KIBOU Japanese Kitchen & Bar launches new Spring/Summer menu

Award-winning Japanese restaurant, KIBOU, launches its new and colourful Spring/Summer menu.

Known for its diverse selection of traditional and contemporary Japanese hot food and sushi, the elevated Spring/Summer menu includes more fresh fish and green vegetables, fun sharers, a selection of vibrant poke bowls, and an extended range of premium wagyu dishes.

Alongside KIBOU favourites such as chicken karaage, pork gyoza and katsu curry, the new menu includes sharers such as;

Deliciously sticky Tebasaki Yakitori - skewered chicken wings in a gochujang honey miso glaze and fresh Tuna Tartare with coriander and chilli served on a nori crisp. Softshell Crab returns back to the tempura menu, and is also featured as a new bao bun filling alongside vegan Crispy Oyster Mushroom and truffle mayo.

A fun addition to the sharers section of the menu is a new range of ‘Sushi Tacos’. Made with the freshest of sashimi and a range of other fillings, these contemporary bites fuse the delectable crunch of a taco through the innovative Japanese-inspired use of a crispy gyoza case as the taco shell. Choose from fillings such as Salmon & Avocado with sriracha may and tobiko, Teriyaki Duck and cucumber, and Dynamite Prawn.

As a response to guest requests, the menu also incorporates a new Seafood Ramen – topped with langoustine and clams, and more ‘green’ dishes, such as Blistered Peppers served with a yuzu truffle vinaigrette, and Grilled Tenderstem with a piquillo pepper miso sauce.

Finally, as a signal of the forthcoming summer, KIBOU’s much-loved Poke Bowls return. These colourful rice bowls include ingredients such as mango, avocado, crispy onion, carrot, wakame and cucumber, plus a selection of four ‘hero’ toppings, including Soy Honey Tuna Tartare, vegan Crispy Oyster Mushroom or Teriyaki Duck.

To view the full menu and to book, visit the KIBOU website.