One-star Kissa Tanto, owned by chef Joël Watanabe, "pulls no punches with its mingling of Japanese and Italian cuisine," according to the Michelin Guide inspectors.Photo by Mark Yammine

Four new restaurants make Michelin's annual Vancouver guide, including another star

Vancouver's Michelin Guide is back. Here are ten restaurants that received stars in the third edition, including one spot new to the list

by · National Post

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For the second year running, the Michelin Guide Vancouver has gained one newly starred restaurant, bringing the total number to 10. The five-seat Sushi Masuda, “tucked in the corner of an unrelated restaurant and through the glass doors of a print shop,” is the latest spot to receive a star.

Sushi Masuda, which opened in March 2024, is chef Yoji Masuda’s first restaurant. After working in a Japanese spot in his hometown of Vancouver, Masuda cooked in Sapporo and trained in sushi in Tokyo. Sushi Masuda’s roughly 18-course omakase meal of appetizers and sushi costs $230 per person.

Michelin goes beyond Toronto for 2024 restaurant guide. Here's who gained — and lost — a starReviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.Laura Brehaut, 19 Sep 2024Who makes the best Canadian pizza? I crisscrossed the country to find outYou can’t go wrong with pizza. From coast to coast to coast, in small towns and big cities alike, pizza brings people together. What started as a flatbread with tomato sauce, with or without cheese, brought to Canadian shores by Italian immigrants has become a staple. It all began with the Italians, but since Canada’s first pizzeria, Pizzeria Napoletana, opened in Montreal in 1948, countless communities have made pizza their own. The Greeks created regional styles with staying power in the Maritimes and the Prairies — not to mention what might be the most divisive pizza of all time, Hawaiian. Indian, Japanese, Thai and Vietnamese immigrants have merged flavours and techniques from their homelands to make something entirely new.Laura Brehaut, 28 Aug 2024