Saiko-i
Written by – Ashley Taylor
They say to find unknown treasures, you have to leave the beaten path. In Boca Raton, areas like Mizner Park and Royal Palm Place are downtrodden with first-time visitors to our sea-kissed town. Yet, it’s a little spot just south of city central where you can find a foodie experience truly delectable and adventurous in Saiko-i Sushi Lounge & Hibachi.
Saiko-i (pronounced sigh-koi-ee) Sushi Lounge & Hibachi is the creation of husband and wife team, Jason Zheng & Tina Wang. A 7,000 sq.ft. – formerly home to the local favorite nightclub, Gatsby’s – offers guests a selection of dining experiences. For casual affairs and networking events, sit in the outdoor courtyard or spacious bar. To be entertained, 11 hibachi tables wait to amuse, as well as an open exhibition sushi bar. But if an intimate dinner for two is on the menu, a romantic row of private booths amongst hand-selected artworks can accommodate.
I had the honor of experiencing Saiko-i with a number of other bloggers, writers, and foodies for the restaurant’s media night. While familiar with the Zheng & Wang’s first Boca restaurant, Yakitori Sake House, I wasn’t aware of Saiko-i. I pulled into an unassuming shopping center on Military and SW 18th St. – shared with an Outback Steakhouse nonetheless – questioning whether or not I was in the right place. Yet, as soon as I walked in the doors, I was swept into another locale altogether.
Upon entering, I paid quick homage to a 10-foot tall Buddha before being whisked to my table. A rich color template and delicate tapestries with fine detail adorn the interior of the entire restaurant. No detail was left to chance.
The night began with Saiko-i’s signature cocktail, the lychee martini. Made with fresh lychee juice, it was a martini perfect for those looking for a crisp drink with just a hint of sweetness. Also offered were Japanese beers and whiskeys alongside the usual American counterparts.
First order of the night delivered the salmon carpaccio. I smelled this dish before I even saw it, something I can’t ever recall saying about a raw carpaccio. The truffle oil and fried garlic scents made my stomach rumble with anticipation. Saiko-i attains fresh sushi-grade fish daily, hailing from both Florida local fisheries and Japan alike. I make no exaggeration when I say the carpaccio melted on my tongue.
Next was the roasted duck wrap, a mix of tender duck and savory spices wrapped in a lightly-fried, crisp Singapore flatbread – perfectly offset by a mango sauce and balsamic glaze.
By the end of the duck, I had sipped through my lychee martini and mixed it up with a selection of Japanese whiskeys, settling on the Suntory 10 year and Hibiki 12 year. Rounds of appetizers kept appearing. Dumpling-ilke Spicy Tuna Gyoza, a crunchy UFO Roll and the refreshing fresh fish medley that is the Sexy Lady Roll.
Being a fan of curries, I had to try Saiko-i’s red curry with scallops for my main dish. I asked for a bit more kick and the chefs behind the scenes got it just right. The portion was easily enough for two and I was glad to have lunch for the next day.
Despite being stuffed with the night’s appetizing creations, the team at Saiko-i wasn’t done with us yet. They had one more surprise. We had a birthday in the group and before we knew it a panda bear came to our table with a plate full of mochi – the perfect ending to an enchanting evening.
Saiko-i Sushi Lounge & Hibachi
5970 SW 18th Street, Suite E4
Boca Raton, FL 33433
www.saikoiboca.com
Reservations: 561-393-5888
Social Media:
Facebook.com/Saikoi
Instagram – @saikoiboca #saikoiboca
Casa Maya Grill Tres Agaves Single Barrel Dinner

Mango Basil Margarita
Jicama tostada topped w/octopus ceviche paired with Blanco Tres Agaves tequila
Tres Agaves Blanco is a pure expression of the distiller’s craft at the highest level; capturing the favors of slowly-cooked, fully-mature agave. Compared with other Blancos, it has remarkable depth and smoothness.
Mexican deviled eggs Paired with Reposado
Tres Agave Reposado is a cuvée blend; the Master Distiller uses only American white oak bourbon barrels and ages between 6-9 months to get the desired flavor – rich agave with a subtle smoke.

Duck taco on handmade baked corn tortilla with molé & poblano sopé (sauce) – spicy, fruity paired with Añejo
Tres Agaves Anejo is aged in fine oak barrels for eighteen months, imparting a deep natural color and robust, full flavor. Retains its essential agave flavors while embracing the oak influences.
Emilio Sr’s mole is made with 78 ingredients. He travels to Mexico every 6 weeks to get the ingredients
Casa Maya’s Single barrel tequila paired with 75% Ecuadorian chocolate
The tequila was awesome and so were the pairings. If you’ve never been to a tequila dinner, well here’s your chance. Visit Casa Maya in person or on the web and sign up to be on their mailing list and you will be notified when the next one is. It’s a great value and a ton o’ fun!
Casa Maya Grill 301 SE 15th Ter, Deerfield Beach, Florida 33441 (954) 570-6101
They are open Mon – Fri 11:30am – 10pm; Sat – Sun 12pm – 10pm
Until we eat (and drink) again…
I send you delicious wishes, xo
Denise