Oi Izakaya
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valutazione
Recensioni
fotografia
menù
seaweed | japanese cucumber picle | cherry tomato | salad leaves | sesame dressing | seed mix
seared fresh tuna | cucumber seaweed salad | maple sesame dressing | ginger miso paste | ponzu
kingfish | ponzu sauce | tofu cream | pickled fennel | greapfruit | fennel fronds
inside: salmon + avocado | outside: salmon + kewpie mayo + teriyaki sauce + flying fish roe + shallot
inside: tuna + prawn tempura | outside: tuna + sriracha mayo + shallot + chilli treads
inside: mixed mushrooms slow cooked in ponzu + garlic | outside: panko breadcrumb + crispy kale + vegan mayo
inside: cooked salmon + philadelphia cream cheese | outside: panko breadcrumb + philadelphia cream cheese + teriyaki sauce + shallot + sweet chilli sauce
kingfish I avocado l pickled ginger l yuzu mayo l red onion l micro herbs l tobiko
salmon I edamame I tobiko I sweet tofu I kewpie mayo | micro herbs
prawn tempura I sriracha kewpie mayo I avocado I shallot I seaweed | micro herbs
karaage mushroom l avocado l wasabi mayo l micro herbs
steamed rice | seaweed flakes | sesame seeds
seaweed | tofu | srping onion
steamed soybeans | salt
steamed soybeans | in-house schichimi garlic paste | salt
lotus root chips | sea salt | pumpkin + yuzu dip
tofu | bonito flakes | grated daikon | spring onion | ginger-konbu broth
fried eggplant | sweet miso sauce | dried shallot | spring onion | house pickles
deep fried mushroom + honey mustard roeasted almond sauce
deep fried chicken + spicy chilli roasted peanut sauce
seasonal vegetables + konbu broth
deep fried prawn + konbu broth (3pcs)
sweetcorn | garlic butter | shichimi
broccolini | miso glaze | smoked butter | almond
zucchini | carrot | green cabbage | egg | tenkasu |. kewpie mayo | oko sauce | seaweed flakes | red picled ginger | shallot
prawn | green cabbage | egg | tenkasu | kewpie mayo | oko sauce | seaweed flakes | red picled ginger | bonito flakes
pork ribbs slow cooked in miso, mirin + soy | grilled shallot | soy-honey glazed apple
wagyu steak cooked medium rare served w/ our in-house creamy wasabi sauce
miso soup | edamame | pork gyoza | karaage chicken | yakitori pumpkin + salmon
miso soup | edamame | veg gyoza | karaage mushroom | yakitori pumpkin + mushroom
miso soup | edamame | wagyu gyoza | karaage chicken | yakitori pumpkin + salmon | wagyu steak
reposado tequila l home made grapefruit sherbet l aperol l green tea umeshu
lemongrass infused gin l lychee liqueur l strawberry-hibiscus reduction l red bitters l yuzu citrus liqueur
whisky l umesky l brown sugar sesame syrup l old fashioned aromatic bitters
gin l italicus l fresh lemon juice l home made chamomile syrup l mint leaves l cucumber slice
vodka l nakano bc yuzu umeshu l fresh mango pure l wasabi
blanco tequila l passionfruit l coconut l lime l kunizakara nigori umeshu
roku gin l ginger syrup l bitters l yuzu soda
whisky l soda l lemon
shochu l cherry liqueur l citrus cordial l bitters
whisky l orange sherbet l fresh citrus l soda
veneto, italy - light body, dry style with hints of apple, citrus + earthy notes
marlborough, new zealand - vibrant acidity, crushed herbs, passionfruit + lime
kumeu, new zealand - lots of stone fruit character with rich, nutty overtones + a dry finish
(bottle only) margaret river, wa - initial burst of citrus complemented by fine oak + a clean mineral edge
marlborough, new zealand - layers of crisp fruit, hints of ginger + a long mineral finish
barossa valley, sa - crisp, light body with notes of snow peas + lemon
veneto, italy - dry notes of williams pear + subtle hints of lemon sherbet. fresh and soft
provence, france - dry + crisp. peach, citrus, + strawberry
mclaren vale, sa - aromatic, dry + delicate
cranbrook, tas - strawberry jam + violets on the nose, flavours of wild berries + summer fruits
(bottle only) central otago, new zealand - bright vibrant acidity. plum, dark berry + cherry notes flattered by spicy oak
(bottle only) mclaren vale, sa - elevated aromatics, full flavour + fine boned tannin
barossa valley, sa - dark plum, blackberries + licorice notes supported by oak
barossa valley, sa - spice, cinnamon, red berries + chocolate
san juan, argentina - full bodied red with plums, ripe berry notes + a delicate touch of vanilla
