Noya London
Menu with Prices in the UK

Weekend brunch platter featuring Salmon Teriyaki, steamed rice, chicken gyoza, Citrus Yuzu edamame, and 4 pieces of California Maki.

Crispy pan-seared sushi rice cakes topped with smashed Hass avocado, diced spicy Scottish salmon, tobiko, and yuzu mayo.

Fluffy Japanese-style matcha pancakes stacked with whipped chantilly cream, macerated mixed berries, and warm yuzu maple syrup.

Steamed young soybean pods tossed in flaky Maldon sea salt and zesty Japanese yuzu citrus dressing.

Wok-charred edamame pods glazed in fiery chilli garlic oil, togarashi spice, and sesame.

Sweet Spanish green peppers flash-blistered on the robata grill and finished with sea salt and yuzu miso dip.

Pan-seared crispy-bottom Japanese dumplings stuffed with minced Halal chicken, ginger, garlic chives, and served with spiced soy vinegar dip.

Golden crispy vegetable dumplings filled with shiitake mushroom, cabbage, carrot, and vermicelli, served with sweet chilli ponzu.

Lightly battered tender squid strips seasoned with seven-spice shichimi pepper, served with spring onion and yuzu kosho mayo.

Crisp tempura-battered baby prawns tossed in creamy spicy sriracha glaze over shredded Iceberg lettuce.

Assortment of sweet potato, courgette, aubergine, and tenderstem broccoli in airy crisp Japanese batter with warm tentsuyu dipping broth.

Tempura-fried nori taco shells filled with sushi rice, diced spicy Atlantic salmon, avocado mousse, and orange tobiko.

Tiger prawn tempura and crisp cucumber maki wrapped in ripe sliced avocado, topped with crispy tempura pearls and sweet unagi sauce.

Flame-torched Halal Wagyu beef draped over avocado and crispy asparagus maki, crowned with truffle miso glaze and caviar pearls.

Whole crispy fried soft-shell crab rolled with avocado, cucumber, spicy mayo, and toasted black sesame seeds.

Sweet crab stick, creamy avocado, cucumber, Japanese mayo, and vibrant orange flying fish roe.

Silky wild black cod fillet marinated for 48 hours in sweet white Saikyo miso and robata-charred until bubbling and caramelised.

Scottish salmon fillet grilled over binchotan charcoal and brushed with glossy house teriyaki sauce, sesame seeds, and charred lime.

Chargrilled spiced Halal lamb chops marinated in Korean gochujang, garlic, and ginger, served with pickled daikon.

Prime 28-day dry-aged Halal ribeye seared over open flames, sliced and served with garlic soy butter and wasabi mustard.

Charcoal-grilled Halal chicken wing skewers glazed with sticky sweet soy, mirin-free tare, and toasted sesame.

Thick udon noodles wok-fried with Halal chicken, king prawns, pak choi, bean sprouts, spring onions, and savoury Noya wok sauce.

Tender strips of Halal beef wok-tossed with udon noodles, crispy shallots, garlic, roasted chillies, and rich hoisin-soy glaze.

Wok-tossed udon noodles loaded with broccoli, sugar snap peas, shiitake mushrooms, peppers, and aromatic ginger-garlic soy.

Crunchy panko-crusted Halal chicken breast smothered in Japanese katsu curry sauce and Asian slaw in a toasted brioche bun with fries.

Juicy Halal beef patty glazed in sweet teriyaki, layered with cheddar cheese, aromatic truffle mayo, crisp lettuce, and skin-on fries.

Golden crispy Halal chicken breast sliced over steamed sushi rice, drowned in fragrant Japanese curry sauce with pickled ginger.

Fragrant Japanese rice slow-cooked in a traditional clay pot with roasted shiitake and enoki mushrooms, black truffle paste, and crispy leeks.

Slow-braised Halal beef rib baked in a sizzling clay pot with house-fermented kimchi, crispy rice crust, poached egg, and spring onions.

Chef's curated multi-course tasting experience: Edamame, Gyoza, Crispy Squid, Dragon Roll, Miso Black Cod, Lamb Cutlets, Sides, and Chocolate Fondant.

Friday signature unlimited rounds of freshly rolled Noya maki, nigiri, edamame, and miso soup for 90 minutes.

8pc Dragon Roll, 8pc California Maki, Chicken Gyoza, Noya Noodle, Tenderstem Broccoli, and Truffle Parmesan Fries.

Crisp golden potato fries tossed in white truffle oil, freshly shaved parmesan cheese, and sea salt.

Crispy thin-cut skin-on fries seasoned with light shichimi spice or sea salt.

Chargrilled tenderstem broccoli spears drizzled in sweet citrus-infused orange den miso glaze and toasted sesame.

Crisp steamed baby pak choi finished with warm garlic oil and light Japanese soy dressing.

Fluffy short-grain Japanese sushi rice sprinkled with savoury nori and toasted sesame furikake seasoning.

Smooth Japanese Kewpie-style mayonnaise whipped with fiery red sriracha chilli sauce and lime.

Tangy yuzu-soy ponzu infused with delicate black truffle aroma.

Rich, glossy slow-reduced soy and sugar glaze for sushi, rice, and grilled meats.

Traditional sushi accompaniment of aromatic green wasabi paste and pink sweet-pickled gari ginger.

Zero-proof signature blend of chilled lychee nectar, botanical elderflower cordial, rose water, fresh lime, and soda.

Muddled fresh mint leaves shaken with Japanese yuzu juice, tangy passionfruit purée, brown sugar, and crushed ice.

Crisp, super-dry Japanese zero-alcohol lager brewed for clean refreshing pairing with sushi and tempura.

Loose-leaf steamed Japanese green tea brewed fresh in a cast-iron teapot.

Chilled pressed fruit juice served tall over ice.

Chilled spring water served with lemon or lime wedge.

Freshly baked Belgian dark chocolate cake with a warm flowing ganache centre, served with vanilla bean ice cream.

Warm date sponge elevated with glossy orange-miso toffee sauce and salted caramel ice cream.

Three chilled soft glutinous rice-cake ice cream balls in Matcha Green Tea, Mango, and Yuzu flavours.

Velvety baked vanilla bean cheesecake on a spiced biscuit base with sharp raspberry yuzu coulis.

Mild panko-breaded Halal chicken strips served with steamed Japanese rice, sweetcorn, and gentle katsu curry sauce on the side.

Child-sized portion of soft udon noodles wok-tossed with tender Halal beef strips, sweet teriyaki sauce, and broccoli.

12 bite-sized cucumber and creamy avocado sushi rolls with mild soy dip and steamed edamame pods.