Main Act - Menu
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.