On Friday, August 29, we are honoured to welcome Chef Yoshiyuki Aiba of Menya Kyu and soon-to-launch Sakana to Barrel Heart for a four-course, omakase menu paired with our beer. On the menu:
Welcome Beer
Peaches High on Summertide, Aged Saison on Peaches
Sashimi, Four Kinds / Two Ways
Maguro (tuna), Saba (mackerel), Salmon, Hamachi (amberjack)
Plums Lovely as a Poem 2021, Aged Saison on Golden Plums
Salt-Baked Salmon with Cherries & Olives
Cherries Aged Like Grace 2024, Aged Saison on Montmorency Cherries
Nigiri Sushi, Six Kinds, One Piece Each
Maguro (bluefin tuna), Salmon, Saba (mackerel), Hotate (scallop), Hamachi (amberjack), Ikura (salmon roe)
Florets in Gold Light, Farmhouse Lager
Negitoro Hand Roll (Tuna & Scallion)
Washed Away by Sea, Aged Gose
Originally from Tochigi, Japan, Chef Yoshi honed his culinary skills at top Toronto restaurants like Fin Izakaya and Auberge du Pommier, before opening Hanma Japanese Foods right here in Dundas. Today, he continues to bring joy, comfort, and a taste of Japanese tradition through his beautiful dishes at Menya Kyu and Sakana.
Tickets are $125 per person, with two seatings available at 6 pm and 8 pm. Please retain your receipt as a ticket. Tickets are non-refundable.