Two-Star Michelin Chef Masaki Saito expands his omakase experience to Edmonton
Nestled across from the JW Marriott Edmonton ICE District hotel and a short walk from Rogers Place, MSSM has quickly become a culinary gem in downtown Edmonton. MSSM (an abbreviation for Masaki Saito Sushi Master) isn’t just another sushi spot; for many, it’s an introduction to the art of “chef’s choice” omakase dining and a reflection of one master chef’s vision to make the format accessible to Canadians.
Chef Masaki Saito has earned two Michelin stars—one of the most prestigious honours in the culinary world—three times for his restaurants in New York and Toronto. A friend in Edmonton convinced Saito it would be a great location to expand his omakase-style restaurant brand, MSSM, which has two locations in Toronto. Manager Jonathan Tang was handpicked to operate the Edmonton branch. Having worked alongside the chef for over three years, Tang knew exactly what level of precision and care was expected. “He has seriously high standards,” Tang explains. “We don’t open a location until we know we can meet them.”
High standards are exactly what MSSM delivers.
Twice a week, fresh ingredients arrive directly from Japan and are personally picked up from the airport by the MSSM team. The premium omakase experience on Tuesday and Wednesday evenings uses ingredients exclusively from Japan and the most high-end cuts of fish. The regular dinner omakase experience uses a mix of ingredients from Japan, Canada, and Europe. No matter which option you choose, you will be served 14 exquisite courses over 90 minutes, each bite carefully curated and crafted. From seasonal ingredients like spring firefly squid to year-round favourites like marinated salmon, the menu is designed to transport diners straight to Japan. “We change the menu seasonally, and even in between seasons,” said Tang. “We want people to stay excited.” For a little bit of luxury at lunch, MSSM offers 11 courses in just 45 minutes.
No matter when you dine at MSSM, it provides one of the most unique and premium dining experiences in the city. Tang suspects that for most people in Edmonton, a visit to MSSM might be their first time trying omakase, but is reassuring that no one should feel intimidated. The chefs introduce the concept and provide a guide to enjoying sushi properly: eat it in one bite, use your hands, and never place ginger on top of the sushi itself—use it as a palate cleanser.
The MSSM brand was created to offer a more affordable version of his Michelin Star-level artistry. “Saito uses his own methods to turn even local, everyday ingredients into something special,” Tang says. “You can get salmon in any sushi restaurant, but the way we treat and marinate it is how we differentiate ourselves.”
With its uncompromising standards, welcoming spirit, and a true taste of Japan, MSSM is redefining fine dining in Edmonton—one bite at a time.
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