Masayoshi

Masayoshi Authentic Japanese cuisine with a modern twist.
(211)

🦑 ✾ スミイカ ✾ Ink SquidA quiet rhythm at the counter.As the squid is cleaned, its ink releases in deep, black ribbons — a f...
05/29/2026

🦑 ✾ スミイカ ✾ Ink Squid

A quiet rhythm at the counter.

As the squid is cleaned, its ink releases in deep, black ribbons — a fleeting moment that marks its freshness and origin. The mantle is then separated and gently scored, refining texture while preserving structure. A brief curing draws out excess moisture, concentrating its natural sweetness.

Just before service, precise knife work defines final form — measured cuts that open the flesh without breaking it.

The flesh of the Ink Squid offers a clean, subtle sweetness, with a light briny depth and a soft, chewy texture that lingers gently on the palate.

Find this, and more, in our late Spring / early Summer omakase experience.

🌀 Bookings on OpenTable

🔵 ✾ 鮫鰈 ✾ SamegareiAs the season turns toward summer, the samegarei comes into its own. Known in English as sharkskin flo...
05/26/2026

🔵 ✾ 鮫鰈 ✾ Samegarei

As the season turns toward summer, the samegarei comes into its own. Known in English as sharkskin flounder — a name it earns honestly — this rare flatfish carries a skin unlike anything else at the cutting board: thick, coarse, and bristled with sharp, warty tubercles that recall the hide of a shark far more than the scales of a fish. It is one of the most technically demanding ingredients Chef Masa works with, requiring patience and precision before the knife can reach what lies beneath.

What it conceals is worth every effort. The flesh holds an unusual depth of fat for a member of the flounder family — clean, sweet, and firm with a satisfying crunch. The engawa, the collagen-rich collar running along the fin, is especially prized. In Japan, samegarei is so difficult to dress that it is almost always shipped pre-skinned; to receive it whole, and to break it down in-house, is itself a statement of craft.

This fish was caught in the waters off 昆布森, Konbumori — a stretch of eastern Hokkaido coastline so ecologically rich it now forms part of a Quasi-National Park. The name means kelp forest, and the sea here earns it: cold, mineral-dense, fed by the Oyashio current, teeming with life below. Fish from these waters carry the character of that depth.

鮫鰈　北海道・昆布森沖

🌀 Visit masayoshi.ca or OpenTable for bookings.

Chef Masa calls it "A soup for early Summer."We welcome the fleeting season of sawagani from Miyazaki — delicate Japanes...
05/22/2026

Chef Masa calls it "A soup for early Summer."

We welcome the fleeting season of sawagani from Miyazaki — delicate Japanese river crabs long cherished as a symbol of summer’s arrival, their subtle sweetness best enjoyed in the moment. They crown a bowl of the season's first zucchini blossoms from , their petals stuffed with Yukon Gold potato mochi, all nestled within a clear broth with seasonal greens.

🦀 A nod to tradition, where these small crabs are gathered from cool mountain streams and savoured whole — ephemeral, textural, and deeply tied to the rhythm of the season.

宮崎県産 沢蟹 ✾ 花ズッキーニのユーコンゴールド餅詰め ✾ 初夏のお椀

🌀 Bookings on masayoshi.ca | OpenTable

The blossoms are here. ✾We welcome the first of the season zucchini blossoms from : its golden petals stuffed with a pil...
05/19/2026

The blossoms are here. ✾

We welcome the first of the season zucchini blossoms from : its golden petals stuffed with a pillow of Yukon Gold potato mochi nestled into a broth threaded with watershield’s tender, jewel-like leaves.

🦀 Chef Masa puts his finishing touches by way of sawagani, the small Japanese river crab that boasts a tender sweetness as fleeting as the season itself.

花ズッキーニのユーコンゴールド餅詰めのお椀 ✾ 蓴菜 ✾ 沢蟹

🌀 Bookings on masayoshi.ca | OpenTable

筍饅頭 ✾ Bamboo Shoot DumplingSpring is a season of emergence, and few ingredients embody that more than the bamboo shoot. ...
05/10/2026

筍饅頭 ✾ Bamboo Shoot Dumpling

Spring is a season of emergence, and few ingredients embody that more than the bamboo shoot. Here, it is transformed into a delicate dumpling — its tender, earthy sweetness encased in a soft, yielding wrapper.

The filling is layered with nanohana, whose bright, slightly bitter greens signal the early season, and hairy crab, whose sweet, delicate meat adds a touch of luxury. A whisper of ginger weaves through, lending warmth without overpowering.

All in all, an offering that brings together the forest, the field, and the sea in a single, thoughtful gesture—a reminder that spring's bounty is as much about harmony as it is about freshness.

🌀 Now taking bookings on OpenTable

鯵 ✾ AjiAji arrives at its peak when the days grow longer. Horse mackerel is prized for its bright, clean flavour and fir...
05/03/2026

鯵 ✾ Aji

Aji arrives at its peak when the days grow longer. Horse mackerel is prized for its bright, clean flavour and firm, silvery flesh — qualities that have made it a staple of Japanese coastal cuisine for generations.

In the spring, aji carry a fresh, oceanic brightness that pair beautifully with simple garnishes: a whisper of ginger, a touch of scallion, a light soy. It is a fish that asks for little, its quality speaking for itself. For those who know the season, aji is a welcome sign that the ocean is waking.

🌀 For bookings, visit masayoshi.ca

柚子の花 ✾ Yuzu BlossomsBefore the fruit — the flower. In Japanese cooking, these blossoms are used sparingly, as a quiet, c...
04/29/2026

柚子の花 ✾ Yuzu Blossoms

Before the fruit — the flower.

In Japanese cooking, these blossoms are used sparingly, as a quiet, citrusy accent that hints at the warmth to come. They are a reminder that spring is a season of subtle shifts, best experienced in small, deliberate moments.

Seen in the carousel as the garnish for chef Masa's Kinmedai served with Sakura shrimp purée, komatsuna and shirauo.

04/26/2026

アスパラガスアーモンド豆腐 ✾ Asparagus Almond Tofu⁣
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Fresh asparagus is folded into a delicate almond tofu, creating a smooth, vibrant custard with a subtle green sweetness. Finished with ikura, adding bursts of salinity that lift and balance each bite.⁣
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アスパラガスアーモンド豆腐 ✾ Asparagus Almond TofuThe tender green stalks of asparagus are blended into a silken almond tofu — a brig...
04/20/2026

アスパラガスアーモンド豆腐 ✾ Asparagus Almond Tofu

The tender green stalks of asparagus are blended into a silken almond tofu — a bright, verdant custard with final touches by way of ikura, whose briny pop cuts through the richness.

鰆 ✾ SawaraSpring brings the Sawara into its prime. Japanese Spanish mackerel is known throughout the year for its rich, ...
04/16/2026

鰆 ✾ Sawara

Spring brings the Sawara into its prime. Japanese Spanish mackerel is known throughout the year for its rich, fatty flesh, but in this season it takes on a lighter character—a balance of strength and restraint. The name itself, written with the characters for "fish" and "spring," reflects its deep connection to this time of year.

Its flavour is bold yet clean, its texture firm yet tender, making it a versatile ingredient that shines in both grilled and raw preparations. For Chef Masa, it represents the ocean's own awakening alongside the land.

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4376 Fraser Street
Vancouver, BC
V5V4G3

Opening Hours

Monday 6pm - 10pm
Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 6pm - 10pm

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