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Perch Ottawa

Name: Perch Ottawa
Address: 300 Preston Street, Ottawa, ON, K1R7R6, CA
Telephone: +16135150535
Rating: 5

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Perch Ottawa

Perch is an intimate fine dining restaurant focusing on Canadian ingredients.
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01/11/2026

• Looking for Solutions •

We were interviewed a while back about our sustainability thought process when it comes to food and work culture. One of the things we mentioned was that even if a product is technically sustainable and ethically sourced, it might not be sustainable for our restaurant. My example of this was Sea Urchin; while they aren’t an invasive species, their population can explode quickly and wreak havoc on kelp forests (which are extremely important for our ecosystem). However, because they’re only in pristine condition for a couple days out of the water, and the labour behind cleaning them is tedious it wasn’t really a sustainable item for us to have on our menu.

However, we love them, they’re delicious, and support small fishermen and communities. Our friends at in Bonavista, Newfoundland hand harvest them in frigid cold water. So there was always a goal of finding a way to “preserve” the fresh sea urchin flavour while being able to stretch the pristine flavour past a few days after catch.

After several tries we came up with this method of essentially making a very low temperature sea urchin custard. Using the fresh sea urchin, a light dashi, tamari, mirin, salt and eggs we cook it at 65C for an hour in jars. Just barely cooked, but now preserved they last much longer and still have their delicate sea urchin flavour of the ocean! While we can’t showcase the whole sea urchin presentation this way, we can still showcase the flavour of a great cold water Canadian shellfish. Currently we turn it into a sea urchin chawanmushi base with crispy sweet breads and chestnut mushrooms!

05/22/2025

• Support Local •

From day one we knew that Perch was going to focus strongly on buying Canadian ingredients. There's only a few items that we use that aren't from Canada (mirin mostly). Within that goal, we wanted to make sure we were able to showcase what we have right here in Ontario!

We're super excited to say that we are currently the only restaurant in Ottawa (and currently 1 of only 134 in all of Ontario) that is Feast On Certified through . To achieve this we have to show that 25% of all our food and beverages are bought from Ontario farmers/vineyards/distillers/breweries/fishermen/etc.

Ontario has such a great network of producers/suppliers/farmers, and we're thrilled to be part of an organization that wants to promote them and see them thrive! Hopefully we'll see more Ottawa restaurants join, if you have any questions about the process feel free to reach out!

05/20/2025

• Canada's 100 Best•

Earlier this month we were invited to the Canada’s 100 Best Restaurants ceremony in Toronto. We were thrilled to land the #95 spot! Over the course of the last year, we doubled down on the things that were important to us, and the things that create the unique and wonderful dining experience we strive to deliver at Perch, and it’s a great feeling to have that recognized by the judges across Canada for the list.

We are absolutely thrilled for our team and their hard work being noticed; our goal is to keep climbing the list, to keep evolving and refining our process. Thank you to everyone that has been a part of Perch, past and present! Thank you to all our guests that come in and put their evenings in our hands and let us showcase the things we’re passionate about. We look forward to what's coming, this is still just the beginning of what Perch is!

05/03/2025

• Soil / Land / Sea •

We've spent a good portion of the past two years visiting people that grow and raise the food we serve at Perch. Documenting all of it and allowing what we learnt along the way to adjust our perspective on what Canada has to offer to our food system.

It took a lot of work and countless nights writing and documenting what we've learnt. With not only recipes (food and cocktails), but also farm features (vegetables, citrus, salt, fish, caviar, etc...) and a breakdown on how Perch came to be and what we set out to accomplish; our debut cookbook is now available for Pre-Orders through our website (link in bio) and will be released October of this year!

All books purchased through our website will be signed copies.

All photography done by Sarah Farmer of

04/09/2025

• Waiting for Spring •

As mother nature decided to bring winter back for the Ottawa area, our hope of seeing more Spring produce start to pop up has been delayed.

Because of this we had to go back into our pantry and use a lot of dried forest produce for this dessert!

Jun fermented rhubarb sorbet/ Wintergreen disc dusted with dried Lingonberries/ Ginger root cake/ Balsam fir crémeux/ Cotton candy mint

Thank you to our friends and for the ginger and mint. for the first of the year forced rhubarb. for some dried forest goodies.

03/08/2025

• Building Relationships •

During our winter break this year, we went to Colombia to visit coffee farmers that we support through our coffee program. Kevin of .coffee organized a beautiful trip where we got to visit his friend Manu’s Farm and see what a coffee farm is like first hand. As well as spending a few days at a beautiful little resort in Santa Marta where we got to roast new crops of coffee and chat with other farmers and their families (that we already had a working relationship with). It was an amazing experience, being able to chat with so many leaders in the coffee industry and learn from them what growing and processing coffee is really like. We definitely feel like we gained not only more admiration for what coffee farmers do, but also gained friendships with so many great people. We look forward to visiting again!

Hopefully with a little practice on our bullet roaster we'll be able to showcase these amazing coffees, from incredible people as an in house Perch roast!

