A secret multi-course Japanese dinner with the feeling of a trip to Tokyo and where sounds and images blur the line between real and unreal.
Reach our secret location, sit at the same table with some perfect strangers and be ready for new flavours, emotions and conversations in an informal and relaxed environment.
Feel free to bring your own drinks and talk with anyone, after all, it's not a restaurant.
About the menu
The dinner will start with a watercress salad with sesame dressing. The creamy, sweet and nutty dressing is made by blending sesame seeds, rapeseed oil, rice vinegar, soy sauce and sugar.
The smokiness and umami of katsuobushi (bonito flakes) adds complexity to the dish.
The central part of the dinner will feature a selection of 18 pieces of sushi with a contemporary, modernist edge.
Handmade using imported Japanese short-grain rice, our sushi will present complex flavours like the 24h marinated Saikyo miso salmon (salmon marinated in a mix of white miso, mirin and sugar and then slow baked at low temperature for an incredibly tender and creamy texture.), Daikon, avocado and spring onion with ponzu and red shiso, Yuzu smoked mackerel with cucumber and seaweeds, and more.
The last course will be a selection of Japanese sweets: matcha dorayaki (the Japanese interpretation of the pancake, filled with green tea powder custard), chocolate mochi (a thin layer of glutinous rice enclosing a chocolate ganache) and aka daifuku (a glutinous rice cake filled with anko, a sweet azuki bean paste)
Watercress salad with sesame dressing
Selection of 18 pieces of contemporary sushi, such as
- 24h marinated Saikyo miso salmon
- Daikon, avocado and spring onion with ponzu and red shiso
- Yuzu smoked mackerel with cucumber and seaweeds
- Aubergine in tsuyu marinade
Matcha dorayaki, chocolate mochi, aka daifuku
We cater for most allergies and dietary requirements,
please let us know your requirements on the booking form.
The event is BYOB, feel free to bring your favourite drink.
Our current space is an art gallery just 2 min walking from Angel station and the address will be provided at the time of booking.
The event starts at 7:00pm, with the dinner starting at 7:30pm.
We recommend arriving by 7:00pm to fully experience the event.
By booking a Monograph event you accept our terms and conditions. Please read them here: www.monographlondon.com/terms-conditions
What they say about us:
“This well-respected supperclub is back” - Time Out Magazine London
- Listed among London's best Pop Up restaurants for June-May-Apr-Feb 2015 and July-May 2014 by Thenudge.com
“A killer menu of unique and contemporary Japanese tasting dishes”
- Listed among London's best Pop Up restaurants by House & Garden, June 2015
“Having opened in April 2014, the small Japanese pop-up has grown in popularity, not surprising as it serves some of the most authentic Japanese food in London”
- House & Garden
“The best salmon we have ever tasted - we definitely recommend to try this new Japanese dining experience in Shoreditch”
- Made in Shoreditch
“When Wagamamas landed on our restaurant landscape we finally thought that we knew what noodles were all about. But with the arrival of top-notch educators like Tonkotsu and Koya, a chilli chicken ramen in the Westfield Stratford feels less and less like the real deal. Shoreditch’s Monograph crew are now here to take our learnings up a notch”
- LeCool London
“Monograph is a boutique caterer in London, and one that knows how to entice with food concoctions. under the moniker of Japanese supper club”
“@monographlondon Absolutely loved every moment of your grub club last Friday. It was great!”
- Olivia, Grubclub.com founder
“Each dish is accompanied by a short explanation about the food, and presented with immaculate care and attention to detail. We particularly liked the soy sauce served in individual little spray bottles, a simple way to ensure that the delicate flavours never became saturated by a spillage.
Though Monograph’s food is almost too lovely to eat, each dish will delight and inform. You will come away both thoroughly content and that little bit more knowledgeable to boot.”