Teaching menu
Choose ONE dish from each section
SOUP
Miso soup
with tofu and spring onions
Clear chicken soup
with watercress and carrots
Vegetable soup
Pea / Sweetcorn / Pumpkin / Parsnip
APPETISERS
Edamame
with garlic oil
Padron peppers
with yuzu juice
Broccoli 'gomae'
with sesame sauce
Aubergine 'bitashi'
with soy and ginger dressing
Carrots
with sweet ginger miso dressing
Pumpkin 'tsuyu'
simmered in dashi, mirin and soy
GRAZING DISHES
Miso aubergine
glazed with spicy peanut miso sauce
Pork shogayaki
Stir fried pork fillet and Chinese leaf cabbage in a soy and ginger sauce
Koj Fried Chicken
Signature dish - Koj's version of karaage
Mabedofu
Pork mince and tofu simmered in a spicy gravy
Okonomiyaki
street food bubble and squeak with bacon or mushrooms
Beef tataki
Japanese beef 'carpaccio' with barbecue sauce
SASHIMI AND SALADS
Beetroot
with rocket and ponzu sauce
Sea bream
with Nobu's 'new style sashimi' aromatic hot oil
Green beans
with gomashio
Tuna
with karashi su-miso sauce
Tofu (or cream cheese)
'hiya yakko'
Salmon
in soy, mirin and sesame marinade
TSUKEMONO PICKLES
Cucumber
with wakame seaweed
Radishes
salt or ume pickled
Cabbage
with sweet vinegar and togarashi
Mushrooms
in lemon and soy pickling liquor
Beansprouts
with kimchi sauce
Carrots
with hijiki seaweed
RICE
Japanese rice
plain or with a sprinkle of furikake
Garlic butter rice
'Ninniku chahan'
'Onigiri'
Rice ball wrapped in nori