Izakhaya

ROBATA MENU

In the spirit of Japanese Izakayas’ street culture, KōL welcomes you to a vibrant meeting place where food and drinks are shared joyously with friends.


Our menu delivers Authentic & Contemporary Japanese Cuisine as a sharing experience where plates are delivered hot off our atisinal Binchō-Tan coals & with precision off the Bōchō sushi blade. 

Dozo Omeshiagari Kudasai!

"Enjoy Your Food!"!

VG – Vegan  | V – Vegetarian | LV – Lacto-Vegetarian |* – Seasonal

Menu subject to change without notice.

TSUKIDASHI

‘Quick Nibbles’.

Served first at Japanese Izakayas, while you wait for the rest of your dishes.

EDAMAME - TRADITIONAL (VG)

Sea Salt

EDAMAME - LIME (VG)

Lime Salt / Lime Juice

EDAMAME - CHARGRILLED (V)

Spicy Red Pepper / Ginger Soy

CHICKEN TATSUTA-AGE

Crispy Chicken Wings / Sesame / Ginger-Soy & Sake / Wasabi-Mayo

CHICKEN SPICY WINGS

Chilli-Fried Chicken Wings

IKA NO KARI KARI-AGE

Crispy Fried Squid / Umami Salt & Pepper / Wasabi-Mayo

IKA NO KARI KARI-AGE SPICY

Crispy Fried Squid / Umami Salt & Pepper / House Chilli Sauce

PANKO PRAWNS

2 LM Queens/ KōL Wasabi Tartare / Wakame KōLslaw

OYSTERS

Namibia / Luderitz / Large

APPURU-KONBU

Apple Seaweed Vinegar Granita / Apple-Shiso Salsa / Umami Seafoam / Soya Pearls

KHAYA OYSTERS

Shiso Vinegar Ponzu / Shiso & Onion Salsa / Angel Hair Nori / Daikon & Chilli Oroshi / Umami Seafoam

IZAKHAYA 01

GYOZA

Potstickers / Japanese Pan-Fried Dumplings / 5pce

PORK

Smoked Pork / Cabbage / Niro/ Sesame / Negi / Beni Shōga

VEGETARIAN

Bean Sprout / Carrot / Shiitake / Cabbage / Niro / Beni Shōga

HĀGÁAU

Steamed Dumplings / Gluten Free/ Egg Free/ 5pce

OCTOPUS

Beni Shōga / Bamboo Shoot / Negi / CharKōL

PRAWN

Shiitake / Ginger / Coriander / Bamboo Shoot

SHISO & CREAM CHEESE (LV) (*)

Beetroot / Sesame / Cream Cheese / Red Onion / Shiso

SPINACH & CREAM CHEESE (LV)

Wheatgrass / Char Baby Spinach / Sesame / Walnut

IZAKHAYA 02

YAKITORI/CHICKEN

HATSU

Chicken Hearts / Tare / Shichimi Togarashi / 2pce

NEGIMA

Chicken Thigh / Negi / Tare / 2pce

REBA

Liver / Tare / Sechuan Pepper / 2pce

TSUKUNE

Chicken Kofta / Tare / Kimchi / Sesame / 1pce

TEBASAKI

Chicken Winglets / Teriyaki / 4pce

NIKU/MEATS

DACHō NIKU

Ostrich Fillet / Neri Ume / Ume-Butter / 2pce

BUTA NIKU

Pork Belly / Oak Smoked / Tare / Sichuan Pepper / 2pce

PORK RIB

Spicy Ginger Marinated / 3pce

WAGYU KOFTA

Wagyu Beef / Tare / Daikon Tsukemono / Yuzu Mustard / 1pce

UMI/OCEAN

IWASHI NO KABAYAKI

Sardine / Daikon Ginger Oroshi / Sweet Soya / 2pce

ONIGARA YAKI

3 King Prawns / Smoked Soya Butter / Lime Mayo Dip

SANMA FISH SHIOYAKI

Mackerel Pike / Daikon & Ginger Oroshi / Ponzu / 1pce

SHAKE KAMA

Salmon Collar / Tare / Lime / 2pce

YAKI TAKO

Octopus Tentacle / Yuzu-Mayo / Shiso Salsa / 1pce

CRAYFISHU YAKI

Cape Crayfish / 160-1809 / Crispy Leek / Champonzu Lemon Butter / Wakame Crunch Salad

SHISHAMO NO SHIO YAKI

Saltwater Smelt/ Seasalt / Lemon/ Japanese Delicacy / 3pce

YASAI/VEGETABLE

ASPARAGASU (LV)

Organic Asparagus / Yuzu Butter

BUROKKORI (VG)

Tenderstem Grilled Broccoli / Lemon / Olive Oil / Wasabi Pepper

SHIITAKE MUSHROOM & NEGI (VG)

