08/18/2026
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It always feels bittersweet announcing our final dinners for our summer months, this is a time of year that we look forward to for so long and for good reason, but alas here we are:
For the month of September we are back to our Canadian omakase menu format. With our P.E.I. fishing season in full swing, we have been receiving beautiful specimens of both swordfish and bigeye tuna recently. On the west coast, the albacore tuna grounds have blessed us with an abundance of one of our favourite fish that seems to be a crowd favourite in each and every sushi menu we do. Produce is also aplenty here in Ontario as we’re sure you all have noticed: Niagara stone fruit, summer squash, first of the season carrots, and of course nightshades are all literally popping off right now.
Diners can expect a few appetizers including house-made corn tofu with whitefish “ushio” broth and tender caraflax cabbage. A nightshade “sunomono” with heirloom tomatos, Itachi cucumbers, and a red miso / ponzu jelly. For the sushi portion of the meal we have a mix of familiar favourites as well as some new techniques that Matt has been working on. And finally, for dessert we decided to listen to our farmers do our take on peaches and cream with our amazake whipped cream, anise hyssop, and a brown butter cake. This menu screams “Summer isn’t over yet!” come and see if you agree!
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.
