Chef Masaki Saito: Canada’s Two-Star Sushi Virtuoso |hef Masaki Saito: Canada’s Only Two-Star Sushi Virtuoso |The Edomae Master Behind Canada’s Highest-Rated Restaurant |Michelin Maestro Masaki Saito: From Hokkaido to Toronto’s Culinary Throne |From Tokyo to Toronto: The Two-Star Journey of Chef Masaki Saito |The Art of Silence and Sushi: The Culinary Philosophy of Masaki Saito

Origins in Hokkaido: Where It All Began

Chef Masaki Saito was born in Hokkaido, Japan’s northernmost island, a land where nature reigns supreme and where cold waters provide some of the world’s most prized seafood. Hokkaido is known not just for its snow-covered winters, but for its unparalleled abundance of sea urchin, scallops, salmon, and crabs — elements that naturally shaped Saito’s early appreciation for ingredients. From an early age, he was attuned to the seasonal shifts in seafood and understood their value not just in flavor but in storytelling.

Unlike many chefs who fall into the profession by circumstance, Saito’s journey into culinary arts was intentional. He developed a fascination for sushi as a child, watching local masters at work and absorbing the rituals that define Japanese cuisine. His early experiences were not in trendy restaurants but in humble neighborhood sushi-yas where respect for fish and rice surpassed any flamboyance.

The foundations of Saito’s culinary philosophy were laid during these formative years. In Hokkaido, food was not just sustenance — it was a way of life governed by principles of precision, patience, and harmony with nature. This deep-rooted respect for ingredients would form the cornerstone of his life’s work.

The Rigorous Discipline of Tokyo

Determined to master his craft, Saito left Hokkaido and traveled to Tokyo, the epicenter of Edomae sushi — a centuries-old tradition originating in the Edo period. There, he trained under seasoned sushi masters, embarking on a path marked by austerity and discipline. This was not a quick journey. In the world of high-end sushi, apprentices spend years learning how to wash rice properly before they ever touch fish.

Tokyo’s kitchens were intense, often harsh environments, but they forged Saito into a meticulous, unyielding perfectionist. He trained in multiple renowned sushi houses where skills such as precise knife techniques, rice seasoning, fish preservation, and presentation were honed over countless repetitions. He learned to age, cure, and marinate fish to draw out umami and deepen texture. Sushi was no longer just a delicacy; it became a form of alchemy.

In Tokyo, he also developed a deep spiritual connection to the food he served. He understood that the act of making sushi was not just a culinary transaction, but a silent dialogue between chef and diner. Every bite needed to carry emotion. Every action, from slicing to plating, needed to reflect care and reverence.

Conquering the Culinary Heights of New York City

The next pivotal chapter in Saito’s journey unfolded in New York City — a cosmopolitan metropolis where competition is fierce and expectations sky-high. Here, Saito joined Sushi Ginza Onodera, a revered establishment with a strong pedigree. At Onodera, he continued to practice his Edomae roots while gradually integrating subtle innovations that respected tradition without diluting it.

His mastery did not go unnoticed. In a city brimming with culinary excellence, Saito’s work earned two Michelin stars. This was not merely a personal victory; it marked a significant achievement for Edomae sushi in North America. His omakase experience was lauded for its purity, balance, and narrative flow. Diners came not just for sushi but for an unforgettable encounter with time-honored Japanese culinary rituals.

Critics from The New York Times, Eater, and Forbes praised his craft as otherworldly. At Sushi Ginza Onodera, each diner embarked on a journey curated by Saito’s hands, tasting pieces of the ocean shaped by fire, salt, smoke, and time.

However, Saito longed for autonomy. While the accolades were rewarding, he yearned for a space that reflected his soul. He wanted a restaurant that wasn’t just technically brilliant but spiritually resonant. That calling led him to Canada.

A New Dawn in Toronto: Sushi Masaki Saito

In 2019, Chef Saito relocated to Toronto, Canada, a city whose culinary scene was evolving rapidly. He chose the upscale neighborhood of Yorkville to launch his most ambitious venture yet: Sushi Masaki Saito. This wasn’t just another sushi restaurant — it was a temple to Edomae philosophy and Japanese aesthetics.

Everything about the space was intentional. He commissioned 200-year-old hinoki wood from Japan, assembled like a traditional tea room with painstaking attention to every joinery. The counters weren’t just workspaces; they were stages for performance, spaces for communion. The ambiance was serene, meditative, and meticulously curated. Guests walked in not just for dinner, but to become part of a culinary ceremony.

The restaurant operated on a very limited seating basis. Only a handful of diners were allowed per night to maintain the integrity of the experience. Every ingredient, from the rice sourced and blended by Saito himself to the fresh seafood flown daily from Tokyo’s Toyosu Market, was chosen for its purity and purpose.

