BRICK TEMAKI

A dice of raw fresh fish bound in herbs with avocado and sesame, free standing in a crispy cone shaped pastry.

MISO BROTH

Miso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks.

NIGIRI x 3

Real hand sculpted sushi with well- seasoned rice underneath. Sometimes we dab on a little wasabi and we’ve played with the temperatures as well as the various tastes.

COOKED OVER COAL

Pork or Chicken

Done in a Peruvian and Japanese style. These are poached meats in various spices on metal rods. Cooked over Japanese charcoal, I’ve kept these large, to retain more flavour and we’ve used the best meat we could find.

LIGHT DESSERT FINISH

It’s often Japanese culture not to finish with dessert, however here we’ve tried to keep them light and take some of their technique to produce flavours that are still relevant