Kitano Shokudo is the kind of place chefs will send you about when asked where they eat on their nights off. Run by Hiroshi Kitano, a self-taught chef with a deep respect for balance and technique, this Plateau bistro is a love letter to Japanese cuisine—elevated, yet unfussy. Kitano, who cut his teeth with the Otto Group (hence the former name Otto Bistro) before setting out on his own, brings an obsessive attention to detail to every dish, whether it’s jewel-like chirashi, crispy karaage, or rich mazemen noodles topped with duck confit.

The menu leans into seasonality, with specials that veer into unexpected yet deeply comforting territory—think wild boar mapo tofu or a luscious uni carbonara. Fish is a constant star, often sourced straight from Japan, while housemade tsukemono and a sharp, compact sake list round out the experience. The goal here isn’t expansion—it’s intimacy. With fewer seats and a loyal clientele, Kitano Shokudo is about proximity: to the chef, to the craft, and to a kind of soulful cooking that keeps regulars coming back.

A progenitor in the Montreal scene for taking Japanese cooking and treating it to French techniques and presentations, Hiroshi Kitano’s bistro in the Plateau is a must—especially the omakase.

Fleurs & Cadeaux, a new Japanese-inspired snack bar in Chinatown, quickly captivated guests with its unique charm before closing two weeks after its September opening due to COVID-19. Situated in a pink, century-old building on Saint-Urbain Street, this venue honors its past as a florist and gift shop by retaining its name and exterior. The space is thoughtfully designed, from its vinyl selection to its retro décor.

Co-owned by ten partners, including David Schmidt and chef Tetsuya Shimizu, the restaurant features a relaxed, inviting atmosphere. The open kitchen showcases Shimizu’s culinary skills, offering dishes like temakis, Japanese curries, sashimi on rice, and bento boxes, all beautifully presented.

The drink menu includes innovative cocktails and a diverse selection of natural wines and artisan sakes. The basement speakeasy, Sans Soleil, features a hidden entrance, DJ-spun vinyl, and a top-notch sound system.

Kazu is an institution. This always-packed Japanese eatery in Shaughnessy Village has been serving some of the city’s most sought-after Japanese comfort food since 2010. Chef Kazuo Akutsu, trained in hotel kitchens and shaped by family recipes, runs this no-frills, all-flavour bistro with the kind of efficiency that keeps the kitchen humming and the line out the door.

Inside, it’s a whirlwind—servers navigating tables, customers scanning the wallpapered yellow notes listing specials, and the kitchen crew churning out smoky grilled meats, delicate sashimi bowls, and ramen so rich it could double as currency. The homemade shrimp burger, BBQ beef ribs, and Chirashi-zushi (a rice bowl topped with tuna and salmon sashimi) are menu staples, but anything on the day’s specials is worth the gamble—especially if it involves salmon belly or lamb belly.

Eating at Kazu isn’t a leisurely affair. You’ll likely wait 30 minutes to eat in 20, but that’s part of the ritual. No reservations, no lingering, no fuss—just bold, soulful Japanese cooking that’s always worth the squeeze.

Noren, a snug 10-seater on Rachel Street in the Plateau, is the kind of place that lives or dies by its simplicity. Partners Élyse Garand and Hidenori Tsuda opened this tiny kitchen in 2016, infusing it with bits of Japan they picked up over seven years in Kyoto. It’s named after the traditional split curtains that hang at Japanese doorways—a nod to the neighbourhood family restaurants scattered across Japan that serve one or two specialty dishes.

In Noren’s case, those specialties are takoyaki and okonomiyaki. The former, better known as octopus balls, are served hot with katsuobushi dancing on top. The okonomiyaki, loaded with pork or shiitake, is savoury, crispy, and smoky, layered with sauce. A changing weekly dish adds variety, but this no-frills joint sticks to a few things and nails them every time. It’s cozy, intimate, and utterly unique in the Plateau, with warm, unfussy service and a design that mixes minimalist and eclectic touches—think vintage TVs and chalkboard walls—to create a space that feels like a lived-in gem rather than a showpiece.

Nozy is the kind of small Japanese spot that regulars swear by. Chef Nozomu Takeuchi, originally from Hokkaido, first opened his 20-seat neighbourhood restaurant in Saint-Henri in 2015 with a simple goal: to serve home-style Japanese food—the kind you’d find in kitchens across Japan, not just sushi counters. Takeuchi moved Nozy to La Petite-Patrie in 2025, but it's still the exact same quality.

