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YUKO @ Waterloo Tea Penarth (Washington) - March 2019

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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



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