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치소우・재패니즈・레스토랑
Chisou Japanese Restaurant Knightsbridge
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
평가
일본사용자 평가3.21(1건)리뷰
사진
메뉴
Deep fried fresh rock-oysters coated in breadcrumbs and accompanied with a mixed Japanese salad
Deep fried chicken marinated in a subtle blend of ginger, garlic and soy sauce
Deep fried pork cutlet coated in breadcrumbs served with miso sauce and accompanied with a green salad topped with a poached egg
A medley of king prawns, fish and vegetable assortment in a light batter served with traditional tempura sauce
Five king prawns served deep-fried in a light batter served with traditional tempura sauce
A selection of vegetables deep-fried in a light batter served with traditional tempura sauce
Deep fried squid in light batter served with salt and lemon wedge
Cold buckwheat or plain wheat noodles served with a light soy sauce dip
Buckwheat or plain wheat noodles served in a hot soup sprinkled with fried batter and spring onion
Buckwheat or plain wheat noodles served in a hot soup with fragrant deep fried bean curd and spring onion
Buckwheat or plain wheat noodles served in a hot soup and topped with vegetable and prawn tempura
Cold buckwheat or plain wheat noodles topped with tempura served with a light soy sauce dip
Soba noodle served in hot soup with 5 kinds of toppings and crowned with tempura prawn
Deep fried crunchy squid and mixed leaves, served with jalapeño ponzu dressing
Stringy Okinawan seaweed, marinated in sweet vinegar, served with grated ginger and spring onion
Spanish blue fin fatty tuna tartar with shallots dressed with wasabi and soy sauce
Akami (red meat) of tuna tartar, seasoned with kaffer lime leaf and coriander and bed of sushi rice in a cucumber cup
Steamed Sea bass roulade, filled with salsify, roquette, yuzu somen noodle, served with kuzuan sauce
Gressingham duck breast slices poached in yuzu kosho stock and sautéed sweet miso aubergine
Australian Rib eye
50g Chilean Wagyu rib eye steak and Foie gras pan fried in black truffle oil and teriyaki, topped with poached quails egg and served with green asparagus
Mixed greens, seaweed and avocado salad tossed in Japanese dressing served with sashimi
Baby spinach salad topped with spicy prawns and sweet carrot, drizzled in Yuzu vinaigrette
Seared scallops on a bed of salad served with Yuzu vinaigrette
Mixed green salad served with a traditional Japanese dressing
Tofu, seaweed and salad drizzled in light Japanese dressing
The Chef will carefully select an assortment of Sashimi from the catch of the day and serve you the most succulent slices accompanied with a traditional soy dip
The Chef will carefully select five types of Sashimi from the catch of the day and serve you the succulent slices accompanied with a traditional Soya dip
The Chef will carefully select three different types of Sashimi from the catch of the day and serve you the succulent slices accompanied with a traditional Soya dip
Thin slices of Turbot sashimi Served with Ponzu sauce
Thin slices of Sea Bass fillet sashimi served with Ponzu sauce
Thin slices of Salmon fillet sashimi served with Ponzu sauce
Thinly sliced Yellow Tail sashimi served with an authentic Ponzu sauce
The Chef will select nine pieces and one cut roll from the catch of the day
An assortment of seven pieces of Sushi and one cut roll
A selection of the day's best fish, Shiitake mushroom and seaweed scattered upon a bed of sushi
Fresh crabmeat, avocado rolled inside out with flying fish roe
Cucumber, avocado, takuwan, asparagus and shiso leaf rolled inside out with sesame seeds
Salmon and avocado sushi rolled inside out with sesame seeds
Deep fried soft shell crab rolled inside out with sesame seeds
Deep-fried king prawn and asparagus, rolled inside out with sesame seeds
A large roll filled with prawns, crabstick, omlette, Shiitake mushroom, cucumber, and gourd cut into four slices
Avocado and fresh crabmeat rolled inside out with flying fish roe and topped with braised eel
Chopped yellow fin tuna, tempura flakes, green chilli and spicy mayo rolled inside out with sesame seeds
Chopped salmon, tempura flakes, green chilli and spicy mayo rolled inside out with sesame seeds
Japanese cucumber and sesame seeds wrapped in sushi rice and seaweed
Japanese pickles and sesame seeds wrapped in sushi rice and seaweed
Sour plum and shiso leaf roll
Salmon sushi roll
Blue fin tuna sushi roll
Grilled salmon skin, sesame seeds and spring onion sushi roll
Chopped fatty tuna with spring onion sushi roll
Grilled black cod marinated in white miso paste
Grilled mackerel brushed with teriyaki sauce or lightly salted, daikon and lemon wedge
Grilled salmon brushed with teriyaki sauce or lightly salted
Grilled Sea bass filet lightly salted with grated daikon and lemon wedge
Boneless grilled chicken coated in teriyaki sauce served sizzling on hot plate with stir- fried bean sprouts
Succulent fillets of beef coated in teriyaki sauce served sizzling on a hot plate with stir-fried bean sprouts topped with garlic chips
Pan-fried tofu coated in teriyaki sauce served on a hot plate with stir- fried bean sprouts
