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SATOMONTRÉAL Reserve

Omakase

Chef's choice. Book ahead, and tell us about allergies when you do.

At the counter

Eighteen courses

$185 per guest

Twelve seats at the hinoki counter, served piece by piece by Chef Sato. Seatings at 6:00 and 8:30 pm, Tuesday to Saturday.

Sake pairing +$95

At the table

Ten courses

$145 per guest

A shorter kaiseki-style menu for the whole table, from sakizuke to dessert. Available all evening, minimum two guests.

Sake pairing +$70

Cold dishes

To share, or to start.

Scallop crudo Signature

Magdalen Islands scallop, sea buckthorn ponzu, pickled shallot, shiso.

$24

Yellowtail tataki

Seared hamachi, yuzu kosho, jalapeño, crispy garlic.

$26

Tuna tartare

Bluefin, egg yolk soy, nori chips, chives.

$28

Beet sunomono

Quebec beets, rice vinegar, sesame, crisp daikon.

$14

Snow crab salad

Gaspésie snow crab, cucumber, kewpie, tobiko, citrus.

$27

Chilled tofu

House-made silken tofu, ginger, bonito flakes, scallion.

$15

Hot dishes

From the kitchen.

Duck chawanmushi

Steamed egg custard, Charlevoix duck, shiitake, dashi.

$19

Vegetable tempura

Squash, maitake, sweet potato, shiso, matcha salt.

$18

Miso-glazed cod Chef's favourite

Saikyo miso, maple, pickled hajikami ginger.

$44

Wagyu toban-yaki

A5 wagyu, mushrooms, sake butter, served sizzling.

$68

Agedashi tofu

Fried tofu, warm tentsuyu, grated daikon, bonito.

$16

Lobster udon

Hand-cut udon, Gaspésie lobster, brown butter dashi.

$42

Robata grill

Over binchotan charcoal. Two skewers per order.

Chicken thigh

Tare glaze, shichimi.

$12

Charlevoix duck breast

Maple tare, sansho pepper.

$18

King oyster mushroom

Soy butter, lemon.

$12

Quebec corn

Miso butter, nori. August to September.

$12

Beef tongue

Salt, yuzu, scallion.

$16

Black tiger prawn

Garlic, shiso, lime.

$19

Sushi & sashimi

Priced per piece. Sashimi comes as three slices at the same price as two nigiri.

Maple-cured salmon Signature

Cured two days, torched to order.

$7

Bluefin akami

Lean tuna, soy-marinated.

$8

Bluefin otoro

Fatty belly, when we have it.

$14

Hamachi

Yellowtail, yuzu zest.

$7

Hokkaido uni

Sea urchin, served gunkan.

$15

Magdalen Islands scallop

Sea salt, lime.

$7

Desserts

Hojicha crème brûlée

Roasted green tea custard, burnt sugar.

$12

Maple mochi

Maple taffy filling, kinako, black sugar syrup.

$13

Yuzu sorbet

With shiso granita.

$12

Miso caramel cake

Brown butter sponge, white miso caramel, sesame.

$14

Weekday lunch

Wednesday to Friday, 11:45 am to 2:15 pm. Every set comes with miso soup and pickles.

Soba set

Cold buckwheat soba, vegetable tempura, dipping sauce.

$28

Chirashi set

Chef's selection of sashimi over seasoned rice.

$36

Robata set

Three skewers, rice, grilled vegetables.

$32

Sushi set

Eight nigiri and one roll.

$38

Sake & cocktails

Full sake and wine list available at the table.

Saint-Paul highball House

Japanese whisky, house soda, yuzu peel.

$17

Shiso gin sour

Gin, shiso, lemon, egg white.

$18

Hojicha old fashioned

Rye, roasted tea, Quebec maple, bitters.

$19

Junmai, by the glass

Dry and clean. Rotates weekly.

$14

Junmai daiginjo, by the glass

Fragrant, fruity, served chilled.

$22

Yuzu soda

No alcohol. Yuzu, honey, soda.

$9

Prices in Canadian dollars, taxes not included. Menu changes with the season. Tell your server about any allergies.