Masayoshi

Masayoshi occupies a 24-seat room on Fraser Street in Vancouver's Fraserhood neighbourhood, holding one Michelin star. Chef Masayoshi Baba leads the omakase, following a sushi career that began with an apprenticeship in Japan's Yamaguchi and Fukuoka prefectures, where he trained in preparing fugu. He later spent a decade in Vancouver working under Hidekazu Tojo at Tojo's before opening his namesake restaurant.

The room is counter-focused, with seating arranged around the sushi bar so guests can watch each piece of nigiri assembled directly in front of them. There is no private room option. Service runs through a sequence of appetizers followed by nigiri, built around seasonal ingredients that change with availability. Menus are presented in English, and the restaurant is not cash-only.

Seating times run Monday through Saturday at 6pm and 8:30pm; the restaurant is closed Sundays. Reservations are handled through OpenTable, and given the single Michelin star and limited 24-seat capacity, securing a table is considered moderately difficult. There is no listed phone line for bookings or inquiries; the restaurant directs guest questions to its email address rather than social media. Pricing falls in the upscale tier (CAD). The dining room also displays a bamboo-and-kimono-fabric samurai armour piece from the Kyoto artisan group Takumi Japan, incorporated into the restaurant's decor.