Nagisa Japanese has recently updated their menu with a bevy of vegan and veganizable options that are rich, tasty and creative. Although the food is rich, the meals feel light; subtle tofu is cooked in a rich shitake broth, sweet toasted sesame coats blanched spinach, crumbed and fried eggplant covered in miso sauce rests on a bed of fresh baby rocket.
Service at Nagisa is attentive, and the range of drinks and cocktails available are sure to delight any drinker.
Edamame beans are the requisite starter of any Japanese meal. They are the perfect bar snack and pack a fiber, protein and vitamin punch. A much better option than salt and vinegar chips. At Nagisa they don't have to jazz up this classic, the beans are boiled until perfectly tender, sprinkled with salt and served hot.
The crumbed and deep fried eggplant dish was the favourite of the evening. The umami flavours of the yellow and red soy paired well with the silky eggplant and the rocket provided relief from the rich flavours of the dish. Next visit we'll be ordering two of these dishes, they disappeared all too quickly. This dish is normally battered with egg, ensure to ask for it to be made vegan.
The goma spinach is a cool, light and refreshing dish. Blanched eggplant is coated in a soy and toasted sesame sauce and served cold.
The tofu steak is a rich dish, make sure to order steamed rice to soak up the rich shiitake mushroom and teriyaki broth. This dish is normally cooked in butter, ask for it made vegan and staff will happily oblige.
The vegan option on the dessert menu is this taro popsicle with candied hazelnuts and fresh fruit. Taro has a granular texture, and a sweet earthy flavour. Combined with the fruits it is a light and delicious end to a beautiful meal. Ask for an extra spoon and share with a friend if you ordered too many savory dishes.