Latest news with #SushiMasakiSaito
Vancouver Sun
08-07-2025
- Entertainment
- Vancouver Sun
Sushi and street-style vibes: Two chefs with total of four Michelin stars team up in Toronto
At $125 a pop, tickets for Masaki Saito's Toronto collaboration dinner with Nozomu Abe of New York City's Sushi Noz sold out in less than 30 minutes . The appeal isn't a surprise. Saito and Abe, who are from the same small coastal Hokkaido town, have four Michelin stars between them. And then there's the relative affordability. An omakase dinner at Sushi Masaki Saito , Canada's only restaurant to hold two Michelin stars , costs $780. On July 4 and 5 at MSSM Ossington , 144 guests saw the celebrity chefs in action. And, in a patriotic twist, in contrast to their Michelin-starred establishments, which use almost exclusively imported Japanese ingredients, Canadian products loomed large. Saito estimates that 95 per cent of the ingredients at Sushi Masaki Saito are Japanese; Abe uses 99 per cent imported products at Sushi Noz. At MSSM, where Saito's students execute his Edomae-style omakase menu for $98 per person, they typically use 50/50 imported and local ingredients. Saito and Abe tipped the Canadian balance even further for their collaboration dinner, saying that only seasonings such as soy sauce and vinegar were from Japan. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The 11 courses included silky B.C. spot prawns cured in kelp and delicate hay-smoked oysters dusted with dill, Nova Scotia lobster with Ontario eggplant and a refreshing vinegar jelly, and a five-ingredient chilled Ontario corn purée. 'I never touch local American ingredients. When I touched the Canadian local ingredients, it was so good,' says Abe. While a hinoki wood counter cut from a 200-year-old tree and traditional Japanese woodwork define the room at Sushi Masaki Saito, MSSM Ossington is another story. The restaurant is covered in vibrant graffiti by Vancouver-based artist Chairman Ting . At the collaboration dinner I attended on July 5 (the first of three sittings), a DJ spun 1990s and early 2000s hip-hop as guests clinked beers over the two 12-seat sushi bars with Saito and Abe: 'Kampai!' Saito had long envisioned this fun atmosphere, he tells me. 'Five seats, four seats in the club, was my high school dream.' With MSSM's high ceilings, colourful graffiti stylings and pulsing music, he realized it. 'A street-style club inside a sushi restaurant is special,' says Saito. Abe agrees. The Michelin Guide described his namesake New York sushi restaurant as a 'sacred space, where every detail recreates an intimate Japanese refuge.' The atmosphere of the collaboration dinner was a marked change. 'My restaurant has no music, and it's very quiet. People focus on the food. Everyone is quiet,' says Abe. 'But this restaurant has big vibes.' Whether his three MSSM locations (including one in Edmonton ) or newest Toronto spot, Ramen Tabetai (where they make just enough rich, pork broth for 100 Jiro-style bowls per day, selling for $22.88), Saito highlights that his primary motivation for opening restaurants isn't monetary. 'Money is (further) down. First and second priorities are: I want to eat; I want to go. It's a very simple reason.' The restaurants Saito craved didn't exist, he adds, 'So, I made them myself.' Since Saito moved to Toronto in 2019, after running the counter at the two-star Sushi Ginza Onodera on Fifth Avenue in New York City, he says the culinary scene has changed 'little by little.' New York's evolution may be faster, but he thinks its growth has almost reached the ceiling. 'Canada has more space,' says Saito. 'Canada has potential.' His vision for Japanese cuisine in Canada doesn't include any more sushi spots. 'We did that already,' he adds. 'I want to open a tempura and a yakitori. More Japanese cuisine techniques.' Saito says many Japanese restaurants operate at the mid-level in Canada. Unlike New York, which has the likes of the Michelin-starred Tempura Matsui and Torien , specializing in binchotan-cooked skewers, the high-end is lacking. 'If we open, I want to open (a Michelin-level restaurant). No competition. Blue ocean.' He already has his sights set on Western Canada (Calgary and Vancouver specifically), but any future projects would open in Toronto first, with an increased focus on Canadian products. Sushi Masaki Saito aside, which he sees continuing to use predominantly Japanese ingredients, in the wake of U.S. President Donald Trump's tariffs and trade war, Saito is pushing more local products at his other restaurants. 