On the 8th January 2019 Dinings SW3, the contemporary Japanese restaurant in the heart of Chelsea, will launch a limited-edition menu for Dry January with a twist.
The menu is comprised of four distinct dishes priced between £10-15 and meticulously crafted by Executive Chef Masaki Sugisaki.
This includes two vegetarian options; the Soba Noodle Salad, with buckwheat soba noodles, mixed leaves mixed cress and a sesame vinaigrette as well as the Buckwheat & Fermented Soy Cheese and Soy Cream Risotto, with fresh winter truffle, alongside assorted Japanese mushrooms, soy milk and kelp stock.
The menu also features the Kamo Nan-Ban Duck Broth With Cold Soba Noodle, with duck fillet, spring onion and shredded nori seaweed and the Soba Zushi, a green tea soba noodle sushi roll with freshwater eel, winter truffle and sweet soy.
Dinings SW3 will also offer the option to pair the limited-edition menu with either signature’mocktails’ like the Plus Good with fresh yuzu and vanilla and the Very Berry with fresh mixed berries in a long glass.
A variety of teas will also be available including one of the finest Japanese green teas, Gyokuro, and an organic Gen Mai Cha blend combining a fresh grassy aroma as well as Soba Cha, a buckwheat tea with a round and malty aroma.
For those looking for a sliver of January indulgence, a desert option is available in the form of the Noisette Soba Praline Chocolate, served with Japanese whisky ice-cream.
Executive Chef Masaki Sugisaki and his team have developed a unique style of sushi and sashimi that changes with the seasons using the freshest seafood from Cornish day boats and local produce wherever possible.
Along with raw dishes, Dinings SW3 makes good use of its Josper oven, where meat and fish are cooked’Sumiyaki’ over charcoal.
The Soba January menu at Dinings SW3 will be available from Tuesday 8th January 2019 to Tuesday 31st January 2019.
To make a reservation, visit www.dinings.co.uk/sw3 or call: 020 7723 0666.