Sudachi Ponzu / Sesame

AGE-TOFU (VG)

Daikon & Ginger Oroshi / Negi / Konbu Ponzu

TOMOROKOSHI (LV)

Sweetcorn / Wasabi Butter

HIBACHI/JAPANESE FIRE BOWL

WAGYU

Umami Salt / Yakiniku Sauce / Real Wasabi

KINGKLIP

Spicy Miso Marinade / Daikon / Negi

‘Robata’, short for ‘Robatayaki’, translates as ‘fireside grilling’ in Japanese. Robata originates from a centuries-old country style of cooking by northern Japanese fishermen over white-hot Binchō-Tan charcoal around a communal hearth (iori), usually “Kushiyaki” style (Kushi = Skewer“, “Yaki” = to grill). Binchō-Tan generates a pure flavour profile and is the fuel that fires our flavours and fragrances. It is the burning centre of all we do, and that which creates the heat which brings us together around the fire.

This is why we are KōL.

IZAKHAYA 03

TEMPURA

Lightly Battered & Deep Fried / Served with Soya-based Fish Broth.

Please allow for extra preparation time.

EBI (*)

LM King Prawn & Shiso (*) / 2pce

KISU (*)

Whiting Fish or "Lady Fingers" & Shiso (*)

ISOBE IKA (*)

Nori Wrapped Calamari Steak Strips & Shiso (*)

SHOJIN / VEGETABLE SELECTION

INGEN / Green Bean / KABOCHA / Pumpkin / NASU / Eggplant / ZUKKÎ / Zucchini / SHISO (*) / RENKON / Lotus Root / (VA) available without broth with Wasabi Salt or Yuzu Salt

IZAKHAYA 04

MEN RUI

Noodles.

YAKI UDON

Pan Fried Noodle / Mixed Wild Mushroom /
Truffle / Katsuobushi

PRAWN TEMPURA SOBA

2 Queen Prawns / Buckwheat Noodle /
Soy Dashi Broth / Negi / Wakame

IZAKHAYA 05

DONBURI

Rice Bowls.

WAGYU

Thinly Sliced Topside Wagyu / Soya / Mirin
/ Sesame / Negi / Moyashi / Negi

UNAGI

Grilled Eel / Sweet Soya / Ginger / Sesame

SūPU/SOUP

MISO SOUP

Traditional / Tofu / Wakame / Negi

KAMADO (KITCHEN)

Kamado / Coal Oven

ALASKAN BLACK COD

200g / Saikyo Miso / Apricot Tsukemono / Hajikami Shōga

BEEF SHORT RIB

250g / Grass Fed / Smoked Soya Glaze / Umami Beetroot Purėe / Wasabi Mustard / Crispy Leek

KINGKLIP

250g / Ponzu Lemon-Butter / Organic Asparagus / Shimeji Tsukemono / Wasabi Oil

LAMB CHOPS

250g / Karoo Lamb / Miso Glazed / Edamame Hummus

MūRU GAI / MUSSEL BOWL

350g Fresh East Coast Black Mussels / Sake & White Soy Broth / Spicy Miso / Negi & Tamanegi / Furikake Senbei / * Gluten Free Available

NORWEGIAN SALMON

200g / Ume-Ginger Sauce / Mint & Edamame Purèe / Crispy Sesame Wakame

TUNA STEAK WASABI

200g / Wafu Sweet Soya Glaze / Wasabi Sesame / Rice Noodle / Coriander / Wasabi Oil/ Wasabi Butter

ACCOMPANIMENTS

Choose from:

Sesame Spinach with Ponzu Butter / Cucumber & Daikon Salad / Wasabi Wedges / Steamed Rice & Furikake / Sweet Potato Honey-Sesame / Green Beans Sesame (served at room temperature)

WAGYU

"Wa" - Japanese, "Gyu" - Cow. Prepared with Umami Konbu Salt & Smoked Soya / Served With Wasabi, Kizami Wasabi, Ha-Wasabi / Daikon Tsukemono.

WAGYU RIBEYE / 250g

WAGYU RUMP / 300g

Ask your Waitron about other available cuts.

