I’m Clara Maple, a passionate food lover and travel writer based in Toronto, Canada. I’ve spent years exploring local cuisines across the country, visiting hidden gems, and connecting with chefs who pour their heart into every dish. Through my writing, I aim to share my experiences of discovering the best regional dishes, showcasing unique dining spots, and supporting local restaurants that make Canada’s food scene so special. When I’m not writing or tasting new foods, you’ll find me traveling and discovering exciting flavors from around the world.

At a glance	Details
Address	26 Bellair St, 2nd floor, Toronto, ON M5R 2C7
Cuisine	Japanese omakase, mostly sushi
Dinner	$355 per person, 25+ courses (before tax and tip)
Lunch	$180 per person, 15+ courses; a 13+ course tea-pairing option also listed
Chef	Takuya Matsuda (from Mie Prefecture, Japan)
Special rule	Parties of 5 or more pay in full in advance plus a 20% service fee

Okeya Kyujiro Toronto: What Makes It Special?

Toronto has no shortage of omakase counters. What makes Okeya Kyujiro different is that it treats dinner like a performance. Press coverage of the Toronto opening described the concept as immersive, promising to transport diners to Japan from the moment curtains rise and guests are welcomed, through to a closing tea ceremony set to dramatic music.

The restaurant describes itself as a journey through Japanese culture, with omakase (the chef’s choice menu) as the vehicle. Reviewers use words like theatrical and describe the evening as being like a show.

Three things set it apart:

Theatre. Staging, ceremony and music turn the meal into an event.
Scale. The dinner runs to roughly 25 courses, far more than a typical Toronto omakase.
Pedigree. It is the Toronto branch of a Michelin-starred group with locations in Vancouver and Montreal.

The Japanese Tradition Behind Okeya Kyujiro

Omakase means “I leave it to you.” In Japan, the practice is built on trust between guest and chef: you do not order, you receive. The chef decides what is best that day, based on the market, the season and the condition of each fish.

At Okeya Kyujiro, that tradition is paired with a more ceremonial presentation. The Vancouver sister restaurant, as quoted by MICHELIN-related coverage, greets guests with hosts in traditional dress who lead them to a dark room lit by votive candles. Toronto follows the same philosophy of a strong sense of place and ritual.

The chef. Takuya Matsuda, from Mie Prefecture in Japan, brings 25 years of experience. He sources fish from Japan and around the world. Mie is a coastal prefecture known for seafood, which gives the chef’s background a natural link to the cuisine.

The tea ceremony. The meal ends with tea, a nod to the Japanese tradition of closing a formal meal with calm and reflection. One lunch format even pairs courses with five types of tea.

Toronto Location, Address & Neighbourhood

Address: 26 Bellair St, second floor, Toronto, ON M5R 2C7.
Neighbourhood: Yorkville, one of Toronto’s most upscale districts.

Bellair Street runs through a stylish pocket of Yorkville, close to Bloor Street, Cumberland Street and Yorkville Avenue. The restaurant is on the second floor, so look for the building entrance and allow a few minutes for finding it.

Getting there:

Subway: Bay and Museum stations are both within a short walk. Check your route on a map app.
Rideshare: Easiest for an evening of drinks.
Parking: Limited on street in Yorkville, so a nearby garage is the safer option.

Make an evening of it:

Walk through Yorkville’s boutiques and galleries before dinner.
Visit the Royal Ontario Museum earlier in the day.
Book a nearby hotel if you plan on sake or wine.

Accessibility. Because the restaurant is on the second floor, ask about step-free access when you reserve.

Inside the Omakase Counter Experience

The restaurant is built to feel like a stage. The Toronto opening was described as beginning with rising curtains and a warm welcome, then moving through the courses to the tea ceremony and dramatic music.

