Japanese cuisine celebrates the natural flavours of its ingredients, with care evident in every detail, from selection to preparation. This winter, Izakaya Hirokoji presents its "Chef’s Seasonal Selection", featuring tender yellowtail, finely marbled A5 Wagyu from Japan’s Hyogo Prefecture and other carefully selected ingredients. Spanning salad, sashimi, sushi and tempura, these four distinctive dishes bring a variety of textures and flavours to winter gatherings.
Whitebait Salad with Onsen Egg
Crisp salad greens, cherry tomatoes and sweetcorn are topped with delicate whitebait and an onsen egg, bringing together the savoury flavours of the sea and the natural sweetness of vegetables. The gently cooked egg adds a silky texture. Lightly break the yolk and toss it with the whitebait and vegetables to coat each bite in its mellow richness. Fresh and flavourful, this light starter is an inviting way to begin your meal.
Yellowtail Sashimi with Japanese Yam, Fresh Wasabi and Mekabu Sauce
A signature winter ingredient in Japan, yellowtail develops a rich fat content when in season, offering tender flesh and a delicate sweetness. It is paired with crisp, naturally silky Japanese yam and mekabu seaweed, while the gentle heat of wasabi and the savoury brininess of salmon roe add depth and complement the fish’s delicate texture.
To enjoy, gently mix the Japanese yam, wasabi, mekabu and salmon roe, then place a small portion onto a slice of yellowtail. Roll the fish around the toppings and enjoy in one bite, allowing the flavours to come together. If desired, lightly dip only the fish side in a little soy sauce to keep the toppings from absorbing too much and overpowering the ingredients’ natural flavours.
Slow-Cooked Hyogo A5 Wagyu Round Beef Roll
Selected from the round, this relatively lean cut of A5 Wagyu from Japan’s Hyogo Prefecture offers a full, beefy flavour. Slow cooking preserves its juices and tenderness while bringing out its delicate richness.
Sushi rice and smoked pickled daikon are wrapped in nori, then topped with thin slices of slow-cooked A5 Wagyu. The tender beef releases its subtle richness as you savour it, blending with the soft sushi rice and the delicate aroma of nori. Within the roll, the smoked pickled daikon adds a crisp bite and a distinctive smoky, savoury flavour that complements the depth of the Wagyu. From the tender beef to the soft rice and crunchy daikon, each bite offers a satisfying contrast of textures.
Shiso, Salmon and Onion Kakiage Tempura
Shiso leaves, salmon and onions are folded into a tempura batter and fried into golden, crisp kakiage fritters. Tender salmon is complemented by the sweetness of fried onions, while the distinctive herbal aroma of Shiso brings the flavours into focus.
Served with a homemade shiso sauce, the dish gains an extra touch of freshness that balances the richness of the tempura, bringing crisp texture, savoury flavour and gentle sweetness together in every bite.
Through thoughtful pairings and careful preparation, Izakaya Hirokoji brings out the distinctive character of each ingredient. Gather with your family and friends to discover the four refined Japanese dishes in this season’s "Chef’s Seasonal Selection" and enjoy a relaxing winter meal together.
*"Chef’s Seasonal Selection” Promotion Period: 8th November 2026 - 24th January 2027
