MSSM Edmonton — Restaurant in Central Core

I hate to write this but we went there all the way from Calgary last Saturday.

We were a little late since this was our first stop after arriving in Edmonton from Calgary. We didn’t know there was a parade downtown, and the roads were badly closed off, so we ended up parking at Rogers Arena and walking to the restaurant. Our reservation was at 12:30. I called the restaurant twice on the way (at 12:15 and 12:20), but no one answered.

When we arrived, we didn’t really feel welcomed—maybe because we were late. We waited at the host stand for about 5 minutes before being seated. While trying to sit on the bar stool, I accidentally dropped my chopsticks, but no one noticed. I asked for new ones, but the server forgot until I asked again.

The food wasn’t bad, but it wasn’t impressive either. I was expecting more. Almost everything was marinated the same way—either with yuzu soy or soy with lemon juice and wasabi. They should spend more time developing better seasoning. I was also surprised they were serving fake wasabi at a place like this. My tea wasn’t refilled consistently either; sometimes I had to wait over 10 minutes with an empty cup.

We also realized they had forgotten about the omakase menu after serving just the first piece of sushi. When we asked, the server brought out two pieces for us—even though there were three of us.she never responses after we said thank you(on filling water etc)

I’ve been to many Michelin-starred restaurants, and I know this wasn’t one of their main locations, but still, it should be the full package: service, food, and overall experience. To be honest, the dining experience just wasn’t that great. We ended up paying extra for add-ons, but they were just okay—same style of marination (like with the botan ebi and which I was expecting they will deep fry the shrimp head so we can eat it but it wasn’t ). My mom had the uni sushi, but she said she’s had better at a regular Japanese restaurant with no hype.

After serving all the add ons,the server gave us the bill,you know how a Japanese restaurant should serve you after you are done?this restaurant just let you let without greeting you again to round up the whole experience (not trying to be nosy but because this is a “high end”restaurant)

Sorry, but we won’t be going back. We were really excited to try the first Japanese restaurant in Edmonton to be connected with Michelin recognition, but now I get why we were able to book three omakase seats for a Saturday just 16 hours beforehand. Maybe they don’t care about achieving any stars in the future for this location. I know there’s no Michelin guide in Edmonton yet, but who knows? After this experience, it honestly makes me not want to visit their Toronto...

MSSM's omakase (I'll leave it up to you, Chef) isn't for everyone. The meal started with a small cup of sake to celebrate the 2nd Michelin Star. Followed by multiple nigiri (raw fish on top of rice). There were 2 extremely flavorful egg dishes with a lot of depth in addition to the best Miso Soup I've had in Edmonton to date and a very well coordinated strawberry mochi dessert.

I greatly appreciated the experience JT and Chef Benny provided to my friends and myself (there were 6 of us). The service was impeccable and the menu pushes the limits on Japanese flavors available in Edmonton.

The wasabi is subtle and not overbearing unlike many of the other Japanese restaurants in Edmonton, the raw fish doesn't have the "fishiness" you normally taste at the other Japanese restaurants in Edmonton (which usually explains why everyone is too scared to eat any raw fish at the Edmonton restaurants besides Salmon). To put things into perspective, the scallop piece was delicious even though it is consistently atrocious in most other Japanese restaurants here. The miso soup easily stomps any miso soup in Edmonton (probably even Alberta and the places I've been in BC)

My favorites of the night in no discerning order:

Sea Bream Nigiri - lightly salted and torched

Chawanmushi - this is a huge blast from the past for any Asian who grew up with steamed eggs but the crab sauce they put on top is what pushes it to the next level

Miso Soup - this isn't your typical boiled water / chicken stock miso soup that plagues most Albertan Japanese restaurants. All the fish bones from their operations go into the stock so you literally get slapped by the Ocean - it's an umami bomb

Strawberry Daifuku - I'd call this an "extremely Asian" dessert. I've heard the saying multiple times, the highest compliment to give an Asian dessert is "not too sweet", and that is precisely this dish. The mochi is soft and doesn't stick to your teeth, the red bean lining blends in and transitions your bite to the strawberry itself. The sweetest part is the strawberry itself. I'd call this a perfect dessert. Not some dish trying to "add sugar" until someone actually cares.

Again, omakase isn't for everyone. The flavor profile is distinctly Japanese which many of my peers seem to have conveniently forgotten. But I'd say it's the most "authentic" Japanese food in Edmonton hands down. All the staff in MSSM is great but I'd ask for Chef Benny again if I get the chance to go back.

(I wonder if this Essay is...

Stepping into this MSSM was like entering a world where every detail is thoughtfully curated while still being causally comfortable, and every bite is crafted with precision. From start to finish, the experience was truly top-notch. The service was impeccable—so attentive that I was barely aware of the staff moving about, yet my water glass never once dipped below half-full. The servers seemed to anticipate every need, making for a seamless and inviting dining atmosphere that let me focus entirely on the food.

The rice was an absolute standout and a testament to the skill of the sushi chef. Each piece was perfectly seasoned and warm, with grains that held together just long enough to make it to your mouth before dissolving beautifully on the palate. It was clear that this was not simply rice; it was an art form unto itself, elevating every bite and balancing with the fresh fish in an almost magical way.

One of the most delightful surprises was their unique take on miso soup, which used a rich fish stock as its base. The flavors were layered and complex, bringing out an oceanic depth that was unlike any miso soup I've had before. It set the capped perfectly for the fish-forward menu that it followed. Each course was thoughtful and showcased a variety of seafood that was not only incredibly fresh but also carefully chosen to provide a broad tasting experience. The chawanmushi was particularly delightful with lumps of crab and hint of smoke which we were invited to taste on its own before sushi rice was added to round out the dish. Despite the high quality and artistry, the price was remarkably reasonable for an omakase experience, making this a gem for sushi enthusiasts seeking premium dining without the premium price. Though I was full I couldn't help repeating a course to revisit one of my favorites of the evening. Luckily for the month of November they are only charging $3 for the first repeat piece of Nigiri, which is incredible value and worth it. Don't miss their excellently paired Sake flight, and it definitely doesn't hurt to start the meal with a very cold beer either.

From the first bite to the last, this omakase experience was exceptional. With attentive service, expertly prepared rice, and a unique focus on fish flavors, it was a meal that felt both indulgent and authentic—an experience I’ll be...