Sushi Nishinokaze
Located in Montréal’s lively Mile End neighbourhood on Saint-Laurent Boulevard, this intimate, MICHELIN-starred eight-seat sushiya offers a refined omakase that blends Edomae tradition with a “living gallery” of antique and contemporary ceramics. A finalist for Air Canada’s Best New Restaurants 2025, Sushi Nishinokaze serves exceptional wild seafood from Japan and Canada, responsibly sourced and presented in a relaxed atmosphere set to 1960s jazz. With nearly 30 years of experience, the chef crafts a sensory journey rooted in pure ingredients, naturally grown rice and artisanal red vinegar.
Air Canada signature experience
Specially created for MTLàTABLE, Air Canada signature experiences celebrate the culinary talent of exceptional restaurants recognized by Air Canada’s Best New Restaurants list, which has been spotlighting the country’s top new dining destinations for 25 years.
Sushi Nishinokaze Signature experience
This year’s omakase will be presented in collaboration with Vignoble de la Bauge in the Eastern Townships. Winemaker Steve Beauséjour will be on hand throughout the meal to pour the wines, share the estate’s philosophy and explain the thinking behind each sushi and wine pairing.
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$500, including service, before taxes Menu may change based on market availability. |
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| Tsumami, opening bites |
| 1.Matsukawa karei sashimi, Hokkaido barfin flounder |
| 2. Shima aji sashimi, wild striped jack from Kagoshima |
| 3. Matsutake chawanmushi with James Bay matsutake and Gaspé tuna |
| 4. Su miso nigiri sushi, Gaspé whelks |
| 5. Madai, Akashi sea bream |
| 6. Ji-kinmedai, Chiba splendid alfonsino |
| 7. Sumi ika, Fukuoka cuttlefish |
| 8. Akami, lean Gold Grade tuna from PEI |
| 9. Chūtoro, medium-fatty Gold Grade tuna from PEI |
| 10. Ōtoro, fatty tuna from Gaspésie |
| 11. Kohada (alose feinte de Kumamoto) |
| 12. Ni-hotate, marinated Nova Scotia scallop |
| 13. Amaebi kombujime, Matane northern shrimp aged with kombu |
| 14. Smoked sawara, Fukuoka Spanish mackerel smoked over hay |
| 15. Murasaki uni, Hokkaido purple sea urchin |
| 16. Temaki, tuna hand roll with Maruyama nori |
| 17. Miso soup, made with Québec barley miso |
| 18. Anago, Tokyo Bay sea eel |
| 19. Kanpyōmaki, Tochigi dried gourd roll |
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Dessert 20. Tamago, Japanese omelette |
Schedule
- Sunday, November 1
- Sunday, November 8
Vincent Gee
Vincent Gee, chef-owner of Sushi Nishinokaze, trained in Canada and Japan and brings nearly 30 years of experience to his craft. Nishinokaze, meaning “west wind,” reflects his commitment to showcasing the natural flavour and exceptional quality of wild seafood, both local and imported. In 2026, his work earned the restaurant a MICHELIN star.
