Step into Sushi Masaki Saito, where the intimate setting meets extraordinary Edomae sushi crafted by a master chef, promising a transcendent culinary adventure.
"As the first Two MICHELIN Star restaurant in Canada, Sushi Masaki Saito exemplifies Toronto’s blossoming culinary landscape. Chef Masaki Saito, originally from Hokkaido and previously awarded Two MICHELIN Stars in New York City, chose Toronto for its culinary potential and multiculturalism. The restaurant offers an Edomae sushi experience with traditional techniques and a focus on the natural goodness of fish, sourced directly from Japan." - Michael He
"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
"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
"As the first Two MICHELIN Star restaurant in Canada, Sushi Masaki Saito exemplifies Toronto’s blossoming culinary landscape." - 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 greatest treasures of the sea. Only here will you find shirako boldly skewered and grilled over binchotan, and only here will you eat melting slabs of chutoro buried under a blizzard of white truffles. Fish comes exclusively from Japan, and for the nigiri, assistants are quick to bring him his prized rice from Niigata prefecture, warm and tinged with his special blend of vinegars, after every round. Laughter fills the air, thanks to Saito and his jovial team, and for a few blissful hours, the world outside melts away." - Michelin Inspector
