All Nigiri Sushi is suitable for Coeliacs
4 Pieces
Prawn and Asparagus Tempura with wasabi mayonnaise and capelin roe.
Crispy monkfish, okra, coriander infused teriyaki sauce topped with bonito flakes.
Crab, Avocado, Cucumber, Tuna, Salmon and White Fish.
Crispy softshell crab with avocado and capelin roe.
4 pieces nigiri, 4 pieces sashimi, 1 temaki and a sunomono salad
6 pieces nigiri, 6 pieces sashimi, 1 temaki, 8 pieces norimaki and a sunomono salad.
Skewered and grilled Irish fillet beef, topped with a sweet sesame flavoured miso. Garnished with grilled courgette and cress.
Hijiki seaweed mixed with mangetout, fried tofu, shiitake mushrooms, carrots and soybeans in a sweet dashi.
Fried tofu patties made with shiitake and toasted pine nuts, served with a ginger shoyu dip.
Steamed omelette made with prawns, chicken, shiitake mushrooms and ginko nuts. Served in a light soy dashi.
Fried croquettes of mixed seafood served with a sweet Japanese sauce.
Boned and grilled chicken thighs mixed with a miso sauce.
Grilled aubergine topped with slightly scorched aromatic miso paste, sprinkled with poppy seeds.
Thinly sliced aubergine stuffed with seasoned pork, coated in a light crispy batter. Served with a chilli shoyu dip.
A salad of seaweed, cucumber and fresh Irish crab meat served in a Japanese style sweet ginger vinegar.
Melt in the mouth tender braised pork belly with simmered radish, served in a rich pork and soy stock.
Deep fried tofu served with a sweet ginger and daikon sauce.
Seared and thinly sliced prime Irish fillet of beef served with rocket salad, wasabi and white truffle dressing, lotus root and garlic chips.
Spiced and slow cooked tender duck legs served with a sauce of mango, chilli and mint.
Seared king scallops topped with shredded scallions, served with a wasabi oil.
Crisp cos lettuce, asparagus, avocado, green beans, cherry tomatoes and red onion served with a creamy tofu, lemon and peanut dressing. Topped with fried lotus root.
Prawn, squid, softshell crab and white fish coated in a light crispy batter, Served with a ginger and shoyu dip.
Sweet potato, aubergine, shiitake mushroom and asparagus coated in a light crispy batter, Served with a ginger and shoyu dip.
king prawns coated in a light crispy batter. Served with a ginger and shoyu dip.
Deep fried calamari coated in a light crispy batter. Served with a ginger and shoyu dip.
Deep fried king prawns coated in seasoned breadcrumbs served with a sweet Japanese sauce.
Three grilled skewers of chicken thigh meat and scallions glazed with yakitori sauce and sprinkled with seven spice.
Finely chopped seasonal vegetable dumplings, steamed and then pan fried, served with a traditional gyoza sauce.
Finely chopped pork, ginger and chive dumplings, steamed and then pan fried, served with a traditional gyoza sauce.
Young soya beans steamed in the pod, seasoned with salt (traditional Japanese accompaniment to beer).
Simmered red snapper, shiitake mushrooms and konbu seaweed in a soy dashi topped with shiso leaves, served with steamed rice and salad
Fresh Irish lobster baked with red onion, mangetout and mushrooms, served with a miso flavoured hollandaise sauce, Ikura, salad and steamed rice.
Stir fried scallops, prawns, asparagus and wild mushrooms in a mellow wasabi sauce, served with steamed rice.
Tender pork fillet coated in seasoned breadcrumbs with a sweet Japanese sauce, ground sesame, shredded white cabbage and steamed rice.
Egg fried rice with crispy tofu, cashew nuts, sweetcorn, finely diced peppers, spring onions, mangetout, garnished with seaweed. Served with a bowl of vegetarian miso soup.
Marinated crispy fried pieces of tofu with a mango and roast sesame seed sauce, served with stir fried vegetables, vegetarian miso soup and steamed rice.
Fresh haddock fillets in a light crispy batter served on a bed of stir fried vegetables, steamed rice and ginger shoyu dip.
Egg fried rice with king prawns, chicken, finely diced peppers, sweetcorn, spring onions and mangetout. Served with a bowl of miso soup.
Marinated monkfish fillets, wok fried in a teriyaki and balsamic vinegar sauce with wild mushrooms on a rocket salad, served with steamed rice
King prawns, fresh crab meat and rice served in a traditional clay pot, soya beans and roast garlic, topped with a fried egg. Served with a hot pepper sauce and miso soup.
Thinly sliced beef with mixed vegetables on rice in a traditional clay pot with a poached egg. Served with a hot pepper sauce and miso soup.
Breaded chicken fillet served with a Japanese curry sauce, steamed rice, salad and Japanese pickles.
Crispy fried ginger and soy marinated breast of chicken, served with wok fried vegetables, salad, steamed rice and teriyaki sauce.
See daily specials board
Grilled fresh breast of duck served on a hot plate with stir fried vegetables and a sweet teriyaki sauce.
Grilled steak of yellowfin tuna loin served with stir fried seasonal vegetables and a sweet teriyaki sauce.
Grilled 9oz prime Irish striploin steak served on a hot plate with stir fried vegetables and a sweet teriyaki sauce.
Grilled 8oz chicken breast, served on a hot plate with stir fried vegetables and a sweet teriyaki sauce.
Grilled fresh supreme of salmon served with stir fried seasonal vegetables and a sweet teriyaki sauce.
Stir fried Choi sum, shiitake mushrooms and raw tofu in a vegetarian miso flavoured stock.
A combination of fresh seafood and seasonal vegetables in a miso flavoured dashi garnished with seaweed.
Thinly sliced roast duck breast served on stir fried pakchoi and shiitake mushrooms in a shoyu dashi.
Chargrilled chicken, king prawns, char shu, crispy tofu, egg, seaweed and spring onion in a chicken and pork stock.
Stir fried chicken and seasonal vegetables in a chicken and pork stock.
Chilli enhanced chicken and pork stock with seasonal vegetables topped with wok fried strips of sirloin beef, onion and chopped chillies.
Stir fried chicken and seasonal vegetables in a chilli enhanced chicken and pork stock
Stir fried egg noodles with a combination of fresh seafood and seasonal vegetables, garnished with wakame.
Stir fried egg noodles with strips of sirloin beef, oriental vegetables in an oyster and garlic sauce.
Stir fried and lightly curried udon noodles with chicken, king prawns and seasonal vegetables combined with egg and garnished with red pickled ginger.
Stir fried egg noodles with crispy tofu, cashew nuts, oriental vegetables, egg and vegetarian oyster sauce, garnished with bamboo shoots.
Stir fried egg noodles with chicken, king prawns, roast pork belly and seasonal vegetables garnished with red pickled ginger.
Username
Password
Login
Register Now! Forgot Password?