Dojo

Mon - Thu:	12:00 to 14:30 17:30 to 23:00
Fri:	12:00 to 16:00 17:30 to 23:00
Sat - Sun:	12:00 to 23:00

Payment Options	Cash, Amex, Visa, Mastercard
Features	Outside dining area
Ambience	Relaxed, Traditional
Food	Vegetarian option

Side Dishes

: Noodfucius say "Approach to optimise food appreciation is to apply a degree of illogicality. Permit mind to suggest food may be consumed in any order, whether main course come before side dish or vice-a-versa. There are no starters. Most important thing is to eat "ASAP" after food arrives from stove."

Tenpura Prawns (Japanese): Four delicately battered king prawns coated in nori strips with battered seasonal vegetables. Served with Tensuyu sauce

4.25

Goi Cuon (Vietnamese) N: Four pieces of light noodle rolls with char siu pork, king prawn, mai fun noodle, lettuce and roasted peanuts wrapped in a Vietnamese rice paper. Served with Chilgar sauce

4.05

Niku Gyoza (Japanese Fusion): Five wok fried dumplings with pork, Chinese leaf, cabbage and Chinese chives. Served with Tensuyu sauce

3.55

Shui Gai Yic (Cantonese): Six chargrilled chicken wings marinated in Hoi Sin sauce, rice wine and Chinese spices

3.75

Aseana Platter (South East Asia): S.E.Asian platter consisting of 2 Oriental Samosas, 2 Thai Fish Cakes and 4 Mini Spring Rolls. Served with Chilgar sauce

3.70

Shi Jup Mussels (Cantonese) S: Six New Zealand mussels marinated with Chinese spices and rice wine. Served with onion, chillies and tossed in a Black Bean sauce

4.05

Cochin Duck Rolls (Indochinese): Four lightly fried rolls with a filling of shredded duck meat, Thai basil, carrot and green bean thread noodles. Served with Chilgar sauce.

4.20

Tenpura Vegetables (Japanese) V: Delicately battered assorted seasonal vegetables coated in nori strips. Served with Tensuyu sauce

3.90

Rau Goi Cuon (Vietnamese) VN: Four pieces of light salad rolls with tofu, lettuce, mai fun noodle, Chinese chives, beansprout, carrot and roasted peanuts wrapped in a Vietnamese rice paper. Served with Chilgar sauce

3.95

Yasai Gyoza (Japanese Fusion) V: Five wok fried vegetable dumplings with Chinese leaf, cabbage, water chestnut and Chinese chives. Served with Tensuyu sauce

3.55

Zen Salad (South East Asian) VN: Salad dish of khol rabi (a type of Oriental greens) with seasonal vegetables and roasted peanuts in a light Oriental salad dressing

3.40

Edamame (Japanese) V: Five wok fried vegetable dumplings with Chinese leaf, cabbage, water chestnut and Chinese chives. Served with Tensuyu sauce

3.10

Kushiyaki (Japanese Chargrilled Skewers)

Yaki-tori: Chargrilled chicken fillet

1.45

Yaki-niku : Chargrilled beef fillet

1.55

Kushi-ebi : Chargrilled king prawns

1.60

Kushi-ika : Chargrilled squid

1.55

Pick and Mix (Min. 2 skewers) . Served with green pepper and onion.

Malaysian Satay

Satay Ayam N: Chargrilled chicken fillet

1.45

Satay Lembu N: Chargrilled beef fillet

1.55

Satay Udang N: Chargrilled king prawns

1.60

Satay Sotong N: Chargrilled squid

1.55

Pick and Mix (Min. 2 skewers) . Served with green pepper and onion.

Soup Based

: Noodfucius say "Similar to when one applauds to express, for example, appreciation of good theatre play, one need only slurp noodles as expression for enjoyment of soup noodles. To further convey appreciation, slurp noodles followed by delicious soup alternately in a synchronised manner with person sitting opposite you."

Spicy Seafood Tom Yum Mee (Thai) S: Scallop, squid, king prawn, mussel, fishcake, crabstick, seasonal greens and fresh chillies with rice vermicelli in a spicy Tom Yum broth

6.95

Spicy Tom Yum Takrai Chicken (Thai) S: Chicken fillet marinated with Thai spices, lemongrass and ginger. Served with rice vermicelli in a spicy Tom Yum broth

6.90

Cantonese Duck Tong Min (Cantonese): Cantonese duck breast marinated in Chinese herbs and seasonal Chinese greens with thick rice noodles in a clear meat broth

6.95

Dojo Udon (Japanese): Chicken, char siu pork, assorted seafood, tofu, seasonal Oriental greens, menma and wakame with udon in a seafood broth

6.75

Seafood Udon (Japanese): Scallop, king prawn, squid, mussel, crabstick, fishcake, Oriental greens, menma and wakame with udon in a seafood broth

