A Place for Vegetables

When a menu includes sushi, wagyu and charcoal-grilled fish, vegetables can become an afterthought. They deserve more attention than that. A vegetable dish can change the rhythm of a meal, bringing freshness, bitterness, sweetness or a different kind of bite.

Choose for character

Our shishito peppers arrive blistered from the charcoal, with salt and lemon. Spinach goma-ae takes another route, with a sesame dressing and a softer texture. Choosing between them is less about filling a gap and more about the flavour you want at the table.

One sits naturally beside the grill. The other offers a quieter plate between richer dishes. You might enjoy both, especially if several people are sharing and you want the meal to move between different textures.

Let the season lead

A seasonal menu is not only a story about fish. Vegetables also give the kitchen a way to reflect changes in the market. Ask what is particularly good when you visit rather than assuming every familiar ingredient will always be available.

Tempura offers another way to notice a vegetable’s character. The coating and the ingredient create a contrast that is best enjoyed soon after serving. Begin with a small bite and give the centre as much attention as the crisp surface.

A thoughtful order

For a shared dinner, consider a vegetable plate as part of your first choices. It can make richer dishes more enjoyable rather than simply adding more food. If you follow a vegetarian diet or avoid particular ingredients, ask us about the complete preparation before deciding.