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.

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/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 duck on a foil sheet in a pre-heated oven at 200-degrees (180-degrees fan assisted) for approx. eight minutes or until hot through.
Place the pancakes in their packet into the microwave on full power for approx. 30 seconds.

Empty content of the soup pouch into the container, or combine both in a microwave-safe bowl.
Place in the microwave on full power for approx. three minutes, or until hot through, stirring occasionally.

Remove the lids from both pots. Both items should be heated separately.
If heating in a microwave, heat the Mongolian beef on full power for two to three minutes or until hot through, stirring halfway through. For the rice, do the same.
If using the hob, place the beef into an appropriately sized pan and heat over a medium high heat for four minutes or until hot through, stirring regularly. For the rice, spoon into a foil parcel and place in a pre-heated over at 200-degrees (180-degrees for fan ovens) for 20 minutes or until hot through.

Remove the lids from both pots. Both items should be heated separately.
If heating in a microwave, heat the curry on full power for two to three minutes or until hot through, stirring halfway through. For the rice, do the same.
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, spoon into a foil parcel and place in a pre-heated over at 200-degrees (180-degrees for fan ovens) for 20 minutes or until hot through.

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 20 seconds. We do not recommend heating the buns in an oven. Be careful not to overheat the buns.

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 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.

Transfer the gyoza from the box onto an oven tray on foil and place in an oven pre-heated to 180-degrees (160-degrees fan-assisted) and heat for approx. six minutes or until hot through.
Remove from the oven and serve on a platter, pouring over the sauce and adding the garnishes.

We recommend you eat this dish at room temperature.
Place the yoghurt on the bottom of your serving plate and place the cauliflower on top. Then spread the other two accompanying sauces over the top and enjoy!

Place the dumplings into a steamer basket lined with a perforated non-stick sheet and then secure with the steamer lid.
Fill a frying pan or saucepan with approx. 2cm of warm water and place on a high heat to come to the boil.
When boiling place the steamer basket into the water to steam (make sure the water is not too deep as it must NOT touch the dumplings) for 4 minutes.
Serve hot with the dipping sauce.

Place the dumplings into a steamer basket lined with a perforated non-stick sheet and then secure with the steamer lid.
Fill a frying pan or saucepan with approx. 2cm of warm water and place on a high heat to come to the boil.
When boiling place the steamer basket into the water to steam (make sure the water is not too deep as it must NOT touch the dumplings) for five minutes.
Serve hot with the dipping 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

£10 OFF YOUR NEXT ORDER