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

Masayoshi

Authentic Japanese cuisine with a modern twist.
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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

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

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

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

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.

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。

06/23/2026

🦑

Hotaru ika (firefly squid) — small, luminous, and fleeting — carries a deep, oceanic richness that unfolds with each bite. Tender yet assertive, its delicate bitterness and natural umami speak to the season’s brief window along Japan’s coastal waters.

Takenoko (bamboo shoots) bring contrast in both texture and tone — crisp, clean, and gently sweet, offering a grounded, earthy clarity that balances the squid’s intensity. Roasted peanuts lend a gentle nuttiness, while Chef Masa’s kinome miso — aromatic and lightly sweet — is lifted by young sansho leaves, bringing a bright, citrusy finish that ties each element together.

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

🌀 Bookings on OpenTable
🥢 Masayoshi.ca

06/21/2026

☀️ We will see more of you.

Summer Hours Announcement 🌀 Masayoshi will now welcome guests six days a week. For June and July, we will be open Monday through Saturday, with Sundays remaining our day of rest.

For omakase bookings, please visit masayoshi.ca or book on OpenTable

📷 Sawagani from Miyazaki. Delicate river crabs that signal summer’s arrival. With zucchini blossoms, stuffed with Yukon Gold potato mochi and set in a clear broth with seasonal greens.

06/16/2026

The Summer ocean beckons.

Samegarei (sharkskin flounder) arrives from the cold northern waters of Hokkaido, a flatfish prized for its quiet sweetness and almost translucent grain. Its flesh carries a gentle resistance — fine, elastic, yielding slowly — releasing a clean, mineral depth that lingers just beneath the surface.

Paired with sumiika (Japanese Cuttlefish) cut thick to accentuate its signature softness, the contrast becomes immediate: the cuttlefish supple and creamy, the flounder precise and composed. Chef Masa crowns the course with hana maru kyuri — cucumber blossom at its earliest stage — offering a fleeting, verdant brightness.

Nori soy sauce lends a quiet umami depth, seaweed salt sharpens with clean salinity, and freshly grated hon-wasabi lifts the finish with fleeting heat.

A course defined by tension — between land and sea, firmness and silk, restraint and release.

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

🌀 Bookings on OpenTable
🌊 Masayoshi.ca

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

Website

http://www.masayoshi.ca/

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