02/11/2025

• Canadian, traditional method, fish sauce •

Canada's only commercially available fish sauce is made using traditional method on beautiful Vancouver Island. No Koji, just fish/shellfish, salt, and time. It takes quite a bit of time, up to 4 years for some of them, but the flavour is incredible. Adding umami and depth to any dish! is creating a beautiful product using all Canadian seafood and salt. Support small business and Canadian made!

02/09/2025

• RAW:almond •

Last week we were invited to cook in Winnipeg. It’s an amazing event organized by and . They construct an amazing temporary restaurant (directly on the river, if the weather permits, need 18 inches of ice for that) each year for roughly a month in the winter and invite chefs from all over the world to cook at it.

We could not be happier to be a part of it this year, cooking two nights and next to from San Francisco (there are two different dining rooms going at the same time). It was an absolute blast sharing a kitchen with such amazing chefs and incredible people. Thank you to everyone that helped organize the event, and to all the guests who dined with us those two nights. We’ve received several messages saying how much they enjoyed their time, and it’s been so incredibly touching to get those messages.

Huge thank you to and for helping us get beautiful Sablefish and Caviar to Winnipeg!

Be sure to check out a documentary on Amazon, showing you a BTS window of what it takes each year.

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01/23/2025

• Closed Loop •

This is a dessert that really shows our ethos, who we want to be and the kind of creativity that can come from giving yourself parameters.

Spent Espresso Grounds and Charred Sourdough Cake/ Miso Brown Butter Bourbon Ice Cream/ Treacle “De Leche”/ Blackened Lacto-koji Tuille

The cake: Using the used espresso pucks from our coffee program, the buttermilk from our butter program and the sourdough bread trim from our bread program.

The ice cream: From day 1 until just recently we had a miso brown butter old fashioned cocktail. Saving all the miso infused brown butter from fat washing the bourbon, we turned it into an ice cream.

The “de leche”: Saving all veg, fruit, and seaweed scraps from our week of prep, we boil all the “waste” for hours until mush, and strain it off (dehydrate what remains and compost). We add maple sugar to that and reduce to a thick caramel consistency. Blending with cream and icing sugar for a decadent garnish.

The tuille: We use Lacto-koji water A LOT at Perch, adding to sauces, and seasoning almost all proteins. We took the solids and blackened them using a “black garlic fermenter” before making it into a tuille batter and baking it.

An earthy, unique and satisfying way to finish the meal; a dessert comprised of all 8 courses before it!

Inspired by our meal ,
Koji methods inspired by and
Sneak peek at our dessert for

12/17/2024

• Heading Home •
We’re very excited to announce that we’ll be a part of this year, celebrating 10 years of the river pop-up restaurant experience. .chef will be heading back to Winnipeg where he grew up. RAW:almond is an incredible event created by a chef that, without knowing it at the time, pushed Justin to pursue a career in kitchens when they crossed paths at Fresh Cafe on Corydon Street almost 2 decades ago. Justin will be showcasing what we do at Perch on February 1st and 2nd 2025, with 3 of the 4 seatings already sold out; we’re completely blown away by all the support.

Be sure to visit the Raw:Almond website to secure your spots at an incredible experience like nowhere else in the world!

Thank you to all the sponsors (tagged in the post) that help make this event possible!

12/09/2024

⚡️A look at our menu for the Perch pop-up this Sunday, December 15th at Adega Wine Bar in Prince Edward County!⚡️

We’ll be featuring a 5 course menu of food that showcases our ethos of low-waste, ethical, and sustainable cooking, paired with some very special bottles from Adega’s cellar!

A handful of tickets remain for this very special experience! Visit the link in our bio to book your seats now!

11/21/2024

🎄💥 🍽️ HOLIDAY NEWS 📰 🍾

Perch Restaurant is popping up in Prince Edward County to prepare a ONE NIGHT ONLY tasting menu journey at the much-adored wine bar Adega
Adega will be closing its doors at the end of this year which makes this an even more special occasion!
🍾🎄🍾
Double certified sommelier will reach into his sensational inventory of magnums, grower Champagnes, and low interventional wines from around the globe to pair alongside Perch’s Chef/Owner Justin Champagne’s wildly inventive dishes rooted in sustainability and ethical choices. Expect an evening of indulging in the art of perfect pairings!
🍾🎄🍾
Perch is a small tasting menu restaurant in Ottawa and one Canada’s 100 best restaurants (2023) and earned a No. 4 spot on enRoute magazine’s Best New Restaurant list 2022. Chef Justin Champagne will be releasing a Figure 1 published cookbook in September 2025.
🍾🎄🍾
Visit Perch’s OpenTable page to make your reservation (link in their bio)
Adega bottle shop will be open for holiday purchases.
🍾📰🍾
This event has been thoughtfully curated in partnership with , an experiential event agency specializing in culinary, beverage, and wellness offerings.

Address

300 Preston Street
Ottawa, ON
K1R7R6

Opening Hours

Wednesday	6pm - 10pm
Thursday	6pm - 10pm
Friday	6pm - 10pm
Saturday	6pm - 10pm

Telephone

+16135150535

Website

http://www.perchottawa.ca/

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