Sushi Masaki Saito

Here are three unique and unconventional aspects of Sushi Masaki Saito in Toronto, highlighted by their distinctive features:

1. A Theatrical and Meticulous First Six Courses Featuring Rare Ingredients

The dining experience begins with a theatrical presentation of the first six courses, including a standout dish of unsai with Mozuku Seaweed and Uni. Mozuku Seaweed, sourced from Okinawa and known for its health benefits due to Fucoidan, is rarely served and creates a memorable, gelatinous dish that engages diners uniquely, setting the tone for an open-minded culinary journey.

2. Traditional Edomae Sushi with a Personal Twist and Aging Techniques

Chef Masaki Saito brings the traditional Edomae-style sushi to Toronto, emphasizing slow cooking, marinating, steaming, and grilling techniques that are rarely seen in North America. Unlike the simplified modern sushi common elsewhere, his sushi involves aging or curing fish to enhance flavor and texture, combined with his own subtle innovations described as "Edomae style, with my [added] colour".

3. Intimate Setting with a 200-Year-Old Hinoki Wood Counter and a Pilgrimage-Like Experience

The restaurant seats only eight guests at a 200-year-old Hinoki wood counter, creating an intimate and almost pilgrimage-like atmosphere. This exclusivity, combined with the difficulty of securing a reservation months in advance, elevates the dining experience beyond a meal to a sought-after event for sushi aficionados, with a strong focus on sustainability and respect for the ingredients.

These elements collectively distinguish Sushi Masaki Saito as a Michelin-starred restaurant that offers more than just sushi—it offers a refined, culturally rich, and immersive culinary experience.

The most honored or signature ingredients at Sushi Masaki Saito in Toronto, a Michelin two-starred restaurant, include:

• Shari (rice) from Niigata prefecture: This rice is mixed and seasoned in front of customers with multiple versions of Akazu (red vinegar), which is crucial for the balance and flavor of the sushi. The meticulous preparation of shari reflects the chef’s dedication to Edomae tradition and elevates the sushi experience.

• Mozuku Seaweed from Okinawa: Used in a signature small plate combined with uni (sea urchin), this seaweed is prized for its gelatinous texture and health benefits due to fucoidan. It serves as a unique and refreshing starter that highlights the chef’s creativity and respect for rare ingredients.

• Kasugo (baby red snapper/young sea bream): Served as nigiri, this seasonal fish is carefully prepared with small incisions to enhance texture and flavor. It is considered a favorite and a highlight of the omakase, showcasing the chef’s skill in handling delicate fish.

• Medium Fatty Tuna (Toro): Sourced exclusively for Chef Masaki Saito, this ingredient is used in rich, luxurious preparations that emphasize the quality and purity of the fish, a hallmark of the restaurant’s Edomae-style sushi.

• Line-caught fish and seafood sourced directly from Japan: The restaurant’s commitment to sourcing the finest seafood from Japan ensures authenticity and exceptional quality in every dish, underpinning the omakase experience.

These ingredients are significant not only for their quality and origin but also for how they are thoughtfully prepared and presented to embody the traditional Edomae sushi style with Chef Saito’s unique imagination.

Omakase Menu

• Edomae Style Omakase: $780 per person