'They should use Canadian products more and more. And then more Canadian pride, like this,' he says, tapping his Sushi Masaki Saito chef's jacket with the Japanese and Canadian flags side by side. Saito notes that he didn't put an American flag on his chef's whites when he worked in New York City. (However, if it ever came down to Canada versus Japan, his allegiance lies with Japan, 'of course.') He points out that many people go to Japan to learn how to brand and care for food products so they fit into the premium category. (Witness the $120 melon or $325 strawberry .) 'Louis Vuitton, Tiffany, they know branding. So Canadian products — pork, chicken, everything — more high-brand, Canadian pride, please.' Saito says it isn't necessarily a question of one nation's products being better than another's. Factors such as the weather, temperature, humidity, the environment and nature all impact the quality. The Canadian products he considers the most promising include oysters, lobsters, spot prawns and sea urchins, which people already consider luxuries. He uses sea urchin companies as an example, which he thinks have the potential to build a brand that captures high-end chefs' attention at home and abroad. 'Then, in 50 years, after we die, maybe the Canadian sea urchin (will be) very famous in the world. They should do it because the Canadian sea urchin is good. Canadian lobster is good. The Canadian oyster is good. Very good, good, good.' Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
National Post
08-07-2025
- Business
- National Post
Sushi and street-style vibes: Two chefs with total of four Michelin stars team up in Toronto
Article content The restaurants Saito craved didn't exist, he adds, 'So, I made them myself.' Article content Since Saito moved to Toronto in 2019, after running the counter at the two-star Sushi Ginza Onodera on Fifth Avenue in New York City, he says the culinary scene has changed 'little by little.' New York's evolution may be faster, but he thinks its growth has almost reached the ceiling. 'Canada has more space,' says Saito. 'Canada has potential.' Article content Article content His vision for Japanese cuisine in Canada doesn't include any more sushi spots. 'We did that already,' he adds. 'I want to open a tempura and a yakitori. More Japanese cuisine techniques.' Article content Saito says many Japanese restaurants operate at the mid-level in Canada. Unlike New York, which has the likes of the Michelin-starred Tempura Matsui and Torien, specializing in binchotan-cooked skewers, the high-end is lacking. 'If we open, I want to open (a Michelin-level restaurant). No competition. Blue ocean.' He already has his sights set on Western Canada (Calgary and Vancouver specifically), but any future projects would open in Toronto first, with an increased focus on Canadian products. Article content Article content Sushi Masaki Saito aside, which he sees continuing to use predominantly Japanese ingredients, in the wake of U.S. President Donald Trump's tariffs and trade war, Saito is pushing more local products at his other restaurants. Article content 'They should use Canadian products more and more. And then more Canadian pride, like this,' he says, tapping his Sushi Masaki Saito chef's jacket with the Japanese and Canadian flags side by side. Saito notes that he didn't put an American flag on his chef's whites when he worked in New York City. (However, if it ever came down to Canada versus Japan, his allegiance lies with Japan, 'of course.') Article content He points out that many people go to Japan to learn how to brand and care for food products so they fit into the premium category. (Witness the $120 melon or $325 strawberry.) 'Louis Vuitton, Tiffany, they know branding. So Canadian products — pork, chicken, everything — more high-brand, Canadian pride, please.' Article content Saito says it isn't necessarily a question of one nation's products being better than another's. Factors such as the weather, temperature, humidity, the environment and nature all impact the quality. The Canadian products he considers the most promising include oysters, lobsters, spot prawns and sea urchins, which people already consider luxuries. Article content Article content He uses sea urchin companies as an example, which he thinks have the potential to build a brand that captures high-end chefs' attention at home and abroad. 'Then, in 50 years, after we die, maybe the Canadian sea urchin (will be) very famous in the world. They should do it because the Canadian sea urchin is good. Canadian lobster is good. The Canadian oyster is good. Very good, good, good.'