What the experience feels like:

Arrival. Guests are welcomed ceremonially, setting the tone before the first piece of sushi.
The counter. Omakase is traditionally served at a counter so you can watch the chef work. Expect close interaction with the team.
Pacing. Courses arrive one after another in a deliberate rhythm.
Atmosphere. Reviewers describe an elegant, focused evening rather than casual dining.
Finale. The tea ceremony closes the meal.

Seating times. Listings show fixed seatings, including 7 pm on Thursdays and Sundays, and 5:45 pm and 8:15 pm on Fridays and Saturdays, with lunch seatings on weekends. Everyone starts together, so arrive on time.

Who it suits. Couples, friends, collectors of memorable meals and visitors wanting an immersive evening. It suits people who enjoy a structured experience more than a spontaneous one.

Okeya Kyujiro Menu: A Seasonal Culinary Journey

The menu is a chef’s choice format, so there is no printed list to browse. The listing promises approximately 25 courses for dinner and 15 for lunch, mostly sushi.

How the journey is structured:

Opening courses. Lighter bites that wake up the palate.
Sushi progression. Pieces typically move from lighter, cleaner fish toward richer, fattier cuts.
Cooked dishes and accents. Often included in an omakase to vary texture and temperature.
Dessert. Included in the experience.
Tea ceremony. The closing ritual.

Seasonality. Chef-led omakase changes with what is best at market, so menus shift across the year. Expect Japanese ingredients alongside fish sourced globally.

Tip. If you have allergies or dislikes, tell the restaurant when you book. The listing specifically asks guests to do this.

Signature Sushi and Premium Japanese Ingredients

Okeya Kyujiro’s reputation rests on its ingredients. Press coverage emphasised the finest and freshest fish, sourced from Japan and around the world.

What to look out for:

Bluefin tuna. The restaurant’s own imagery features it, and fatty tuna cuts are typically among the most memorable moments in an omakase.
Seasonal white fish. Delicate, clean and designed to show off the rice and vinegar.
Shellfish and uni. Often appear mid-meal as richer accents.
Premium rice and seasoning. Good sushi depends on rice temperature and seasoning as much as on the fish.

An honest note. One reviewer felt that for the price, the menu did not feature enough higher-priced premium items. Others called it the best omakase they had ever had. Expectations matter, so go for the experience and the craft as well as the luxury ingredients.

Omakase Courses: What to Expect

The format at a glance:

Service	Courses	Price (before tax and tip)
Dinner omakase	25+	$355 per person
Lunch omakase	15+	$180 per person
Lunch with tea pairing	13+ and 5 teas	$180 per person

Dinner was priced at $350 before rising to $355 from January 2026. The soft-opening price was $300.

How long it takes. Sister locations were described as lasting roughly 90 minutes, but with 25-plus courses at dinner, plan for a long, unhurried evening and confirm timing with the restaurant.

What you do:

Arrive on time for your fixed seating.
Follow the chef’s lead and eat each piece promptly, as sushi is best at the moment it is served.
Say something if you cannot eat an ingredient.
Enjoy the tea ceremony as the closing moment.

Groups. Parties of five or more must pay the full price in advance, plus a 20% service fee.

Okeya Kyujiro Prices & Dining Costs

Okeya Kyujiro is one of the most expensive omakase experiences in Toronto, and the price is clear upfront.

Item	Price (CAD)
Dinner omakase	$355 per person
Lunch omakase	$180 per person
Lunch with five teas	$180 per person
Sake	Roughly $25 for a 50 ml pour (reviewer-reported)
Tax	13%
Gratuity	Extra; 20% service fee for parties of 5+

Realistic spend per person:

Lunch, no alcohol: About $205 to $225 with tax and tip.
Dinner, no alcohol: About $400 to $450 with tax and tip.
Dinner with sake: $450 to $600 or more, depending on pours.

Is it worth it? A reviewer said the price is not cheap but is definitely worth it, while another found the sake pricing hard to justify. The lunch option is the best value if you want the experience at a lower price.

