Japanese

Dashi broth with white miso, silken tofu, wakame seaweed, and spring onions — a warming, umami-rich classic.

Light, crispy battered sweet potato, broccoli, and courgette served with a dipping sauce of dashi and mirin.

The simplest and most satisfying starter in Japanese cooking — young green soybeans steamed in their pods and finished with a generous pinch of flaky Japanese sea salt. Served warm or at room temperature, eaten by pulling the pods through your teeth to pop the beans directly into your mouth. The salt clings to the outside of the pod and seasons each bean as you eat it. Completely dairy-free, gluten-free, egg-free, nut-free, and sesame-free. Contains soy.

The quintessential Japanese izakaya skewer — bite-sized pieces of chicken thigh threaded onto bamboo skewers and grilled over high heat with a tare glaze made from tamari, mirin, sake, and a little sugar. Deeply savoury, lightly sweet, with charred edges and juicy, tender meat inside. This version is fully gluten-free using tamari in place of soy sauce, and completely sesame-free. No dairy, no eggs, no nuts. Contains no allergens beyond the chicken itself.

Handmade Japanese dumplings filled with a fragrant mixture of cabbage, shiitake mushrooms, ginger, garlic, and spring onions — wrapped in gluten-free rice flour wrappers and cooked using the classic yaki-mushi technique: pan-fried until the base is golden and crisp, then steamed in the same pan until the filling is cooked through. The result is the defining gyoza contrast — a crackling, lacquered underside and a tender, yielding top. Served with a tamari-rice vinegar dipping sauce. Completely gluten-free, dairy-free, egg-free, and nut-free. Contains soy and sesame.

Sushi rice topped with fresh salmon, avocado, cucumber, edamame, and a drizzle of sesame-soy dressing.

Juicy chicken thighs glazed in a sweet-savoury teriyaki sauce, served over steamed rice with sesame and spring onion.