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.