Tucked away on Fraser Street, this intimate sushi bar invites diners to savor Master Chef Masayoshi Baba’s exquisite Edomae-style omakase crafted from locally sourced fish, promising a culinary journey that's as seasonal as it is artful.
"Chef Masayoshi Baba brings Japan's luxurious, jewel-box sushi counters to Vancouver with this eponymous restaurant. The best seats are always at the counter, and guests seated there are in for a treat as the chef ceremoniously crafts each course. Fret not if you're seated at one of the four tables though, as the meal will be equally enjoyable. Chef Baba lets British Columbia's bounty guide this omakase, spotlighting locally sourced fish in his Edomae-style nigiri. But first, a chilled dish of uni, junsai, mountain yam, crab and tomato dashi gel starts things off. Supple sea bass folded over snappy wakame; steamed monkfish in a tart broth; and abalone rendered soft as pudding—it's one hit after the next." - Michelin Inspector
"Chef Masayoshi Baba's eponymous restaurant brings Japan's luxurious, jewel-box sushi counters to Vancouver. The omakase restaurant features Edomae-style nigiri made from locally sourced fish from British Columbia, so be sure to grab a seat at the counter." - Kevin Chau
"Part of the wonderful omakase was a course of gelatinous junsai buds suspended in a cool tomato dashi gel along with the crunch of diced mountain yam, creamy sea urchin, and sweet crab. It was delightfully refreshing on a warm, early summer evening." - The MICHELIN Guide
"Chef Masayoshi Baba brings Japan's luxurious, jewel-box sushi counters to Vancouver and lets British Columbia's bounty guide this omakase, spotlighting locally sourced fish in his Edomae-style nigiri. Supple sea bass folded over snappy wakame; steamed monkfish in a tart broth; and abalone rendered soft as pudding—it's one hit after the next." - The MICHELIN Guide
"Chef Masayoshi Baba brings Japan's luxurious, jewel-box sushi counters to Vancouver and lets British Columbia's bounty guide this omakase, spotlighting locally sourced fish in his Edomae-style nigiri. Supple sea bass folded over snappy wakame; steamed monkfish in a tart broth; and abalone rendered soft as pudding—it's one hit after the next." - The MICHELIN Guide
