Masayoshi

Masayoshi Authentic Japanese cuisine with a modern twist.
(210)

08/20/2026

🍣 Front row to the art of sushi.

Close enough to see the craft,
close enough to taste the difference.

To partake in our late Summer omakase, please visit masayoshi.ca or book on OpenTable.

⚔️ 武具 · The Armour of a CraftsmanAn original piece by Kendo practitioner Takumi — a concept without precedent anywhere i...
07/31/2026

⚔️ 武具 · The Armour of a Craftsman

An original piece by Kendo practitioner Takumi — a concept without precedent anywhere in the world.

Individual stalks of bamboo form the chest protector’s lining, each hand-lacquered in successive layers. Genuine Kyoto kimono fabric is laid over this foundation, then cowhide leather carefully fitted atop it — every edge hand-stitched by master craftsmen.

A single piece where Japanese craft, martial discipline, and aesthetic sensibility meet.

On display now at Masayoshi.

剣道家のTakumiさんが、世界でも初めてのコンセプトで作り上げたオリジナルブランドです。
胴の裏地には竹を一本一本使用し、漆で丁寧に塗り重ねて仕上げています。
その上に本物の京都の着物生地を貼り、さらに牛革を丁寧に貼り合わせ、まわりは職人が一つひとつ手作業で縫製しています。
日本の伝統工芸、武道、そして美意識が融合した特別な作品です。
現在、MASAYOSHIに飾っています。

Blackthroat Seaperch ✾ NagasakiNodoguro spends its life deep and cold, and it shows: fat gathers just under the skin, ma...
07/24/2026

Blackthroat Seaperch ✾ Nagasaki

Nodoguro spends its life deep and cold, and it shows:
fat gathers just under the skin, marbling the flesh
until it borders on toro. But the meat itself is fine-
fibered, not dense — the richness dissolves on the
tongue rather than lingering.

Chef Masa lets it speak plainly, its natural oils
doing all the work.

Find this, and more, in our seasonal omakase
experience.

🌀 Bookings on OpenTable
🌊 Masayoshi.ca

長崎県産 のどぐろ

Pike Conger ❀ Hamo (Pike Conger) from Yamaguchi undergoes honekiri, a precise series of cuts (hundreds of incisions into...
07/19/2026

Pike Conger ❀

Hamo (Pike Conger) from Yamaguchi undergoes honekiri, a precise series of cuts (hundreds of incisions into the flesh) that transforms the fish into something silken, refined, and quietly expressive.

In this clear soup, the pike conger rests in a pristine broth, joined by tomato and zucchini — their gentle sweetness softening the edges of the season.

Ume brings a restrained tartness, while yuzu lingers with a lifted citrus finish.

A bowl that captures Japanese summer.

Find this, and more, in our Summer omakase experience.

🌀 Bookings on OpenTable
🌊 Masayoshi.ca

山口県産 鱧の椀 ✾ トマト ✾ ズッキーニ ✾ 梅 ✾ 柚子

A flair for the dramatic. Kuruma prawns, prized for their sweet, buttery flesh, make their summer omakase debut in the f...
07/14/2026

A flair for the dramatic.

Kuruma prawns, prized for their sweet, buttery flesh, make their summer omakase debut in the form of a bright sunomono with vinegared miso, with romanesco, radish, cucumber and Suizenji seaweed composed and presented on a lotus leaf.

🌀 Visit masayoshi.ca or OpenTable for bookings.

🌀 Bookings on OpenTable
🌊 Masayoshi.ca

車海老酢の物 ✾ ロマネスコ ✾ 大根 ✾ きゅうり ✾ 酢味噌 ✾ 水前寺のり

Sunday Best. Meet Kokuryu "Icchorai," the flagship Junmai Ginjo from one of Fukui Prefecture's most storied breweries — ...
07/12/2026

Sunday Best.

Meet Kokuryu "Icchorai," the flagship Junmai Ginjo from one of Fukui Prefecture's most storied breweries — Kokuryu, named for the Black Dragon river that shapes its water and its character.

