Park Restaurant — Japanese & Korean cuisine, Montreal

In the Montreal culinary scene

A pillar of excellence since 2012

Park transforms traditional Japanese and Korean cuisine by weaving North and South American essence into every dish. Antonio Park, the executive Chef and owner, skillfully combines distinct flavours and cooking techniques from his heritage to create unique and delicious dishes.

Park was built by the dedicated team who put their heart into creating exceptional dishes.

Our philosophy →

A full table of Park dishes seen from above

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma.

Braised short rib with heirloom carrots on slate

01 — Freshness

Fresh local products

Park was born with a drive to uphold and exemplify the importance of freshness and top-quality ingredients.

We source local ingredients as much as possible.
In season, our focus is to highlight superb Quebec and Canadian products.
From proteins to succulent vegetables, fruits and herbs — fresh produce that offers excellent flavor is everything.

See what’s on →

02 — Quality

Quality of products

All of our products are selected with genuine care.

A private import seafood license for sustainable, line-caught fish daily.
Some of it flown in directly from Japan.
Gold medal koshihikari short-grain rice.
Handcrafted rice vinegar, wasabi, kimchi and soy sauce.

03 — Flavors

Impeccable natural flavor

The backbone of every dish at Park is flavor that not only invigorates the taste buds but sends them into a world of pleasure, bite after bite.

Each ingredient stands on its own — and mingles.
Mouthwatering marinades, sauces, spices and dressings.
Upholding our customers’ expectations since we opened our doors.

04 — Craft

Handmade sushi

Sourcing only from trusted farmers, fishermen and ranchers within Quebec, greater Canada, as well as Japan, we are a strong fixture for true perfection, sustainability and farm-to-table culture.

Driven by the scents and colors of nature, within our humble walls, we invite everyone to indulge in food, beverage and ambiance that is unequivocally unique.

Step inside →

The table

Signature plates

Full menu →

Galbi Jjim

$65

Sweet potato purée, wild mushrooms, kimchi.

Bluefin Tataki

$42

Togarashi, aji verde, puffed wild rice.

Park Maki

8 pcs · $36

Salmon & tuna tartare, topped with torched albacore.

18 Piece Moriawase

$69

Truffle peaches, myoga.

House Kimchi

$15

Fermented in-house, in our blood since day one.

Surf & Turf Platter

$295

Selection of meats, fish, seafood, market vegetables & tempura.

About us

I wanted to do something different here, something personal, something that’s all about who I really am. Park is my background. It’s my roots. It’s me.

— Antonio Park, Executive Chef & Owner

With a love for handmade sushi, fermenting kimchi and asado — as well as a childhood spent watching his mother cook from scratch, mill her own spices, dry her own peppers and craft her own sauces — the identity of Park is the passion for food that has filled Antonio Park’s life since day one.

With kimchi in our blood, sashimi always on our minds and perfectly marbled wagyu twinkling in our eyes, Park is proud to offer an innovative dining experience.

Photo gallery