Affinity Fish

Ok so we have decided to extend our lunch service offering moving forward! We’ve had a bunch of folks walk in after 4 pm looking for food that haven’t made a reservation for our dinner service and we’ve sadly had to turn them away. Starting today, our old lunch menu, is now our à la carte menu! We will have our usual hours of 12-4pm, we will close for 2 hours from 4-6pm because we need to eat to! And it gives us a chance to set up for dinner service as well. Now given that we have limited space at our bar, our reserved dinner guests will take priority Ofcourse so we will offer seats to walk ins for this à la carte menu for the hours of 6-9 pm when available. So if we have a full seating for our dinner menu we will not be taking walk ins on those nights. Hopefully this gives more folks a chance to try our food! And also our full drink list will be available to try as well, so come stop by for a snack and a drink! #affinityfish #fishbyfish #alacarte #tastingmenu #wildcaughtfromthegreatlakes

Hello! We are Affinity fish and we wanted to take this opportunity to introduce ourselves: We are a primarily a fishmonger operating in the little Portugal area of Toronto. We specialize in freshwater fish from the Great Lakes, dry ageing, and ikejime. We source our catch from many First Nations fisheries all throughout the Great Lakes watershed that we work very closely with to bring you the best quality possible. We do also work with fisheries outside of Ontario on both of our Canadian coasts. We operate as a retail and wholesale fishmonger. (12-6:30pm Wednesday to Saturday) @affinityfishwholesale We also operate as a restaurant! Lunch service we offer a small seasonal japanese inspired pescatarian menu that changes monthly, 12-5pm Thursday to Saturday. For our dinner service we offer single seating full pescatarian tasting menus that are Japanese in methodology and entirely Canadian in the use of our produce(7pm seatings Thursday - Saturday). With a combined 25 years of experience in the culinary industry mostly in Japanese establishments we (Matt and Jon) wanted to show how truly magnificent our fresh and saltwater fisheries are in Canada through the lens of our training in Japanese cuisine. We believe that sharing a meal together and having conversation about the lesser known by-catch species, issues that face our local fisheries, and preparing our local fish through the lens of our training in Japanese restaurants is the best way to show how truly amazing our resource of fresh and saltwater fisheries are in Canada. Please join us for an ever changing menu and drink list, dependant on seasonality, what Mother Nature affords us, and what we are inspired to create. We sincerely thank you for all the interest in our dream to change Canadian seafood industry! Check out the links in our bio to see our lunch menu and reserve a seat for our dinner events! 📸: @nicoleandbagol / @cravingcurator / @keenanorrangephoto / @mattparkermaxtaylor

Mark your calendars! 📅 @dowestfest 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. June 5/6/7 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 @kaltosaar_sake ? Music and vibes will be provided by our friend @bestfrndsclub again this year so it’s sure to be a party! We hope to see you there! Don’t be ▪️! 📸: @keenanorrangephoto / @mattmatt_taylor #charcoalgrilledfish #wildcaughtfromthegreatlakes #affinityfish #dowestfest #bigtaste

Toronto keeps hiding some of its most interesting Japanese dining experiences in the most unexpected places 👀 Inside Affinity Fish, a working seafood market, there’s a hidden omakase built on a clear dual structure: Japanese technique applied to Canadian fish sourcing. Rather than relying on imported exclusivity, the menu is shaped by local waters and elevated through precision-driven sushi counter discipline. The result is a progression where ingredient sourcing and preparation logic remain tightly aligned, producing a clean expression of texture, temperature, and cut integrity. The chefs here are formerly from Shoushin and Aburi Hana, and that training is evident in the control and consistency across every course 🍣 A restrained integration of Japanese craft with Canadian supply, executed through clarity rather than concept 🇨🇦🇯🇵 📍 @affinityfish Find out more about their tasting menus and reserve your seats through their social links! Toronto, you will love this one! #omakase #toronto #torontofood #explore #hiddengems [ toronto food, toronto eats, hidden gem, fish shop, omakase, japanese cuisine, canada, hidden omakase, Toronto restaurant, michelin, toronto bars, toronto late night eats, toronto things to do, toronto date idea, date nights, lowkey restaurants ]

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? @jonklip 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 @kaltosaar_sake 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 shishito 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! 📸: @mattmatt_taylor 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 @tgmadeit 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! #merch #fishbyfish #wildcaughtfromthegreatlakes #affinityfish #freshwaterikejime

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. 📸: @mattmatt_taylor #currykatsu #fishkatsu #fishbyfish #affinityfish #wildcaughtfromthegreatlakes

We are so proud to announce that we have been featured in the 2026 @canadasbest100 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! @stilldigging @kaltosaar_sake @justincharb And finally we want to thank our fisherfolk that continue to supply us with the best that Canada has to offer. @robichaudcommercialfishing @onetuna_inc @goodfish.co and Captain Bill George (kettle and Stoney point First Nation) And thank you all again for believing in our little fish shop! #fishbyfish #freshwaterikejime #wildcaughtfromthegreatlakes #affinityfish #dryagedfish

We are pleased to announce our upcoming collaboration with Jeff Or. like our very own @mattmatt_taylor , @chef_orjeff is an also a @shoushin alumnus. Jeff worked at Shoushin for a total of 5 years training under the Michelin star @chefjackielin . Jeff has also worked in Japan @sushi_ichijo in Tokyo, as well as @shizukutoronto 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: @jonklip 📸: @mattmatt_taylor -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. #sakura # kappo #fishbyfish #freshwaterikejime #wildcaughtfromthegreatlakes

For the month of May we will be switching back to our Canadian omakase series. For the spring edition of this dinner series we are Very excited to be working with some of our favourite ingredients that are available all year as Ontario starts to become green again. For otsumami (appetizers) in this menu diners can expect house made agedashi tofu with a black truffle dashi sauce, seared yuba skin wrapped asparagus with Shira-ae, pickerel karasumi, and tarragon. And cold somen noodles in a ponzu tsuyu with kalamansi and ramp oil.  For the sushi portion of the meal, we will have crowd favourites like Haida Gwaii Albacore tuna, Prince Edward Island big eye tuna, and Matt has been working on a play on the classic edo-Mae staple of Anago (saltwater eel) with our local Vancouver island sable fish which he is very excited about.  With our local fisherfolk back on the water we are excited to get out of what seems like an endless winter here in Ontario, so come celebrate the changing of seasons with us here at Affinity! The Format for this meal will be as follows: -$150, 12 course seasonal omakase with Canadian fish and seafood, including 4 otsumami, 6 pieces of nigiri sushi, hand roll, and dessert. -Supplemental / repeat pieces available at the end of the sushi course. -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.

Many of you will recognize this friendly face. Andy (@stilldigging ) has been with us for almost 3 years now. He started out as one of our most loyal regulars back even before we opened the shop and we were doing pop ups across the street @sakaibarto Next thing we knew, Andy was our first employee! He’s grown so much in these 3 years and it’s amazing to see him take on more a leadership role as our team grows. Because of his intimate knowledge of what we do here and his ability to run the business while @jonklip and I are out on delivery or picking up fish, we decided it was high time he got recognized for it. So Andy is our new sous chef! 👨‍🍳 be sure to congratulate him next time your in for lunch or dinner! Thank you for all your hard work over the years @stilldigging 📸: @mattmatt_taylor #souschef #affinityfish #fishbyfish #wildcaughtfromthegreatlakes #freshwaterikejime