Mayfair restaurant Tokimeitē is set to launch a unique Japanese Robata-style brunch for the first time on Sunday, 3rd July. The new weekly menu will be a celebration of the best Japanese produce, with new specially created dishes which will deliver an authentic, contemporary take on Japanese dining but in a more relaxed and informal setting.
Available on Sundays, the menu will be based around the Japanese robatayaki method of cooking, similar to barbecue, in which food is slow-grilled over hot charcoal to allow the natural flavours to come to the fore. The menu is designed for sharing and will be split into sections: Niku (Meat), Yasai (hot/cold vegetables), Kaisen (Seafood) and Temaki (Hand rolls). From the Niku: Wagyu Kunsei Tataki (wagyu rump braised in light and dark soy sauce, sake and sugar and smoked in the Josper, served with pickled turnip); and Uzura Kuwayaki (pan-fried quail teriyaki, served with Shishito peppers and Bramley apple).
Alongside the meat dishes, a selection of vegetarian and seafood options will also be available including: Nasu Dengaku (chargrilled Japanese aubergine glazed with white and red miso); Yaki-Imo (chargrilled Japanese sweet potato with soy caramel); Unagi to Avocado (grilled eel and avocado hand roll); and Hotate Hama-yaki (chargrilled scallop with cherry tomato and spring onion).
To complement the Japanese brunch feast, guests will be able to enjoy an extensive range of premium sparkling sakes by the glass, carafe and bottle, perfectly suited to the more casual brunch setting. Featuring aromatic and unusual ingredients such as umeshu plum liqueur, Kyoto Sansho pepper, Oolong tea and various herbal bitters, the cocktails will include choices such as The Mason Shaker (Gin, shiso shochu, lemonade mix, lime juice, grapefruit soda); and the Yuzu Margarita (Blanco tequila, yuzushu, lime juice and salted agave nectar).
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