Afterwards this week, the newly painted crimson purple doorways at 1227 de la Montagne, close to the Bell Centre, will swing open up to reveal Okeya Kyujiro, an omakase sushi cafe helmed by Japanese chef Takuya Matsuda.
When a number of Montreal sushi dining places, this sort of as Park, Ôkini, and Hidden Fish (just a pair doorways down), have supplied an omakase ingredient, Matsuda states Okeya Kyujiro will be the only just one to run completely in the common Japanese “leave it to the chef” omakase model of eating.
His version will see approximately 20 shoppers per night — break up in two rounds of 10, all perched all over a wrap-all around wooden counter encasing cooks expertly crafting dishes from start out to end — for a two-hour, 20-system encounter, concluding with a tea ceremony. The restaurant will give one menu per night time coming in at about $150 to $200 per head.
“In Montreal, no a person else is executing this, but in Toronto and Vancouver there are several omakase places to eat. That is why for my to start with site in Canada I arrived listed here,” Matsuda claims. Outposts in the two other Canadian cities are nevertheless on the way, with one particular prepared for Vancouver this coming summer season, and one in Toronto in winter season 2021.
But there was some thing else drawing Matsuda to Montreal: “When I was young, I saw a Cirque du Soleil exhibit and I was so amazed that I assumed, ‘One day, I want to open a cafe that is like a dwell clearly show, displaying all the ability at the rear of Japanese foodstuff. Clients will see the fish remaining slice, the rice getting cooked, the ginger remaining grated. Even the sesame will be roasted in entrance of them. I’m inspired by the performances of Cirque du Soleil which is an additional purpose why I selected Quebec.”
The word “theatre” even appears in the Downtown Montreal restaurant’s signage, in front of the setting up that the moment housed Jérôme Ferrer’s Europea. It’s preceded by the word “Washoku,” this means common Japanese delicacies, referring to his eyesight for an elaborate and cautiously strewn choreography of Japanese cooking. “To be genuine, I’m a tiny tired of the restaurant organization, which is why I wished to make this extra of an art effectiveness,” he laughs.
He’s joined by sake sommelier Kuniko Fujita, who has labored at other Japanese eateries about town, such as Marusan, Bistro Otto, and Ôkini, and nicely-recognised Japanese chef Hachiro Fujise (previously Iwashi, Thazard) on the meals aspect. A Japanese pastry chef, some musicians, and a calligrapher are also on board. “And because this is a theatre, I connect with them the solid,” Matsuda suggests.
Of system, all of this will have to wait around right until indoor eating is permitted to resume (and the selection of new COVID-19 situations diminishes) in the province. In the meantime, and as of opening evening on January 8, Okeya Kyujiro will be marketing a confined amount of bento packing containers for takeout. “It’s confined, like probably 10, simply because if we want it to be very good foodstuff, we can not make a large amount of it,” Matsuda states.
Okeya Kyujiro opens for takeout on January 8 at 1227 de la Montagne.