Brewed with Gohyakumangoku rice, polished to 55%, Icchorai takes its name from a Fukui expression for one's finest attire — a bottle reserved, traditionally, for moments worth dressing up for.

Gentle on the nose, smooth in texture, and clean through a refined finish, it carries the balance Kokuryu is known for — poured to accompany Chef Masa's omakase.

A graceful pour, worth savouring slowly.

🔴 Masayoshi.ca
🌀 Omakase bookings on OpenTable

👁️ 🔴Kinmedai — Golden Eye Snapper — Chiba千葉県産 金目鯛Pulled from deep, cold waters off Chiba, where sunlight barely reaches....
07/06/2026

👁️ 🔴
Kinmedai — Golden Eye Snapper — Chiba
千葉県産 金目鯛

Pulled from deep, cold waters off Chiba, where sunlight barely reaches.

Kinmedai carries the proof of that depth in its body. Eyes large and dark, built to gather what little light remains a hundred fathoms down — the feature that gives the fish its name. Skin a deep red-gold, scales dense and armoured against the pressure of the sea it comes from.

Beneath, its flesh is rich and full-bodied, soft-textured from a life lived slow and cold.

Find this, and more, in our seasonal omakase experience.

🌀 Bookings on OpenTable
🌊 Masayoshi.ca

千葉県産 金目鯛

When the tide draws inward.Kuruma prawns, prized for their sweet, buttery flesh, make their summer omakase debut in the ...
07/03/2026

When the tide draws inward.

Kuruma prawns, prized for their sweet, buttery flesh, make their summer omakase debut in the form of a bright sunomono.

Swipe right in the carousel to find: Kuruma prawn sunomono with vinegared miso presented on lotus leaf, with romanesco, radish, cucumber and Suizenji seaweed.

🌀 Visit masayoshi.ca or OpenTable for bookings.

the unexpected.

🦀 From Miyagi’s cold waters comes Watarigani.Blue crab, celebrated for its gentle sweetness, elegant texture, and linger...
06/30/2026

🦀 From Miyagi’s cold waters comes Watarigani.

Blue crab, celebrated for its gentle sweetness, elegant texture, and lingering umami. Its flesh is delicate yet assured — tender, clean, and quietly briny — with a depth that unfolds slowly, like the season itself.

Find this, and more, in our seasonal omakase experience.

🌀 Bookings on OpenTable
🌊 Masayoshi.ca

06/26/2026

𝐊𝐚𝐢𝐮𝐧 “𝐍𝐞𝐰 𝐅𝐨𝐫𝐭𝐮𝐧𝐞” ❌ 𝐌𝐚𝐬𝐚𝐲𝐨𝐬𝐡𝐢 𝐒𝐚𝐤𝐞

Meet our Vancouver-inspired, limited edition sake crafted by Doi Shuzo, the historic Shizuoka brewery behind the renowned “Kaiun” — literally, ‘good fortune’ — label.

Carefully selected by Chef Masayoshi in collaboration with the brewery, this exclusive release reflects Chef Masa’s cuisine and philosophy — and is now exclusively available to complement your omakase experience.

Elegant, clean, and deeply food-friendly, ‘New Fortune’ offers a smooth texture, gentle aroma and refined finish crafted to bridge Vancouver’s spirit with the art of Japanese sake craftsmanship, pairing seamlessly with Chef Masa’s creations.

🎁 Perfect as a souvenir or special gift.
✿ Please ask us more once you’re in.

開運 “New Fortune” — Chef Masayoshi スペシャルエディション

静岡の老舗酒蔵「土井酒造場」が手掛ける、限定「開運 New Fortune」。

Chef Masayoshi の料理や世界観に合わせ、酒蔵とともに吟味し選び抜いたオリジナル酒。

なめらかな口当たりと穏やかな香り、料理に寄り添う綺麗な余韻が特徴の日本酒。
魚介や鮨との相性も美しく、ゆっくりと楽しめる一本です。

バンクーバーをモチーフにデザインした、日本酒文化を繋ぐ一本。
お土産や特別なギフトにも。

Address

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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