OUR STORY
Masa Ishibashi is aspired to portray a space which integrates Japan and Vancouver’s nature into one to provide customers an unforgettable experience.
The fresh ingredients we use in Masa Ishibashi Canada are airlifted from fish markets in Japan. The menus created by Michelin-starred chefs strive to create a good sense of elegance and balance.
Our chefs’ ability to distinguish the temperature, fragrance, and aging time of the food ensures the high standards of our dishes.
We would like to invite you to join us on this journey to explore Japan’s historic Edomae cuisine.
Edomae oMAKASE
Edomae cuisine has a long history in Japan and can be traced back to the “Edo Period” in the 1600s, when the House of Tokugawa ruled over Japan.
“Edo” is the old word for Tokyo during this period, and the Imperial Edo Castle and its surrounding area were called “Edomae”. The seafood caught from Edo (Tokyo) Bay and the dishes created in this area came to be called “Edomae Cuisine”.
