Flat bread JIJI style baked on the robata grill

with olive oil and zaatar (v) | 4.50 🛍

Smoked aubergine sashimi

with finely chopped Israeli salad, feta and blueberries | 9.50

The perfect poached egg

in Japanese panko parmesan crumb, fresh corn truffle polenta and Shitake mushroom ragout (v) | 11

Tenderstem Broccoli

grilled in miso with toasted almonds (v) | 6 🛍

Crispy aubergine chips

polenta crusted with pomegranate molasses and date honey (v) | 6 🛍

Chicory and rocket salad

dressed with a honey walnut vinaigrette, cambezola cheese and pomegranate seeds (v) | 9 🛍

Japanese yellow tail carpaccio

with honeydew melon and grapefruit, seasoned in our house olive soy vinaigrette | 14.50

Heritage beets

marinated in sweet white balsamic on whipped feta, scattered with ‘JIJI’ pistachio dukkah, topped with pomegranate and chervil (v) | 7.50 🛍

Roasted melt in your mouth 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) | 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) | 12 🛍

Slow cooked pulled lamb shawarma

in ‘JIJI’ spice mix with yoghurt tahini, tomato jam and zhug | 19.50 🛍

Tender baked salmon belly

48-hour miso marinated | 18.50 🛍 

Tomato butter glazed sea kebab

with mixed fresh herbs, chilli and cured lemon | 19.50 🛍

Sando schnitzel

in Homemade Japanese milk bread with aubergine chips | 17.50 🛍

Robata grilled chicken

marinated for 72 hours in yakitori sauce | 21 🛍

Whole grilled seabass

with a fresh root vegetable slaw and spicy caramel | 22.50

Honey soy marinated onglet

on smoked aubergine cream with lovage pesto and Jerusalem artichoke crisps | 24.50