We prepare all our food on the day as close as possible to the time we deliver, or you collect. It’s best eaten as soon as you can. If you aren’t eating it right away, keep it in a cool room (not a fridge) for no longer than four hours.

If you need to wait longer than four hours before eating, you should put it in the fridge BUT this starts to degrade the rice making it hard and flavourless so the less time in the fridge the better. If you do put in the fridge, take it out as far in advance of eating as possible (no more than four hours!) to bring it as close to room temperature as possible.

Remove the condiments pot, lime wedge and coriander from the dish.
If heating in a microwave, place on full power for two to three minutes (or until hot through) stirring halfway through.
If using the hob, heat in a shallow, non-stick pan over a medium high heat for two minutes or until hot through.

Place the salmon in a pre-heated oven set to 200-degrees (180-degrees for fan ovens) for ten minutes.
Remove from the oven and leave to rest for two minutes before serving with the yuzu miso, cucumber salad and lime wedge.

For the curry and the rice, remove the lid from the pots.
Both items should be heated separately using the same instructions. If heating in a microwave, place on full power for two to three minutes (or until hot through) stirring halfway through.
If using the hob, place the curry into an appropriately sized pan and heat over a medium high heat for three minutes or until hot through, stirring regularly.
For the rice, if not using the microwave, place the rice in a foil parcel into a pre-heated over at 200-degrees (180-degrees for fan ovens) for 20 minutes or until hot through.

Place the chicken on the foil in a pre-heated oven at 200-degrees (180-degrees for fan ovens) and heat for 18 to 22 minutes or until hot through. We do not recommend heating this in a microwave.
Serve with the noodles which should be eaten at room temperature.

Place the chicken/tofu in a pre-heated oven at 200-degrees (180-degrees for fan ovens) and heat for 12 to 14 minutes or until hot through. We do not recommend heating this in a microwave.
For the rice, place in a bowl, and heat in a microwave on full power for two to three minutes (or until hot through) stirring halfway through.
Heat the sauce either in the microwave on full power for 90 seconds, stirring halfway through. Or decant into a saucepan and heat on a medium setting, stirring until hot through.

Place the chicken on the foil in a pre-heated oven at 230-degrees (210-degrees for fan ovens) and heat for 25 minutes or until hot through. We do not recommend heating this in a microwave. Leave to rest for 5 minutes before eating.
Serve with the satay sauce, lime, peanuts and coriander.

Place the chicken/tofu in a pre-heated oven at 200-degrees (180-degrees for fan assisted) on the foil sheet provided for 15 minutes or until hot through.
Place the sesame rice balls in the oven on foil at the same temperature for 8 minutes.
To build the burger, spread the gochujang mayo on both halves of the toasted brioche bun. Add the burger followed by the lettuce, slaw and coriander leaf. Top with the other half of the bun and secure with the skewer provided. Serve with the rice ball bites and the sweet chilli sauce.

Place the cod on the foil sheet in a pre-heated oven set to 220-degrees (200-degrees for fan ovens) for 12 minutes.
Remove from the oven and leave to rest for two minutes before removing the pin bones and serving with accompaniments.

For the curry and the rice, remove the lid from the pots.
Both items should be heated separately. If heating in a microwave, for the beef, place on full power for three to four minutes (or until hot through) stirring halfway through. For the rice, do the same but for two to three minutes.
If using the hob, place the curry into an appropriately sized pan and heat over a medium high heat for four minutes or until hot through, stirring regularly.
For the rice, if not using the microwave, place the rice in a foil parcel into a pre-heated over at 200-degrees (180-degrees for fan ovens) for 20 minutes or until hot through.

Place the pork into a pre-heated oven at 200-degrees (180-degrees for fan ovens) for 15 to 20 minutes or until hot through.
Place the pak choi in the microwave for one to two minutes or steam until hot through.
Serve with the black vinegar sauce at room temperature.

Place the eel into a pre-heated oven at 200-degrees (180-degrees for fan ovens) for 10 minutes or until hot through.
Microwave the rice on full power for two minutes or until hot through.
Place the hot eel onto the rice and serve with the egg at room temperature.

Please ensure you eat these on the day of purchase.
We recommend you eat these at room temperature. If you wish to heat and are using a microwave, heat on half power for 40 seconds. We do not recommend heating the buns in an oven. Be careful not to overheat the buns.

Remove the lid. If heating in a microwave, heat on full power for two minutes, or until hot through.
If heating in an oven place in a tray with the sauce and cover with foil. Place in a pre-heated oven at 220-degrees (200-degrees if a fan oven) and heat for 10 minutes, or until hot through.

If heating in a microwave, remove the lid and heat on full power for one minute or until hot through.
If using an oven, place the gyoza onto a foil sheet and heat in a pre-heated oven at 200-degrees (180-degrees for fan ovens) for four minutes or until hot through.
Serve with the dressing on the side.

