À La Carte
Fire, Freshness, Craft
Charcoal yakitori, robatayaki, sukiyaki and donabe. Halal and non-alcoholic throughout.
Cooking at The Azuki Room begins with fire.
Charcoal runs throughout the day, steadily shaping the way we prepare everything that leaves the kitchen. Our yakitori and robatayaki are built around this, using fresh cuts of meat, seafood, and vegetables, prepared daily and grilled to order with a focus on balance and depth rather than excess.
Claypot donabe and tableside sukiyaki sit alongside the grill, designed for the table and made to be shared. Ingredients are sourced with care, handled with restraint, and cooked with intent.
Every dish at The Azuki Room is prepared using halal, non-alcoholic ingredients.
Our Menus
Three menus, one room
Tap any menu to open the full version. All dishes prepared with halal, non-alcoholic ingredients.
Small Plates
Opening dishes to share across the table. Light, seasonal, and built to sit alongside charcoal-led mains.
Steamed edamame beans with sea salt or spicy chilli garlic.
Three choices of homemade Japanese pickles.
Deep fried tempura battered Japanese tofu.
Pan seared Japanese dumpling, six pieces. Chicken or vegetable.
Caramelised in a sweet miso glaze and sesame, finished with crispy shallot.
Battered shrimp with spicy wasabi mayo.
Battered prawn, deep fried to a crispy crunch.
Marinated chicken, tofu, apple, seasonal vegetables, and sesame dressing.
Charcoal grilled oysters with wasabi, three pieces.
Charcoal grilled scallop with butter.
Yakitori
Rooted in Japanese culture, yakitori is the art of grilling skewers over open flame. At The Azuki Room we honour this tradition by cooking over charcoal, bringing out deep, smoky flavours in every bite. Fresh cuts of meat, seafood, and seasonal vegetables, prepared daily and grilled to your table with aged yakitori sauce. Gluten-free available.
From the Land
Seasonal Plant Based
Aged Selection of Beef
Fresh from the Ocean
Robatayaki
Inspired by Japan's fireside cooking, robatayaki is all about flame, heat, and connection. Our chefs grill premium ingredients over charcoal, creating rich aromas and deep flavours. A dining experience shaped by fire and tradition.
Charcoal grilled medium tenderloin in yakiniku, served with pickled mushroom.
Charcoal grilled smoked lamb with spicy dark miso sauce.
Charcoal grilled whole fish with kizami wasabi dressing.
Charcoal grilled whole fish with kizami wasabi dressing.
Grilled fresh squid with shisho kimchi and lime.
Cooked on fire with the shell on, served with yuzu butter.
Marinated black cod cooked on charcoal, served with the sauce of the day.
Sides, Sharing Plates & Donabe
A selection of comforting sides and sharing dishes inspired by Japanese tradition. From delicate steamed rice to claypot donabe and interactive sukiyaki, each dish is designed for the table, layered with flavour, warmth, and depth.
Steamed fragrant jasmine rice.
Half or whole. Mushroom, purple potato, and seaweed layered on crispy rice.
Half or whole. Charcoal grilled unagi on crispy layered rice.
Half or whole. Charred crispy rice, unagi, and dashi broth. A different take on the classic.
Japanese hotpot cooked at your table. Kantou-style with vegetables simmered in house-made warishita and premium beef added at service. Includes egg yolk and a choice of udon or rice. Extra beef +£18. Extra rice or udon +£4.
Guests with allergies or intolerances are advised to inform a member of the team prior to ordering. Whilst every effort is made, we cannot guarantee that dishes are completely free from allergens.
A discretionary 12.5% service charge will be added to your bill. All prices are inclusive of VAT.
Join Us
Reserve Your Table
Whether it is a quick ramen at lunch, a tasting menu at dusk, or an evening of yakitori straight from the binchotan grill, we would love to welcome you.