The menu leans into teishoku-style meals, where a main dish is served with rice, miso soup, and a rotation of seasonal side dishes. Expect options like chirashi bowls layered with fresh salmon, sweet shrimp, and quail egg, karaage fried chicken that crackles on first bite, and a seafood-packed kaisen don for sashimi lovers. The omakase experience on Friday nights is a standout—an ever-changing, chef’s-choice tasting menu that draws in die-hards.

The decor is simple and intimate, with wooden tables, white walls, and a tiny open kitchen, letting the food take center stage. Sake imports and a short wine list round out the experience, but really, you come to Nozy for the comfort, quality, and care in every dish.

Up in the Mile End, Sushi Nishinokaze discreetly redefines the omakase experience with an eight-seat counter and a philosophy grounded in Edomae tradition. The meticulous 20-course journey, curated by chef Vincent Gee and co-owner Julian Doan, merges local wild-caught seafood with Fukuoka imports, showcasing the purity and seasonality of its ingredients. Every bite, from Matane shrimp to Ontario polypore mushrooms, reflects a commitment to craft and nature’s raw beauty.

Inside this minimalist “living gallery,” diners are surrounded by centuries-old ceramics, while the rhythmic hum of hard bop jazz sets a relaxed, intimate tone. For Doan and Gee, Nishinokaze is more than a restaurant—it’s a platform for celebrating the essence of sushi and the artistry of impermanence, honouring both tradition and Quebec’s vibrant terroir.

Established in 2011 in Westmount, Park Restaurant showcases chef Antonio Park’s unique culinary vision. Combining Japanese techniques with Korean and South American influences, Park offers a menu rich in flavor and creativity. The restaurant's elegant yet unpretentious design, featuring abundant wood and custom tables, creates a welcoming atmosphere. Renowned for its fresh, high-quality fish, the menu includes sushi, sashimi, and daily tasting options. The wine list, curated by knowledgeable friends and a sommelier, features biodynamic and natural selections, while the cocktails draw inspiration from the restaurant’s rooftop garden. Park Restaurant continues to impress with its innovative approach and exceptional cuisine.

Bar Otto, a chic addition to Notre-Dame Street West, offers a blend of conviviality and elegance in Japanese dining. A project by Hanhak Kim, this venture builds on the success of Otto Yakitori and Bistro Otto (now known as Kitano Shokudo). The menu features grilled skewers, ramen, mazemen, and exceptional sashimi. Bar Otto’s curated drink menu highlights natural and biodynamic wines alongside a fine selection of sakes. Designed by Israël Noël, the decor merges traditional Japanese elements with modern aesthetics, creating a serene and inviting atmosphere perfect for any occasion.

Osmo x Marusan is the kind of place where creativity meets culture in the most effortless way. This subterranean hub and social club is where vinyl spins, coffee flows, and conversations between students, entrepreneurs, and trendsetters feel effortlessly cool amongst a space of minimalist brutalist design—think steel tables, exposed brick, and greenery—that invites you to stay awhile, maybe over a karaage sando or a steaming bowl of vegan curry.

On weekends, DJs take over the booth, spinning rare grooves, while patrons sip on natural wines or sake, turning this hidden gem into a laid-back social club. Osmo’s vibe is casual but sharp, a place where the Marusan-Japanese inspired menu pairs with a curated vinyl collection.

Nama Omakase's a contemporary restaurant blending Japanese and French cuisine with top-tier service. Run by Carma Hospitality and chef-owner GaCong Ruan who grew up in the restaurant industry, Nama has enlisted executive chef Michael Ho, a finalist from Les Chefs!, and general manager Victor Loison, who brings Michelin-starred expertise to the table.
Designed by Guillaume Menard, the restaurant's interior is composed of elegant treatments of raw materials with its brick walls and stone columns. The menu highlights sashimi platters and seasonal dishes, and guests can choose the omakase experience or the à la carte menu. The quality and meticulous preparation help justify the costs here, especially when paired with wine and cocktail selections.

Okeya Kyujiro is an orchestrated immersion into Japanese culinary art and culture, where every step of the 20-course omakase unfolds like theatre. Helmed by Chef Takuya Matsuda, this intimate, reservation-only spot in Montreal elevates Edomae sushi to a meticulous performance, blending razor-sharp precision, curated sake pairings, and an aesthetic homage to Japan. From the whisper of bonito flakes being grated to the delicate balance of umami in every bite, it's much more than simple theatrics here. This is gastronomy as art—sharp, deliberate, and unforgettable.

