Affinity Fish

Affinity Fish The goal of Affinity Fish is to provide people in Canada with a higher quality of fish and seafood th

•Kaja’s Picks•As we focus on brighter and lighter flavours at this time of the year, our sake list reflects that too but...
06/19/2026

•Kaja’s Picks•

As we focus on brighter and lighter flavours at this time of the year, our sake list reflects that too but it’s always nice to have one sake with a bit more umami!

Shichiken is a brewery famous for their sparkling sakes but they also make delicious classic styles too! Their Furinzbizan Junmai is our perfect Junmai for spring and summer as it has the nuttiness we crave while also having stone fruit notes like nectarine! The perfect sake with grilled meats & fish and any other umami dishes you are planning!

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•Chinmi (珍味) Supplemental•“Chinmi” translates to “Rare Taste”. Usually referring to food that goes well with sake, Chinm...
06/17/2026

•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 ...
06/16/2026

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 ...
06/12/2026

•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•Introducing Tenmei Bange Yume no Kaori Origarami Ichibi Kura Bara to our sake line up!Kura Bara translates...
06/10/2026

•Kaja’s Picks•

Introducing Tenmei Bange Yume no Kaori Origarami Ichibi Kura Bara to our sake line up!

Kura Bara translates to “the brewery’s rose” and the making of this sake was inspired by the roses blooming around the brewery in the spring & summer months!

It has a sweet, elegant and floral aroma with a lightly creamy texture. One of my favourites for this time of year and I’m looking forward to pouring it in our pairings alongside Soba & Sashimi Kaiseki menu!

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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 ble...
05/28/2026

•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 tha...
05/22/2026

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 Affi...
05/19/2026

•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 festi...
05/16/2026

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 ye...
05/15/2026

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

Address

1581 Dundas Street West
Toronto, ON
M6K1T9

Opening Hours

Tuesday 12pm - 7pm
Wednesday 12pm - 7pm
Thursday 12pm - 7pm
Friday 12pm - 7pm
Saturday 12pm - 7pm
Sunday 12pm - 7pm

Telephone

+14165168221

Website

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