Grilled eel fillet coated in Japanese bbq sauce
Delicately salted green soy beans
Diced Octopus in wasabi served in sake cup
Pan fried spicy burdock sprinkled with sesame seeds
Monkfish liver drizzled with ponzu, spring onions and grated spicy daikon
Cold fresh tofu served with ginger, spring onions bonito flakes and light soya sauce dip
Deep fried and grilled tofu topped with spring onions bonito flakes and grated ginger on the side
Mozuku seaweed served bathed in light rice vinegar
A selection of the finest seafood marinated in traditional Japanese vinaigrette
Boiled spinach rolls seasoned with light soy sauce and sprinkled with bonito flakes
Chopped raw Salmon or yellow fin tuna mixed with sesame oil, spicy miso and topped with a raw quails egg yolk, spring onions and dried nori seaweed
Layers of prawn, chicken and mushroom covered with a delicate steamed egg custard
Deep fried bean curd bathed in light soy sauce served with grated daikon, ginger and spring onion
Stir-fried pork belly with garlic and spicy Chinese cabbage
Deep fried soft shell crab served with an authentic ponzu dip
Deep fried vegetable and chicken dumpling served Chisou's special dip
Prime beef fillet seared and thinly sliced served with garlic, sesame oil and ponzu sauce
Grilled chicken wings lightly salted
Skewer of grilled minced chicken balls coated in teriyaki sauce
Skewers of grilled chicken coated in Chef's special sauce or lightly sprinkled with salt
Grilled skewers of pork belly and sweet chilly lightly brushed in Chisou's special Teriyaki sauce
Deep Fried Black Tiger prawns with spicy Chisou mayonnaise
Lightly blanched young fresh soya
Spicy seaweed in sesame dressing
Mozuku seaweed with a rice vinegar sauce
Pan fried wild caught Alaskan scallops on a miso butter sauce
Steamed sea bass roulade filled with salsify, roquette, yuzusomen noodles and served with a dashi ankake sauce
Boiled spinach with light sesame dressing
Thin slices of seared beef fillet in ponzu
Assorted seafood with cucumbers, seaweeds and a light refreshing vinegar sauce
Fried tofu with spring onion & bonito flakes
Cucumber, mooli, and aubergine pickles
Stir-fried pork belly with spicy Korean cabbage
Sliced tuna, salmon and ebi
Our famous baby spinach salad, spicy prawns and yuzu dressing
Selection of seaweeds with a creamy sesame dressing
Slices of tomato and avocado with ponzu and renkon chips
Deep fried crunchy squid with mixed leaves and a jalapeno ponzu dressing
Quinoa mixed with Hijiki seaweed, served with mixed herb micro cress dressed in a yuzu vinaigrette dressing
Let the Chef choose today's best fish
Rolled Hamachi sashimi with black truffle and truffled oil with daikon cress
Creamy black cod marinated in white miso paste
Salted or with teriyaki sauce
Salted or with teriyaki sauce
Fried aubergine coated in dark miso paste
Grilled chicken wings delicately salted
Eel fillet with sweet soya sauce
Lightly salted
Prime Scottish fillet in teriyaki sauce
Chicken thigh in rich teriyaki sauce
Slices of juicy tofu in teriyaki sauce
Seasonal vegetables lightly stir fried served in a hot pan
Deep fried breaded rock oysters
Deep fried ginger marinated chicken
Fried chicken dumplings
Spicy black tiger prawns
Deep fried soft shell crab
Deep fried tofu in a light soy sauce
Deep fried marinated baby octopus
Tiger Prawns 5 pieces
South American wild caught Rock shrimps tempura with yuzu mayonnaise
Vegetables 10 pieces
Mixed of prawns and vegetables
Lightly battered ripe avocado
Salted or teriyaki minced chicken meatball skewers
South African jumbo tiger prawn with yuzu miso sauce served on a hoba leaf
2 pieces of lamb cutlet with yakiniku sauce
Salted or teriyaki pork belly and shishito skewers
Grilled Australian wagyu meat balls with teriyaki sauce
Australian rib eye with teriyaki with Japanese mushrooms
Australian Wagyu rib eye steak and foiegras fried in black truffle oil and teriyaki, served with a poached quail egg and asparagus
9 pieces nigiri and 6 pieces maki
Sashimi on a bowl of sushi rice
Avocado, fresh crab meat, flying fish roe topped with braised eel
Grilled salmon skin cooked with teriyaki sauce and rolled with cucumber and avocado
Sweet potato and avocado tempura inside out roll topped with seared salmon, spicy miso, shiso leaves and tempura flakes
Soya bean with Japanese mushroom
Clear broth with wakame seaweed and spring onions
Plain steamed
Cold noodles served with separate dipping sauces
Soup noodles or cold noodles
Teriyaki chicken soba noodles soup
Noodles served in hot soup with wakame, daikon oroshi, tofu, nameko mushroom, spring onion
fish of the day
grilled miso black cod
mixed sushi with additional side of tempura
mixed sashimi with additional side of tempura
The Chef will select nine pieces and one cut roll from the catch of the day
An assortment of seven pieces of Sushi and one cut roll
A selection of the day's best fish, Shiitake mushroom and seaweed scattered upon a bed of sushi
Rice & polishing ratio: Nihon bare 65%. Peppery, pine and cedar notes on this unusually peaty sake. Rested in cedar barrels it's like a Swedish sauna in a glass!
