Shirokiya 白木屋

Boiled young soybeans, served with your choice of seasoning.

Tangy seaweed salad, served with a touch of yuzu, sesame powder, lemon/lime and sesame oil.

Fried starch flour battered tofu (2 pcs), served with tsuyu, daikon oroshi, spring onions and katsuobushi or seaweed laver. Vegan version available upon request.

Homemade lightly marinated Japanese pickles. Mix of vegetables (2 to 3 types).

Japanese fermented soybeans with diced kimchi, marinated daikon, spring onions and katsuobushi flakes or thin cut nori.

Japanese style mashed potato salad with salted cucumber, carrots, black pepper, spring onions, diced ham and black pepper.

Japanese sweet rolled omelette (3 pcs). Made using blended dashi. Served with daikon oroshi, spring onions and a drizzle of tsuyu.

Japanese mustard and sesame powder marinated cucumber, mixed with crab sticks. A touch of lemon juice and sesame oil. Garnished with katsuobushi (bonito) flakes.

Japanese style fried chicken thighs (approx. 6 pcs). Served with mayonnaise, spring onions and lemon/lime.

Fried tempura battered king prawns (3 pcs). Served with tsuyu, daikon oroshi, spring onions and lemon/lime.

Mixed selection of tempura, (5 pieces minimum). Please ask a member of staff for availability.

Panko battered and fried korokke, served with thinly sliced cabbage, sauce and kushiage sauce.

Japanese style fried chicken thighs (approx. 6pcs), coated with homemade blended soysauce. Served with spring onions, lemon/lime, a little touch of sesame oil and Japanese yuzu tartar sauce on the side.

Fried gyoza (5 pcs). Served with sweet/tangy soysauce.

Pan-fried and grilled salmon (1 pcs) with ginger oil. Served with daikon oroshi, spring onions, rice and miso soup.

Octopus pieces cooked in a seasoned batter and shaped into a ball (4 pcs). Drizzled with takoyaki sauce, mayonnaise, aonori and katsuobushi.

Charcoal grilled skewered chicken pieces, glazed with Tare (blended soysauce). Garnished with sesame seed, sesame powder and spring onions. Accompanied by beni shouga (Japanese pickled ginger).

Thin slices of pork/beef, seared and stir-fried with blended sweet house blended sukiyaki sauce. Layered on top of udon noodles or rice. Served with fresh egg yolk, spring onions and tempura flakes.

Udon noodles in a simple and flavourful broth. Served with aburaage (Low temperature fried tofu slices) simmered in homemade soysauce marinade and spring onions.

Udon noodles in a simple and flavourful broth. Served with spring onions.

Udon noodles in a simple and flavourful broth. Served with wakame (seaweed), slice of narutomaki, 2 king prawns, tempura flakes, spring onions and ebi (king prawn) tempura (2 pcs).

Udon noodles in a simple and flavourful broth. Served with wakame (seaweed), beni shouga, spring onions and kakiage.

Udon noodles in a simple and flavourful broth. Served with soysauce seasoned beef, sliced garlic, spring onions and beni shouga.

Noodles in a rich pork and fish broth. Cooked with beansprouts, cabbage, mushrooms, carrots, king prawns, naruto maki, sliced pork belly and mixture of seafood. Served with thinly egg.

Rich and creamy pork broth. Served with homemade chashu, woodear mushroom, spring onions and beni shouga.

Clean and light broth, made with salt, kelp, mushrooms and vegetables. Served with homemade chashu, beansprouts, menma, spring onions and lime zest.

Clean soysauce based broth full of umami. Served with homemade chashu, menma, spring onion, sesame powder and whole marinated egg.

Miso based broth full of umami and depth. Served with homemade chashu, beansprouts, menma and spring onions.

Blend of Shirokiya Shio and Shoyu ramen base broth infused with white truffle and cold pressed olive oil, giving an explosion of umami and depth of flavour. Served with homemade chashu, menma, beansprouts, egg, slice of lime and spring onions.

Kimuchi is commonly made with napa cabbage. Types may vary depending on season and vegetables selected by the chef.

Types of Japanese pickles may change.

Thin cuts of beef, ginger and onions. Simmered in homemade dashi and soysauce tare. Served on top of rice with shichimi and beni shouga.

Thin cuts of pork, ginger, cut cabbage, carrot and onions. Simmered in thickened homemade dashi and soysauce tare. Served on top of rice with spring onions, beni-shouga and a touch of sesame oil.

Mixture of seafood (king prawns & prawns, squid) and pork slices, naruto maki, wood ear mushrooms or shiitake mushrooms, and various vegetables. Simmered in thickend homemade dashi and soysauce tare. Served on top of rice with spring onions, beni-shouga and a touch of sesame oil.

Thin cuts of beef, ginger and onions. A portion on boiled and charcoal grilled unagi. Served on top of tare seasoned rice, eggs, seaweed, sesame seeds and spring onions.

Braised and charcoal grilled eel. Served on top of shirokiya tsuyu seasoned rice. With eggs, and seaweed laver. Garnished with sesame seed, spring onions and a little beni shouga.

Thin cuts of pork, ginger, daikon pieces and onions. Simmered in homemade dashi and soysauce tare. Served on top of rice with spring onions and beni shouga.