This feature-length documentary offers an intimate look into Saito’s world—capturing the artistry of his kitchen, his humble roots in rural Japan, and the intensity of his current daily routine here in Toronto.

In 2022, Chef Saito made history as the first chef in Toronto to earn two Michelin stars, a milestone he had previously achieved in New York (2017/2018). His restaurant, Sushi Masaki Saito, remains Canada’s only two-star Michelin establishment in 2025. Originally from Hokkaido, Japan, Saito preserves the art of Edomae-style sushi while balancing tradition and innovation with unmatched precision. Through expert selection of fish, rice, vinegar, and wasabi, he elevates simplicity into perfection, creating a sushi experience unlike any other.

What fuels him? In conversation, it’s clear that Saito carries a passion for life and a laser-sharp focus—not just on being the best, but on doing the best. What sets him apart is a vision that both honours Japanese tradition and boldly merges it with North American expectations of high-end fine dining.

Saito spoke about the concept of the film. It was a film producer who had planted the idea. They travelled to Japan together, and a trust was built. Saito felt their styles were compatible. “I liked his sense of colour, personal sense of visual design and image.” And the film was meant to see how his dreams came true

He then introduced Saito to first-time filmmakers Jamal Burger and Jukan Tateisi. Because Tateisi was Japanese, Saito was able to communicate with more ease as they built trust and shaped the film in a raw and meaningful way for everyone involved.

The title “Still Single” could mean many things to many people. The first is obvious. Several media reports in the past considered Saito a social person and a party boy. It can also be due to the long hours in the restaurant business.  But when we asked him directly what this title meant to him? Saito mentioned that it wasn’t the original title. After the filming, the producer decided on this new title.

“When I see this title,  I can understand many points,” said Saito. “I can understand for me, yes, why I’m still single. I am still single with no wife. I know many people, but not many friends. No trust. Yes, I have many friends, but not many best friends. So, for many, many, many points, I’m still single.”

And we can understand that. As we get older, our circle grow tighter and closer. It’s more about quality than quantity. This film title asks the audience to think deeper beyond the title. For me, it was a lens that offers a more personal look at what drives him. Saito is passionate in everything he does to the most finite points, and he calls it ambition.

“When I see the news or YouTube, every day the world is changing. It’s changing very fast. Each year moves faster than the last. The new generation moves very fast,” said Saito.

But in his eyes, that’s not a bad thing. He is fuelled by this youthful energy. “When I see, oh, I want to do. I need to do. I should do. My energy from young people makes me feel young in the world.”

Saito could work anywhere in the world so why Toronto? He explains that his business partner, William Cheng, lives in the city. He also saw potential in Toronto.

“Seven, eight years ago, I came to Toronto from New York,” said Saito. “I used to work in New York for four years and four and a half years, and then I met William Cheng in New York. He was my customer. Although he came to my restaurant many times, he wanted the business in Toronto.”

Saito earned two Michelin stars in New York.  When I was 28 or nine or more than younger than now around. But Canada had no Michelin restaurants. He told Cheng if he could bring Michelin, he would move to Toronto.. So he promised, and Saito kept his promise as well.

With his namesake restaurant, he earned his two-Michelin stars in Toronto as well. But what does it take to get that coveted third star?  Saito explains that the criteria is known to be really challenging — only about 100 restaurants in the world have three stars. But we get the sense that he’s very interested in achieving the distinction.

We asked him if he had any insight into what it takes to bring that coveted third star to his restaurant and to Toronto. “I don’t know how to get it, but I’m thinking of a few points. This level is a technically tasty experience, then ingredients and  level of service.”

But he’s focused. For him, he says his best three points are all number one and treated equally at the top — tasty, delicious, amazing food, the ingredients and service.

So, what does he love about Canada and working here? Saito mentioned that Canadians are very good people. He also mentioned that Toronto has very fun people. There’s a common language of being together, “if we talk, if we drink, if we lunch, everyone understands. It’s easy.”

STILL SINGLE delves into Saito’s life and the people who he is surrounded by, but we asked, what would he really want to be recognized for?

