North City Presents - The New Menu

 

 
 
Grilled eel nigiri with torched goat’s cheese (back), and Grilled Oysters with Masago over Irish Seaweed and Banana Leaf

Grilled eel nigiri with torched goat’s cheese (back), and Grilled Oysters with Masago over Irish Seaweed and Banana Leaf

 
Salmon nori tataki with ginger shoyu

Salmon nori tataki with ginger shoyu

Yamamori North City is proud to present our new menu. Launching May 23, the new menu is the result of months of development - bringing in more seafood dishes, innovative techniques, and flavor additions to classic dishes.


We’ve emphasized top-quality seafood dishes with a fresh focus on presentation, ‘aburi’ style sushi (or, partially grilled, partially raw), grilled meat dishes, a new ramen, and new homemade accompanying sauces to complement our classics. 

We have a new range of aburi-style sushi plates. The Torched Scallop Sushi with truffle oil, lime and Lumpfish caviar served in a seashell over Irish seaweed is eye candy with a stunning flavor to match. The Grilled Eel Nigiri with torched goats cheese and teriyaki sauce is the perfect Japanese-Irish fusion dish, served on banana leaf.

The Galway Bay Oysters with kimchee and ponzu sauce is a considered take on our classic oysters.  A new sushi roll for the less rice-inclined is the Salmon Nori Tataki with ginger shoyu, a fresh salmon roll with rich supporting flavours, and the Black Cod with Saykio Miso is a grilled beauty served on banana leaf.

For meat-lovers, the Beef and Gruyere Asparamaki is a grilled roll of ribeye beef filled with blanched asparagus and Gruyere cheese, topped with our delicious butter teriyaki - just in time for summer. And the grilled Chargrilled Venison with green onion, lime and rock salt is a simple dish bursting with nuanced natural flavour. Our Venison Gyoza comes with our new homemade sesame peanut rayu.

And the lovely vegetarian-friendly Black Kale with sesame peanut Rayu is completely satisfying to all diners, packed with the complex nutty and toasted umami palettes. The lightly grilled Saykio Tofu with lime and daikon radish over banana leaf is a quintessential vegetarian small plate.

 

come in to try OUR NEW MENU!


WRITING by Clara Dudley, Photography by Greg Purcell