Fleurs & Cadeaux, a new Japanese-inspired snack bar in Chinatown, quickly captivated guests with its unique charm before closing two weeks after its September opening due to COVID-19. Situated in a pink, century-old building on Saint-Urbain Street, this venue honors its past as a florist and gift shop by retaining its name and exterior. The space is thoughtfully designed, from its vinyl selection to its retro décor.

Co-owned by ten partners, including David Schmidt and chef Tetsuya Shimizu, the restaurant features a relaxed, inviting atmosphere. The open kitchen showcases Shimizu’s culinary skills, offering dishes like temakis, Japanese curries, sashimi on rice, and bento boxes, all beautifully presented.

The drink menu includes innovative cocktails and a diverse selection of natural wines and artisan sakes. The basement speakeasy, Sans Soleil, features a hidden entrance, DJ-spun vinyl, and a top-notch sound system.

A fusion-heavy, late-night staple near Guy-Concordia, Ganadara straddles the line between Korean comfort food and bar bites built for sharing. The menu isn’t afraid to take risks—bulgogi nachos, tteokbokki poutine, gochujang ribs—but still keeps the essentials in check, with padak (Korean fried chicken) and steaming bowls of ramyun served straight from the pot. The space itself is just as much a draw: high ceilings with wooden slats, scattered neon, and a central bar that acts as a natural gathering point. Soju and Sapporo flow freely, while their Korean-inspired cocktails have earned a dedicated following. It’s the kind of place where you come for the food, stay for the drinks, and inevitably order more than you planned. Whether you’re nursing a hangover or working on the next one, Ganadara delivers.

For two decades and counting, Jun I has been setting the standard for refined Japanese cuisine in Montreal. Opened in 2005 by chef Junichi Ikematsu, this Laurier Avenue institution has become a go-to for sushi lovers and fine dining enthusiasts alike. Ikematsu, originally from Japan, honed his craft in Quebec before launching his own restaurant, blending Japanese tradition with a subtle French influence—a balance that makes his cuisine both distinctive and deeply satisfying.

The menu reflects this measured fusion: immaculately fresh sashimi and maki sit alongside hot dishes with European accents, all crafted with meticulous technique. Tasting menus showcases the chef’s range, featuring expertly prepared proteins and delicate, flavourful sushi. Beyond its dining room, Jun I adapted to the times by introducing Okini, a gourmet boutique offering house-made sauces, ready-to-eat meals, and private sake imports.

Despite the challenges of rising costs and a shifting industry, Jun I remains a pillar of Montreal’s culinary scene, consistently ranked among Canada’s top restaurants. The secret? Unwavering quality, deep respect for Japanese tradition, and an intimate, welcoming experience that keeps diners returning year after year.

Saint-Henri’s Nozy is the kind of small, no-fuss Japanese spot that regulars swear by. Chef Nozomu Takeuchi, originally from Hokkaido, opened this 20-seat neighbourhood restaurant in 2015 with a simple goal: to serve home-style Japanese food—the kind you’d find in kitchens across Japan, not just sushi counters.

The menu leans into teishoku-style meals, where a main dish is served with rice, miso soup, and a rotation of seasonal side dishes. Expect options like chirashi bowls layered with fresh salmon, sweet shrimp, and quail egg, karaage fried chicken that crackles on first bite, and a seafood-packed kaisen don for sashimi lovers. The omakase experience on Friday nights is a standout—an ever-changing, chef’s-choice tasting menu that draws in die-hards.

The decor is simple and intimate, with wooden tables, white walls, and a tiny open kitchen, letting the food take center stage. Sake imports and a short wine list round out the experience, but really, you come to Nozy for the comfort, quality, and care in every dish.

Tsukuyomi elevates the ramen experience with its smooth, flavour-packed bowls crafted from the freshest ingredients. Their concise menu highlights the best of Japanese tradition, featuring savoury Tonkotsu broth or a rich vegan alternative, all paired with fresh, handmade noodles. Each bowl is topped with unique, original condiments, making every bite a testament to their dedication to quality.

