side dishes
these are not starters but the perfect nibble to complement your meal
ebi gyoza
five deep-fried filled dumplings with chopped prawns, water chestnut and spinach. served with a chilli, garlic and soy sauce
ebi katsu
deep-fried prawns in panko breadcrumbs served with a spicy red chilli and garlic sauce garnished with a wedge of lime
edamame
freshly steamed green soya-beans, the perfect complement to drinks. hold up to your mouth and squeeze the succulent beans from the pod. choose topped either with sea salt or chilli, garlic salt
grilled asparagus
asparagus spears grilled with chilli garlic salt glazed with a yakitori sauce. topped with sesame seeds
gyoza
five steamed and grilled chicken dumplings filled with cabbage, chinese leaf, chinese chives and water chestnut. served with a chilli, garlic and soy sauce
miso soup and pickles
a light dashi soup flavoured with white miso paste, wakame, tofu and thin sliced spring onions served with traditional pickles
negima yakitori
three skewers of grilled chicken and spring onion coated with yakitori sauce
raw salad
a combination of mixed asian leaves, thin cut radish, carrot, red and spring onions. garnished with fried shallots and served with a spicy wagamama house dressing
tori kara age
deep-fried chicken pieces prepared with soy sauce, dried oregano, thyme and fresh ginger marinade. served with a chilli, garlic and soy sauce
yasai gyoza
five steamed and grilled vegetable dumplings filled with cabbage, carrots, water chestnut, onions, celery and chinese leaf. served with a chilli, garlic and soy sauce