The Masterful Flavours of Masayoshi.
Michelin Recognition on Fraser St
September 14 2023, Mercedes-Benz Vancouver
It’s more than pristine mountain range views and oceanfront harmony with the urban city life that defines Vancouver. With unfettered multiculturalism, access to fresh ingredients year-round and a sprawling metropolis as a vibrant setting, world-class cuisine positions Vancouver on a level unreached by many great cities.
This resonance is what finally brought the Michelin Star Guide on a long-awaited journey to the West Coast, touring restaurants from Vancouver’s Downtown to the most unsuspecting of neighbourhoods.
Twenty years ago, the idea that a restaurant located in the heart of the Fraserhood neighbourhood would earn a Michelin Star would be hard to believe. But since 2015, Chef Baba Masayoshi has crafted a masterful and personal culinary experience that has brought the world’s attention to the community.
As of last year, Vancouver is now home to eight Michelin Star restaurants, with several honourable mentions located within close proximity to one of the recipients, Masayoshi.
Chef Masayoshi Baba, owner of Masayoshi, sat down with Mercedes-Benz Vancouver this summer to talk about his journey towards his culinary achievement, from a multi-continental education to the humble beginnings in Vancouver’s Fraserhood neighbourhood.
Congratulations on your Michelin Star! How did it feel to receive such an achievement?
Chef Masayoshi: “Thank you. I was so happy and honoured, needless to say. I felt like all the practice and day-to-day work had been recognized. It was the happiest day of my life.”
Tell us about your culinary journey. You were instructed in Japan, then later here in British Columbia. What were some of the highlights of your career?
Chef Masayoshi: “The highlight of my education was definitely at Tojo’s Restaurant, where I got to serve Ferran Adrià and Anthony Bourdain. Mr. Tojo provided me and my team the opportunity to serve former Prime Minister Stephen Harper, which I felt so honoured to do.”
Can you remember what first inspired you to become a chef?
Chef Masayoshi: “If I look back, I used to watch cooking dramas a lot when I was a child. I always admired what they did and how they made dishes. Right as I started cooking, I knew I wanted to open my own restaurant.”
Let’s talk about your dishes. What goes into preparing for the day?
Chef Masayoshi: “Preparation starts from shopping, mainly for vegetables. Of course, sushi has a few steps that you need to go through before it is ready to be served. Preparing the fish is an important step, which needs to be done before the customers arrive. Depending on the dish we make, some preparation starts the night before.”
“With my Omakase style, when you come to my restaurant you can see your meal prepared right in front of you, whether it’s mixing rice or cutting fish.”
Your dishes are very stylized and colourful. How do you add flavours of creativity in your work?
Chef Masayoshi: “From experience, I have to say basic dishes are really important to me. I do value the importance of shape and colour combination, but sushi needs to be served and eaten right after I make it. On the other hand, when some appetizers can be served at room temperature, I may add more decoration… but you won’t find such decorations on sushi.”
Stick to the basics! You have a very elegant plating style. Where do you get inspiration there?
Chef Masayoshi: “Mostly from nature! All seasons change their colour… I change the colour presentation depending on the weather and season. In the cherry blossom season, we’ll even plate an edible cherry blossom.”
Finally, do you have a dish that holds a fond memory or significance to you?
Chef Masayoshi: “I serve Rease right now, which originally comes from what I learned 20 years ago. The basics are always there for me but I improve and reform the recipe depending on what I can get from the market, which then becomes my precious recipe.”
“Anago and Tamago have always been on my menu since I opened my restaurant. They are well known and traditional, but definitely my own recipe after so many changes and improvements.”
Let’s talk about your location. What made you choose to open Masayoshi in Fraserhood? How have you noticed a difference in the area since 2015?
Chef Masayoshi: “It’s a simple reason. I chose this location because this was something I could afford eight years ago as I did not have an investor. There have been so many changes since I opened my restaurant… There are so many interesting shops, restaurants and coffee shops around now, which makes the street unique with a lot of possibilities.”
What are some of your Vancouver dining highlights?
Chef Masayoshi: “I really like Burdock and Co. and Maenam.”
And finally, you’ve completed some renovations recently. What can readers expect this fall?
Chef Masayoshi: “We’ve made a small renovation to reorganize the sushi bar space so more people can sit and see my work right up front, and know how the dishes are made… like watching a live show.”
Readers looking to experience the masterful culinary delights of Masayoshi, located at Fraser and 28th Ave, can visit from Tuesday to Saturday 6:00 pm to 10:00pm. Reservations are available at masayoshi.ca. For more on Vancouver’s food scene, subscribe to Mercedes-Benz Lifestyle today.
