Japanese cuisine

From Thai and Vietnamese to Indian and Japanese influences, these Vancouver restaurants bring the bold flavors and lively spirit of street food indoors — serving shareable, no-fuss dishes with elevated flair.

At Hyakuyaku by Tokuyamazushi, Chef Hitoshi Sato creates Japanese cuisine centered on natural ingredients, shaped by an unconventional path and a relentless search for undiscovered flavors.

The team at Aburi Hana wins the 2025 MICHELIN Guide Toronto Service Award.

At Sushi Shunei, a minimalist dinner-only Montmartre sushi bar seating just nine guests, Chef Kimura makes history. Carrying on her late husband’s dream, she embodies resilience and passion in every edomae-style dish.

The Canada food paradise boasts some of North America’s best Asian restaurants.

Sushi isn't known for being price sensitive, but these six spots promise quality without sticker shock.

500 stomps on the dough lead to his ideal udon.

From the journal of a MICHELIN Guide Inspector . Experience Japanese culture through Shojin ryori vegetarian cuisine.

All year round, our MICHELIN Guide inspectors incessantly sample dishes from the best chefs and restaurants in Japan. Here are their most memorable ones.

From Ancient History Books and Traditional Poetry to the Tea Ceremony: Transmitting Culinary Culture to the World

l’abeille navigated the uncertainties of year one and what the future holds.

An unassuming setting filled with (n)oodles of flavor.

From omakase to yakitori, we break down the different cuisine styles.

Chef David Yoshimura's cuisine represents his unique perspective and background, captured in cooking that is both ambitious and highly personal.

Two cocktails from tucked-away Bar at Nakaji, at Chinatown omakase restaurant Nakaji

From takoyaki to miso-graham cracker crumble, these restaurants are redefining Japanese cuisine in the Windy City.

The complete fate of your meal is in the hands of the chef.

Mifune pastry chef Celia Lee makes her childhood favorite dessert