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Food Information
Food Allergy or Intolerance
Due to the nature of Japanese food, most of our food contains Soy Sauce, Mirin (Sake & Sugar), Sake, Fish or Seaweed stock, Vinegar, and Miso.
If you have a food allergy, intolerance, or coeliac disease – please click "HERE" for further details. Alternatively, please speak to the staff about the ingredients in your food and drink before you order.
Did you know?
As our diet is traditionally high in soy and fish, this is believed to play a significant role in reduced risk of cardiovascular disease, contributing to Japan's record of having one of the longest life expectancies in the world.
Daily meals in Japan comprise of rice, miso soup, a vegetable dish and a protein option such as fish. The phrase ichijū-sansai (一汁三菜, "one soup, three sides") refers to this makeup of a typical Japanese meal. This ethos enables Japanese to have a healthy, balanced diet.
Fermentation is a staple in traditional Japanese cuisine. Historically used as a preservation technique, fermented food in Japanese cuisine ranges from condiments and household dishes such as soy sauce, miso, vinegar, tsukemono (pickled vegetables), and natto (fermented soy). Fermented foods provide many health benefits such as aiding digestion and improving your immune system.
