Musubi, 結び, means to tie. It is also the other name for onigiri. We kept both meanings.
Megumi grew up in Hokkaido, Japan’s northern island. A nurse, a traveller, a mother of three whose kids go off to school with homemade onigiri. The true flavours and the eye for detail come from her.
Together with Baptiste, she made Musubi a family adventure, between France and Japan.
Baptiste learned his trade at the hotel school in Thonon-les-Bains, then practised it for fifteen years in palace hotels and starred restaurants, and as executive chef for private jets, in Geneva. He came to know Japan through Megumi’s family, and he has never let it go: respect for the ingredient, simplicity, care in every gesture.
Québec ingredients, with no additives or preservatives, in a Japanese tradition more than a thousand years old. The tradition from over there, the ingredients from right here.
No Western-style fusion: authentic Japanese cooking, with its own techniques and flavours. Fine Québec ingredients come in when they find their place naturally. People who have travelled to Japan find the tastes they miss; everyone else discovers them.
Musubi is also friends who make things. Didi draws our counters. Ferran, photographer and cameraman, captures them on photo and video. Audrey writes poems.
In Japanese, musubi, 結び, means to tie, to connect. Put a polite o in front, omusubi, and it is also the rice ball everyone knows as onigiri.
Onigiri comes from nigiru, to squeeze in your hand. In the 17th century, samurai carried them wrapped in bamboo leaves. Today every convenience store in Tokyo sells them. In Montréal, someone had to make them.
At the counter, we make connections. Because taste makes memories. And memories make connections.
The Musubi project was born in 2023. In 2024, the first counter opened at Jean-Talon Market, in the food area, kiosk 234. From May to October, we press the rice in front of our customers.
The market gave us an idea: the market onigiri, filled with the best of what the market’s producers have.
In the fall of 2025, Musubi opened a second counter at Le Central, the food hall in the Quartier des Spectacles. Open all year: ramen at lunch, izakaya at night.
We serve ramen, onigiri, gyoza, small plates to share, local beer on tap and Japanese cocktails, like the Gin to Shiso.
At lunch, the combo: two onigiri and a small izakaya plate.
An onigiri needs no plate or cutlery and shares well. For a team lunch, a film shoot or a party, we make your platters the same morning.
And for your receptions: finger food, service and Japanese-inspired decor.