Time Out
15-05-2025
- Time Out
The full list of Quebec restaurants that won a Michelin Star in 2025
The Michelin Guide Quebec has been unveiled, and the province's culinary scene is buzzing. It's official: 9 restaurants were awarded Michelin Stars by the anonymous Inspectors, with one in Québec being the first two Michelin-Starred restaurant in the province and eight eateries receiving one Michelin Star. This year's selection also introduced three Michelin Green Stars, awarded for the restaurant's commitment to sustainable, eco-conscious dining. In total, 17 restaurants across the province earned a Bib Gourmand distinction for delivering high-quality meals at great value. Altogether, the full selection includes 102 recommended restaurants. The excitement is justified: earning even a single Michelin Star can be transformative for a restaurant's business. After its first Canadian editions in Toronto and Vancouver in 2022, the world-famous restaurant guide has finally arrived in the province of Quebec. Since the announcement of the inaugural Michelin Guide Quebec last August, anonymous inspectors from the legendary guide have been dining across the province, quietly evaluating potential star-worthy spots. Out of more than 17,000 restaurants reviewed globally, only 151 held three stars—none of which were in Canada. As of May 14, 2025, Canada was home to 26 Michelin-Starred restaurants: 16 in the Greater Toronto area, 10 in Vancouver, and just one with two stars—Sushi Masaki Saito in Toronto. This is how Quebec has changed the game. The full list of Quebec restaurants that won a Michelin star in 2025 Two Michelin Stars: Tanière3 (Québec City): A standout for creative, terroir-driven cuisine from Chef François-Emmanuel Nicol. Expect dishes like aged tuna, Québec Wagyu, and mushroom-infused millefeuille, all served in a stunning multi-room space. One Michelin Star: ARVI (Québec City): A modern tasting menu in Limoilou, with Québec ingredients and chef interaction. Jérôme Ferrer – Europea (Montréal): Elegant fusion of French technique and Québec terroir. Kebec Club Privé (Québec City): A unique 10-seat table d'hôte experience with hyper-local ingredients. Laurie Raphaël (Québec City): Creative takes on Québec produce, run by the Vézina family. Légende (Québec City): Indigenous ingredients shine in a no-exotics menu rooted in local terroir. Mastard (Montréal): Seasonal carte blanche menu by Chef Simon Mathys in a chic space. Narval (Rimouski): A hidden gem with a globetrotting menu and warm hospitality. Sabayon (Montréal): Vegetable-forward dishes and standout desserts by pastry-chef-turned-chef Patrice Demers. Michelin Green Stars: Awarded to restaurants leading the way in sustainable gastronomy: Alentours (Québec City) – Powered by renewables, zero-waste philosophy, and locally sourced ingredients. Auberge Saint-Mathieu (Saint-Mathieu-du-Parc) – Seasonal, locavore dining with foraging and fermentation. Espace Old Mill (Stanbridge East) – Over 50% of ingredients from their own garden; all from within 50 km. Bib Gourmand: 17 restaurants across Quebec were awarded for offering excellent meals at accessible prices: Annette bar à vin 4051, rue Molson, local 120, H1Y 3L1, Montréal Battuto 527, boulevard Langelier, G1K 5P7, Québec Bistro B 1144, avenue Cartier, G1R 2S5, Québec Buvette Scott 821, rue Scott, G1R 3C8, Québec Cadet 1431, boulevard Saint-Laurent, H2X 2S8, Montréal Casavant 350, rue de Castelnau Est, H2R 1P9, Montréal Côté Est 