apricot + peach, refreshing acidity + soft sweetness
strawberry, pear, apple + notes of umami. a sweet sake
a rare sake made from a revered sake rice - komachi. fragrant + floral nose. ammanato means ‘heavens door’
lime, green apple + mushroom. hints of peach + nectarine
a more floral sake with notes of pear + steamed rice. clean finish. double gold winner at san francisco international wine competition
steamed rice, acid + apricots. clean + dry finish. a sweet sake
dry with a smooth finish. notes of citrus + banana mixed with savoury elements
crisp acidity with a hint of spice + citrus characters
a drier sake with notes of aniseed + tart apple
made from low polished rice (only 20% husk removed). creamy texture with full body + layers of umami
a japanese classic. a sealed cup of sake to enj-oi solo or share. slightly dry but well balanced flavour + clean finish
umami + mushroom
(300ml bottle) nada, japan - a light (5%) sparkling sake made purely from rice. very sweet, fruity, refreshing
(250ml bottle) tendo, japan - limited production sake with hints of herb + a delicate, dry finish
classic japanese umeshu, medium bodied, medium sweet
yuzu infused umeshu
green tea infused umeshu
unfiltered umeshu with ume fruit pulp extracts
a relatively tarte + more crisp umeshu
blend of whisky + umeshu
blend of yuzu + ginjo sake. sweet + refreshing
barley
sweet potato
buckwheat
(15mls of each) hibiki harmony + hibiki 12 yr + hibiki 17 yr
(15mls of each) yamazaki distillers + yamazaki 12 yr + yamazaki 18 yr
(15mls of each) yoichi + miyagikyo + from the barrel
(15mls of each) nant single malt port cask + sullivans cove american oak single cask + archie rose rye malt
(15mls of each) jameson 18 yr + redbreast 15 yr + green spot
(15mls of each) highland park 18 yr + lagavulin 16 yr + ardbeg 10 yr
(15mls of each) roku + wa bi + kyoto
(30mls of each) koyomi - barley + kaido imo - sweet potato + takara towari - buckwheat
(30mls of each) choya classic | nakano bc yuzu umeshu | hombo shuzu joto chiran-cha
(50mls of each) tengumai yamahai jikomi (warm) + yoshinagawa echigo ginjo (cold) + dassai 45 daiginjo (cold)
honey, citrus peels, peppercorn + cinnamon
a blend of renowned japanese whiskies. green apple, honey, peppermint, oak
produced since 1940, this is suntory’s first ‘premium’ whisky. medium bodied, rich notes of sherry with spicy finish
green apples, walnut, custard + spice to finish
honeydew melon, citrus, zesty finish. the main expression of suntory’s chita distillery (central japan)
whisky made to celebrate suntory’s 60th birthday. blend of whiskies from hakushu, chita + yamazaki distilleries. creamy with a hint of lemon + salty zing
a blend of whisky from all the world’s major whisky producing countries - irish, scotch, american, canadian + japanese. a spicy palate with mild smoke, with notes of orange peel + banana
fresh fruit, cinnamon & mizunara (japanese oak)
discontinued whisky. malty + midly spiced - drying + increasingly nutty finish
creamy + rich. orange and a touch of smoke
berry, dark chocolate, spice
mint, pine + wet grass
toast, honey + malt biscuit
caramel, honey, ripened fruit
world whisky awards best blended whisky 2010, 2013, 2016, 2017 + 2019 oak, dark cherry + wood spice. long finish - hint of smoke
honey, orange + wet grass
orange marmalade + dark chocolate
discontinued whisky. pineapple, plum and hibiscus nose, palate of banana, pomegranate + custard. complex finish
cacao, smoke, cooked fruits
world whisky awards best blended whisky 2010, 2013, 2016, 2017 + 2019 oak, dark cherry + wood spice. long finish - hint of smoke
strong, but surprisingly smooth. floral and spiced
apricot, peach + vanilla
prunes, dry fruit + red grapes on the palate. roasted banana, malt + salty caramel on the nose. dry + mild finish, with notes of citrus
peat smoke, rich oak + subtle spices
vanilla, cocoa, orange zest + over-ripe apple
banana, oak + chocolate
vanilla, chamomile + melon
vanilla + dark chocolate
caramel, lemon and cinnamon. rich and full bodied
smoke, melon + almond
gentle peatiness with hints of vanilla + sherry
oaky, vanilla + red fruits
nikka’s first world blended whisky - combining japanese and scotch whiskies (from the ben nevis distillery). expect a creamy palate, with notes of orange + vanilla
