Tokyo Diner Menu

Pieces of chicken, served with soft-cooked egg, onion, spring onion and konbu dashi (kelp stock), in a large donburi-bowl of rice. In Japanese "Oyako" means "Parent and Child", which poses the question: which came first, the chicken or the egg? Served on top of a donburi-bowl of rice.

Pieces of ton katsu (pork cutlet) or chicken supreme, dipped into beaten egg, coated with crisp Japanese breadcrumbs and then fried in the lightest grade of vegetable oil. Served with soft-cooked egg, onion, spring onion and konbu dashi (kelp stock), in a large donburi-bowl of rice. Served on top of a donburi-bowl of rice.

Pieces of ton katsu (pork cutlet) or chicken supreme, dipped into beaten egg, coated with crisp Japanese breadcrumbs and then fried in the lightest grade of vegetable oil. Served with soft-cooked egg, onion, spring onion and konbu dashi (kelp stock), in a large donburi-bowl of rice. Served on top of a donburi-bowl of rice.

Pieces of ton katsu (pork cutlet) or chicken supreme, dipped into beaten egg, coated with crisp Japanese breadcrumbs and then fried in the lightest grade of vegetable oil, served with rice on a garnish of shredded greens and topped off with a fruity, tamarind-based sauce. Served on top of a donburi-bowl of rice

Pieces of ton katsu (pork cutlet) or chicken supreme, dipped into beaten egg, coated with crisp Japanese breadcrumbs and then fried in the lightest grade of vegetable oil, served with rice on a garnish of shredded greens and topped off with a fruity, tamarind-based sauce. Served on top of a donburi-bowl of rice

A donburi-bowl of warm rice, topped with cold salmon sashimi, cucumber and omelette and garnished with nori and white sesame. The heat from the rice gradually changes the colour, texture and flavour of the salmon sashimi. This, together with a hint of pungent wasabi-horseradish, makes for a truly Japanese experience. Served on top of a donburi-bowl of rice

Slices of best chuck beef and onion braised in a slightly sweet Japanese sauce and served on top of a donburi-bowl of rice. Beware of the strong beni-shoga (bright red salted ginger)! Served on top of a donburi-bowl of rice.

A rich and flavoursome vegetarian dish consisting of chunky slices of tofu coated with ‘panko’ breadcrumbs and topped with a thick, sweet, miso-based sauce. Don’t let the purity of the ingredients fool you though, this dish is nothing if not filling. Served on top of a traditional Jū-bako box of rice.

These dishes date from the Meiji era. They consist of chicken or pork (“Ton”), fried in crisp Japanese breadcrumbs. You can add Ton Katsu sauce, which is a mild Japanese version of brown sauce. “Katsu” means to win. Ton katsu is so popular that in Japan there are restaurants which serve nothing but this winning dish. Served with rice, pickles, salmon sashimi, Japanese greens, black ‘hijiki’ seaweed and vegetable nitsuke (fragrant simmered vegetables).

These dishes date from the Meiji era. They consist of chicken or pork (“Ton”), fried in crisp Japanese breadcrumbs. You can add Ton Katsu sauce, which is a mild Japanese version of brown sauce. “Katsu” means to win. Ton katsu is so popular that in Japan there are restaurants which serve nothing but this winning dish. Served with rice, pickles, salmon sashimi, Japanese greens, black ‘hijiki’ seaweed and vegetable nitsuke (fragrant simmered vegetables).

“Teriyaki” means shining-cooked. The chicken or salmon is flambéed in Teriyaki sauce, which consists of Mirin (sweet cooking sake) and soya sauce. This produces a deep, dark glaze which imparts a rich, slightly sweet flavour. *In Japan, this dish is usually made with chicken leg (with skin). If you do not like this, please ask for Served with rice, pickles, salmon sashimi, Japanese greens, black ‘hijiki’ seaweed and vegetable nitsuke (fragrant simmered vegetables).

