SMALL PLATES

Flat bread JIJI style baked on the robata grill

with olive oil and zaatar (v) | 4.90 

Aubergine carpaccio

crispy onion, caramlised and salted nuts, feta, loadsa herbs and jalapeno sauce (v) (n) (gf) | 10.50

Tenderstem broccoli

grilled in miso with toasted almonds (v) (n) (gf) | 8.60 

Salmon carpaccio

thin sliced salmon, citrus dressing | 13.50

Fennel salad

grilled pears, parmesan, crispy Jerusalem artichoke, truffle balsamic dressing, mixed caramelised nuts (v) (n) (gf) | 12.50 

Thinly sliced seared tuna

with citrus soy sauce | 10.90 

Crispy aubergine chips

polenta crusted with pomegranate molasses and date honey (v) (gf) | 8.60 

Heritage beets

marinated in pomegranate and date molasses on whipped feta, scattered with ‘JIJI’ pistachio dukkah, topped with pomegranate and chervil (v) (gf) | 9.50 

Homemade mini salmon tacos

served in a crispy gyoza shell | 13 

Mixed seaweed salad

with a traditional crunchy Japanese peanut sesame dressing (v) (n) | 8.60 

Artichoke hearts

spicy aioli, Aleppo pepper (v) (gf) | 13 

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) (gf) | 13.50 

Tender grilled salmon

48-hour miso marinated (gf) | 21 

Sando schnitzel with aubergine chips

in Homemade Japanese milk bread | 20 

Robata baby chicken

marinated for 24 hours in yakitori sauce (n) | 22.50 

Whole grilled seabass

with a fresh root vegetable slaw and spicy caramel (n) (gf) | 24

Slow cooked pulled lamb shawarma

in ‘JIJI’ spice mix with yoghurt tahini, tomato jam and zhug (gf) | 22 

Items marked with (gf) can be made gluten free on request, please let a member of staff know if you have any allergies.