The menu changes feel like a reason to return, not a decorative claim. Chef's Menu Edition #250, Polenta Raviolo, Dry-Aged Tanjo Farms Duck, Tamarind Glazed Ontario Eggplant, and seasonal desserts show a kitchen that uses the calendar to organize the meal while keeping familiar anchors in place.

Union earns this card because the menu is built to move with the day instead of freezing the bistro in place. The strongest visits let the seasonal vegetables, seafood, and daily dinner shifts sit beside the house classics.

The menu works best when treated as current and changeable rather than fixed around one forever dish. Grey Monday, seafood, crudo, pasta, vegetables, and medium plates give the restaurant a format that can shift while keeping its wine-bar spine intact.

The restaurant's menu is intentionally fluid, changing with what farmers, preserves, and the market can support. That makes the experience less about chasing named dishes and more about trusting the season's shape.

The seasonal menu is not decorative; the current kaiseki page changes the centre of the dinner around summer ingredients, Aritayaki plateware and a structured course progression. It gives repeat diners a reason to return without losing the Aburi identity.