“I leave it up to you.” Ever heard that before? It’s omakase. At Masayoshi, it means you’re in for a treat.
Masayoshi Restaurant is a gem in Vancouver. Chef Masayoshi Baba curates an unforgettable dining experience. This Michelin-starred eatery may look like a hole in the wall. But inside, culinary artistry awaits.
Chef Masayoshi spent a decade learning from Hidekazu Tojo. Tojo is the visionary behind Tojo’s. Masayoshi’s skill shows in every dish. The restaurant has only 24 seats. Its minimalist design reflects Japanese style.
The staff greets you warmly. They offer a warm cloth to refresh. A sommelier guides you through drink options. A sake flight costs $125 per person. Chef Masayoshi crafts a menu from the freshest ingredients.
The presentation is striking. Each nigiri piece comes on a unique plate. Portions are small. Expect single nigiri pieces and tiny sashimi. Delicate herbs dot the plates. Sauces add flavour.
The omakase experience includes appetizer courses. They feature raw fish and vegetables. These are presented as nigiri and sushi rolls. You’ll find flavour morsels. The sakes are sensational. One sake is bottled just for Masayoshi.
You might be surprised how full you get. The meal includes 16 courses. Caviar is an option. But it raises the price. The base cost for a table is $200 per person. Sushi bar seating adds $20.
Masayoshi requires a $50 deposit per person. You can change your reservation 72 hours ahead. Without extras, expect to pay around $500. With drinks and caviar, it can reach $800.
Masayoshi spotlights local fish. His Edomae-style nigiri uses British Columbia’s bounty. A chilled dish starts things off. It includes uni, junsai, mountain yam, crab, and tomato dashi gel. Supple sea bass is folded over wakame. Steamed monkfish comes in a tart broth. Abalone is soft as pudding.
Dining at Masayoshi is an artful experience. It blends culture and gastronomy. Masayoshi offers an unforgettable evening.