Sushi Masaki Saito
Sushi restaurant · Annex ·
Two Michelin star Edomae-style sushi experience with aged fish
Two Michelin star Edomae-style sushi experience with aged fish
"People come far and wide to sample Masaki Saito's cuisine, and if sushi is your jam, then you won't be disappointed. The restaurant's eponymous chef-owner made headlines in 2019 when he decamped from his two Michelin-star (also eponymous) Manhattan location to set up shop in Toronto. And while reservations are exceedingly difficult to come by, and the price on Saito's omakase menu is nothing short of eye watering (at $680 per person), the experience is nothing short of transcendent—if you can get a table. Chef Saito's specialty is Edomae sushi, which explores not only fresh raw fish, but also aged fish. For some preparations, he wraps fish in pieces of fresh kombu kelp he's flown in from Hokkaido. He’s also put together a brilliant list of imported sakes, including rare and sparkling sakes you won't find literally anywhere else in the world outside of Japan." - Todd Plummer
"As Canada’s first Two MICHELIN Star restaurant, this Yorkville flagship distills Chef Masaki Saito’s renowned Edomae sushi into an experience of precision and restraint: slow cooking, marinating, steaming, and grilling are applied with a “sushi is subtraction, not addition” philosophy to reveal the fish’s natural goodness. Fresh fish come straight from Japan, including a favorite secret‑recipe monkfish liver, with Saito in constant contact with fishermen and the Tokyo fish market—his marine‑biology training informing the way he “talks” to each fish by looking, touching, and smelling. The atmosphere reflects the same reverence, from a bar hewn from a single plank of Hinoki wood from Nara (typically reserved for temples) to a soundtrack of his mother’s enchanting, ethereal Ghibli songs. A demanding, tightly knit team culture—late‑night staff meals followed by lectures, hiring for shared “DNA,” and an insistence on perfection regardless of cost or hours—translates into a palpable sense of togetherness with guests and nights aimed purely at happiness. Fashion‑obsessed, Saito chose this Yorkville site for its proximity to the Louis Vuitton flagship, bringing to Toronto the two‑star rigor he previously honed in New York." - Michael He
"As the only restaurant in Canada with Two MICHELIN Stars, Chef Masaki Saito’s counter presents the freshest Edomae-style sushi, immersing diners in a mesmerizing adventure to Japan." - Michael He
"Even if you lived next door, omakase with Chef Masaki Saito would still feel like a faraway adventure. The foyer's marble staircase, a 200-year-old hinoki counter and traditional Japanese paneling and woodwork set the stage as he slices, scores and sauces the great treasures of the sea. For a serious sum, you will find Botan shrimp with uni sauce and hanaho, and eat melting slices of toro burried under a blizzard of white truffles. Fish comes exclusively from Japan, and for the nigiri, he uses a prized varietal from Niigata prefecture, warm and tinged with his special blend of aged vinegars. Laughter fills the air, thanks to Saito and his jovial team, and for a few hours, the world outside melts away." - Michelin Inspector
"But before the evening could come to a close, chef Masaki Saito returned to the stage having maintained his Two MICHELIN Star distinction for Sushi Masaki Saito." - MICHELIN Guide