Affinity Fish

•Chinmi (珍味) Supplemental•

“Chinmi” translates to “Rare Taste”. Usually referring to food that goes well with sake, Chinmi can be many things. Pictured above was our first time offering a supplemental of a selection of our house made Chinmi for our collaboration dinner last month with

-Top Left: ‘s anago tsukudani.
-Bottom: ‘s 3 month aged Bluefin tuna Ham.
-Top right / 2nd slide: ‘s Rainbow trout fingerling Kanroni

We will be offering a version of this as an add on to each seasonal tasting menu that we offer, including this month’s sashimi and soba menu. The supplemental will be accompanied by a glass of sake to enjoy with.

We’re super excited to offer some new and interesting flavours to our diners that want to try something special.

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#珍味

Summer is here and so is our summer rendition of our Canadian omakase!

With our East Coast tuna season in full swing and our boats on the Great Lakes fishing multiple times per week, we find it difficult deciding what to use on our Menus. Ontario produce is bursting at the seams with options as well. The hard part is deciding what to leave out.

For the month of July diners can expect some exciting Otsumami (appetizers) for this Sushi menu including: a play on prosciutto and melon with our whitefish gravlax, Tosazu heirloom tomato Gazpacho with pacific octopus and black pepper oil, and finally Lake Huron Pickerel “Itozukuri” with Ontario corn, pimento peppers and corn dashi Tokoroten.

The sushi pieces will be Sakura leaf cured lake trout, Haida Gwaii albacore tuna, land-locked coho salmon Ikura, and for our supplemental piece: Prince Edward Island Swordfish “Ohagi” with Takuan, Negi and sesame. Possibly a cantaloupe soft serve ice cream for dessert? 

We are super excited for this summer menu and we hope you are too! Looking forward to seeing you there!

The format for this meal will be as follows:

-$150, 12 course seasonal omakase with seasonal summer appetizers, nigiri sushi, and dessert.
-20% gratuity / service fee charged per ticket on the day ($30). 
-Total ticket cost is $180.
-6 course sake pairings available ($95) pairings with the savoury courses of the menu.
-Additional dessert pairings available. 
-Full drink list available: beer, wine, Sake, mead, non-alcoholic beverages.

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•New à la carte Menu!•

For the month of June we are switching most of the menu up for the beginning of summer.

Our Sando set (pictured above) will be a a whitefish Katsu drenched in our Japanese curry puree, shaved Napa cabbage, with fried and pickled shish*to peppers.

The noodle set will be a cold sesame udon with cucumber, chilli crisp, and pickled ginger, and finally our rice set will be Ochazuke with our house made furikake.

For the sides we have brought back our crowd favourite: house made silken tofu with tare, scallion, ginger and freshly shaved katsuobushi.

This menu screams summer! And we couldn’t be happier. Hope to see you soon.

Also FYI our hours have changed to accommodate our busy season for fish processing:

-Thursday through Saturday 12-4pm / 6-9pm for à la carte.

-Thursday to Saturday, one seating at 7pm for our tasting menus.

-Tuesdays and Wednesdays we devote to prep / fish processing / and wholesale Orders.

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•Kaja’s Picks•

Denshin Ine Junmai is a sake from Fukui, a prefecture known for growing high quality sake rice! It’s a blend of two local rice, Koshi no Shizuku and Sakahomare to create a rich and refreshing experience. The intention the master brewer had for this sake is to make you feel like you’re taking a walk through the premium rice fields of Fukui! 🌾

The body is rich with nice weight while finishing dry which makes for a versatile every day pairing with all of our local fish from sashimi to a marinated seared fish! 🐟

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Canadian Tuna season is just beginning in the East Coast.

At affinity we always opt to work as closely with the folks that catch the fish as possible. Shortening our supply chain means that we can ensure quality and take accountability for what we choose to serve. 

Tuna fisheries have been the recipient of scrutiny over the past few decades, we wanted to make sure that we work with a supplier that has the same values when it comes to sourcing that we do. is just that. They operate with individual boats fishing for individual fish with a single rod. When they hook and eventually land the fish, they return immediately to shore to process it. All of this ensures the utmost quality. Unbeknownst to most diners, Japan actually sources their tuna from Canada for most of the summer. 

This is a perfect opportunity to show the world how great our fisheries are here in our native waters. We figured what better way to celebrate the beginning of the season than with a full tuna omakase! 

Yes that’s right, we will be demonstrating cutting and breaking down a whole tuna in front of our guests for this event. This will be followed by a plethora of courses focused on tuna to highlight these beautiful beasts. During last year’s season, the smallest fish we received was around 250 lbs so it’s sure to be a special. 
For now we’re just offering this for one night only, so act fast!

The format for this meal will be as follows:

-$250, course seasonal omakase with tuna cutting demo, sashimi, nigiri sushi, tekka don, premium hand roll with caviar and dessert.
-20% gratuity / service fee charged per ticket on the day ($50). 
-Total ticket cost is $300.
-6 course sake pairings available ($95) pairings with the savoury courses of the menu.
-Additional Dessert pairings available. 
-Full drink list available: Beer, Wine, Sake, Mead, Non Alcoholic beverages.

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