During our Zoom interview, he gave us a tour of his living space. What we saw was peaceful, calm, airy, light and minimal. Feeling the opposite of our perceived ideas of his daily life, which brought us to understanding that everyone has two sides. “Everybody has a surface. But we have plus and minus, or light and dark, or morning and a good night. Two types. Here in my home, it’s very relaxed, very alone. People, no, and no drinking.”

He brought us to his fridge, where he revealed mostly neatly stored cans of Bublé and water. Noticeably void was food. “I don’t cook at home. I have no knife. I have no cutting board,” said Saito.

And what does he do at home? We were delighted and surprised to learn how he enjoys watching YouTube and Netflix in bed. “I want to stay in my room, but outside, I’m like Mickey Mouse; I have outside energies. I want to do. I want to find, I want to enjoy, but inside, it’s a bit different.”

With his film making its world premiere at TIFF, Saito is focused on simply taking in the experience. For him, it’s about being surrounded by people who truly love cinema, not about the celebrities—many of whom he already encounters at his restaurant. Just as importantly, he wants to share this incredible TIFF moment with his staff.

On the evening of the premiere, Saito treated the public to a free mini Omakase experience. In front of the TIFF Lightbox, an unforgettable pop-up sushi bar was set up, where his team from MSSM prepared three pieces of fresh nigiri for each person, and individually hand-crafted on the spot.

STILL SINGLE is directed by Jamal Burger and  Jukan Tateisi. It had its World Premiere at the Toronto International Film Festival 2025 as part of the Discovery platform.

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Now located high above the city at the Westin Harbour Castle on the 38th floor, this bright restaurant offers the most spectacular wrapping view of the city and lake. It’s not just about the exterior views of the glistening ripples on the waters from a bird’s eye view but also equally as stunning are the interior details. It is one of the most beautiful dining establishments in the city – paying astonishing amounts of attention to the detail in the food, the interior and the exterior with a well orchestrated and seamless flow. It’s tastefully contemporary and effortlessly confident everywhere your eyes and taste buds leads you. It’s no wonder its previous locations had caught international attention and has already received numerous accolades including taking first place as the ‘Best Italian Restaurant in the World Outside of Italy’ by 50 Top Italy.

“Alfonso Iaccarino is one of the most celebrate chefs in the world and in Italy,” says Nick Di Donato of the Liberty Group. When he introduced Chef Iaccarino to the team here in Toronto he mentioned to the team, “This is the chef you should aspire to be. He is a gentleman who has made a legacy.”

In the 1980’s, Alfonso earned the title of a 3 Michelin star chef  in Southern Italy. Di Donato tells us his success grew from being one of the first chefs in Italy who said his restaurants were farm-to-table. “He grew his own vegetables and did them organically. He wanted to create a menu that people from all over Italy would experience. When I say this, people often say ‘of course, farm-to-table it’s been around forever. But no, this is the gentleman standing in front of us today is one of the very first to ever do this. He did it because he wanted to do it and it was the right thing to do, not because he was following a trend. Not only is that significant but he has been one of the most recognized chefs in the world since the ’80s. That’s a legacy in itself.”

While you may have a bit of a déja vu feeling, you’re not wrong. Don Alfonso 1890 has had held space in the city in recent years. In partnership with Nick Di Donato of the Liberty Entertainment Group, now guests can look forward to the same exceptional international award-winning cuisine experience they have received in the past here overlooking the city’s skyline and waterfront.

Given that Don Alfonso has locations globally what can we expect on the menu? We are told that each location features a selection of signature dishes, but with a local element, and features locally sourced and organic ingredients. “The cuisine of ‘Don Alfonso 1890’ was created out of love and deference to the traditions of the cuisine of the region,” said Iaccarino. “Every dish served in the restaurant is carefully researched and contains the purest ingredients.”

Considered one of the originators of the farm-to-table movement, Iaccarino has always been focused on top quality, and local product. Don Alfonso’s cuisine is characterized by its modernity, Mediterranean flare and the exceptional quality of the raw materials used.

