Affinity Fish

•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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•Kaja’s Picks•

Sauvage has been a well loved sake with our novice and experienced sake drinkers since joining us at Affinity Fish!

Banjo Jozo is an innovative brewery with a president that is passionate about Burgundy wines. Because of this, they focus on terroir and vintages like no other brewery does! They style their sakes to be more wine-like in texture and acidity making them the ideal sake to take you from a lighter dish to rich and umami flavours which is why we love to pair it with bolder pieces of sushi!

The Sauvage is brewed using Omachi rice which was the first sake rice to be discovered in the wild and recorded for sake making! It has herbaceous and mineral notes with refreshing acidity. A great food pairing sake to enjoy in our current pairings or you can pick up a bottle at our bottle shop for your next backyard BBQ! ☀️

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Mark your calendars! 📅

is coming to town! For our 5th year in a row we will be participating in the annual street festival that kicks off summer here in Toronto.

As per usual we will be out front of the shop grilling Great Lakes fish over charcoal, serving up Yaki onigiri, and ofcourse our Burbot “lobster” rolls.

We will have a small patio with seating to enjoy some drinks and possibly a sake recommendation from ? Music and vibes will be provided by our friend again this year so it’s sure to be a party!

We hope to see you there! Don’t be ▪️!

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This time of year always makes us think of two things:
Cold dip soba, and Sashimi.

We opt to do a menu like this every year around this time because it is truly one of our favourite things to eat for ourselves, and what better way to kick off summer?

has come up with an amazing menu for the month of June, diners can expect 8 course meal with an optional “Chinmi” supplemental. This add on will feature a few “rare tastes” of different special ingredients that we’ve been preserving to go well with selections. We will offer this additional course before the main course of noodle and sashimi.

Highlights for this meal will include: Lake trout Sunomono with cucumber, tosazu jelly and freshly shaved katsuobushi. Lake Huron Cisco Bozushi, Agemono with pickerel katsu, kalamamsi and broccoli rabe. Grilled channel catfish from Grand Bend with teriyaki, kuroshichimi and fried shish*to peppers. And finally for dessert we will have Rhubarb soft serve in a waffle cone with gyuhi mochi, crispy matcha meringue, and nigori syrup drizzle.

Lots of fish / seafood / produce to be excited about this time of year, so please, join us!

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The Format for this meal will be as follows:
-$150, 8 course seasonal, Sashimi and soba focused menu with Canadian produce and seafood.
-20% gratuity / service fee charged per ticket on the day ($30).
-Full 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

We finally have some fresh merch!

New tees just hit the shop beautifully designed by our friend

Always a pleasure working with creatives that just understand your vision. We are THRILLED with how these turned out!

Limited sizes available, but we can always order more. Come and get em!

New à la carte menu launches today!

New additions include: Curry rice with cabbage, negi, beni shoga, sesame and chilli threads. For our noodles we will be doing a warm yuzu broth with cold noodles for dipping, both will have our classic Lake Huron whitefish katsu with our shibazuke tartar sauce.

For spring we have added a side salad with nappa cabbage, a shiso green goddess dressing and fresh ginger.

As always this menu will be available from 12-4 pm Wednesday to Saturday all month. And 6-9pm when space allows! Hope to see you soon.

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We are so proud to announce that we have been featured in the 2026 recommends list!

Recognition in this capacity we think has been a long time coming for us as we started out as a part time, pop up only restaurant almost 4 years ago now so we never really qualified for many of these lists.

We are thrilled to be featured among so many amazing peers and pillars in the Canadian restaurant industry. We want to thank our patrons who continue to support us and come to eat. We want to thank our team for their hard work!

And finally we want to thank our fisherfolk that continue to supply us with the best that Canada has to offer. .co and Captain Bill George (kettle and Stoney point First Nation)

And thank you all again for believing in our little fish shop!

We are pleased to announce our upcoming collaboration with Jeff Or. like our very own , is an also a alumnus. Jeff worked at Shoushin for a total of 5 years training under the Michelin star . Jeff has also worked in Japan in Tokyo, as well as in Scarborough.

Jeff had reached out to Matt expressing interest in doing a collaboration together to highlight the differences between Japanese seafood and our local fish and seafood here in Canada.

Diners can expect a fully collaborative menu with 4 Otsumami, 10 pieces of nigiri sushi, Temaki, Tamago sushi, and dessert. There will be a Chinmi (rare taste) supplemental plate with 2 Chinmi from both Matt and Jeff. This will be an optional add-on at the end of the meal that will go exceptionally well with sake.

Just 2 limited seatings available for this menu so act fast!

The format for this meal will be as follows:

-$250, 16 course Collaboration omakase with Otsumami ( appetizers, 10 Nigiri Sushi, hand roll and dessert)

-$110, 8 course sake pairing, curated by our in house sake sommelier.

-20% gratuity / service fee charged per ticket on the day ($50).

-Additional dessert pairings available.

-Full drink list available: beer, wine, sake, mead, non-alcoholic beverages.

Some recent shots of our current dinner menus dishes. Link in bio to reserve your spot for the final few weeks of this amazing menu!

Food by:
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-Slide 1: Saikyo miso soup, poached Sakura daikon, lavender duck breast, umeboshi / katsuo

-2 / 3: Confit Tuna salad monaka, fennel and nappa slaw, green goddess dressing, shiso.

-3: Arare crusted Haida Gwaii Albacore sashimi, tosazu jelly, Sakura petal pickles, fresh wasabi.

-4: Sakura leaf steamed trout, ohitashi rapini, sake beurre blanc, coho salmon roe.

-5: Kinutamaki, pickled daikon, watermelon radish, pickled ginger, cold smoked lake trout, whitefish gravlax.

-6: Sakura soy milk ice cream, Almond brown butter cake, matcha ganache, soba cha.

# kappo