With over two decades of experience in the Japanese art of Omakase, chef Masayoshi Baba has emerged as a masterful pioneer of Vancouver’s vibrant sushi scene with his exceptionally unique, hyper-seasonal and innovative creations showcased at his Michelin-starred namesake – Masayoshi. 

Having honed his culinary skills in kitchens throughout Japan and British Columbia, chef Masayoshi’s culinary journey began in Japan, where he trained as an apprentice in the Yamaguchi and Fukuoka prefectures, learning the intricate art of preparing fugu. At 26, he moved to Canada and spent a decade working under the guidance of Hidekazu Tojo at his renowned restaurant Tojo’s. 

Guided by Wa Shoku 和食 [the harmonious nature, and spirit, of Japanese cuisine] chef Masayoshi references time-honored Japanese traditions, also incorporating an array of culinary techniques that transcend the borders of Japan in an effort to bring out the utmost umami from every single creation, timed perfectly to coincide with the changing seasons. 

To book an unforgettable evening at Masayoshi, please click here. 

Where time-honoured Japanese craft meets the artful eye.