While his family still oversee the menus globally, what is one of the most important messages he imparts to the chefs? Iaccarino says “La Dolce Vita! And be authentic, true and pure to the food, as much as possible!”

Don Alfonso 1890 is very much a family business. His wife still runs the front of the house in their original location on the Amalfi Coast region. His son Ernesto (who is also a Michelin star chef) continues to be the hands-on chef and continuing his footsteps. What brings him joy as his family continues to work on this business together?

“The history and legacy of Don Alfonso itself — and everything we have worked so hard to achieve, since the very beginning at home. Making our guests happy, exceeding expectations…that is what we do and are committed to doing in all Don Alfonso locations,” said Iaccarino.

While the pandemic was especially challenging for the hospitality industry, Iaccarino says they are looking  forward to welcoming guests back to dining in person.” So much of what we do at Don Alfonso 1890 is about the overall experience and that personal touch of being in-person.”

And what does Chef Iaccarino think about  Toronto’s food scene?

“Toronto is a modern cosmopolitan city, and the dining scene is truly a reflection of that,” said Iaccarino. “It’s incredibly diverse and has really developed significantly in the last decade. We are honoured to be acknowledged as one of the very best in the city!

I am so proud of our team in Toronto and what they have created. They embody the philosophy of Don Alfonso 1890. The restaurant has been incredibly well received and has been recognized with a number of prolific national and international awards and honours, which makes news, back at home in Italy. We look forward to offering guests an unforgettable experience in our stunning new home, with unparalleled views of the city and lake, and a superb fine dining experience. It will be a memorable evening. Please join us!”

Di Donato, also commented on the recent announcement of the Michelin Guide coming to our city. With enthusiasm he mentioned this news actually signifies that  Toronto is now on the world map in terms of the culinary experiences we provide. It’s exciting times for the industry as it will also bring more opportunities for young and up-and-coming chefs and restaurants in the city to be recognized on an international level.

Livia was excited to tell us about Executive Chef Daniele Corona who is in trusting hands overseeing the Toronto restaurant.”He’s dedicated to the food and he understands what we love – it’s food that pure and clean. This is our life. We cannot forget about life outside of Italy.”

Corona originally trained under Alfonso and Ernesto Iaccarino’s helm. He and his team will have the opportunity to recreate the Michelin experience in the new sleek and spacious open-concept kitchen with refined menus boasting fresh, local and organic ingredients enhancing the award-winning dishes created by his mentors at the original restaurant.

This unique partnership also shares another common understanding. Both Di Donato and Iaccarino know that the wife always rules. Their partners are hands-on with their respective businesses. Livia has been the front of the house of Don Alfonso since its inception 50 years ago in Italy. She had never left the restaurant in 50 years during this time of year – considered the busiest season in the Amalfi Coast. She did so for the very first time to travel to Toronto for this opening.

With emotion Livia tells us “It was not easy for me to leave Don Alfonso in July but after thinking for a month I said okay. I wish to visit Toronto and Don Alfonso outside of Italy because it was awarded the Best Italian Restaurant in the world outside of Italy. This is fantastico!”

We can’t say enough about Nadia Di Donato’s design eye. As the creative director for the Liberty Group, she captures the essence of the space that reflects both the food and the people that bring us this culinary experience. When you go to dine be sure to walk around and explore the contemporary artwork from some of the most popular modern day artists including Damien Hirst and Mr. Brainwash. And the details carry through from the plates and ceiling artwork the resembling open shells or waves in the ocean. Look up and look around! There’s lots to take in.

Alfonso Iaccarino tells us space on the 38th floor of the Westin Harbour Castle Hotel is — airy, elegant and modern in design. “It’s not just the visual effect of the city and water view that greets your eyes when you enter, it’s the wealth of small details that Nadia (Di Donato) has created that keep you riveted,” said Iaccarino. “She brings a strong personality and everything here has something special about it.”

Don Alfonso 1890 Toronto is now open at the Westin Harbour Castle. For more information and reservations visit DonAlfonsoToronto.com

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