Expertly crafted cocktails with an Asian twist? Soaring ceilings and velvet banquettes? Next-level sashimis, dumplings, makis, nigiris, atataki and more?
This sophisticated new restaurant has all of it and more.
With an emphasis on freshness, top ingredients and well executed details, Chef Willy Do—head chef at Yubari in Old Montreal—is serving up authentic, elegant Japanese cuisine with Asian and French influences.
The sushi restaurant’s name is inspired by the rich culinary heritage of Yūbari, a town situated on Japan's Hokkaidō island famed for its succulent Yubari King melons.
Once you’ve stepped inside the chic, dimly-lit restaurant nestled inside the St-Paul Hotel (the very first boutique hotel in Canada), you may not want to leave.
Think sanctuary vibes.
The sexy lighting immediately disarms, and the design—created by Italo Di Pietro of Anonymous Concepts and brought to life by Rémi Rondeau—absolutely charms.
We’re talking about deep, charred wood accents, bonsai trees, a sleek bar and glamorous chic leopard print benches that create a serene, intimate setting with some playful touches.
Yubari, the brainchild of seasoned restaurateurs, Ludovic Marionnet, Brahms Yaiche and Massimo Caporusso, specializes in dishes that balance flair and classic, precise technique.
Marrying fresh ingredients flown in from Japan and a culinary journey that pays homage to the essence of Japan, Yubari’s dishes are a fusion of originality and global flavours.
And we haven’t even talked about the impeccable sake, wine and cocktail list.
The Japanese Slipper (an intoxicating mix of Roku, Midori, cucumber syrup, egg white, lime, and Yubari bitters) is a new favourite.
From the grilled edamame with truffles, yuzu mayonnaise, sesame and spicy chillies to the mini wagyu burger (hello, caramelized onions, wasabi, aioli and Comté cheese), you can expect a parade of exceptional starters. And exceptional service.
The fall-of-the-bone braised short ribs with garlic, shallots, kombu, crushed peanuts, coriander and teriyaki tasted as good as it looked.
Some of the main dishes were works of art, namely the masterfully plated sashimi (which started as a feast for the eyes) that was also melt-in-your-mouth.
The impossibly delicious maki selection was topped by the furusato, a decadent mouthful of rice, wagyu, foie gras, cucumber, tempura, jalapeño, furikake, kimchi sauce and unagi that we first munched whole—and then cheekily separated the foie gras and wagyu from the cucumber, tempura, jalapeño, furikake, kimchi sauce and unagi for two epic bites.
Because our eyes were bigger than our stomachs, we were unable to try the fried rice with crab, pork, ginger, garlic, shallots, chili, candied egg yolk, oyster sauce—highly recommended by one of our favourite gals about town—so see you again soon, Yubari.
For more information about Yubari, click here.
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