What is an izakaya restaurant?
Flesh & BunsCasual atmosphere
Unlike formal dining settings, izakaya exudes a relaxed and casual vibe. The emphasis is on creating an environment where people can unwind, connect, and enjoy the experience.
Flesh & BunsShared plates, shared moments
At the heart of the izakaya experience lies the concept of shared plates. The menu boasts a wonderful array of small, flavourful dishes meant for sharing among friends.
This style of dining fosters a sense of togetherness, where everyone can bond over the collective experience of savouring diverse flavours.
Flesh & BunsExtensive drink menu
Central to the izakaya experience is an expansive drink menu. While sake takes a prominent place, an izakaya caters to a range of preferences, offering beer, shochu, and an assortment of spirits. The diversity ensures that there’s something for everyone and complements every dish.
Flesh & BunsSeasonal specialities
Izakayas often take advantage of seasonal ingredients, ensuring that the menu is constantly evolving.
This not only reflects the richness of Japanese cuisine but also provides patrons with a dynamic and ever-changing dining experience
Flesh & BunsLate-night socialising
Izakayas truly come alive in the evening, making them popular destinations for late-night gatherings.
Whether it’s colleagues unwinding after work or friends seeking a vibrant atmosphere for a weekend night out, these establishments play a crucial role in fostering social connections.
OUR IZAKAYA FAVOURITES
Small Plate
Korean Fried Wings
Spicy sour sauce, sesame
Yakitori
Yakitori
Yakitori, a beloved izakaya classic, consists of skewers of chicken, expertly seasoned and grilled to perfection, offering a delightful combination of smokiness and succulence.
The term yakitori can also be used to describe other types of meat, seafood or vegetarian alternatives cooked in a similar way. At Flesh & Buns, we call them ‘Yaki’, and we have some amazing options cooked on a robota; short for robatayaki which means ‘fireside cooking’ in Japanese and is similar to barbequing. These delicious dishes include pardon peppers grilled with yuzu miso, chicken with Japanese spices and piglet with rocoto BBQ.
Edamame
Edamame
For a gentle start to the izakaya experience, choose edamame. These vibrant green soybeans, steamed to tender perfection and lightly sprinkled with sea salt, provide a delightful start to the meal. Here at Flesh & Buns, our edamame can either be served traditionally with a sprinkling of salt or, if you’re after a slight kick, why not choose our chilli BBQ option?
Sashimi and sushi
Sashimi and sushi
No izakaya journey is complete without an exploration into the world of sushi. Sashimi, delicate slices of raw fish such as tuna and salmon, and meticulously crafted sushi rolls take centre stage. The ingredients’ freshness and the preparation’s precision showcase this wonderful Japanese cuisine.
At Flesh & Buns, we serve a fantastic range of sashimi including yellowtail, seared tuna and salmon. As for our other sushi offering, we serve a delicious selection of maki (sushi rolls wrapped in dry seaweed called nori) including prawn tempura, avocado and spicy tuna.
Karaage
Karaage
Karaage, or Japanese-style fried chicken, is marinated to infuse flavour and deep-fried to achieve the perfect crunch. This wonderful dish offers a delightful contrast of textures, making it a favourite among izakaya enthusiasts. We love it so much we’ve created our own version! The Flesh & Buns Japanese fried chicken is a twist on the classic dish and has a buttermilk marinated with red chilli, rocoto chilli BBQ mayo, and carrot pickle and served with our freshly steamed bao buns.
Tempura
Tempura
Coated in a delightful light batter before being deep-fried, tempura can refer to a range of meat, fish or vegetables. These crunchy delights are perfectly cooked with a soft interior, making them an ideal izakaya snack.
Our Flesh & Buns menu has a range of tempura options including corn tempura, offering a salty, citrus start to your meal, or our kimchee tempura seabass bao buns, paired with pickled celery.