Perfect for newcomers and ramen enthusiasts alike, Tsukuyomi offers carefully curated options alongside delicious side dishes to round out your meal. With a streamlined service that delivers ramen in under a minute, it’s an ideal choice for a quick yet satisfying lunch or dinner. Tsukuyomi captures the essence of traditional Japanese ramen with a modern, time-conscious twist.

For a ramen experience that’s done right, Yokato Yokabai is Montreal’s go-to. Opened in 2015 by Kevin Fung—also the founder of the popular izakaya Imadake—this small, 20-seat ramen house in the Plateau brings authentic Hakata-style tonkotsu to the city. Set in a cozy, wood-panelled space with a rustic feel, Yokato Yokabai focuses solely on quality and flavour.

The secret? A broth simmered from organic pork bones over 12 hours with no MSG, yielding deep, satisfying taste. Freshly made in-house noodles, along with customizable toppings—from green onions to marinated eggs—bring each bowl to life. Try the classic pork or chicken broth, or opt for the vegetarian version. Small plates like gobo salad and karaage make for perfect add-ons. Though small and often bustling, Yokato Yokabai is well worth the wait for this level of ramen craftsmanship.

When Imadake opened in 2009, it didn’t just introduce izakaya culture to Montreal—it threw it into overdrive. What started as a bold bet on sake bombs and grilled skewers has aged into one of the city’s most enduring Japanese joints, without losing its edge. The menu’s a mix of classic drinking snacks (karaage, takoyaki, gyoza), bold plates like grilled pork belly or beef tongue, and a ramen section that actually delivers—housemade noodles, deep broths, and enough topping options to turn it into a choose-your-own-comfort-bowl. Regulars know to scan the sake list or go all in on cocktails like the Rasu Love (amaretto, vodka, hojicha, and Earl Grey). Still loud, still lively, and still yelling irasshaimase at the door, Imadake’s not chasing trends. It helped set the tone for a whole scene—and it’s still the spot where group dinners turn into full-blown parties.

Kazo Ramen’s original LaSalle location opened quietly but didn’t stay under the radar for long. Run by co-owners Ryan Huang and Marco Zhou, the shop built its reputation on broths that don’t cut corners—slow-cooked tonkotsu, clear chicken and beef stocks, and a standout spicy sesame tan tan loaded with cha shu and ground pork. It’s a tight, unfussy spot where the noodles are made in-house and matched to each broth style—thin for the rich stuff, thick for lighter soups. While the ramen is the clear draw, the karaage with citrus mayo has its own cult following. There’s nothing flashy about the space, but that’s the point. In a neighbourhood not exactly known for its ramen game, Kazo carved out a loyal following by sticking to the fundamentals: quality, consistency, and flavour that speaks for itself.

Nikkei isn’t trying to explain itself. It just shows up—bold, compact, and confident—with a menu that fuses Japanese precision with Peruvian fire. From the team behind Barranco, this Laurier East spot runs on ají amarillo, yuzu, and enough citrus-kissed leche de tigre to spark a ceviche epiphany. Chef Daniel Silva, alongside Michelangelo Miceli, delivers small plates with sharp edges: filet mignon tataki laced with togarashi, tuna tartare punched up with Peruvian spice, and a chirashi bowl reimagined through a South American lens. The drinks hold their own—think pisco-maracuya sours and house cocktails garnished with herbs grown out back. Inside, the vibe leans sultry: velvet booths, shou sugi ban woodwork, and mosaic tile give the former Café Les Entretiens a new rhythm. It’s a solid bet for a quick drink and snack or a slow graze through plates meant to share. Either way, it’s one of the few spots that actually nails this kind of fusion.