USDA PRIME BEEF

AAA Grade / Exclusively imported by KōL

Miso-Dashi Sweet Potato Fondant / Crispy Wasabi Leeks / Charred Mielie Purèe / Pan-fried Croutons / Katsuobushi Jus / Soya Salt

STRIPLOIN / 400g / 30 day wet-aged

RIBEYE / 400g / 30 day wet-aged

TOMAHAWK / 1.2kg / 30 dry-aged

YASAI/VEGETABLE

CAULIFLOWER STEAK (LV)

Umami Spice / Parmesan / Panko Crumb / Edamame & Mint Purée / Cauliflower Purėe / Fresh Italian Truffle / Truffle Paste / Truffle Oil

DEN GAKU NASU (VG)

Roasted Eggplant/ Saikyo Miso / Roasted Sesame

ERYNGII MUSHROOM STEAK (VG)

Smoked Soy / Umami Seasoning
/ Edamame & Mint Purée / Black Risotto

YAKIMESHI - VEGETABLE (VG)

Japanese Style Black Fried Rice/ Mixed Vegetables/ Truffle Spray

YAKIMESHI - PRAWN

Japanese Style Black Fried Rice / Mixed Vegetables / Prawn/ Katsuobushi

Kamado is the Japanese word for “stove” or wood or charcoal-fuelled oven. It means a “place for the cauldron”. At KōL we have two Jasper coal ovens in our Kitchen Cauldron where, in keeping with our principal cooking methodology, we use our unique flavour-enhancing Binchō-Tan charcoal. 

AMAIMONO

Something Sweet.

DRUNKEN PINEAPPLE

Robata Grilled/ Rum / Sake / Mirin / Shiso *() / Vanilla Ice Cream

MOCHI ICE CREAM

Round Japanese confectionery consisting of a sticky rice dumpling (mochi) filled with different flavours of ice cream / 5pce

MATCHA MESS

Matcha Ice Cream / Meringue / Matcha Chocolate

YUZU PANNA COTTA

Candied Yuzu Peel / Miso Salted Caramel Tuile / *No added beef gelatine

CHOCOLATE KASUTERA

Honey Chantilly Cream / Dark Chocolate Sauce

CHOKOrēTO BROWNIE

Yuzu Pumpkin Purèe / Amarula-Popcorn Ice Cream / Caramelised Popcorn / Black Sugar Tuile / Melty Hot Choc Sauce

MITARASHI DANGO

Traditional Japanese Machi Dango / Hazelnut Chocolate Wafer Sauce / Dark Chocolate Cookies & Cream Topping

VG – Vegan  | V – Vegetarian | LV – Lacto-Vegetarian |* – Seasonal

Menu subject to change without notice.

TSUKIDASHI

‘Quick Nibbles’.

Served first at Japanese Izakayas, while you wait for the rest of your dishes.

EDAMAME - TRADITIONAL (VG)

Sea Salt

EDAMAME - LIME (VG)

Lime Salt / Lime Juice

EDAMAME - CHARGRILLED (V)

Spicy Red Pepper / Ginger Soy

CHICKEN TATSUTA-AGE

Crispy Chicken Wings / Sesame / Ginger-Soy & Sake / Wasabi-Mayo

CHICKEN SPICY WINGS

Chilli-Fried Chicken Wings

IKA NO KARI KARI-AGE

Crispy Fried Squid / Umami Salt & Pepper / Wasabi-Mayo

IKA NO KARI KARI-AGE SPICY

Crispy Fried Squid / Umami Salt & Pepper / House Chilli Sauce

PANKO PRAWNS

2 LM Queens/ KōL Wasabi Tartare / Wakame KōLslaw

OYSTERS

Namibia / Luderitz / Large

APPURU-KONBU

Apple Seaweed Vinegar Granita / Apple-Shiso Salsa / Umami Seafoam / Soya Pearls

KHAYA OYSTERS

Shiso Vinegar Ponzu / Shiso & Onion Salsa / Angel Hair Nori / Daikon & Chilli Oroshi / Umami Seafoam

IZAKHAYA 01

GYOZA

Potstickers / Japanese Pan-Fried Dumplings / 5pce

PORK

Smoked Pork / Cabbage / Niro/ Sesame / Negi / Beni Shōga

VEGETARIAN

Bean Sprout / Carrot / Shiitake / Cabbage / Niro / Beni Shōga

HĀGÁAU

Steamed Dumplings / Gluten Free/ Egg Free/ 5pce

OCTOPUS

Beni Shōga / Bamboo Shoot / Negi / CharKōL

PRAWN

Shiitake / Ginger / Coriander / Bamboo Shoot

SHISO & CREAM CHEESE (LV) (*)

Beetroot / Sesame / Cream Cheese / Red Onion / Shiso

SPINACH & CREAM CHEESE (LV)

