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Important Notice Regards To Covid-19

With growing global concerns of COVID-19 (coronavirus), we would like to provide you with an update on our response to date and our commitment to you moving forward.

Sushi Masaki Saito is taking necessary steps to ensure the health and safety of our guests and employees which is our highest priority. In support of the Canadian government and public health authorities recommendations to help combat COVID 19, the restaurant will be temporarily closed. We are unfortunately not taking any reservation at this moment. Please check back our website or Instagram @sushimasakisaito for updates.

We apologize for any inconvenience this might cause you. We would like to thank you for your understanding.


Sushi Masaki Saito


What is authenticity? Respect and passion are the minimum. Mastery of craft in preparing sushi requires intrinsic knowledge of how to convey the truest quality and elicit the purest essence of each ingredient within the harmony of the recipe. Chef Masaki Saito, raised in Hokkaido and trained in Tokyo, focuses on purity and source, and the challenge to care for each in confluence with Edo-Mae tradition and his own unique imagination. How to select the fish, the rice, the vinegar and the wasabi, and their proportion adapted to each dish, is a refined skill. Every cut from each selected blade, the proper thickness, the presentation and the overall impression, is a high art. It begins with understanding nature: the motion in its stillness, and the stillness in its motion; the complexity in its simplicity and the simplicity in its complexity; and the right balance to appeal to all the senses, the optimal quality.

Executive chef

Masaki Saito

Masaki Saito always knew he wanted to be a sushi chef. The epiphany occurred when the chef at his favourite restaurant passed away in Hokkaido, Japan and the quality of the food had changed dramatically. He studied fish from the most basic level and even pursued an education in the school of marine biology at the age of 15 in Japan. This grassroots approach allowed him to develop a true understanding and expertise for his sushi.

He began at the very bottom and worked his way up until he became a sushi chef in Hokkaido and then later, in Tokyo. In 2016 he took his talents to New York City and within six months, earned his first Michelin star in the 2017 guide. He earned another one the following year - the only chef to jump a star that year in NYC.

Saito’s specialty is his “new” edomae-style sushi, an evolution of the more traditional style of the past.


Limited quantity available. Each menu item - limit to 10 per day.

To place a delivery order, please call 416-924-0888 between 3 PM- 8PM, Tuesday through Saturday, at least one day in advance.
We do take orders in advance for special occasions. Open for Dinner Delivery only.


Mix of seafood and vegetables prepared in Edomae-style over sushi rice. All ingredients are seasoned to bring the harmony of flavours so no need to put additional soy sauce.


Chef’s selection of premium and seasonal seafood and ingredients. Highly recommended to pair with our sake.
This menu item is subject to change according to seasonality and availability.

sake delivery


Sharaku Junmai

Sohomare Tokubetsu Junmai


Jikon Omachi

Hakkaisan “3 Year Snow Aged”






Kokuryu Ryu Daiginjo


Kokuryu Shizuku

Hakkaisan “3 Year Snow Aged”


Hakkaisan “Kongoshin”

獺祭 磨きその先へ-純米大吟醸
Dassai Beyond”

伯楽星残響 Super 7
Hakurakusei Zankyo Super 7


Hakkaisan Sparkling Happo Nigori


Nanbubijin Umeshu (sugar free)

Homare Aladin Yuzu Jyunmai

Holiday Hours

December 31, 2020 - January 11, 2021 Closed

Reservation & Cancellation Policy


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Unfortunately we are not taking any reservation at this moment. Please check back our website or Instagram for updates.

We do not take phone reservation. For other inquiries, please call us at (416) 924-0888.
Phone lines are open at 3pm Monday through Saturday.

  1. Sushi Masaki Saito is a traditional Japanese sushi bar serving omakase menus including cooked and raw seafood and shellfish. Our main ingredients are seafood primarily imported from Japan, specifically for each reservation and party of guests. Please note in the case of a natural disaster in Japan the restaurant will be closed, and reservations will be notified immediately.
  2. We do require a credit card on file at time for booking for all reservations.
    1. For parties of 4 or less guests, you will not be charged at the time of booking. However, we serve the right to charge 50% of costs per person + tax if the reservation is cancelled in less than 3 days, and 100% of costs per person + tax if the reservation is cancelled in less than 2 days.
    2. For parties of 5 or more guests, 100% of costs per person + tax will be charged at the time of booking. Cancellations made within 7 days prior to the reservation date will not be refunded.
    3. Reduction in the number of guests in the party is subject to cancellation charge.
  3. Please let us know any dietary restrictions at least 48 hours before reservation time, or else they may not be accommodated. Unfortunately, certain dietary restrictions such as no rice, no raw fish, no shellfish, no soy beans, gluten-free, vegetarian or vegan, cannot be accommodated.
  4. We are a reservation-driven restaurant. We do welcome walk-in guests and will do our best to accommodate.
  5. For all reservations, we will hold your seats for 15 minutes. After that time, we cannot guarantee the table/seat.
  6. Reservation Policies are subject to change at the restaurant’s discretion.
  7. We ask reservations with children (ages 12 & under) reserve a minimum of 6 persons or a full seating time.
  8. We ask our guests to refrain from using perfume, cologne, and other fragrances as sushi is delicate and it may affect your dining experience.
  9. We ask our guests to put their phones on silent and use our tea room in case they have phone calls during the dinner.

For private events or large party group policies, please contact us at for more information. For all press inquiries, please contact Kamen Sun at


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