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

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 | 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

48-hour miso marinated tender baked salmon belly | 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