Dinner at JIJI - London
Tables are booked for 19:00 sharp.
JIJI is a brand-new dining concept showcasing the finest dishes, creatively combining Japanese and Middle Eastern ingredients for incredible flavours and sumptuous cocktails in a beautifully decorated, eclectic space. The restaurant itself is reminiscent of a home kitchen with an open robata grill, eclectic artwork and photo-worthy moments found at every corner.
The restaurant has been created by Janina Wolkow, restaurateur and founder of multi-award-winning contemporary Japanese restaurant Sumosan, which boasts outposts all over the world.
11 members and guests from 3 cities attended
LIFE’S TOO SHORT TO EAT BAD SUSHI
Salmon with sweet soya and furikake spices | 3.5
Tuna & avocado tartare with creamy truffle sauce | 4.25
Scallop with unagi sauce crème fraiche and salmon roe | 3.9
Seabass with Jalapeno dressing | 3.75
Fiery sesame yellowtail tartare | 4.5
Soya infused salmon roe | 5
Crunchy quinoa yellowtail roll | 13
Classic spicy tuna roll | 13.5
JIJI fish tartar with truffle and ponzu vinaigrette roll | 14.5
Salmon avocado with tempura flakes | 12
Crispy Seabass with truffle and Jalapeno roll | 12
Flat bread JIJI style baked on the robata grill
with olive oil and zaatar | 4.5
Smoked aubergine sashimi
with finely chopped Israeli salad, feta and blueberries | 9.5
The perfect poached egg
in Japanese panko parmesan crumb, fresh corn truffle polenta and Shitake mushroom ragout | 11
Chicory and rocket salad
dressed with a honey walnut vinaigrette, cambezola cheese and pomegranate seeds | 9
Japanese yellow tail carpaccio
with honeydew melon and grapefruit, seasoned in our house olive soy vinaigrette | 14.5
marinated in sweet white balsamic on whipped feta, scattered with ‘JIJI’ pistachio dukkah, topped with pomegranate and chervil | 7.5
Crispy sushi rice
topped with piquant fish tartar of the day | 12
Roasted melt in your mouth cauliflower
with crispy leaves, on a flamed Ezme salad, with chef’s secret cured lemon paste and tofu cream topped with our own JIJI nut mix | 8.5
Homemade fish tacos of the day | 12
Mixed seaweed salad
with a traditional crunchy Japanese peanut sesame dressing | 12
Slow cooked pulled lamb shawarma
in ‘JIJI’ spice mix with yoghurt tahini, tomato jam and zhug | 19.5
48-hour miso marinated tender baked salmon belly | 18.5
Tomato butter glazed sea kebab
with mixed fresh herbs, chilli and cured lemon | 19.5
in Homemade Japanese milk bread with aubergine chips | 17.5
Robata grilled chicken
marinated for 72 hours in yakitori sauce | 21
Pan seared crispy red mullet
with a Mediterranean warm sherry vinegar and ripped zaatar croutons | 19.5
Honey soy marinated onglet
on smoked aubergine cream with lovage pesto and Jerusalem artichoke crisps | 24.5
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