Ramen Nakamichi is what happens when a neighbourhood ramen shop levels up without losing its soul. After closing Schlouppe Bistrot Nakamichi downtown, chef Jumpei Iwakiri and partner Yuri Ishikawa took over Thazard’s old Mile End digs and built something bigger, brighter, and more bar-friendly. The ramen still hits the same comforting notes—cloudy tonkotsu broth, chewy noodles, and a swirl of naruto for that perfect finish—but the menu’s broadened. Think oden stew, onigiri, fried eggplant, and karaage that holds its crunch. There are vegan and vegetarian options, too, without compromise. What’s new is the bar: a tight curation of sake, Japanese whisky, and Quebec spirits, all poured in a space designed by Hugues Coupal to feel both modern and lived-in. Sit at the counter to watch the kitchen work or take over a table with friends. It’s casual at lunch, vibey at night, and unmistakably Nakamichi.

Ramen Isshin’s Plateau outpost may have a fast-casual setup—QR code menus, counter service, 30 tight seats—but the bowls tell a different story. Executive chef Koji Zenimaru, originally from Osaka, brings decades of experience and a deep affinity for miso, starting his ramen in the wok for layered depth. Open since May 2022, this is the Montreal link in a small Canadian chain with roots in Toronto and Ottawa. The Mont-Royal Avenue address sticks close to the Isshin playbook: bold broths, chewy noodles, and consistency that’s no accident. Miso and tonkotsu are the signatures, but there’s a solid range of vegetarian and vegan options too. While the space leans more lunch-stop than linger-long, the attention to quality—from the broth to the service—is dialled in. For a reliable, flavour-heavy bowl that doesn’t mess around, Isshin earns its place in the city’s ramen rotation.

LeDon Donburi might read like a pun, but there’s real substance behind the name. Founded by Charles Levesque and Eric Dong, the Mile-End counter spot brings Montreal flavour to the Japanese donburi format—rice bowls stacked with everything from karaage to eel, topped with house sauces that don’t shy away from heat or humour. The menu plays it loose: one minute you’re ordering gyudon with an optional raw egg, the next you’re committing to croquette-topped rice and a side of fermented natto. It’s casual, punchy, and refreshingly self-aware. Agedashi tofu and takoyaki hold down the starter section, while a rotating curry add-on lets regulars switch things up. Wash it all down with an Asahi or a yuzu-spiked cocktail and you’ll see why this place has quickly earned a rep for both comfort food and good times. If donburi is the medium, LeDon’s voice is all its own.

Umami has carved out something distinctly its own in the borderlands of Mile-Ex and Little Italy. Opened in August 2023 by Cédric Charron and Dominique Saint-Laurent, this is Montreal’s only all-vegan ramen spot, but the pitch isn’t just plant-based—it’s precision. Nearly everything is made in-house, from the alkaline noodles to the broths and sauces. The menu moves between lunchtime staples—ramen, tsukemen, wakame salad—and evening izakaya fare like agedashi tofu, vegan karaage, and fried tempeh with panko. The vibe is calm and confident: light-soaked interiors by day, sake bar by night. The drink list follows suit with kombucha on tap, house cocktails featuring umeshu and yuzu, and a sake selection that includes chef-favourite sparkling imports. Umami lives up to its name as a deep, savoury case for vegan Japanese cuisine done right.

YEN Cuisine Japonaise has been quietly serving some of downtown Montreal’s most refined Japanese plates since 2018. Tucked away on Mackay Street, the restaurant blends traditional technique with a more modern sensibility—call it omakase energy without the formality. The space is small, intimate, and deliberate, offering a contrast to the neighbourhood’s busier food options. The menu leans toward composed, seasonal dishes that nod to both Japanese heritage and contemporary gastronomy, often served with a minimalist touch that lets the ingredients speak. It’s the kind of spot where service is attentive, the pace is unhurried, and the experience feels designed. YEN isn’t trying to be loud or trendy; it’s offering a different kind of night out—one that rewards slowing down and paying attention.