“Teriyaki” means shining-cooked. The chicken or salmon is flambéed in Teriyaki sauce, which consists of Mirin (sweet cooking sake) and soya sauce. This produces a deep, dark glaze which imparts a rich, slightly sweet flavour. *In Japan, this dish is usually made with chicken leg (with skin). If you do not like this, please ask for Served with rice, pickles, salmon sashimi, Japanese greens, black ‘hijiki’ seaweed and vegetable nitsuke (fragrant simmered vegetables).

Udon noodles are thick and soft. They are made from plain white flour which gives them their doughy flavour and texture. If you’ve never had udon before, you will love the taste, but you might find that the noodles tend to slip off your chopsticks. Noodle soup with a katsuo dashi (fish stock) base, topped with mange-tout, seaweed and spring onion.

Udon or Soba served with our vegetable curry. Noodle soup with a katsuo dashi (fish stock) base

Chilled Soba (buckwheat flour) noodles or Chilled Udon (plain flour) noodles, garnished with nori (roasted seaweed) and served on a traditional zaru (bamboo basket). Mix the chopped spring onion and wasabi into the little bowl of chilled kaeshi (special chilled broth) according to taste, then take a few noodles and dunk them sparingly before eating. (cold)

Kitsune Udon (meaning – ‘fox udon’) is a popular and tasty light meal consisting of noodles in broth topped with sheets of fried tofu or ‘inari-age’. The name comes from the Japanese fox spirits’ supposed love for these sweet and deliciously satisfying pieces of golden tofu. Noodle soup with a katsuo dashi (fish stock) base, topped with mange-tout, seaweed and spring onion.

Diner Curry served with pieces of pork cutlet or chicken fried in crisp Japanese breadcrumbs. Served with a large portion of rice and a small salad garnish

Diner Curry served with pieces of pork cutlet or chicken fried in crisp Japanese breadcrumbs. Served with a large portion of rice and a small salad garnish

Diner Curry served with a thick slice of fried tofu in Japanese breadcrumbs. Served with a large portion of rice and a small salad garnish

Salmon is lightly seared on the outside (leaving the inside rare), dusted with roasted black and white sesame and sprinkled with a little pepper. This is decorated with a garnish of Japanese radish, chives. It is dressed in ponzu (a tangy, citrus-based sauce).

2 pieces

2 pieces

2 pieces

2 pieces

2 pieces

Two pieces of salmon nigiri and six pieces of salmon hosomaki.

An assortment of sushi containing: 7 pieces of nigiri sushi - two pieces of salmon and one each of Hamachi, mackerel, prawn, squid, and omelette alongside six pieces of hosomaki.

Two Pouches made from sweet ‘abura-age’ (thin slices of fried and marinated tofu) stuffed with sushi rice

A mixed salad of lettuce, peppers and tomato, etc., together with wakame-seaweed.

A small quantity of spinach, lightly boiled and dressed with sesame sauce.

A five-ounce cube of pure, chilled tofu (Japanese bean curd). Garnished with spring onion and grated ginger. Totally vegan. Please ask if you would like this to be topped with Bonito-fish flakes.

(Served cold) Sautéed aubergines soaked in a slightly sweet broth. Garnished with slices of lotus root.

Chilled (cooked) broccoli served in a slightly sweet broth. (Served cold)

A five-ounce cube of tofu (Japanese bean curd) coated in cornflour, fried in the lightest vegetable oil and served in a warm Japanese broth. Garnished with grated radish, spring onion and grated ginger.

Bite-sized pieces of chicken thigh, marinated in a light soya-based sauce and coated in cornflour before frying.

“Teriyaki” means shining-cooked. The chicken is flambéed in Teriyaki sauce, which consists of Mirin (sweet cooking sake) and soya sauce. This produces a deep, dark glaze which imparts a rich, sweet flavour. In Japan, this dish is usually made with chicken leg (with skin). If you do not like this, please ask for

A small quantity of salted vegetables, pickled in the traditional Japanese way

A small bowl of light soya-based broth. Use your chopsticks to stir up the Miso (soy bean paste) and then drink it straight from the cup. Miso shiru is recommended with any of our meals. It is particularly suitable with Sushi, since it turns a cold snack into a warm meal.