76, avenue Morel, G0L 1M0, Kamouraska Honō Izakaya 670, rue Saint-Joseph Est, G1K 3B9, Québec Le Petit Alep 191, rue Jean-Talon Est, H2R 1S8, Montréal L'Express 3927, rue Saint-Denis, H2W 2M4, Montréal Losange 100, rue Saint-Germain Ouest, G5L 4B6, Rimouski lueur 117, rue Dalhousie, G1K 4C5, Québec Melba 398, rue Saint-Vallier Ouest, G1K 1K6, Québec Ouroboros 135, rue Saint-Joseph Est, G1K 3A8, Québec Parapluie 44, rue Beaubien Ouest, H2S 1V3, Montréal Rôtisserie La Lune 391, rue Saint-Zotique Est, H2S 1L8, Montréal Torii Izakaya 771, rue Saint-Joseph Est, G1K 3C7, Québec Special awards also went to: Michelin Exceptional Cocktails Award: Véronique Dalle (Foxy) Michelin Sommelier Award: Vania Filipovic (Mon Lapin) Michelin Outstanding Service Award: Roxan Bourdelais (Tanière3) Michelin Young Chef Award: Cassandre Osterroth & Pierre-Olivier Pelletier (Kebec Club Privé) The Michelin Guide Inspectors included 76 restaurants as recommended, which simply means a restaurant is recommended by the Inspectors: Alentours 715, rue Saint-Bernard, G1N 3G4, Québec Ambre Buvette 2860, chemin des Quatre-Bourgeois, G1V 1Y3, Québec Arlequin 170, rue Saint-Germain Ouest, G5L 4B7, Rimouski Au Pied de Cochon 536, avenue Duluth Est, H2L 1A9, Montréal Auberge Saint-Mathieu 2081, chemin Principal, GOX 1NO, Saint-Mathieu-du-Parc Beba 3900, rue Éthel, Verdun, H4G 1S4, Montréal Bouillon Bilk 22, rue Sainte-Catherine Est, H2X 1K4, Montréal Cabaret l'Enfer 4094, rue Saint-Denis, H2W 2M5, Montréal Candide 551, rue Saint-Martin, H3J 2L6, Montréal Champlain Fairmont Le Château Frontenac, 1, rue des Carrières, G1R 4P5, Québec Chardo - resto & bar à vin 606, rue Shefford, J2L 1C1, Bromont Chez Boulay - Bistro Boréal 1110, rue Saint-Jean, G1R 1S4, Québec Chez Mathilde 227, rue des Pionniers, G0T 2A0, Tadoussac Chez Muffy 10, rue Saint-Antoine, G1K 4C9, Québec Chez Rioux & Pettigrew 160, rue Saint-Paul, G1K 3W1, Québec Damas 1209, avenue Van Horne, Outremont, H2V 1K4, Montréal Dorsia 396, rue Notre-Dame Ouest, H2Y 1T9, Montréal Échaudé 73, rue du Sault-au-Matelot, G1K 3Y9, Québec Épi, Buvette de Quartier 119, rue Radisson, G9A 2C5, Trois-Rivières Espace Old Mill 7, chemin Caleb-Tree, J0J 2H0, Stanbridge East Ferreira Café 1446, rue Peel, H3A 1S8, Montréal Garde Manger 408, rue Saint-François-Xavier, H2Y 2S9, Montréal Hoogan et Beaufort 4095, rue Molson, H1Y 3L1, Montréal Île Flottante 176, rue Saint-Viateur Ouest, H2T 2L3, Montréal Joe Beef 2491, rue Notre-Dame Ouest, H3J 1N6, Montréal Jun I 156, avenue Laurier Ouest, H2T 2N7, Montréal Kundah Hôtel 325, rue de La Couronne, G1K 6E7, Québec L'Épicurieux 2270, rue de l'Église, J0T 2N0, Val-David La Bête 2875, boulevard Laurier, Suite 170, G1V 2M2, Québec La Chronique 104, avenue Laurier Ouest, H2T 2N7, Montréal La Planque 1027, 3e Avenue, G1L 2X3, Québec La Porte Arrière 356, rue Lafontaine, G5R 3B3, Rivière-du-Loup Lawrence 9, avenue Fairmount Est, H2T 1C7, Montréal Le Clan 44, rue des Jardins, G1R 3Z1, Québec Le Clocher Penché 203, rue Saint-Joseph Est, G1K 3B1, Québec Le Club Chasse et Pêche 423, rue Saint-Claude, H2Y 3B6, Montréal Le Filet 219, avenue du Mont-Royal Ouest, H2T 2T2, Montréal Le Géraldine 163, rue Saint-Eustache, J7R 2L5, Saint-Eustache Le Hatley - Manoir Hovey 575, rue Hovey, J0B 2C0, North Hatley Le Hobbit 700, rue Saint-Jean, G1R 1P9, Québec Le Mousso 1025, rue Ontario Est, H2L 1P8, Montréal Le Parlementaire 1150, avenue Honoré-Mercier, G1A 1A3, Québec Le Serpent 257, rue Prince, H3C 