Saikyo miso sablefish (black cod)

  • 2
  • 45 minutes plus 24 hours for infusing the fish and radish

Saikyo miso-grilled black cod (or gindara saikyo-yaki) is made by marinating black cod in a slightly sweet mirin-based sauce, and then grilling it until caramelised and glossy. The simple pickled radish on the side helps cut through the richness of the sauce.

First published in 2023




Saikyo sauce

Pickled radish

  • 20g of daikon radish
  • 10g of water
  • 20g of red rice vinegar (akasu)
  • 2.5g of cane sugar


  • Robata grill



Put all the saikyo sauce ingredients in a pan. Warm all the ingredients together over a very low heat, stirring, until they are fully incorporated


Leave to cool down completely


For the pickled radish, put all ingredients in a vacuum bag or zip-lock pouch (if using a vacuum, seal the bag at 99%)

  • 20g of daikon radish
  • 10g of water
  • 20g of red rice vinegar (akasu)
  • 2.5g of cane sugar

Leave to rest in the fridge for 24 hours before using


Put both the two pieces of fish inside a separate (vacuum or ziploc) bag and add the saikyo sauce


Seal the bag and leave to infuse for 24 hours in the fridge


Remove the fish from the bag and wipe away the excess sauce


Skewer the fish and cook over a robata grill (or alternatively on a flame or in a grill pan)


Once cooked, plate next to a small pile of sliced radishes and a spoon of the saikyo sauce

First published in 2023

Ten years of rigorous training in Japan armed Miho Sato with remarkable sushi-making skills and a deep appreciation of her craft. Having cooked at Japanese restaurants around Europe, today she is the UK’s only female sushi master, introducing Londoners to edomae style at The Aubrey.

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