The theme for this month’s Japanese supper club is celebrating Mother’s Day.
In Japan, Mother’s Day takes place on the second Sunday in May, and people typically celebrate by giving their mothers red carnations. I learnt so much from my mother, especially the food which has been passed on from generations. This month, I would like to share with you some of my mother’s specialities to celebrate and honour her dedication.
Set menu for Saturday March 30th - 7.30pm and 8.15pm sittings
Please choose one main:
Meat Mum’s special grilled chicken with garlic soy, honey, leeks, shichimi-chilli
Fish Bite sized deep-fried crispy sward fish
Tofu (VE) Steamed tofu and vegetables dumplings with soy, vinegar and mustard dipping sauce
SIDES (All sides are vegan)
Sushi rolls A variety of vegan sushi rolls, pickled ginger
Miso soup Wakame and leek miso soup
Edamame and sweet corn croquette with tonkatsu sauce
Wakame and cucumber with ginger vinaigrette dressing
Kiriboshi daikon and hijiki with miso, tahini, lemon
Nanbanzuke Deep-fried vegetables marinated in dashi, vinegar, chilli
HOMEMADE JAPANESE DESSERT
Ichigo daifuku (VE/GF/DF) £3.80
A whole strawberry wrapped in anko (sweet red bean paste) and mochi.
Ukishima (V/DF) £4.50
Soft and moist layered steamed cake made from shiroan (sweet white bean paste)
Tofu lemon cheesecake (VE/GF/DF) £4.80
Creamy tofu “cheesecake” with zest of lemon, served with blueberries sauce
Matcha chocolate cake (V) £4.80
Rich green tea chocolate cake, served with anko whipped cream
V = Vegetarian
VE = Vegan
GF = Gluten Free
DF = Dairy Free
Join our newsletter
Sign up to receive the latest updates, directly from our tea experts.