Sushi Masaki Saito — Restaurant in Toronto

The elements that make Sushi Masaki Saito's unbeatable taste are: tradition, exceptional quality of ingredients, delectable offerings and an attitude of respect for customers.

This is the first and only restaurant in Canada with a 2 Michelin-starred chef ⭐️⭐️. The restaurant has an Omakase menu for $680 per person (price does not include HST 13% and tip 20%) with the option to pair with tea or sake.

My friend and I chose to pair with hot tea for $15 per tea bag and a bottle of Jikon Omachi 2021 sake for $250 for this dinner. Since the drink menu does not disclose the price of the tea, my friend and I were equally shocked when we saw the bill of $15 for a tea bag.

My friend and I went to Sushi Masaki Saito with very high expectations due to the fact that this is the 2nd most expensive omakase restaurant in North America, behind only the 3 Michelin-starred omakase restaurant Masa in New York. Personally, I am not a big fan of sushi rolls because I like to focus on the quality of the fish and the ingredients that go with it.

I don’t know if I could tell anyone else whether this dinner was worth the price or not, because it’s a personal decision. So “was it worth it?” is a question that only you can answer. For me, it was worth it and I really enjoyed it. It was a once-in-a-lifetime dining experience.

The unique experience that makes this place stand out is Chef Masaki Saito – he is always your chef. There are only 11 seats in the restaurant, split over 2 evenings per night so that he can be the one to serve each guest. Chef Saito is incredibly approachable – he is fun, friendly and very kind, making each guest feel welcome and part of your special dining experience. The staff is large and always very helpful. They can sense when you need something. They ask questions and provide answers about everything from food to interior design. Chef Saito even noticed that my friend was left-handed so he reversed the direction of his dishes for her – a thoughtful touch that my friend and I couldn’t help but admire as we chatted throughout the night.

It is indisputable when it comes to their food’s quality. Their fish is flown in directly from Japan twice a week on a direct flight to Toronto to ensure maximum freshness. For the rice, the foundation of sushi, Chef Saito buys award-winning rice from Nikka province from a supplier that sells exclusively to Sushi Masaki Saito in Canada. You can taste the difference: the rice is sticky but also fluffy so diners can feel every grain of rice when you bite into it. Mixed with a blend of five red vinegars, the rice has a brown color unlike any other sushi I have tasted. The seasoning is also made in-house, their ginger takes a week to ferment and uses bamboo ginger, hence it is really crunchy, fresh, yet not too strong. Even the wasabi is enhanced by chopping the wasabi root into a smooth paste.

My favorites are the toro with truffles, otoro and steamed abalone with liver sauce. I usually find otoro too fatty for me but this one has a great balance. Also, the truffles are rich and the abalone liver is one of the best I have ever had.

As for the space, the decorations including the sushi bar are made from 200 year old Hinoki wood imported from Japan. Their wooden cabinets are also made by craftsmen in Japan so you feel like you are dining in Edo. The design of their sushi bar is well thought out with a shelf under the counter to store your jacket or bag and a raised marble ledge that acts as a footrest. My friend and I never once needed to reach for our plates since as soon as Chef Saito put down our food, a server would quickly take our food from the bar and bring it to us.

This is a true traditional sushi experience, the dishes are served fresh without the addition of soy, wasabi or anything else that other sushi restaurants are using that makes sushi less and less similar to its classic form. Sushi Masaki Saito is a complete culinary experience, served by one of the best chefs I have ever seen.

CA$1,112 / person ~ 20 million...

I can talk about the wonderful sushi, but dining at Sushi Masaki Saito is less about simply eating sushi and more about stepping into a carefully orchestrated performance, a specific vision of Japanese tradition brought to Toronto. The experience begins the moment you enter the minimalist space, when you’re taken to a nice waiting room off to the side. The limited seating fosters an immediate sense of intimacy and exclusivity, which allowed for direct connection with the chef.

The true centerpiece of the experience is, of course, watching Chef Saito himself. His movements are precise, economical, and possess a quiet intensity. There's a certain theatricality to observing his focused preparation of each piece – the slicing of the fish, the forming of the rice, the delicate brush of sauce. It feels less like interacting with a host and more like being granted an audience with a master artisan deeply engrossed in his craft. While interaction might be minimal, his dedication is the communication.

The service staff operates with similar quiet efficiency, knowledgeable about the offerings (especially sake pairings) and attentive without being intrusive. They support the chef's rhythm, ensuring the pacing of the omakase flows smoothly, allowing you time to appreciate the details without feeling rushed or awkwardly delayed.

While the sushi itself is undoubtedly high-quality, featuring carefully sourced fish prepared in a very traditional Edomae style, the lasting impression is arguably more about the way it's presented and the environment it's served in. Each course feels like a deliberate step in a well-rehearsed ceremony. This intense focus on tradition and process makes for a unique and memorable event. For those seeking an immersive, almost meditative observation of high-level sushi craft in a transportive setting, Sushi Masaki Saito offers a commendable and...

My recent experience was a good sushi meal that is the best in Toronto. I wouldn’t go as far as rating this meal better than sushi masters in Japan but being a local wanted to try this experience.

Positives: - the chef allows and helps in giving clients the best pics being a small space it is intimate and they interact with their clients liked all the Japanese touches - rosé mouthwash from japan, beautiful sushi countertop, etc the portion size was decent and loved use if charcoal grill my favourite dish of night was charcoal grilled cod melted roe i was happy with their suggested sake based on my tastes much easier to get reservations here from tock than other popular global restaurants

Negatives- for the price point this should be a destination while as a local who eats globally this wouldn’t make my personal top 10 i am personally a big fan of sushi masters in japan due to their craft and simplicity and this was more modern in approach with a lot of higher end garnishes such as white truffles which overpowered the beautiful tuna. the staff really tried their best and had a wonderful attitude but there were some minor flow issues- for this calibre of restaurant shouldn’t exist there was obvious spelling errors on the menu- ie york instead of yolk

Final notes: i would suggest saying its a special occasion because that appears to be the only way to get the special dish. Personally i felt this was done in an impolite way- making us watch them prepare the melon dish with special cognac and giving us a running commentary without offering it to anyone except those people. I would suggest they offer it to everyone at a supplement or privately give those guests the dish or something to take home overall i am happy to try this place and would recommend it to people who want top Japanese meal in Toronto but wouldn’t suggest a trip to Toronto for...