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Yoko Luna in Montreal: Nikkei cuisine and festive atmosphere

Just in time for the summer festivities, the JEGantic group of restaurants opened Yoko Luna, the largest restaurant and cabaret in Canada, on May 26.

The supper club, which specializes in Nikkei cuisine, is located at 1234 rue de la Montagne in Montreal, in this huge building that has alternately housed nightclubs and restaurants over the years.

Yoko Luna: supper club, terraces and bar

Yoko Luna - main room
Photo: Yoko Luna

Covering nearly 20,000 square feet, Yoko Luna has several areas:

  • a Japanese whiskey bar/workshop;
  • The Luna Lounge: a separate lounge for guest reception and cocktails;
  • The Koi Pond and the Louis XIII experience, 2 semi-private VIP areas;
  • 2 summer terraces and
  • Yoko’s Garden, the 6000 square foot main dining room.

The atmosphere of the bars and lounges is hushed and chic and gives way to a beautiful and green decoration for the main dining room.

Bar at Yoko Luna
Photo: Yoko Luna

In Yoko’s garden, it is certainly the 15 feet high geisha that catches the eye first.

Yoko's garden seen from above
Main dining room
Geisha painted on the wall of the Yoko Luna

The plants hanging from the walls, the green benches and the mural complete the room.

A menu of Nikkei cuisine

At Yoko Luna, the menu was developed by JEGantic ‘s Executive Chef Andrew Bambino and Chef Hakim Chajar.

What is Nikkei cuisine? It is simply the fusion between Japanese and Peruvian cuisine.

The choice of the name, Yoko Luna, combines these two origins with the words child of the sun and the moon.

On the menu, we find of course sushi, but also grilled octopus or miso oysters Rockfeller.

Assorted sushi and maki
Assorted sushi and maki

Some dishes clearly stood out from the crowd, such as the Luna ceviche, made with bluefin tuna, yuzu “leche de tigre”, jalapeno dashi and cancha corn.

Tuna Ceviche at Yoko Luna
Ceviche Luna

We also liked the king crab mille-feuille, made of crab, miso yogurt and served on a fried potato mille-feuille with Siberian caviar.

King Crab mille-feuille
King Crab mille-feuille
Photo: Yoko Luna

Also not to be missed are the sesame glazed ribs with chancaca syrup, gochujang, sour cream and Thai basil chimichurri and the 24k banana crème brûlée with white chocolate and miso flan and gold leaf.

24K banana crème brulée at Yoko Luna
24K banana crème brulée

On the drinks side, the cocktail menu was developed by Montreal mixologist Lawrence Picard.

The Geisha, Yoko Luna’s signature cocktail, is made with passion fruit Alizée, blood orange, lime and vodka.

Cocktail Geisha
The Geisha, Yoko Luna’s signature cocktail

There is also a selection of sake, wine, cognac and Japanese whisky.

Yoko Luna in a nutshell

A perfect spot for tasty cocktails, a festive atmosphere, stunning decor and especially, to spend a nice evening around a good meal.

Yoko Luna
1234, rue de la Montagne, Montreal


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