Night Lantern Izakaya

Bright green edamame pods charred in a screaming-hot pan, then tossed with sizzling garlic, chili flakes, flaky salt and a splash of toasted sesame oil. Messy, salty and made for sharing.

Juicy chicken thigh pieces marinated in soy, ginger and garlic, coated in starch and fried until shatteringly crisp, in the style of izakaya karaage. Served hot with lemon wedges and a zesty lemon mayo.

Cubes of silky tofu fried in a light starch coating until crisp, then set in a pool of savoury mushroom and kelp broth with grated daikon, ginger and green onion, in the style of agedashi tofu. Fully plant-based.

Gyoza-style dumplings filled with juicy pork, napa cabbage, ginger and green onion, pan-fried until the bottoms are golden and crackly, then steamed tender. Served with a sharp chili-vinegar dip.

A clear, deeply savoury soy-seasoned broth built on chicken stock, ginger, garlic and shiitake, with tender poached chicken thigh, springy ramen noodles, marinated jammy eggs, spinach and nori.

A rich, creamy and gently fiery bowl: crumbled pork browned with garlic and ginger, a broth thickened with miso and sesame paste, springy noodles, charred sweet corn, bean sprouts and a melting pat of butter.

Crisp-skinned salmon fillets lacquered in a glossy, house-made soy, mirin and ginger glaze, served over fluffy short-grain rice with sesame-dressed broccolini.

Katsu-style chicken cutlets with an ultra-crunchy panko crust, sliced and served over short-grain rice with a mellow, slightly sweet, from-scratch curry sauce of onion, carrot, apple and warm spices.

A gyudon-style rice bowl: thinly shaved beef and sweet onions gently simmered in a savoury-sweet dashi, soy and mirin broth, spooned over steaming rice with green onion and pickled ginger.

Thick, slippery udon noodles in a hot, savoury dashi broth, crowned with lacy, ultra-light tempura shrimp and sweet potato that stay crisp right until the first bite.

Fast, smoky stir-fried noodles with shiitake, cabbage, carrot and bean sprouts in a tangy-sweet house sauce, topped with golden cubes of crispy tofu, pickled ginger and sesame.

Thick, okonomiyaki-style griddle pancakes packed with shredded cabbage, green onion and sweet corn, crisp outside and tender inside, brushed with a tangy-sweet glaze and finished with mayo, seaweed flakes and sesame.

A shogayaki-style weeknight favourite: thin slices of pork seared fast and glazed in a punchy fresh-ginger, soy and mirin sauce, with a crunchy heap of ice-crisp shredded cabbage and steamed rice.

A silky, just-set green tea milk pudding with a gentle wobble and grassy, slightly bitter matcha flavour, topped with sweet red bean paste and a final dusting of matcha.

A nutty, toasty, dove-grey ice cream made without a machine: freshly ground black sesame and honey folded through whipped cream and condensed milk, scooped and finished with a honey drizzle.