Vegan Snacks (all 4 for £10)

Renkon chips – lotus roots crisps w/ aonori seaweed salt – £3 (vg)

Kyuri Tataki – our signature cucumber pickles w/ sesame oil, soy and vinegar – £3 (vg)

Kimchi – homemade nappa cabbages kimchi – £3 (vg)

Edamame Peperoncino – edamame sauteed w/ garlic and chilli – £3 (vg)


Cauliflower Age – sesame panko crusted deep fried cauliflower w/ miso tahini dip – £5 (vg)

Hiyayakko – tofu, ginger juice, fried garlic, sesame oil, ponzu, pineapple & chilli sauce, black sesame seeds (vg) – £6

Ume Shiso Iwashi – tempura sardines w/ sour plum, shiso leaves, shichimi salt – £6

Angry wings – chicken wings with scotch bonnet, aonori, honey & ponzu sauce – £6

Japanese tacos – tuna, avocado, wasabi mayo & micro herbs on crispy gyoza skin – £7

Kaki fry – panko deep fried oysters w/ Worcestershire and yuzu tartare – £7.5

Hiroshima Style Okonomiyaki

“There are a few different okonomiyaki styles in different regions in Japan. The most popular and well-known one worldwide is the Osaka-style, which is a more doughy pancake where all the ingredients are mixed into the batter. Hiroshima-style on the other hand is more layered, starting with a thin crepe, house made dried fish mix(except vegetarian okonomiyaki of course), loads of vitamin K boosting cabbages, beanshoots, pork belly, egg noodles, an omelette with sauce, (mayo) and scallions on top. ”  Fumio Tanga 2017

Pork, kimchi & cheddar – £12

Mentaiko & mochi rice cakes – £12

Stewed beef & jalapeno – £13

Squid & prawn – £14
Miso tofu steak, cress & scallion oil – £12 (v)*

*vegan version can be made with udon noodles instead of egg noodles, no mayo, no cheese and no omelette


Japanese pavlova – grilled persimmon, yuzu curd, whipped cream and meringue – £4.50


Find Out More


Chef Fumio Tanga  and his Sho Foo Doh team cookup [un]conventional Japanese food & Hiroshima style Okonomiyaki,  6pm to 10pm, five nights a week, Tuesday to Saturday.

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