A must-try new menu at JIJI

JIJI is the creation of restaurateur, Janina Wolkow – founder of multi award-winning contemporary Japanese restaurant Sumosan, which now has outposts worldwide. Her inspiration for JIJI has drawn on influences from the innovative capitals of Tel Aviv and Tokyo to create a truly unique combination of dishes.

In Tel Aviv, chefs combine unusual flavours with creative flair, favouring raw fish dishes and clean, fresh flavours, which led Janina to the conclusion that a combination of Japanese dishes alongside Israeli could really work.

Tucked away on Esther Anne Place, just off Islington’s bustling Upper Street, JIJI offers a casual yet refined space, where colourful seating and eclectic artwork is intermixed with bold lighting to create a warm and welcoming space. An open kitchen borders the back of the restaurant where counter dining is available, so you can watch the chefs at work.

The JIJI menu is designed for both sharing and individual plates, depending on your preference. In response to customer requests and popular favourites, the new menu now features an all new Kushiyaki (skewers) section. All cooked on the robata grill, must-haves include Chicken Thigh with Sweet Teriyaki Sauce, Marinated Lamb Shoulder and Corn On The Cob with Zhug Butter.

Flavour-packed new small plates include Chicken Karaage, Baked Bone Marrow, Beef Cheek Katsu and winter Roasted Fig Salad. Whilst new additions to the large plates include Fish Katsu and Baked Hispi Cabbage. Offering plenty of choice and JIJI’s signature flavour combinations, all new dishes offer a renewed reason to visit.

Begin your JIJI experience with one of the signature cocktails – the Lychee & Blossom Martini is fresh and palette cleansing, and a perfect way to start.

Sushi lovers, follow this up with the JIJI Salmon & Tuna Tartare with truffle and ponzu for a touch of class, and especially go for the Tuna & Avocado Tartare with creamy truffle sauce – it’s absolutely divine.

If you want something a little left field, then flaunt your adventurous side by ordering the Beef Cheek Katsu with truffle aioli and DEFINITELY get the Aubergine Carpaccio for the table – it unlike anything we’ve ever had. The flavours, the textures, the colours – all of contrasts beautifully, resulting in a dish that pleases all your senses.

Of the large plates, we cannot recommend the Slow Cooked Pulled Lamb & Beef Shawarma enough, it’s tender and full of wonderful flavour.

Heading up the kitchen is Executive Chef Bubker Belkhit – affectionately known as Buba – who has worked with Janina for over 20 years.

With more sites forecast to open this year in London, this is just the start for JIJI. Watch this space.