If heating in a microwave, remove the lid, empty the pouch of liquid into the pot and and heat in the pot on full power for two minutes, or until hot through.
If heating on the hob, tip the contents into a pan over a medium high heat and cook until hot.
With either method, be careful not to boil the soup!

If heating in a microwave, remove the lid and heat in the pot on full power for two to three minutes, or until hot through, stirring halfway through.
If heating in an oven, place the vegetables in a foil parcel into a pre-heated oven at 200-degrees (180-degrees for fan ovens) for 10 minutes, or until hot through.

If heating in a microwave, remove the lid and heat in the pot on full power for two to three minutes, or until hot through, stirring halfway through.
If heating in an oven, place the rice in a foil parcel into a pre-heated oven at 200-degrees (180-degrees for fan ovens) for 20 minutes, or until hot through.

Remove the fish balls from the box and place on foil in a pre-heated oven at 200-degrees celsius (180-degrees if fan assisted) and heat for 10 to 12 minutes or until hot through.
Remove from the oven and garnish with the lime and herb and pour over the sauce.

Cherry Blossom Negroni - Premium Gin, Vermouth & Bitters cocktail. Best served fridge cold. Pour 100ml into an ice-filled tumbler and garnish with orange peel, grapefruit or a lime wedge.
Umeshi Spritz - Real Plum, Real Apple & Ume Fruit Liqueur Cocktail. Best served fridge cold. Pour 100ml into an ice-filled wine glass. Can be enjoyed neat over ice or add an equal part prosecco/soda water. Garnish with a lemon wedge or apple peel.
Yuzu Lemonade - Yuzu, Apple & Lemon. Best served fridge cold. Pour into an ice-filled highball glass and garnish with a slice of lemon.
Lychee & Ginger Spritz - Real Lychee, Real Ginger & Orange Triple Sec Cocktail. Best served fridge cold. Pour 100ml into an ice-filled glass. Can be enjoyed neat over ice or add an equal part prosecco/soda water. Garnish with a lemon wedge or fresh lychee.
Chilli Margarita - Premium Tequila & Orange Liqueur Cocktail. Best served fridge cold. Pour 100ml into an ice-filled tumbler and garnish with grapefruit or a lime wedge. For an extra punch, garnish the rim of the glass with salt.

Mâcon 'La Roche Vineuse', Château de la Greffiere, Burgundy, France 2020. Bright and golden in colour, with great minerality, mouth-watering grapefruit & mandarin flavour with ripe citrus aromas. Fruit from the 30-year-old vines, a slow fermentation and lees stirring add up to an opulent fruit style with impressive complexity. Pairs well with bolder, complex flavours like those found in our premium rolls, in particular the Dynamite Roll and Spider Roll. Also generally pairs well with salmon, prawns, crab and chicken dishes.
Heritage Falanghina del Sannio, Mastroberardino,Campania, Italy 2021. Aromas of wildflowers, acacia blossom, honeysuckle, and tropical fruits. Apple, pear, citrus, peach, banana and white flowers on the palate with a smooth, soft, mouth-filling texture, sour-ripe aromatic energy and subtle spicy overtones. Pairs well with bolder, more complex flavours as found in many of our premium rolls such as the Dragon and Spider Rolls. Also pairs generally well with seared and grilled fish and meat dishes.
Gelblack Trocken Riesling, Schloss Johannisberg, Rheigau, Germany 2021. Striking minerality with lots of fresh citrus and subtle tropical fruit. It has great texture and intensity with a long, generous finish that is extremely clean and refreshing. Perfect to pair with more complex sushi rolls such as our Dragon Roll, Dynamite Roll and Spider Roll. Generally will pair with all our dishes but best with spicy dishes and cuts through wasabi!
Magali Signature Rosé, Saint André Figuière, Côtes de Provence, France 2021. Produced on the organic Provence estate of the Combard family with views stretching to the French Riviera, this silky, seductive delicate salmon pink rose is both charming and delicious. Made in a classic style from sun drenched grapes, bright red fruit and delicate spice, with clean, fresh acidity and a touch of candied lemon on the finish. Pairs well with delicate flavours across our range of sushi and sashimi. Goes particularly well with crab, prawn and salmon dishes.
Gavi di Gavi Guido Matteo, Bosio, Piedmont, Italy 2021 DOCG. Fragrant lime zest and white florals on the nose. vibrancy on the palate with fine herbs, bright pear, fresh white-fleshed stone fruits, refreshing minerality and hints of almond. Generally pairs well with our sushi and sashimi range. Particularly good to pair with simpler dishes such as salmon rolls, vegetable rolls and nigiri.

EATING OUR FOOD

Sushi & Sashimi

HEAT AT HOME

SHARERS & SIDES

LITTLE SIP DRINKS