NOYA MAIN MENU
Starters & Small Plates
– Citrus Yuzu Edamame (vegan) (v) – Blanched soya beans sprinkled with yuzu sea salt.
– Spicy Flame Edamame (vegan) (v) – Blanched soya beans tossed with roasted chili garlic sauce.
– Tender Stem Broccoli (vegan) (v) – Grilled tender stem broccoli with Tokyo butter, sprinkled with crispy onion.
– Yasai Futo Maki Vegetarian (vegan) (v) – Japanese pickles, cucumber, avocado slices, bubu arare, beetroot glaze.
– Chicken Kara Age Maki – Japanese fried chicken, avocado, cucumber, fried kadaifi, eel and chive sauce.
– Noya Maki Platter (5 pcs per roll) – Volcano roll, California roll, Dragon maki, Soft shell crab maki.
– Spicy Kimchi Rice – Stir-fried Japanese rice with Noya-made kimchi.
– Noya Sweet Potato Mash (v) – Baked sweet potato with parmesan, chive & truffle dressing.
– Kushiyaki Chicken Skewers – Grilled chicken thigh skewers with teriyaki sauce and shichimi powder.
– Tebasaki Kushiyaki Wings – Grilled marinated wings with spicy Japanese sauce.
– Grilled Asian Chicken – Marinated in sweet & tangy sauce with micro herbs and lime.
Mains
– USDA Sirloin 250G – Prime steak with truffle teriyaki and black pepper sauce.
– Salt Dry Aged Rib-Eye Steak 250G – With Japanese pickles.
– Lamb Cutlets (4 pcs) – Marinated in Korean glaze with fresh kimchi and herbs.
– Salmon Teriyaki – Norwegian salmon glazed with teriyaki and avocado crème sauce.
– Black Cod Miso – 72-hour marinated in saikyo miso sauce, with lime zest and ginger stem.
– Grilled Half Chicken – Marinated with galangal, coriander & lemongrass.
– Chicken Katsu Curry – Chicken katsu with house curry sauce, salad, and rice.
– Dragon Roll – Crispy ebi tempura, avocado, spicy mayo, eel sauce, sesame, tobiko.
– Volcano Maki – Tempura ebi, avocado, cucumber, with kimchee mayo and eel sauce.
– Japanese A5 Wagyu Maki Special – Rolled with miso truffle sauce, caviar, and gold leaf.
Sides
– Gohan (vegan) (v) – Steamed rice
– Sweet Chilli, Yuzu Mayo, Kimchi Mayo, Miso Truffle, Truffle Teriyaki, Spicy Mayo, Dijon Mushroom, Black Pepper Sauce (all available)
– Premium Fries (vegan) (v)
– Truffle Parmesan Chips – Fries topped with truffle parmesan.
– Haru Salad – Lettuce, crispy beetroot, sweet potato, with goma and spicy mayo dressing.
– Donabe Meat Clay Pot – Kimchi fried rice with vegetables, crispy beef, truffle mushroom, egg.
– Donabe Vegetarian Clay Pot (v) – Kimchi fried rice with vegetables and truffle mushroom.
– Vegetable Stir Fry Noodle – Udon noodles with peppers, spring onion, and wok sauce.
– Noya Noodle – Chicken & prawn stir-fry Udon with peppers and wok sauce.
Burgers
– Beef Burger Bonanza – 200g beef patty, truffle teriyaki, cheddar, parmesan, lettuce, tomato, served with fries.
– Die Hard Chicken Burger – Crispy chicken katsu, cheese coleslaw, mayo, lettuce, tomato, served with fries.
Seafood
– Crispy Japanese Shichimi Pepper Squid – Deep-fried squid with Japanese spices and coriander sauce.
– Prawn & Chive Gyoza – Steamed and pan-fried with spicy ponzu dressing.
– Ninja Maki – Deep-fried crispy salmon and cream cheese roll with sweet & spicy miso mayo.
– Osaka Fire Maki – Maki with prawn tempura, fried shallots, avocado, and sriracha mayo.
Please inform the team of any special dietary requirements or intolerances.