Sushi Masaki Saito was the first restaurant in Canada with two Michelin stars. Chef Masaki Saito, raised in Hokkaido and trained in Tokyo, focuses on the purity and source of his ingredients AND THE EXCEPTIONAL QUALITY OF HIS RICE. All of his seafood comes from Japan and his preparations show deep respect for Edomae tradition enhanced with his own personal flourishes. Shirako (cod fish sperm sac) skewered and grilled over binchotan is rarely seen outside of Asia but here it fits in nicely with an Old Edo-style neighbourhood in Tokyo including a 200-year-old Hinoki dining counter imported from Nara, Japan that is surrounded by traditional Japanese handcrafted décor. Unmissable.