Japanese Culinary Art • Premium Experience
The Perfect Balance of Art
and Japanese Rigor
Le Shari / The Rice
In the pure Edomae tradition, rice is not a simple side dish, it constitutes half of the sushi's soul. We select Koshihikari grains, washed with pure water and cooked with high precision.
Seasoning is done hot with artisanal red vinegar (*Akazu*), giving the rice its distinctive amber shade and a subtle balance of acidity that enhances the natural richness of the fish.
Le Neta / The Cut
Each fish variety requires a specific blade angle and thickness measured down to the millimeter. Our kitchen knives (*Yanagiba*), forged in Sakai, are sharpened daily to ensure a clean cut without damaging the fibers.
To release the maximum umami, certain white fish and tunas undergo a meticulous aging process (*Jukusei*), an ancestral technique that develops a melting texture and incomparable depth of flavor.
Le Nigiri / The Gesture
The ultimate stage of our philosophy lies in the physical union of Shari and Neta. Shaping a perfect nigiri is a silent dialogue between the chef's hand, the texture of the rice, and the delicacy of the fish.
Using the traditional *Te-zushi* technique, the chef gently presses the rice to trap micro-air bubbles inside. This precise gesture ensures the sushi retains its structure when picked up, but melts delicately in the mouth to release all its flavors instantly.
Discover Our Chapters
Chapter 01
The Chef
The Journey of an Artisan
1. The Beginnings & Montreal / 32 years of experience (ルーツ)
Chef Alex Tran's journey began in 1994 in one of Montreal's very first sushi restaurants. It was there that he crafted his first creations and fell in love with the precision of this ancient art. Guided by this passion, he went on to open several successful sushi restaurants across the city, building over 32 years of culinary expertise.
2. The Journey & Vietnam / Inspiration (旅)
Fifteen years ago, following his wedding, Alex moved with his family to Vietnam. During those 5 years, he started and managed his own restaurant over there. This return to his Asian roots allowed him to refine his craft, working with ultra-fresh local products, enriching his traditional techniques, and nurturing his creative inspiration.
3. Answering the Call of the Laurentians / Local Spirit (家族)
Upon returning to Quebec 10 years ago, the Chef fell in love with the majestic environment and welcoming people of the Laurentians. He established Sushi Saint-Sauveur, a true local, family-owned business. Deeply committed to the community, he hires local staff and selects high-quality ingredients, offering them at fair and accessible prices in this mountain paradise.
Chapter 02
Creations
Exceptional Sushi
Seared Crispy Tempura Maki
A sublime balance of hot and cold, featuring freshly cut scallops, torched at your table.
Omakase Sashimi
Thin slices selected according to the sea catch, served with fresh grated wasabi.
Chapter 03
Order Online
Flavors at Home
Add exceptional pieces straight to your basket, then choose pickup or delivery on the next step.
No dishes match your search.