Tips to manage cost:

Choose lunch.
Skip the alcohol, or order a single pour.
Try the tea pairing option.
Remember that tax and gratuity add meaningfully to the bill.

Sake, Japanese Drinks & Pairing Options

Sake is the traditional partner for sushi, and the right pour can lift the meal.

What to expect. The restaurant offers sake and other Japanese drinks, though specific bottles change. One reviewer noted a price of $25 per 50 ml, so check prices before ordering.

Pairing principles:

Junmai ginjo and daiginjo. Aromatic and delicate, they suit white fish and lighter courses.
Junmai. Fuller and rounder, good for richer cuts.
Sparkling sake. Refreshing between courses.
Green tea and hojicha. Ideal for those avoiding alcohol.

Tea pairing. The lunch menu with five types of tea is a thoughtful alternative to alcohol and fits the ceremonial theme.

Tip. Ask which sake the staff recommend for the progression of the meal, and consider a small pour or a flight rather than a bottle.

Reservations, Dress Code & Dining Etiquette

Reservations. Book through OpenTable. Fixed seatings mean you cannot walk in, and weekends sell quickly.

Allergies and preferences. Mention them at booking.

Dress code. I could not find an official policy. Smart casual is a safe choice. Avoid strong perfume, which can interfere with the aroma of the sushi and affect other guests.

Etiquette basics:

Arrive on time. Seatings begin together.
Eat each piece promptly. Sushi is meant to be eaten as soon as it is served.
Use your hands or chopsticks. Both are acceptable for nigiri.
Follow the chef on soy sauce. Many pieces arrive already seasoned.
Keep phone use minimal. It respects the atmosphere and the performance.
Be gracious about the ceremony. It is part of the experience.

Groups and cancellations. Larger parties pay in advance. Check the cancellation policy when you book.

Reviews, Reputation & Toronto Fine Dining Appeal

Okeya Kyujiro holds ratings around 4.8 to 4.9 out of 5 on OpenTable. Reviewers call it unforgettable, one of the best Toronto omakase experiences, and a precise, theatrical journey. Several guests who visited the Montreal location returned to try Toronto, and one traveller said they make a point of visiting whenever they are in the city.

What guests praise:

The theatrical presentation.
Precision and balance in the sushi.
A perfect balance of flavours.
A memorable atmosphere for a date night.

Common critiques:

The price.
High sake pricing.
A feeling for some that the dinner needs more premium items for the cost.
Variable quality across some dishes, according to one summary.

Why it matters in Toronto. The city has a strong omakase scene, but Okeya Kyujiro brings a different angle by combining a Michelin-starred group’s reputation with a ceremonial format. For people who want drama, it fills a gap.

FAQs

Where is Okeya Kyujiro Toronto?
26 Bellair Street, second floor, in Yorkville.

How much is the omakase?
Dinner is $355 per person and lunch is $180, both before tax and gratuity.

How many courses are served?
About 25 or more at dinner and about 15 at lunch, mostly sushi.

Who is the chef?
Takuya Matsuda from Mie Prefecture, Japan, with 25 years of experience.

Is there a dress code?
No official code was found. Smart casual is recommended.

Can I bring a large group?
Yes, but parties of five or more pay in full in advance plus a 20% service fee.

Is it good for a date night?
Yes. Listings describe it as an excellent date-night choice.

What if I have allergies?
Tell the restaurant when you book.

Final thoughts

Okeya Kyujiro is not just dinner. It is a staged, ceremonial journey through Japanese food culture, with sushi at its centre. If you want a quiet, minimalist counter, you may find it too theatrical. If you want a long, memorable, once-in-a-while evening, few Toronto restaurants offer something so distinctive. Book early, mention allergies, consider lunch for better value, and arrive ready to enjoy the show.

Okeya Kyujiro Toronto: Ultimate Omakase Menu, Prices & Sushi Guide