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.

13/11/2025

❕❕
Long overdue, but oh so satisfying!
This is our new sign!
We will soon announce our opening hours and days at Vesterbrogade 120✌️still alot of work remaining thi.

Expect a changing schedule, but we will try our best to communicate ahead of time😊

Tak til .dk & 🦒

12/11/2025

Japansk Design Festival this coming weekend✌️

We are returning to Shokunin // Japansk Design Festival this weekend at Kosmopol close to Nørreport station.

The festival seeks to pay homage to traditional and modern Japanese and Danish craft and design, and the intersections between the two of their respective craftsmanship, and overlapping commonalities, such as the use of natural materials.

The word “shokunin” means a type of craftsman, entirely devoted to the pursuit of perfection in their chosen craft, and is actually often used in Japan to describe chefs who embody this singular pursuit in their cooking.

At the festival, we will be making a selection of our onigiri for you to enjoy

Saturday 11.00 to 18.00 (or sold out)
Sunday 11.00 to 16.00 (or sold out)

Hope to see a ton of you✌️always nice to see so many people from the Japanese community and old friends😊🫶

Tickets can be found here: shokunin.dk/tickets
Or purchased(75 kr) at the door via MP

📍Kosmopol // Fiolstræde 44, 1171 København

#寿司

11/11/2025

Dumont’s tubular w**d or Dumontalge in Danish🌊

Soft, bouncy texture with a unique and deep umami, I like to serve it as a side to sashimi, or to use it dried in stew-like dishes where the strands can absorb liquid flavors and has a almost mushroom-ish flavor(if my memory serves me right). Not really in season right now, but fondly looking forward to serving it.

One of my personal favorites of local seaw**d - right alongside See Beech(blodrød ribbeblad), and Spiral Wrack(lavfrugtet klørtang), in no particular order. Bleeds purple if left in the fridge for a few days.. who else here has a list of favorite seaw**ds?🤓

**d

#寿司

09/11/2025

Constraints and new forms our food might take at Restaurant Uni -

There will be an underlying Japanese influence in most things, whether that might come from technique, ingredient or in inspiration.

It will also differ quite a bit from what you might have seen from Saito, but overlap, especially with the central question of “where does the food come from?” We will also take inspiration and influence from almost anywhere, if it fits what we want(and is bloody delicious).

Things are not fixed, good things evolve over time, but I (and my team) look forward to cooking for you in the new restaurant. Some of the things that we are cooking up, and/or are bound to appear -

🔥 Kakiage vegetable tempura - with kizami wasabi bearnaise sauce. (Feels a bit dirty, even typing those string of letters in that specific order)
🐟 Sashimi, but “new style” (not pictured)
🫶Noodle dish with noodles/grains from Jazzed On Grains, *slurp slurp*
🌊 Local Danish seaw**d from Odsherred / Dansk Tang(always)
🦠 Koji from Koji Copenhagen(check out those guys)
🍄‍🟫 Fungi/Fun guys from Funga Farm(also almost always)

More will follow in the coming weeks.
Also, more on the whole Saito / restaurant Uni situation, as being two different things but overlapping and connected. It merits a proper explanation at a further point in time.

But stay tuned, and follow on instagram, check out the sparse website and note our already open booking system for those of you that wants to book a table🙏

08/11/2025

Kobujime

Curing fish for sashimi with pieces of kombu to impart more umami and firm up texture.

hiramasa
kombu
sake
salt
time - a few hours to overnight

Not my sharpest knife work, I am a bit rusty(sure) and I rarely sharpen my knives atm.
But kobujime is damn delicious

#和食

07/11/2025

Sensai x Saito🤍

Last week we cohosted a beautiful dinner and event with Scandinavian Cosmetics for Sensai, and their Absolute Silk series(Koshimaru Silk) at Pakhus11.

We served a three course menu, echoing and reflecting Sensai and their clean, soft and elegant themes. Our iconic ochazuke was served and poured at the table to great delight, offering both a comforting and elegant meal🙏

The menu -

sashimi hiramasa with golden dashi, white ponzu pearls, daikon katsuramuki strands & wasabi oil

ochazuke -green tea poured over steamed rice
topped with seaw**d, pickles & dehydrated egg yolk

calpico & lime, yuzu caramel & white chocolate snow.

Stort tak til og hendes team

🫶🫶🫶🫶

📸: dygtige

17/10/2025

We’re Hiring Chefs for Our New Restaurant on Store Kongens Gade

We’re putting together the final part of our kitchen team for our new restaurant — and we’re looking for skilled, passionate chefs to join us full-time.

📩 Send your application to [email protected] with “Application” in the subject line.

Requirements
* Prior professional kitchen experience
* Available to work full-time starting from 17/11
* A genuine love for seasonal and locally sourced produce
* Looking for a long-term position in a tight-knit team
* Must have the right to work in the EU

About the restaurant
We’re open Tuesday to Saturday, with dinner service from 17:30 to around 22:00. The restaurant seats 40–50 guests, with two seatings per evening.
The kitchen setup includes a hot section, pass, and a cold section located in the bar, run by a small team of 2–3 chefs during service.

Our menu is Japanese with international influence, including a few homage dishes from Restaurant Umami(think new-style sashimi, truffle wasabi) — blended with Japanese classics like namerō, tempura, and saikyō-yaki.
It’s not fine dining, but we work with high-quality ingredients and maintain a strong level of technique and care.

This concept is a natural extension of the food Saito has been cooking for the better part of a decade — rooted in Japanese flavors and Danish ingredients, yet open to inspiration from other cuisines. The atmosphere is casual and relaxed, with a thoughtfully curated wine and beverage program by my partner, Oliver.

If this sounds like the kind of kitchen you’d thrive in, we’d love to hear from you.

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 seaw**d 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 seaw**d, 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 seaw**d, 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

Adresse

Vesterbrogade 120
Copenhagen
1620

Telefon

+4550950829

Internet side

http://saito.dk/

Underretninger

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Kontakt Virksomheden

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Type

Catering

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.