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When it comes to 21st-century dining in London, you’d be hard pushed to find anywhere as up-to-the-minute as Inamo – the only destination with an interactive ordering system. A restaurant and bar where everything from ordering to customising your digital tablecloth is in your hands, Inamo blends cutting-edge technology with mouthwatering pan-Asian cuisine. Curious? You should be.
What’s on the menu?
Sichuan chicken – hot and spicy chicken with a chilli garlic sauce, ginger, onion and peppers.
Yuzu pork belly – pork belly drizzled with yuzu dressing
Scallop popcorn – queen scallops in light tempura, served with sriracha mayo
Yellowtail roll – Yellowtail with cucumber and spring onion, topped with tobiko and togarashi (eight pieces)
Asian winter vegetables (v) – roasted beetroot, squash, red onion, pineapple and mango in teriyaki sauce
Crispy chicken wonton – crispy chicken wontons served with sweet chilli sauce (six pieces)
Vegetable dumplings (v) – mixed vegetables in spinach wrapper, served with dipping sauce (four pieces)
Ponzu Tofu (v) – tofu rolled in fresh coriander, with mustard cress, ginger and ponzu dressing. Served cold
Korean BBQ ribs – tender pork ribs smothered in a more-ish BBQ sauce (four pieces)
Bang bang cauliflower (V) – cauliflower florets tossed in a sweet and spicy sauce
Sweet potato and soba fries (v) – a Japanese take on sweet potato fries, with a wasabi mayo dip
Fried miso cashews (v) – caramelised cashews with crushed dried chilli and miso
Shishito peppers (v) – scorched shishito peppers with olive oil and sea salt
Korean chicken wings – chicken wings, glazed in a tangy Korean BBQ sauce
Spicy aubergine (v) – aubergine with spring onion in Thai sweet chilli sauce
Flamed edamame (v) – edamame flambéed in sake
Seared salmon maki – seared Scottish salmon with crunchy cucumber and cream cheese (eight pieces)
Red dragon roll (v) – red peppers, crunchy cucumber and smooth avocado (eight pieces)
Summer roll – prawn, broccoli, mint, cucumber, and mixed leaves in rice paper, served with a wasabi yuzu soy dressing
Sweet and salty Asian popcorn (v) – Inamo’s take on a household favourite
Spicy tuna gunkan – tuna, sesame and pea shoots served with sriracha (six pieces)
Garden roll (v) – asparagus, avocado, mizuna and carrot roll (ten pieces)
Salmon tataki with lime marmalade – Scottish salmon topped with ponzu dressing and tart lime marmalade (nine pieces)
Prawn crackers – crispy prawn crackers with a sweet chilli dipping sauce
Spicy salmon gunkan – spicy salmon, sesame and togarashi, served with kenko mayo sriracha (six pieces)
Chilled ponzu tofu (v) – tofu, mustard cress, ginger and ponzu dressing
Vegetable Singapore noodles (v) – a vegetarian take on a classic south-east Asian dish
Vegetable gyoza (v) – dumplings filled with tender vegetables (three pieces)
Chilli tofu (v) – crispy tofu with mixed bell peppers and onion, glazed in the Inamo chilli sauce.
Miso soup – traditional Japanese soup with spring onion, seaweed and tofu, served in a bowl to sip from
Veg miso soup (v) – a vegetarian version of the traditional Japanese soup with spring onion, seaweed and tofu, served in a bowl to sip from
Rice (v) – steamed rice, served simply
Beefeater Gin and Tonic served with Fever-Tree tonic and a wheel of lemon and orange.
Kirin Premium Japanese Beer (500ml bottle)
Guests create one platter by choosing three yakitori skewers from the following:
Halloumi and red chilli yakitori (v) – grilled halloumi with a sweet chilli sauce
Asparagus yakitori (vg) – grilled stems of asparagus with lemon
Minted lamb yakitori – minted lamb and spring onion
Lemon chicken yakitori – marinated chicken with lemon sauce
Teriyaki salmon yakitori – Scottish salmon in teriyaki sauce
Sichuan tuna yakitori – tender tuna topped with Sichuan sauce
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