This winter we’ve gone back to basics and brought you some classic Japanese dishes that’ll warm you up through the colder months.
We’ve made a Wilted Spinach dish with creamy sesame dressing, full of iodine and zinc to give you a boost.
Onigiri, rice triangles, are a common snack in Japan and available at the local corner store. We have deep-filled Onigiri with our own Shitake Mushroom Ragu in Sweet Soy Sauce, served with Nori on the side, to wrap around the rice – the perfect alternative to a packet of crisps!
We also have Miso Dengaku, the perfect comfort food: cooked aubergines in a sweet miso and ginger dressing, shown above.
Our development chef, David Wright, attended CIA’s conference on Flavours of Japan in Napa Valley October 2010 and found inspiration from the worlds leading sushi masters. David has been determined to develop our own Katsu Curry and the result is a truly delicious Panko Crusted Seafood Curry with Tiger Prawn, Loch Duart Salmon and Local Cuttlefish.
We also have a stunning Sea Bass Sashimi with Orange and Citrus Dressing, lean fish on crunchy mooli with plenty of vitamin C to support you through the colder months.
Finally, Cheung Lee, our Executive Chef, has developed a real winter warmer soup: Noodle Broth with Loch Duart Salmon Meat Balls, Long Stem Broccoli and Seaweed in Miso as seen above.
We have also re-launched the Borough branch specials and below you can see our Salmon Teriyaki with Butternut Puree that Cheung has re-invented – a dish fit for a true foodie.