While many serve it today, Otto Yakitori stands out as Montreal's progenitor for authentic charcoal-grilled yakitori. Founded in 2016 and named "Otto" to pays homage to its founders' roles as fathers, the izakaya offers a focused menu with skewers of various chicken cuts. Adorned with wild wall art and warm lighting, the menu also features Japanese specialties like sashimi, uni chawanmushi, mazemen, and ramen. Best of all, the sake, beer, wine, and cocktails don’t stop flowing here until the very last minute they’re open.

A sleek and modernized project compared to past counterparts from the team behind Tri Express, this izakaya project by chef Tri Du’s son Thierry-Tri Du-Boisclair in Saint-Henri combines their history in Japanese cooking with Quebec terroir. Most dishes are made to be shared over drinks and explore a custom aging room for the fish on-site, including things like bao buns, tataki, and oysters—there’s some sushi, but Montrealers who know Tri Express shouldn’t expect more sushi. This new spot’s a departure for the team.

Tucked away in the underworld of the Scotia Tower’s food court, Japote is a blink-and-you’ll-miss-it gem that punches far above its weight. With weekday lunch hours that seem designed to test your commitment, this family-run Japanese counter churns out steaming bowls of donburi and Japanese curry with assembly-line efficiency. The menu covers everything from tempura veggies to egg-smothered chicken, but the grilled eel bowl stands out if you’re feeling fancy. Prices hover in the dangerously cheap zone—grab a small portion if you’re watching your wallet and tack on a miso soup or croquette without breaking $10. Japote’s loyal following, from McGill students to nearby office workers, speaks for itself: it’s a cheap eat worth navigating the labyrinthine tunnels for.

At the 28-seater Ohayo Café right next door to Kitano Shokudo, you'll find yoshoku food—Japanese dishes based on Western food, like Japanese-style French toast—in addition to a coffee program features a range of specialty coffees ground on Mahlkönig and Mythos grinders, with a La Marzocca for espresso-based drinks and classic pour-over gear for filter coffee.

Run by Hiroshi Kitano and his longstanding employee and close friend Samath Mom, they're preparing everything from homemade pickles to karaage, ramen, mazemen and artfully arranged bowls of chirashi.

“It’s very specific to cafés in Japan,” Hiroshi says. “Omu rice, hayashi rice, beef stew: they’re Western, but we’ve been making it for a long time.” Ohayo’s menu also features keema curry with ground beef and pork, an egg sando, and ebi (shrimp) and chicken burgers.

This 2015 addition to Montreal’s Plateau, founded by Kevin Fung, embodies “Ichigo Ichie”—a Japanese phrase meaning “this time only,” urging diners to cherish each moment. The menu reflects this sentiment, offering a blend of Japanese dishes with a local twist, from sashimi with Quebec influences to classic yakitori and crispy tempura, all made without MSG and using organic ingredients.

The thoughtfully designed space by Michel Prete mixes traditional elements like wood and stone with modern, vibrant touches. Diners can explore the varied menu, featuring cold starters like daikon salad and yuzu tuna tataki, hot plates such as pork shoulder with apple miso butter, and the ever-popular takoyaki. Complementing the food is an impressive list of cocktails and sakes, including a refreshing Japanese sangria and inventive G&Ts.

Tucked into the Westmount Square food court, Sushi Bar Kim defies expectations with some of the freshest sushi in the city. This family-run spot has built a loyal following since 2004, offering meticulously prepared maki, nigiri, and sashimi at prices that don’t break the bank. The hamachi is always buttery, the poke bowls are generous, and the miso cod is a sleeper hit. Service can be hit or miss, but the quality speaks for itself. Whether you’re grabbing a quick bite or lingering over a sushi platter, this is one of Montreal’s best no-frills sushi joints.

Sho-Dan’s one of the first to have set a bar for high-end sushi in Montreal, blending traditional techniques with their own creativity. Chef Romeo Pham’s menu is packed with signature creations: The Besame Mucho—a mix of spicy tuna, shrimp, avocado, and tempura flakes wrapped in soy paper—is a must. So is The Phoenix, a roll that brings together crabsticks, avocado, mango, and fried onions topped with red tuna. Even the sushi pizza—a dish often hit-or-miss elsewhere—has been perfected here.