2N4, Montréal Le St-Urbain 96, rue Fleury Ouest, H3L 1T2, Montréal Le Tap Room - Manoir Hovey 575, rue Hovey, J0B 2C0, North Hatley Le Vin Papillon 2519, rue Notre-Dame Ouest, H3J 1N4, Montréal Le Violon 4720, rue Marquette, H2J 3Y6, Montréal Le Virunga 851, rue Rachel Est, H2J 2H9, Montréal Leméac 1045, avenue Laurier Ouest, H2V 2L1, Montréal Les Affamés 200, avenue de la Cathédrale, G5L 5J2, Rimouski Les Mal-Aimés 429, route 253, J0B 1M0, Cookshire-Eaton Les Mômes 586, rue Villeray, H2R 1H6, Montréal L'Orygine 36, rue Saint-Pierre, G1K 3Z6, Québec Maison Boire 13, rue Court, J2G 4Y6, Granby Maison Boulud Ritz-Carlton Montréal, 1228, rue Sherbrooke Ouest, H3G 1H6, Montréal Marcus Four Seasons Hotel Montréal, 1440, rue de La Montagne, H3G 1Z5, Montréal Mémo 644, rue Notre-Dame Ouest, H3C 1J2, Montréal Moccione 7495, rue Saint-Denis, H2R 2E5, Montréal Monarque 406, rue Saint-Jacques, H2Y 1S1, Montréal Mon Lapin 150, rue Saint-Zotique Est, H2S 1K8, Montréal Montréal Plaza 6230, rue Saint-Hubert, H2S 2M2, Montréal Myranel 241, chemin du Roy, G0A 1S0, Deschambault Okeya Kyujiro Montréal 1227, rue de la Montagne, H3G 1Z2, Montréal Oncle Lee 222, avenue Laurier Ouest, H2T 2N8, Montréal Othym 1257, rue Atateken, H2L 3K9, Montréal Panacée 1701, rue Atateken, H2L 3L4, Montréal Park 378, avenue Victoria, H3Z 2N4, Montréal, à Westmount Place Carmin 740, rue William, H3C 1P1, Montréal Salle Climatisée 6448, boulevard Saint-Laurent, H2S 3C4, Montréal Schwartz's Deli 3895, boulevard Saint-Laurent, H2W 1X9, Montréal sEb L'Artisan Culinaire 444, rue Saint-Georges, J8E 3G4, Mont-Tremblant Toqué! 900, place Jean-Paul-Riopelle, H2Z 2B2, Montréal Vin Polisson 197, King Ouest, J1H 1P4, Sherbrooke Yokato Yokabai 4185, rue Drolet, H2W 2L5, Montréal Does Quebec have Michelin stars? Quebec joins Toronto and Vancouver as one of only three Canadian destinations featured in the Michelin Guide. According to Michelin, its selection of Quebec restaurants follow the guide's established criteria—focused on the quality of ingredients, technical mastery, and consistency in execution.
CBC
10-04-2025
- Entertainment
- CBC
Michelin to unveil its stars for the best food in Quebec in May
Social Sharing Michelin will reveal its culinary picks from Quebec next month. The prestigious restaurant guide says it will release its recommendations from the province on May 15. The company says it will make the announcement in a news release instead of the usual ceremony featuring a bevy of local chefs and speeches from eateries that get a star. Michelin announced last year that it would embark on a provincewide quest for the best food Quebec has on offer. WATCH | Former restaurant critic says Michelin Guide has been a 'long time coming': What does the arrival of the Michelin Guide in Quebec mean for the province? 7 months ago Duration 5:30 Former restaurant critic Lesley Chesterman says the greatest thing about this news is that the Michelin Guide will include regions outside of Montreal, adding that Quebec City chefs wanted it 'even more than the Montreal chefs.' Quebec is one of three Michelin Guide destinations in Canada, along with Toronto and Vancouver. Michelin says its Quebec restaurant selection will be based on its usual criteria, which awards stars based on food quality, the mastery of cooking techniques and consistency. Michelin-starred restaurants in Canada include Sushi Masaki Saito in Toronto — the only one in the country with two stars — and Barbara in Vancouver.
