IZAKAYA EXPERIENCE

BEEF TATAKI

CHICKEN KARAAGE

EBI FURAI

REIKO'S SHOYU YAKISOBA

PICKLED SALAD

Menu details

Important Info:

Ordering for a special occasion? Remember to select premium delivery or have it delivered the day before.
Insulated packaging keeps ingredients fresh
Transfer chilled ingredients to the fridge on arrival
Cook within 48 hours of delivery
Cooking guide included for a seamless experience

Nutritional information

Listen now

Estimated prep and cook time:

90 mins

Ingredients from your kitchen:

Salt
Sugar
Black pepper
Cooking oil

Key info

Hero ingredient

Aonori Seaweed Flakes

Aonori are seaweed flakes made from green algae, prized in Japanese cooking for their fresh, oceanic flavour and vibrant colour. Often sprinkled over dishes like okonomiyaki, takoyaki, and yakisoba, aonori adds a subtle umami depth and a touch of visual appeal. While used in small amounts, its presence is essential - enhancing the aroma and authenticity of many classic street foods and home-style favourites. Aonori reflects the Japanese appreciation for sea-derived ingredients and the art of layering flavour through even the simplest garnishes.

Heritage of the dish

An Izakaya is a cornerstone of Japanese food culture - a relaxed, informal spot where people gather after work to unwind, eat, drink, and connect. Not quite a bar, not quite a restaurant, it sits somewhere in between, offering a lively, unpretentious atmosphere rooted in the rhythm of everyday life. Izakayas are all about sharing and togetherness: friends, families, and colleagues enjoy small plates like edamame, tsukemono (pickles), yakitori, karaage, tempura, and ebi furai (crispy prawns), often ending with a comforting rice or noodle dish. The food is paired with cold beer, sake or shochu, and the setting is filled with chatter, laughter, and raised glasses. More than just a place to eat, an Izakaya is a celebration of flavour, hospitality and community.

Notes from the chef

Reiko Hashimoto

0:00

Read transcript

In Japan, Izakaya is more than just a place to eat and drink. It's a big part of everyday life, kind of like the Japanese version of British pub culture. After a long day, whether you've been working, studying or just out and about, people head to cosy bustling spots to relax, catch up and enjoy good food and drinks with friends or colleagues or family. The word Izakaya pretty much says it all, a place to settle in, have a drink and enjoy the evening.

Recipe details

Beef Tataki

Beef

Summary

Beef Tataki is a dish made using a traditional Japanese method of lightly searing high-quality beef fillet, which is then marinated in a soy and mirin dressing. Once rested and infused with flavour, the beef is thinly sliced, served over marinated onions, and finished with a sesame sauce and crispy shallots.

Key facts

505

Japan

Heat

Allergens

Guten, Sesame, Soya

Health Nugget

Tahini is high in fibre, protein and a rich source of B vitamins.

Kitchen Tips

Allow the beef to come to room temperature before cooking to ensure an even cook.

Equipment Required

A knife, chopping board, 3 bowls, a frying pan, kitchen foil and a spoon

Ingredients

Onion

Rice vinegar

Beef fillet

Cooking oil*

Sugar*

Salt*

Pepper*

Soy sauce

Mirin

Tahini

Fried shallot flakes

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

505

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Chicken Karaage

Chicken

Summary

Japanese fried chicken, also known as chicken karaage, is a popular Japanese dish. The chicken is marinated in a flavourful mix infused with soy sauce, ginger and garlic, before being deep-fried twice. The double frying creates a beautifully crispy exterior while keeping the inside juicy and tender. This one’s a true comfort food favourite.

Key facts

1459

Japan

Heat

Allergens

Gluten, Sesame, Soya

Health Nugget

Fresh ginger is packed with antioxidants and has anti-inflammatory properties.

Kitchen Tips

If you are short on time to marinate, you can massage the chicken for longer, to help it absorb the flavours.

Equipment Required

A knife, chopping board, a spoon, 2 bowls, a deep wide pan or wok, slotted spoon, kitchen paper

Ingredients

Garlic cloves

Ginger

Soy sauce

Sugar*

Mirin

White pepper

Little gem lettuce

Chicken thigh

Cooking oil*

Plain flour

Cornflour

Sesame seeds

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

1459

Fat (g)

109

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Ebi Furai

Prawn

Summary

Ebi Furai is a classic Japanese dish of juicy king prawns coated in crunchy panko breadcrumbs and deep-fried to perfection. Served with a tangy dipping sauce, this dish is a delicious balance of texture and flavour.

Key facts

1311

Japan

Heat

Allergens

Crustaceans, Eggs, Gluten, Mustard, Sesame, Soya

Health Nugget

Prawns are a nutrient dense food, and a great source of protein, vitamins and minerals.

Kitchen Tips

Test the temperature of the oil by dropping a breadcrumb into it, if it sizzles right away and turns golden-brown, then it's ready to use.

Equipment Required

A knife, chopping board, small serving bowl, 3 bowls, deep wide pan or wok, a slotted spoon & kitchen paper.

Ingredients

Japanese Mayonnaise

Shichimi

Egg(s)*

Cooking oil*

King prawns

Lemon

Panko breadcrumbs

Salt*

Sesame seeds

White pepper

Black sesame seeds

Soy sauce

Plain flour

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

1311

Fat (g)

103

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Reiko’s Shoyu Yakisoba

Fish

Summary

A vibrant Japanese stir-fry of egg noodles and crisp veg in a sweet-savoury Yakisoba sauce. Finished with aonori, bonito flakes and pickled ginger for a punch of umami.

Key facts

896

Japan

Heat

Allergens

Fish, Gluten, Sesame, Soya, Eggs and Molluscs

Health Nugget

Tofu is an excellent source of plant-based protein, as well as being rich in calcium, iron and potassium.

Kitchen Tips

If the noodles stick together before you stir-fry them, rinse them quickly under cold water.

Equipment Required

A spoon, bowl, knife, chopping board, colander & large frying pan or wok.

Ingredients

Soy sauce

Oyster sauce

Mirin

Sesame oil

Sugar*

Carrot

Green pepper

Onion

Smoked tofu

Hispi cabbage

Garlic cloves

Dried egg noodles

Cooking oil*

Salt*

White pepper

Aonori seaweed flakes

Bonito flakes

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

896

Fat (g)

Carbohydrate (g)

102

Based on 2 person recipe and uncooked raw ingredients provided.

Pickled Radish & Cucumber

Vegetarian

Summary

A light and colourful pickle with crunchy vegetables, kombu dashi powder and wakame seaweed. The perfect accompaniment to a rich curry.

Key facts

25 mins

2 of 5

Japan

Heat

Allergens

Sulphites

Health Nugget

Radishes boast an array of vitamins and minerals including folic acid, potassium, vitamin B6, magnesium and calcium.

Kitchen Tips

Other vegetables taste great pickled in this way including red onions, grated carrot and shredded red cabbage.

Equipment Required

Knife, chopping board, bowl.

Ingredients

Radish

Cucumber

Salt*

Fresh ginger

Wakame seaweed

Water*

Kombu dashi powder

Sugar*

Mirin

Rice vinegar

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

3.2

Energy (kcal)

Fat (g)

1.4

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Japanese

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Japanese Izakaya Experience

Inspired by Japan’s buzzing Izakaya bars, this flavour-packed menu is your chance to cook and enjoy a full Japanese feast at home – relaxed, shareable and seriously satisfying.

Experience includes everything you need to cook: