INSPIRATION

Charcoal-grilled
short ribs

Slow-cooked short ribs grilled on charcoal. Glazed with teriyaki mirin sauce, marinated pineapple with Kewpie soy sesame dressing and Ito Togarashi.

Grand dessert with 4 flavours of Mochi

Shared dessert with matching garnishes of mango, chocolate ganache and chocolate crunch.

Tom kha kai with a seasonal twist!

Part ATK Tom kha kai with part cooking liquid of asparagus, green crunchy vegetables, enoki and a few drops of goma abura (sesame oil).

Crunchy salmon taco

Crispy fried tortilla wraps, filled with salmon marinated in Kikkoman soy sauce, diced mango, avocado, green peas and spicy QP wasabi mayonnaise.

Thai salad with Ebi katsu

Yama’s mega crunchy with 90% shrimp filled finger food snack. Fresh salad with carrot, red onion, coriander and white radish and a dressing of ATK green curry with Uchibori sushi vinegar and goma abura (sesame oil).

Ebi katsu

Yama’s mega crunchy with 90% shrimp filled finger food snack, good with a drink or as part of an Izakaya (shared dining).

Bao Bun with tatsuta

Ichiban Gua Bao Bun, the silky soft steamed bun, filled with Ichiban tatsuta, Yama kimchee Korean BBQ sauce and fresh spring onion.

Aromatic broth with prawn gyoza

The buttery soft dough layer of the Ajinomoto Prawn Gyoza makes it perfect for use in an aromatic broth. Combined with fried prawns, it makes a delicious and light meal.

Nomoto Tori gyoza

The Japanese dumpling stuffed with chicken and garlic. Prepared the Japanese way by frying the product on one side and then steaming it on one side by adding sake or water. The crispy "cookie" is a mixture of water and starch.

Katsu Sando

It should not come as a surprise that Japanese cuisine is hugely popular worldwide. Sushi, ramen, okonomiyaki and this Katsu Sando have earned a place on many menus. Soft white milk bread, here with crispy Ichiban Tori katsu, finely chopped pointed cabbage and Bulldog Tonkatsu sauce.

Ichiban KaraAge

Hand-cut tender chicken thigh, breaded in panko crumbs. In a variation of a Caesar salad or as a snack with sweet Yama Japanese sesame sauce.

et zoete Yama Japanse sesamsaus.

Ichiban Duck Springroll

The warm flavour of Chinese 5 spice combined with tender duck makes the filling of this crunchy springroll a delicacy. The dough is super crunchy and absorbs little oil.

Japanese Yakitori

Itamae Yakitori Pure, the famous chicken thigh on a ‘teppo” (stick), grilled briefly over charcoal. Serve traditionally with S&B Shichimi Togarashi and an extra drizzle of Yama Yakitori Sauce or with sweet Yama Japanese sesame sauce.

Yama Food Edamame Sayatsuki

The fresh young soy beans in their skins can be used for soup or as an appetiser. Cook the beans in water or in dashi with Ninben Shirodashi Gold EU. Easily add different flavours with e.g. S&B Shichimi Togarashi and lime zest or toasted sesame seeds with sesame oil and coarse sea salt.

Maruka Noriten Wasabi

A crispy cracker made of nori, tempura and spicy wasabi. Serve with drinks, as an appetiser for an izakaya or as a crisp to accompany a dish or amuse.

Soft-cooked veal with kimchee

Soft-cooked veal in Marutomo Kombu Katsuo Tsuyu, fresh cabbage lettuce, caramelised onion and kimchee. Kimchee is fairly well known by now. The Korean fermented cabbage with chilli and garlic is a delicious seasoning in numerous dishes. Yama offers a range of products inspired by this flavour, such as the Yama Kimchee Base.