The story
Chef Yoji Masuda was born and raised in Vancouver. A childhood visit to a sushi counter in Tokyo sparked his path: watching a chef work right in front of him, he knew he wanted to do the same. After training in local Vancouver restaurants, he moved to Sapporo, then to Tokyo’s Ginza district, where he apprenticed under a master for years. With over thirteen years of experience, Masuda returned to his hometown to open his first restaurant, Sushi Masuda. The craft he brings back has earned a Michelin star, a recognition that speaks to his quiet, uncompromising approach to Japanese cuisine.
The restaurant seats just six guests at a counter, with the chef serving directly. The menu is a single omakase course, starting with four to five appetizers followed by ten to twelve pieces of sushi and a soup. The price is $320 per person. The course changes with the seasons, reflecting what is available at its peak. This is not a place for shortcuts; every element is considered.
Masuda’s approach to sushi is rooted in the details. The shari (vinegared rice) uses a blend of Koshihikari from Fukui and Sasanishiki from Miyagi, both graded Special A in Japan, the highest possible ranking. The rice is mixed with three types of red vinegar, each aged over three years, and contains no sugar. Fish comes directly from Toyosu Market in Tokyo. Nori seaweed is sourced from Maruyama Nori Shop in Tsukiji. The soy sauce is aged for four years in a traditional wooden barrel, a method used by only one percent of producers today. Even the wasabi is grown in a natural environment in Shizuoka. All these choices come together in a meal that feels both precise and deeply personal. For anyone seeking a genuine expression of Japanese cuisine in Vancouver, Sushi Masuda delivers.
Recognition
Ambience
Details
Location
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