Rice & polishing ratio: Dewanosato 60%. Clear with an underlying richness. A natural and gentle aroma with a slight apple finish
Rice & polishing ratio: Yamadashiki 49%. A short finish with light summer strawberry fruits. An easy drinkingand delicate sake
Rice & polishing ratio: Nihon Bare 60%. A muscular Yamahai brewed sake with a full bodied, deep savoury flavour, perfect for red meats, particularly steak. Imported by Chisou
Rice & polishing ratio: Yamadanishiki 55%. Well-balanced fruity Junmai-ginjo. Peach-like fruit aroma with clean, smooth and fruity sweetness and sourness. Imported by Chisou
Hiroshima Hattan, Nakate Shinsensoben Lively, voluptuous. A deluxe sake for nigori fans
Rice & polishing ratio: Gohyakumangoku & others 55%. Just like their immaculate brewery this sake is clean, light and smooth. Slightly dry and perfectly executed
Rice & polishing ratio: Gohyakumangoku 55%. Higher rice polishing gives this sake a gentle medium dry finish. A light acidity make it a delicate little number!
Rice & polishing ratio: Yamadanishiki and Miyamanshiki 50%. Welcome to the big apple! Green apples and soft brewer 's yeast on the palate with a light acidic finish. Yum
Rice & polishing ratio: Yamadanishiki 60%. A dry and clear sake, very easy drinking and goes with almost any japanese food. Imported by Chisou
Rice & polishing ratio: Dewasansan, Haenuki 50%. A ginjo sake for martini fans, reminiscent of Tanquery; Crisp and dry
Rice & polishing ratio: 500 Mangokyu 45%. A Smooth and complex mistress of a sake with hints of melon, bamboo and loquat. A real treat
Rice & polishing ratio: Yamagata rice 65%. Ban Ryu means 10 thousand ways. This sake is fragrant and fruity and comes alive at when slightly warmed or room temperature
Rice & polishing ratio: Nakate Shinsenbon 70%. A super all-rounder, with peach sweetness balanced with some bitter spice. Try at various temperatures and enjoy the ride. Imported by Chisou
Rice & polishing ratio: 66%. Massively bold and dry with a spicy punch. Made with natural yeasts. Bottled right off the press, without pasteurization. Served room temperarute or warm
Rice & polishing ratio: Hitogokochi, Miyamanishiki 70%. Comforting and smooth displaying a range of organic undernotes
Rice & polishing ratio: 60%. Signature junmai from British toji Philip Harper. Full-throated of junmai, richly flavorful, yet crisp-drinking and always balanced. Served room temperarute or warm
Rice & polishing ratio: Gohankomangoku and Koshi Tanrei 49%. A surprisingly dry daiginjo with a light smooth finish, perfect for a delicate usuzukuri or white fish sashimi. Imported by Chisou - 14 time gold medal winner
Rice & polishing ratio: Yamadanishiki 45%. A very delicate and fragrant sake, a true daiginjo. Try with some sweet scallops or prawns. Imported exclusively for Chisou
Rice & polishing ratio: Yamadanishiki 50%. Fragrant aroma and full-body taste with pleasant sourness and dryness Pair with Yakitori. Imported by Chisou
Rice & polishing ratio: Kameno-o 45%. Big daiginjo sweetness, both fruity and aniseedy. Full bodied and with a long creamy finish. Imported by Chisou
Rice & polishing ratio: Yamadanishiki 39%. Apple-like fruity but tender aroma in glass. Long finish in palate
Rice & polishing ratio: Yamadanishiki 50%. Vivid and poised, with a delicately fruity flavour
Rice & polishing ratio: 38% Yamadanishiki. and Koshitanrei A balanced sake taking over the whole palate with bitter, sweet and sour flavours. Best friends with grilled fish. Limited Edition
Made of Junmai-ginjo Sake. A slightly cloudy plum wine, the skins from the plums providing a bitterness to balance the sweetness. Beautiful
A soft easy drinking ume shu, not overpowering in its sweetness. Excellent tall with soda and ice!
Infused with highly prized gyokuro green tea this is an excellently balanced plum wine. Time for a cuppa!
Sake, Ume fruit and sugars. Super rich, super smooth. A true luxury plum wine. Chilled or on the rocks only for this king of plums
Sake (ginjo Sake), sugards, Yuzu citrus juice, distilled alcohol, acids. Light in alcohol but high in refreshing yuzu flavours. A sipping yuzu sake
Umeshu, Sake (ginjo Sake), sugards, acids. A lighter ume shu. Low in alcohol and delicately ume flavoured ginjo sake
Rice & polishing ratio: 88%. Sweet, savory and full of umami goodness. A superb aperitif or dessert wine. Great with ice cream and salty pickled Japanese delicacies. Served at room temperature
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