New menu at Inoshishi champions produce, partners and planet

Photo credit: Ed Schofield

Inoshishi Izakaya in Frome has announced the launch of its new menu; a bold, unique and powerful collection of Japanese-inspired dishes, created to showcase and honour local and seasonal produce. Part of The Prickly Pear group, Inoshishi’s new menu brings the rich and diverse flavours of Japan to the town using a sustainable, respectful and collaborative approach.

Designed with sharing in mind, each plate is an expression of head chef Jordan Confino’s classical training and the team’s take on the Izakaya concept, following his travels to Tokyo, Kyoto and Osaka last year with Inoshishi co-founders Rupert Toms and George Hallam. Working closely with Spencer Iley, head gardener at The Prickly Pear Market Garden in Bruton, which is also part of The Prickly Pear group, Jordan has taken inspiration from the abundance of seasonal produce on offer, such as kohlrabi, spring onions, kale and chard.

With high welfare lamb and wagyu beef supplied by Devizes-based Walter Rose & Sons and fish delivered from fifth generation, fishmonger and smoker, Joe Shuker of Bells Famous Fisheries, Inoshishi brings vibrant and exciting dishes with total confidence that every inch of the plate can be traced back to source. Inoshishi’s take on the Izakaya centres around this local sourcing, always being mindful of their impact on the planet, as they create a welcoming place to socialise and enjoy Japanese-inspired dishes in the centre of Frome.

The new menu features a selection of seven small plates and six large plates, including Koji roast lamb rump, sake braised fennel & chard; Wagyu steak with a house yakiniku sauce; Veg tempura basket & ponzu dipping sauce; and Grilled pink bream, pickled kohlrabi & sesame broth. The menu is complemented by a selection of Japanese-inspired cocktails, creatively curated by Josh Knox, who also makes Inoshishi’s kimchi.

Inoshishi is open for lunch from 12pm – 3pm and dinner from 5:30pm – 9pm, Wednesday to Saturday each week.

To book, visit www.inoshishi.co.