Japanese Izakaya Menu, by Chef Shuko Oda - Koya restaurant Soho London
Wild Radish is perfect for those who enjoy cooking almost as much as eating, and who relish creating memorable evenings. For ongoing subscriptions, you'll be able to choose a different option from our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
Limited edition Izakaya menu
with honey & hojicha salt.
Seared venison sashimi
& radish salad.
Chicory, Elderflower & Saikyo-miso salad.
Grilled trout with gooseberry & kohlrabi sunomono.
Anko with mochi popcorn and kinako.
The gracious Shuko Oda brings a glorious multi-course menu to your table this month. Her appreciation for the souls' need to slow down is reflected in the honesty, care and quality of her authentic yet imaginative Japanese cuisine.
To begin, crisp tempura Roscoff onion petals are seasoned with Hojicha salt and honey. A sublime fillet of trout is cured in sake, mirin and kombu before being grilled and served with a gooseberry and kohlrabi Sunomono. A seared fillet of venison with chives, radish, pear, shallot & grated ginger, will be dunked into a mirin, sake & soy sauce. Brisk leaves of chicory are tossed with a sakiyo & miso dressing then garnished with elderflower leaves.
To finish, a dessert of deep-fried Mochi popcorn is served with Anko bean paste, kinako sugar & kuromitsu sugar. If this sounds a little daunting, fear not, step by step Wild Radish has you covered. This is a fascinating and rewarding multi-course menu that showcases the multifaceted layers of Eastern cuisine. As Shuko herself says; ‘Cooking is the most intimate way to express gratitude.’
Award-winning wine expert Matthew Jukes has paired this with a 2018 100% muscadet from Loire valley in France. This fresh and citrus-forward wine is the perfect match for every dish Shuko has created.
To complete your Wild Radish experience, we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night.
|2.5 hours (cooking this as a couple makes it even more enjoyable)|
|Experience level||3/3 - You like a challenge|
|Specific equipment||mandoline (optional), spice grinder or pestle and mortar, blender or stick blender|
|Allergens||gluten, fish, soya, sulphur|
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.