6.75

Kowloon Soup Dumplings Min (Cantonese): Six prawn and pork soup dumplings (three won ton and three shui gao (a popular Hong Kong variation to won ton)) with seasonal Chinese greens and san min in a clear meat broth

6.65

Saigonese Beef Fillet Pho (Vietnamese Fusion) H: Chargrilled beef fillet marinated in Teriyaki sauce with thick rice noodles, beansprouts, coriander, chillies, Oriental greens and a wedge of lime in a meat broth

6.95

Saigonese Chicken Fillet Pho (Vietnamese Fusion) H: Chargrilled chicken fillet marinated in Teriyaki sauce with thick rice noodles, beansprouts, coriander, chillies, Oriental greens and a wedge of lime in a meat broth

6.80

Teriyaki Tori Ramen (Japanese): Chargrilled chicken fillet brushed in Teriyaki sauce with menma, wakame, red onion and ramen in a meat broth. Served withbeansprouts, coriander and a wedge of lime

6.80

Teriyaki Salmon Ramen (Japanese) : Chargrilled salmon fillet brushed in Teriyaki sauce with menma, wakame, red onion and ramen in a seafood broth

6.95

Tofu Yasai Ramen (Japanese) V: Fried tofu, mange tout, shitake mushroom, baby sweet corn, menma and wakame with ramen in a vegetable broth

6.40

Saigonese Chicken Fillet Pho (Vietnamese Fusion)

Wok Fried

: Noodfucius say “ To ensure tasty meal, whilst wok stirring make a clamour so as to awaken the food gods to assist you. At end of each day, gently caress wok with sincere affection, express apology for its bruising day and whisper to it a quiet "thank you". This ensures the continuance of a harmonious relationship for tomorrow's woking day."

Dojo Yaki-Udon (Japanese)

6.10

Dojo Yaki-Soba: Chicken, char siu pork, assorted seafood, tofu, egg, bonito flakes and Oriental greens with yaki-udon OR yaki-soba

6.10

Gyu Yaki-Udon (Japanese)

6.05

Gyu Yaki-Soba: Slices of beef, egg, bonito flakes and vegetables including red pepper, mange tout and Oriental greens with yaki-udon OR yaki-soba

6.05

Tori Yaki-Udon (Japanese)

5.95

Tori Yaki-Soba: Cuttings of chicken, egg, bonito flakes and vegetables including red pepper, mange tout and Oriental greens with yaki-udon OR yaki-soba

5.95

Chilli Char Siu Ho Yo Min (Taiwanese) H: Chinese barbecued pork marinated in Hoi Sin sauce and vegetables including Oriental greens, mange tout and chillies with Ho Yo min

5.95

Penang Char Kuay Teow (Malaysian) S: Chicken and beef with vegetables including fresh chillies, red pepper, mange tout and Oriental greens with thick rice noodles

6.10

Pulau Kuay Teow (Malaysian) S: Seared scallop, king prawn, squid, mussel, crabstick, fishcake and Oriental greens with thick rice noodles

6.65

Pad Thai (Thai) SN: King prawn, chicken, egg and seasonal vegetables including chillies, red pepper and mange tout with Thai spices and thick rice noodles

6.25

Singapora Chiao Mai (Singaporean) S: Chinese char siu pork, chicken, fishcake, and seasonal vegetables including red pepper and mange tout with rice vermicelli

6.05

Sate Ayam Mee (Malaysian) N: Cuttings of chicken fillet and seasonal vegetables with ho yo min tossed in a light Malaysian Sate sauce

6.15

Sate Duck Mee (Malaysian) N: Seared duck strips and seasonal vegetables with ho yo min tossed in a light Malaysian Sate sauce

6.85

Bai Horapa Duck Beehoon (Thai): Cuttings of chicken fillet and seasonal vegetables with ho yo min tossed in a light Malaysian Sate sauce

6.85

Yasai Yaki-Udon (Japanese) V

5.70

Yasai Yaki-Soba: Deep fried tofu, mange tout, shitake mushroom, red pepper and seasonal Oriental greens with yaki-udon OR yaki-soba

5.70

Pad Thai Phak (Thai) VSN: Deep fried tofu, mange tout, shitake mushroom, red pepper and seasonal Oriental greens with Thai spices and thick rice noodles

5.90

Sate Sayur Mee N: Deep fried tofu, mange tout, shitake mushroom, red pepper, beansprouts and ho yo min tossed in a light Malaysian sauce

5.95

Sauce Based

: Noodfucius say “Before commencing eating ritual, perform a circular motion with sauce to ensure all noodle crevices filled. Each strand of humble noodle shall appreciate such adorned attention."

