SMALL PLATES

Flat bread JIJI style baked on the robata grill

with olive oil and zaatar (v) | 4.50 🛍

Aubergine carpaccio

crispy onion, caramlised and salted nuts, feta, loadsa herbs and jalapeno sauce (v) (n) | 10

Tenderstem broccoli

grilled in miso with toasted almonds (v) (n) | 8 🛍

Salmon carpaccio

thin sliced salmon, citrus dressing | 10

Fennel salad

grilled pears, grilled apple, parmesan, crispy Jerusalem artichoke, truffle balsamic dressing, mixed caramelised nuts (v) (n) | 11.50 🛍

Thinly sliced seared tuna

with citrus soy sauce | 10 🛍

Crispy aubergine chips

polenta crusted with pomegranate molasses and date honey (v) | 8 🛍

Heritage beets

marinated in sweet white balsamic on whipped feta, scattered with ‘JIJI’ pistachio dukkah, topped with pomegranate and chervil (v) | 8.50 🛍

Homemade fish tacos of the day

rice flour taco filled with avocado and fish of the day | 12 🛍

Mixed seaweed salad

with a traditional crunchy Japanese peanut sesame dressing (v) (n) | 8 🛍

Artichoke hearts

spicy aioli, Aleppo pepper (v) | 12 🛍

LARGE PLATES

Honey soy marinated hanger steak

smoked aubergine cream with lovage pesto and Jerusalem artichoke crisps (n) | 24.50 🛍

Robata grilled cauliflower

with crispy leaves, on a flamed Ezme salad, with chef’s secret cured lemon paste and tofu cream topped with our own JIJI nut mix (v) (n) | 12.50 🛍

Tender grilled salmon

48-hour miso marinated | 19.50 🛍 

Sando schnitzel with aubergine chips

in Homemade Japanese milk bread | 18.50 🛍

Robata grilled chicken

marinated for 72 hours in yakitori sauce (n) | 21 🛍

Whole grilled seabass

with a fresh root vegetable slaw and spicy caramel (n) | 22.50

Slow cooked pulled lamb shawarma

in ‘JIJI’ spice mix with yoghurt tahini, tomato jam and zhug | 20.50 🛍