An unforgettable
omakase experience.

Omakase お任せ (translated into English as “I leave it up to you”) is an age-old Japanese culinary tradition that involves a highly skilled sushi chef's curation and presentation of the freshest and most flavorful ingredients, tailored to the preferences of each individual guest. 

At Masayoshi, we specialize in this age-old tradition – a bespoke, intimate and immersive dining experience that showcases chef Masayoshi’s exceptionally unique, hyper-seasonal and innovative creations, resulting in an unforgettable dining experience. 

For the most immersive dining experience, we encourage our guests to book at our sushi bar, offering an unobstructed view to chef Masayoshi as he expertly crafts and presents his stunning creations before your eyes. 

To book an unforgettable evening, please click here. 

A bespoke, intimate and unique dining experience.

An award-winning 24-seat gem nestled in Vancouver’s burgeoning Fraserhood, Michelin-starred Masayoshi specializes in the Japanese art of Omakase – a bespoke, immersive dining experience that showcases chef Masayoshi Baba’s exceptionally unique, hyper-seasonal and innovative creations, resulting in an unforgettable dining experience.

From the moment you enter our intimate dining room, you will be transported to a world of culinary excellence as chef Masayoshi navigates guests through a sequence of appetizers and nigiri creations, showcasing the delicate flavors and textures of the finest sushi. Whether you are a sushi connoisseur, or experiencing Omakase for the first time, dining at Masayoshi is an adventure filled with bespoke surprises – one you will never forget.

To book an unforgettable evening, please click here. 

With over two decades of experience in the Japanese art of Omakase, chef Masayoshi Baba has emerged as a masterful pioneer of Vancouver’s vibrant sushi scene with his exceptionally unique, hyper-seasonal and innovative creations showcased at his Michelin-starred namesake – Masayoshi. 

Having honed his culinary skills in kitchens throughout Japan and British Columbia, chef Masayoshi’s culinary journey began in Japan, where he trained as an apprentice in the Yamaguchi and Fukuoka prefectures, learning the intricate art of preparing fugu. At 26, he moved to Canada and spent a decade working under the guidance of Hidekazu Tojo at his renowned restaurant Tojo’s. 

Guided by Wa Shoku 和食 [the harmonious nature, and spirit, of Japanese cuisine] chef Masayoshi references time-honored Japanese traditions, also incorporating an array of culinary techniques that transcend the borders of Japan in an effort to bring out the utmost umami from every single creation, timed perfectly to coincide with the changing seasons. 

To book an unforgettable evening at Masayoshi, please click here. 

Where time-honoured Japanese craft meets the artful eye.