In 2022, Sushi Masaki Saito received two Michelin stars in the inaugural Michelin Guide Toronto. This was monumental. Not only did it make the restaurant the highest-rated in the country, but it also marked Chef Saito as the only chef to have earned two Michelin stars in both New York and Toronto. He had not just achieved personal greatness, but had rewritten the narrative of Japanese dining in Canada.

Master of Edomae: A Timeless Art

At the heart of Chef Saito’s work is Edomae sushi, an art form deeply misunderstood in the modern culinary world. While many associate sushi with raw fish and soy sauce, Edomae is a sophisticated technique that elevates ingredients through preservation methods such as curing, aging, marinating, and smoking.

Saito’s Edomae style is not just about taste — it’s about time. Time spent sourcing, preparing, waiting. He ages fish like kinmedai or kohada for optimal texture. He might marinate tuna in soy or cure mackerel in vinegar for hours or even days. Each decision is made to honor the ingredient’s potential.

This devotion to craft means Edomae sushi is not fast food; it’s slow cuisine, rooted in patience and intentionality. His diners are guided through an evolving palette of textures and tastes that tell a story not just of the sea, but of heritage, geography, and emotion.

The Omotenashi Spirit: More Than Just Service

In every aspect of his restaurant, Saito embodies “omotenashi” — the Japanese spirit of selfless hospitality. From the soft lighting and subtle aromas of hinoki wood to the unspoken choreography of each course, Sushi Masaki Saito becomes a realm where diners are cocooned in care.

The rice is served at body temperature, calibrated perfectly for each type of fish. The silence in the room allows guests to focus on texture and temperature. The pace is designed not to overwhelm, but to soothe. Every gesture, every pause, is calculated to provide emotional resonance.

Even the dishware, much of it hand-selected and crafted in Japan, is chosen to enhance the meal’s emotional impact. Saito does not merely serve food — he crafts an environment where the soul can breathe.

Global Influence and Mentorship

While Saito rarely engages in the media circus that surrounds many celebrity chefs, his quiet influence is enormous. He has trained a new generation of chefs, instilling in them a profound respect for technique, ingredients, and humility. Many of his protégés now run successful omakase restaurants across the globe.

His dedication to tradition in the face of modern trends has helped reframe how omakase is perceived in North America. No longer just a luxury experience, omakase under Saito’s guidance becomes a cultural and spiritual offering. His presence in Toronto has elevated the city’s status in global gastronomy, encouraging more chefs and diners to engage deeply with Japanese food culture.

Recognition and Legacy

Chef Saito has been featured in international publications including Forbes, The Michelin Guide, Eater, Toronto Life, Food & Wine, and Japan Times. But he remains one of the most enigmatic figures in fine dining — often choosing silence over soundbites, craft over charisma.

His legacy is not built on television appearances or social media virality but on the quiet, consistent excellence of his work. He reminds the culinary world that depth, discipline, and devotion still matter. That a single piece of sushi, when made with sincerity, can change someone’s life.

The Eternal Student

Today, Sushi Masaki Saito is not merely one of the best restaurants in Canada — it is a living example of how cuisine can transcend borders, languages, and eras. Chef Saito continues to approach his work like a student, always refining, always learning. His journey is far from over. Each service is a new chapter. Each guest, a new story.

In a world racing toward the next trend, Masaki Saito stands still — grounded in centuries of wisdom, moved by the tides of tradition, and lifted by the simple desire to make something meaningful.

In the hands of Chef Masaki Saito, sushi is not just food. It is memory. It is poetry. It is art.

Chef Masaki Saito: A Culinary Journey Rooted in Tradition and Precision

Born in Hokkaido, Japan — a region celebrated for its pristine waters and exceptional seafood — Chef Masaki Saito’s culinary journey began with a deep respect for nature and ingredients. Fascinated by sushi from a young age, he moved to Tokyo to train in the classical Edomae style, where he mastered traditional techniques such as aging, curing, and marinating fish. Under the mentorship of seasoned sushi masters, Saito refined his skills with relentless discipline, eventually developing a unique approach that blended artistry with philosophy.

His pursuit of excellence brought him to New York City, where he led the prestigious Sushi Ginza Onodera to earn two Michelin stars. Known for his spiritual approach to omakase, Saito’s cuisine stood out for its elegance, precision, and depth. But his vision extended beyond accolades — he dreamed of creating a space that embodied his values in every detail.

In 2019, Saito moved to Toronto and opened Sushi Masaki Saito, a meticulously crafted restaurant that soon redefined the city’s fine dining scene. With hinoki wood flown in from Japan, a limited nightly seating, and fish sourced daily from Toyosu Market, the experience is both intimate and transcendent. In 2022, it became the only restaurant in Canada to receive two Michelin stars — a testament to Saito’s unwavering commitment to craft.

Today, Chef Masaki Saito is celebrated not only as a culinary master but as a cultural ambassador for Edomae sushi. Through his mentorship and mastery, he continues to shape the future of Japanese cuisine abroad while honoring its sacred past.