The story
At Okeya Kyujiro Montréal, Japanese cuisine becomes a live performance. Chef Takuya Matsuda, who trained his eye in fashion and graphic design before dedicating himself to the culinary arts, brings a unique aesthetic to every plate. His style, which he calls “Theatrical Omakase,” is designed to engage all five senses—taste, sight, sound, and emotion—creating an immersive dining experience that feels like a stage show.
Matsuda’s path to Montreal began in Mie Prefecture, Japan. After years in the United States, he opened the first Okeya in Montreal in 2020. The restaurant was selected for Quebec’s inaugural Michelin Selection in 2025, a recognition that underscores his commitment to excellence. His Vancouver outpost earned a Michelin star within a year, and his Toronto location was also recognised by the Michelin Guide in its first year.
Matsuda’s dedication to his craft is evident in his sourcing. He travels to Japan every few months to personally inspect seasonal fish and ingredients at local markets. He has visited more than 50 sake breweries, studying regional philosophies to perfect the harmony between his dishes and sake. This meticulous approach is central to his Japanese cuisine, balancing tradition with innovation.
The dining room at 1227 rue de la Montagne offers table service and a tasting menu. The atmosphere is refined yet welcoming, designed to let the food and its presentation take centre stage. Matsuda’s background in the fashion industry is visible in the careful plating and spatial arrangement of each course. Inspired by Cirque du Soleil, he integrates elements of surprise and narrative, turning a meal into a memorable event. For those seeking a fine dining experience in Montreal, Okeya Kyujiro delivers a rare combination of artistry and precision.
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