While the food is refined, the atmosphere is warm and personal, thanks to Romeo’s signature touch. He moves from table to table, offering recommendations and making sure diners get the full Sho-Dan experience.

Montreal’s yakiniku scene was never exactly bustling, but when the Japanese chain Gyu-Kaku set up shop on Crescent Street, it added some much-needed variety to the city’s tabletop grilling options. Here, it’s all about the DIY experience—thinly sliced beef, pork, and seafood hit the grill in front of you, sizzling over smokeless flames while you attempt to cook your meal without burning it (or yourself). The menu leans heavily on marinated meats, from short ribs to filet mignon, with sides like garlic spinach, rice, and miso soup rounding things out.

The atmosphere? High-energy and loud, with birthday parties slamming back saké bombs and corporate crews cooking on the company dime. Service is lightning fast, and while the experience is fun, the food itself won’t blow your mind—it’s about the interactive element more than a deep dive into Japanese barbecue mastery. For a group hang where the grill is the main event, Gyu-Kaku delivers exactly what it promises.

Sustainability and style come together at Ryú, where the sushi is sourced exclusively from certified sustainable fisheries, and the sleek interiors—curated by Ménard Dworkind—set the tone for a refined, modern take on Japanese cuisine. With locations in Peel and Griffintown, Ryú delivers an experience that’s as much about aesthetics as it is about execution.

The menu leans traditional with a contemporary edge, showcasing pristine cuts of King salmon, wild striped bass, and bluefin tuna, plated with precision. Nigiri and sashimi take center stage, while rolls offer a more Montreal-friendly approach to classic flavours. The cocktail and sake selection is just as carefully considered, making Ryú a top-tier destination for those who want their sushi with a side of sophistication.

Biiru brings the izakaya experience downtown, balancing Japanese flavours with a Montreal party vibe. It’s the kind of place where you sip citrus-infused Asahi, share a table full of yakitori and dumplings, and let the buzz of the crowd carry the night. The menu leans playful—think Japadogs, karaage, and a soba salad tossed with bacon and cranberries—while sake and cocktails like the lychee mojito round out the offering. With a terrace perfect for summer nights and an atmosphere that thrives on energy, Biiru is a spot for casual feasts, late-night drinks, and lively downtown gatherings.

Old Montreal's Yubari is a mix of Japanese cuisine "with a twist of Asian and French influences" and—as all self-respecting restaurants of that ilk should have in its neighbourhood—fresh ingredients flown in from Japan. Open for lunch and dinner, the interior's got a lot of flash to it, and so does the menu: They're covering a lot of bases beyond the usual sushi joint with things like bao buns, a selection of Chinese and Japanese dumplings, and dishes like fried rice.

A Montreal sushi staple since 1986, Mikado blends traditional Japanese craftsmanship with subtle global influences. While the menu sticks to classic nigiri, sashimi, and meticulously rolled maki, the kitchen isn’t afraid to experiment—bringing in seasonal ingredients and refined techniques from its diverse team of chefs.

With a focus on high-quality seafood and precise execution, Mikado delivers sushi that’s clean, balanced, and elegantly presented. The atmosphere leans calm and understated, making it ideal for a quiet dinner, a refined lunch, or a moment away from the city’s usual hustle. For those who appreciate Japanese tradition with just a hint of contemporary flair, Mikado remains a timeless choice.

Perched on Place Ville-Marie's 45th floor, Sora 45 is a project from the team behind Hiatus that takes over its more informal bar space below their supremely high-class restaurant. With stunning skyline vistas and delectable sushi in a chic setting, what was originally intended as a café and lounge for Hiatus has been reimagined with the help of chef Gary Durand and Hiatus chef Yoann Therer. Together, they've curated a menu of sushi and hot dishes complemented by selections by mixologists Carl Charette-Kelada and Tim Robertson.

Open for lunch and dinner, it's far easier to drop in for a bite here than at Hiatus: Stop in and grab platters of maki, nigiri, hosomaki, and bowls of chirashi by day, or a longer list of more elaborate sushi and dishes by night that'll range from eight-hour braised pork-belly and beef sirloin marinated in koji to seasoned chicken tsukune meatballs.

By day it shifts gears to Sora Café, a specialty coffee bar that trades late-night drinks for expertly crafted espresso and tea, offering a refined caffeine fix with a panoramic city backdrop. Enjoy a quick espresso or a slow sip while taking in the skyline, whatever the weather.