131200Michelin star sushi chef Masaki Saito is serious about sushi. His background in marine biology and perseverance working from the bottom up in Japanese sushi kitchens invigorated his passion to create masterful edomae-style sushi. Growing up in Hokkaido, Japan, Saito, always interested in the art of sushi and with a grassroots approach, worked his way to the top. Masaki Saito closed his two Michelin star restaurant, Sushi Ginza Onodera, to come to Toronto and rebuild his empire here with an omakase experience people wait months to try. There is only one thing on the menu, the omakase dinner, priced at $680. Masaki Saito is preparing edomae-style sushi, meaning the fish is either cured or marinated before serving, making the flavours all the more colourful.