Canada's only two-Michelin-star restaurant — Chef Masaki Saito imports fish directly from Japan's Toyosu market and serves one of North America's finest omakase experiences in a converted Victorian building in Yorkville. The menu changes daily based on what arrived on the flight from Tokyo. Reserve months ahead. This is the meal.
Neighbourhood: Yorkville · Address: 88 Avenue Rd, Toronto, ON M5R 2H2 · Hours: Mon–Tue 6:00 – 11:00 PM | Wed: Closed | Thu–Fri 6:00 – 11:00 PM | Sat–Sun: Closed · Phone: (416) 924-0888
Why Visit
Sushi Masaki Saito is the only spot in Canada with two Michelin stars, serving a daily-changing omakase featuring fish flown in from Tokyo's Toyosu Market. Chef Saito’s hyper-precise sushi is unlike any other experience in the city.
What Makes It Unique
Unlike other high-end sushi counters, Saito’s menu depends entirely on what lands from Japan that morning, making every meal unique. The intimate chef’s counter offers only a handful of seats in a historic Yorkville townhouse and every piece is prepared and served by Chef Saito himself.
Sushi Masaki Saito holds two Michelin stars — the only restaurant in Canada at that level — and the distinction is not a technicality or a question of local scale. Chef Masaki Saito operates at an internationally serious level: fish imported directly from Japan's Toyosu Market on flights that arrive days before service, aged using Japanese techniques that most North American sushi chefs don't practice, and cut and served with a precision that is genuinely difficult to describe without sounding hyperbolic.
The menu is a traditional omakase — no choices, no modifications, approximately 20 courses determined entirely by what arrived from Japan and what Chef Saito decided to serve that evening. The sequence typically moves from lighter preparations (kobujime white fish cured between kelp sheets) through the middle courses that showcase the day's best fish at their peak, to the nigiri sequence where each piece is presented individually with an explanation of the aging period and origin. The rice is warm, seasoned precisely, and prepared fresh for each service — the detail that separates serious omakase from merely expensive sushi.
The room is in a converted Victorian home on Avenue Road in Yorkville, intimate and understated in the Japanese manner — the focus is entirely on what is in front of you. Approximately 12 seats at the chef's counter plus a small number of table seats. The omakase costs approximately $300–350 per person for food, with sake pairing bringing the total to $450–500. Reservations open on Tock and typically fill within minutes of becoming available. This is a booking you plan months in advance.
Frequently Asked Questions
How many Michelin stars does Sushi Masaki Saito have?
Sushi Masaki Saito holds two Michelin stars — the first and only restaurant in Canada to achieve this distinction. The two-star designation places it among the world's most recognized fine dining establishments. It is consistently cited by food media as the best restaurant in Canada and one of North America's finest omakase experiences.
How much does omakase at Sushi Masaki Saito cost?
The omakase at Sushi Masaki Saito costs approximately $300–350 per person for food. The sake pairing adds approximately $120–150 per person. With tax and a standard gratuity, dinner for two with sake pairing totals approximately $1,000–1,200. It is the most expensive single dinner experience in Toronto and one of the most expensive in Canada.
How do I get a reservation at Sushi Masaki Saito?
Reservations at Sushi Masaki Saito are booked exclusively through Tock (exploretock.com). They open according to the restaurant's schedule and typically fill within minutes. Set a Tock alert for the restaurant to be notified when new dates become available. Plan at least 3–6 months in advance. No walk-ins or phone reservations are accepted.
Where does Sushi Masaki Saito get its fish?
Chef Masaki Saito imports fish directly from Japan's Toyosu Market — the world's largest seafood market, which replaced the famous Tsukiji Market in 2018. Fish arrives by air from Tokyo shortly before service. Chef Saito also uses Japanese aging techniques (including kobujime kelp curing) that are not widely practiced at North American sushi restaurants, significantly affecting the texture and flavour of each piece.