cook, staying true to why I started Saito and listening to that inner voice that gives confidence amidst uncertain times and troubled waters.

Also that collaborating is, and have always been foundational to the way Saito works best.
I am forever grateful for the people I’ve crossed paths with, during my tenure in Kødbyen, that have shaped and inspired me - in that sense I’ve been right where I needed to be, the last few years, despite the personal failures and hardship. Moving on was always the natural progression.

📷

15/09/2024

Saito is leaving Kødbyen, post 1/2

Saito is joining the community at Siljangade, where we will soon have a venue ready for smaller cooking classes, with some new open classes up on our website soon.
We are still available for all types of caterings, teambuilding events and will be present at festivals.

We are thus leaving the community in Kødbyen, our reasons for staying sparingly few, our reasons for moving on at an all time high.

Saito as a company faces a transition phase with uncertainty, the ultimate end goal, opening our own place, where it says Saito at the front door, answering the ever present question I get asked ”where is your restaurant?”

Not that it will end up being a restaurant, more likely is a small takeaway/catering & eventspace with room for a handful of people.
The business model for a traditional restaurant is tough, & not something I imagine is a fit.

For many years, in a lot of ways, I’ve more or less refused to answer, what the long term vision was for Saito, as it was always more important to me the way the food was cooked, compared to where and how it was served. The personal turmoil of fatherhood, divorce & a few failed business projects also made it unreasonable to envision long term plans.

In this business, the need for a physical space to inhabit, is paramount and a necessity to properly welcome, host & cook for people, in a manner that makes sense.
And to meet the spacial demands of food preparation accordingly to the level we strive for.
And more importantly, in a business sense, is the long term need for a proper base to grow and thrive.

Only doing events compared to having a place is a different game, and one that I will approach accordingly. Luckily I have some great people in my corner, and a vast network to draw help and knowledge fromz

With the recent success of our onigiri at festivals, a place with onigiri takeaway as a core concept makes sense. Perhaps a shorter residency/popup at a place with some room and empty opening hours to spare, to test the concept - If you know of somewhere that fits the above bill, hit me up.

📷
Continued in post #2

17/08/2024