Kare Udon (Japanese) S: King prawn, chicken, char siu pork and seasonal vegetables including white mushroom, red pepper and onion with udon topped by a mild Japanese curry sauce

6.50

Tori Kare Udon (Japanese) S: Cuttings of chicken, red pepper, white mushroom with udon topped by a mild Japanese curry sauce

6.45

Seafood Min in Oyster & Scallop Sauce (Cantonese): Scallop, king prawn, squid, mussel, crabstick, fishcake and Oriental greens with crispy yo min topped by an oyster & scallop sauce

6.65

Chilli Sichuan King Prawn Min (Sichuanese) H: Seared king prawns and seasonal vegetables including aubergine, mange tout and red pepper with crispy yo min topped by a Sichuanese spicy soya and garlic sauce

6.70

Ho Yo Peppered Beef Hor Fun (Taiwanese) S: Slices of seared peppered beef fillet with Oriental greens and thick rice noodles topped by a rich black bean and soya sauce

6.65

Yasai Kare Udon (Japanese) VS: Deep fried tofu, aubergine, red pepper, mange tout and white mushroom with udon topped by a mild Japanese curry sauce

6.15

Rice Dishes

: Noodfucius say “Non-conformity to noodle-eating masses shows ignorance but also strength of character."

Dojo Chow Fan (Oriental Fusion): King prawn, chicken, char siu pork and seasonal vegetables in a sweet garlic soya sauce topped over fried rice with egg

6.10

Kare Gohan (Japanese) S: King prawn, chicken, char siu pork and seasonal vegetables with a mild Japanese curry sauce topped over steamed rice

6.65

Ho Yo Peppered Beef Mi Fan (Taiwanese) S: Slices of seared peppered beef fillet and Oriental greens with a rich combination of black bean and soya sauce topped over steamed rice

6.45

Hanoi Sweet and Sour Ribs Com (Vietnamese) S: Seared spare ribs and seasonal vegetables with a spicy Vietnamese sweet and sour sauce topped over fried rice with egg

6.65

Fragrant Red Curry Chicken Phat (Thai) HN: Cuttings of chicken, aubergine, bamboo shoot, French bean and onion with a fiery Thai red curry topped over steamed rice

6.75

Fragrant Red Curry Duck Phat (Thai) VHN: Cutting of duck, white mushroom, aubergine, onion and other seasonal vegetables with a fiery Thai red curry topped over steamed rice

6.95

Thai Supparot Rice (Thai): Thai pineapple fried rice with king prawn, chicken, pineapple, coriander, Thai basil and egg tossed together with Thai ginger spice

6.30

Takrai Ginger Chicken Phat (Indochinese): Chicken fillet marinated with Thai spices, lemongrass and ginger. Served with seasonal Oriental greens and fried rice with egg

6.75

Thai Green Curry Chicken Phat (Thai) H: Cuttings of chicken, Thai baby aubergine, French bean and onion with a creamy Thai green curry topped over steamed rice

6.70

Thai Green Curry Beef Phat (Thai) H: Cuttings of beef, Thai baby aubergine, French bean and onion with a creamy green curry topped over steamed rice

6.80

Thai Green Curry Seafood Phat (Thai) H: Scallop, squid, king prawn, mussel, fishcake, crabstick, Thai baby aubergine, French bean and onion with a creamy Thai green curry topped over steamed rice

6.90

Sayur Nasi Goreng (Malaysian) V: Tofu, mange tout, French beans and Oriental greens with sweet soya, garlic and ginger mixed with fried rice with egg

5.85

Yasai Kare Gohan (Japanese) VH: Deep fried tofu, aubergine, red pepper, mange tout, white mushroom and onion with a mild Japanese curry sauce topped over steamed rice

6.15

Fragrant Red Curry Phak Phat (Thai) VHN: White mushroom, aubergine, onion and other seasonal vegetables with a fiery Thai red curry topped over steamed rice

6.20

Additionals

Yaki-Soba

2.70

Steamed Rice

1.95

Fresh Chillies

0.60

Beansprouts

1.25

Noodle Guide

Udon (Japanese): Our fresh Sanuki style udon is a Japanese and Korean favourite. Made of soft wheat, it is thick and white.

Ramen (Japanese: Originating from China, now the most popular soup based noodle in Japan. Our fresh ramen is made from egg and hard wheat.

Yaki-soba (Japanese): Ideally suited for those who like their fried noodles soft and tender. Made from egg and hard wheat.

Sen Min (Chinese): Thread-like soup based noodle consumed in junk loads by the Chinese. Made from egg and wheat flour.

Yo Min (Chinese): When wok fried this crispy thread-like noodle is the ideal companion for sauces. Made from egg and wheat flour.

Ho Yo Min (Chinese): Chinese wok fried variation of Yaki-soba. Made from egg and wheat flour.

Fen Szu (Chinese): Otherwise known as glass noodles in the west, this thread-like transparent noodle is popular throughout Asia. Made from mung bean flour.

Pho (Vietnamese): From Mongolian origins, this broad and flat noodle is very popular in both Vietnam and Thailand. Made from rice flour.

Mai Fun (Thai): With a natural and light taste, this thin noodle is used in both popular fried and soup based dishes throughout Asia. Made from rice flour.

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 1/10/07.

Dojo

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