This Friday the 10th of December we’re offering an authentic Japanese Banquet with the option to go fully vegan by replacing the pork and chicken dishes with Miso glazed aubergine and Tonkatsu Tofu. Also recommended to opt in for the Miso Caramel Ice-Cream topped with chopped chunks of chocolate brownie!

Japanese Pickles (Ritec Valley Organics)
Assorted candy beets and Cauliflower pickled in rice vinegar, Kombu and Japanese chilli flakes. A fresh crunchy addition to the banquet.
Tonkatsu Pork Cutlet
Pork cutlet covered in panko bread crumbs and fried. Sliced and served with our own smooth Tonkatsu.
Tonkatsu Sauce
Apple, raisins, vinegar, mirin and soy cooked and blended to a smooth sauce.
Cabbage Salad with Sweet Ginger Vinegar
Thinly sliced Hispi cabbage dressed with a Kombu and soy dressing garnished with sesame seeds.
Stir-fried ginger and Sake Chicken
Sliced chicken thigh stir-fried with ginger, sake, mirin and soy.
Simmered Green Vegetables with Sesame Sauce
Blanched green veg dressed in a sesame seed sauce made with crushed sesame seeds, mirin, soy and mustard.
Steamed Japanese Rice with Furikake
Steamed rice with our own seasoning of local dried and roasted lava seaweed flakes, sea salt and roasted sesame seeds.
£30 for a banquet for two.
Optional homemade dessert. Miso Caramel Ice-Cream topped with chopped chunks of chocolate brownie! £3.50 per pot per serve.
Veg Option: Replace pork and chicken with (or add to the banquet for an additional £6 per dish):
Sweet Miso Glazed Aubergine - Half an aubergine roasted then glazed and grilled in sweet fudge-like miso sauce.
Tonkatsu Tofu - Tofu covered in panko bread crumbs and fried. Sliced and served with our own smooth Tonkatsu sauce made from simmered apple, raisins, vinegar, mirin and soy.
Bookings taken by private Facebook message or a text message to 07875 010270. Early bookings advised. We shall reply to all booking confirmations by Tuesday morning. Team Curryx