sweet palate with gentle sweetness. vanilla, caramel + cookies
a whisky made + distributed exclusively for the japanese market. rich, balanced + lingering finish
butterscotch, poached pear, hint of leather and smoke
toffee, oak + smoke
peach, oak, nutmeg, light smoke
sherry, cherry, ginger
spicy, honey, light peat + grain
grapes, sherry + honey
walnut, pear, prunes, light smoke
fruity whisky, floral palate, notes of white pepper
dates, walnut, tropical fruit + black-tea / tannin heavy finish
part of a series of world blended whiskies honouring the cats of the distillery founder - a rich whisky with notes of chestnut + cinnamon spice
peat, honey, barley, crisp apple
blend of whiskies between mars + chichibu. mars whisky is made
cherry, cinnamon + pepper
green apple, almond, orange zest + vanilla
vanilla, toffee, sultanas + scorched wood
stewed pear + toffee apple
spicy pepper, orange peel + vanilla
soy, shichimi, cinnamon + orange
apricot + dried fruit
lemongrass + spice
chocolate + honey. spicy + sweet finish
honeyed cereal, green apple, apricot
balance of fruity malt, vanilla + sweet grain-cereal notes
caramel + oak on the nose. pear + apple to finish
woody aroma with notes of caramel, oak + licorice
tropical fruits + lemon zest
grass + sandalwood
red wine + pepper
hints of orange peel, sliced apple, vanilla + gentle toffee
lemon nose, toffee + nectarine palate. strong finish
floral-fruity notes with ripe pear, vanilla, spice + light smokiness
caramel nose. sharp + spicey finish
apricot, sea salt, spice to finish
fruit, floral with a tannic finish. winner of best irish single malt in 2007. oldest licensed distillery in the world
cocao, coffee + butterscotch
matured in ex-bourbon and ex-sherry casks - apples, rock candy vanilla + spice
winner of the world whisky trophy in 2019. marshmallow, nougat, banana bread + a hint of toasted coconut
stone fruit + cracked pepper. barley + toasted wood
toffee, thick caramel, cream, mulled wine spices
baked apple, cinnamon, fresh honey, charred oak
woody, fruity undertone, caramel, vanilla
vanilla, cut hay, toasty oak + acetone note
harsh palate, spicey grain + strong oak
biscuity malt, lamington, dried cranberries, faint red berries
floral, dried fig, citrus peal, buttery finish
multi-awarded world’s best rye whisky. notes of pickle, honey, wood. buttery, balanced finish
think christmas - spiced cooked plum, dried fruit and citrus dry + spicy finish
multiple award-winning single malt whisky. vanilla, caramel, stone fruit + powerful oak
single malt aged in japanese mizunara oak - one of the rarest + most expensive oaks in the world. only 845 bottles ever produced. notes of bright toasted oak, cherry, coconut, guava, pear + fresh apples
light toffee, pepper + green apple with spice to finish
stewed pear, cocoa + vanilla, with notes of peat to finish
vanilla, raisin, spice, citrus - long finish
coffee liqueur, cedar, teriyaki jerky
toasted barley, dried apricot, peppermint finish
smoke, seaweed, smooth dry finish
lemon, lime, sea salted caramel + beach bonfire smoke
red apples, white grapes, honey’d barley + soft coastal notes
tangy mango, charred oak, dried earth, fiery peat
butterscotch, lemon, cracked pepper finish
cream, thick black forest honey, espresso + citrus
figs, dates, peat smoke, vanilla
cinder toffee, flamed orange zest, perfectly integrated sherry
blackberry, new leather, toasted brown sugar + a touch of liqourice root
honey, polished wood, nutmeg, pepper
white peach, toffee-coated pears + vanilla-rich cream
blend of 5 selected signature malts as a tribute to 5 of chivas’ master distillers. vanilla, clementine + apricots
nutmeg + clove on the nose, palate of lemon honey, and malted barley, fudge + banoffee pie to finish
toasted bread + roasted coffee beans on the nose, palate of tobacco leaf + toasted oak, spicy clove to finish
rum + sherry on the nose, spicy oak taste with a coffee + vanilla finish
gold winner at the 2019 international spirits challenge. sherry + nutty chocolate on the palate. long, complex finish, with hints of smoke + cocoa
ginger, dried fruits + wood smoke on the nose. sweet raisins, spice + prunes on the palate. finish of toffee + lingering spice
toffee, vanilla + baked apple on the nose. vanilla, wood spice + citrus on the palate. warm finish of ginger, caramel + citrus