Mile End favourite Yuukai is known for the freshness of the fish on its compact menu. Try the tuna tatami, the tuna deluxe (with fried onions, shisho leaf, and a basil and teriyaki sauce), or explore the special omakase platter for two.

Along with standard sushi fare, this east-end restaurant features ni-anago (saltwater eel) prepared in a classic Edomae style — its detailed menu is a must-read on Japanese raw fish traditions. Meanwhile, Kazumi’s location, between a pet store and an optometrist in a Sherbrooke Street strip mall, belies the elegance that lies behind its door.

One of the most beloved sushi chefs in Montreal, Trì Dư has cultivated a loyal following of admirers after spells at Kaizen, Treehouse, Le Petit Treehouse, and for the past decade, at his own Tri Express in the Plateau. There’s also a newer, more casual second location further north, on Saint-Zotique.

The names of the dishes at Saint Sushi might seem silly, but it’s easy to overlook once the fresh fish hits the table. Some more creative items served with yogurt sauce may not be for everyone, but its “Christmas trees” — sashimi tartare on crackers — are guaranteed to be a hit.

Chef Junichi Ikematsu is arguably the OG of Montreal sushi chefs. His Mile End restaurant has been a model of consistency since 2005, nabbing him some rare five-star reviews from local critics along the way. Expect an upscale ambiance with sushi to match, though next-door Ôkini (a side project Ikematsu launched in 2020) is perfect for something more grab-and-go.

One of Chinatown’s newest businesses, this snack and sake bar holds court in a heritage building that was formerly a flower and gift shop. In addition to yakitori and noodles, chef Tetsuya Shimizu whips up chirashi bowls, hand rolls, and sashimi, with a range of natural sakes and wines on the side.

With three outlets across the city, Ryú’s quality rolls and refined presentation are more accessible than ever. It also has a spin-off ghost kitchen operation called Sushi Dept, which offers a concise menu with more bento-ish options and lower price points.

Chef Haruo Ogrura helms the kitchen at this new downtown sushi destination, bringing more than three decades of experience with him. Gear up for an assortment of stunning sashimi and creative maki, like the restaurant’s namesake Hidden Fish roll, made with bluefin toro, burdock root, foie gras, and plum paste.

A well-kept secret in the heart of Westmount, Sushi Bar Kim can be found in the food court area on the lower level of Westmount Square. It has a range of maki, nigiri, and sashimi, including rolls wrapped in rice paper.

The West Island has several decent sushi options, but Maiko has amassed what is likely the most significant following. Its long menu of maki and sashimi — and so much else (think filet mignon and rack of lamb) — has kept locals coming back since 2003.

St-Henri’s Le Kioko has made a name for itself with artfully prepared sushi, tartare, and poke. It’s a casual neighbourhood nook, open for lunch daily — except on Sundays.

With fish dry-aged in-house, St. Lambert’s Shoji features sushi varieties not commonly found on the island, plus many of the classics. Privately imported wines add more interest to an already unique offering.