Crispy Chicken served with carrot, beni shoga, spring onion, sesame, Japanese steamed rice and a side of curry sauce
Salmon cooked in spices, avocado and rice wrapped in nori seaweed and topped with caramelised onions. Served with a spicy mayo and a sweet and salty unagi sauce
Fish roe known as tobiko with an avocado slice & rice placed inside a soybean pocket sprinkled with sesame. Served with ginger & wasabi
