what's on the menu?

*gyoza - 6pcs per portion

choose your gyoza, choose as many sauces and toppings as you like, and then add any extras if you’re feeling hungry! some of these items may change from time to time, but mostly it will look like this 🙂

tori

£5.50

chicken & nori butter – white miso, spring onion, soy

eatchu recommends:

japanese mayo, rayu chilli oil, shichimi sea salt

teriyaki

£6.50

teriyaki beef & bamboo shoot – spring onion, garlic, black pepper

eatchu recommends:

miso mustard mayo, shichimi sea salt, enoki mushroom

buta

£5.00

pork & garlic chive – napa cabbage, ginger, sesame oil

eatchu recommends:

japanese mayo, tonkatsu sauce, seaweed furikake

tofu

£5.00

spinach & tofu – shiitake, red miso, pepper

eatchu recommends:

tonkatsu sauce, enoki mushrooms, shichimi sea salt

kinoko

£5.50

mushroom & leek – wood ear, shiitake, garlic

eatchu recommends:

miso mustard mayo, rayu chilli oil, seaweed furikake

*sauces & toppings

sauces

japanese mayo

tonkatsu bbq (v)

rayu chilli oil (v)

miso mustard mayo

toppings

seaweed furikake

shibori onion (v)

enoki mushroom (v)

shichimi chilli sea salt (v)

*extra bits

sushi rice & pickled ginger – make a meal of your gyoza (v)   £1.50

itamae donburi – large rice, chef’s style (v, optional)    £2.50

kombudashi miso soup – freshly made kelp stock soup (v)   £1.50

shoyu egg – soft boiled egg in soy, vinegar & star anise   £1.00

edamame with sea salt – salted soy beans, chilli optional (v)   £2.50

(v) = vegan

gyoza glossary

gyoza – japanese potsticker dumplings, made with thin pastry and loads of filling

nori – seaweed usually found wrapped around sushi

tonkatsu sauce – fruity tangy sauce made to go with tonkatsu, a deep fried pork cutlet

shichimi – a blend of 7 spices, including orange peel and chilli

furikake – seaweed based powder, usually used for seasoning rice

donburi – bowl of rice

miso – fermented soybean paste

shibori onion – spring onions that have been soaked and then pressed

tofu – pressed soybean curd