Wheatgrass / Char Baby Spinach / Sesame / Walnut

IZAKHAYA 02

YAKITORI/CHICKEN

HATSU

Chicken Hearts / Tare / Shichimi Togarashi / 2pce

NEGIMA

Chicken Thigh / Negi / Tare / 2pce

REBA

Liver / Tare / Sechuan Pepper / 2pce

TSUKUNE

Chicken Kofta / Tare / Kimchi / Sesame / 1pce

TEBASAKI

Chicken Winglets / Teriyaki / 4pce

NIKU/MEATS

DACHō NIKU

Ostrich Fillet / Neri Ume / Ume-Butter / 2pce

BUTA NIKU

Pork Belly / Oak Smoked / Tare / Sichuan Pepper / 2pce

PORK RIB

Spicy Ginger Marinated / 3pce

WAGYU KOFTA

Wagyu Beef / Tare / Daikon Tsukemono / Yuzu Mustard / 1pce

UMI/OCEAN

IWASHI NO KABAYAKI

Sardine / Daikon Ginger Oroshi / Sweet Soya / 2pce

ONIGARA YAKI

3 King Prawns / Smoked Soya Butter / Lime Mayo Dip

SANMA FISH SHIOYAKI

Mackerel Pike / Daikon & Ginger Oroshi / Ponzu / 1pce

SHAKE KAMA

Salmon Collar / Tare / Lime / 2pce

YAKI TAKO

Octopus Tentacle / Yuzu-Mayo / Shiso Salsa / 1pce

CRAYFISHU YAKI

Cape Crayfish / 160-1809 / Crispy Leek / Champonzu Lemon Butter / Wakame Crunch Salad

SHISHAMO NO SHIO YAKI

Saltwater Smelt/ Seasalt / Lemon/ Japanese Delicacy / 3pce

YASAI/VEGETABLE

ASPARAGASU (LV)

Organic Asparagus / Yuzu Butter

BUROKKORI (VG)

Tenderstem Grilled Broccoli / Lemon / Olive Oil / Wasabi Pepper

SHIITAKE MUSHROOM & NEGI (VG)

Sudachi Ponzu / Sesame

AGE-TOFU (VG)

Daikon & Ginger Oroshi / Negi / Konbu Ponzu

TOMOROKOSHI (LV)

Sweetcorn / Wasabi Butter

HIBACHI/JAPANESE FIRE BOWL

WAGYU

Umami Salt / Yakiniku Sauce / Real Wasabi

KINGKLIP

Spicy Miso Marinade / Daikon / Negi

‘Robata’, short for ‘Robatayaki’, translates as ‘fireside grilling’ in Japanese. Robata originates from a centuries-old country style of cooking by northern Japanese fishermen over white-hot Binchō-Tan charcoal around a communal hearth (iori), usually “Kushiyaki” style (Kushi = Skewer“, “Yaki” = to grill). Binchō-Tan generates a pure flavour profile and is the fuel that fires our flavours and fragrances. It is the burning centre of all we do, and that which creates the heat which brings us together around the fire.

This is why we are KōL.

IZAKHAYA 03

TEMPURA

Lightly Battered & Deep Fried / Served with Soya-based Fish Broth.

Please allow for extra preparation time.

EBI (*)

LM King Prawn & Shiso (*) / 2pce

KISU (*)

Whiting Fish or "Lady Fingers" & Shiso (*)

ISOBE IKA (*)

Nori Wrapped Calamari Steak Strips & Shiso (*)

SHOJIN / VEGETABLE SELECTION

INGEN / Green Bean / KABOCHA / Pumpkin / NASU / Eggplant / ZUKKÎ / Zucchini / SHISO (*) / RENKON / Lotus Root / (VA) available without broth with Wasabi Salt or Yuzu Salt

IZAKHAYA 04

MEN RUI

Noodles.

YAKI UDON

Pan Fried Noodle / Mixed Wild Mushroom /
Truffle / Katsuobushi

PRAWN TEMPURA SOBA

2 Queen Prawns / Buckwheat Noodle /
Soy Dashi Broth / Negi / Wakame

IZAKHAYA 05

DONBURI

Rice Bowls.

WAGYU

Thinly Sliced Topside Wagyu / Soya / Mirin
/ Sesame / Negi / Moyashi / Negi

UNAGI

Grilled Eel / Sweet Soya / Ginger / Sesame

SūPU/SOUP

MISO SOUP

Traditional / Tofu / Wakame / Negi

KAMADO (KITCHEN)

Kamado / Coal Oven

ALASKAN BLACK COD

200g / Saikyo Miso / Apricot Tsukemono / Hajikami Shōga

BEEF SHORT RIB

250g / Grass Fed / Smoked Soya Glaze / Umami Beetroot Purėe / Wasabi Mustard / Crispy Leek

KINGKLIP

250g / Ponzu Lemon-Butter / Organic Asparagus / Shimeji Tsukemono / Wasabi Oil

LAMB CHOPS

250g / Karoo Lamb / Miso Glazed / Edamame Hummus

MūRU GAI / MUSSEL BOWL

350g Fresh East Coast Black Mussels / Sake & White Soy Broth / Spicy Miso / Negi & Tamanegi / Furikake Senbei / * Gluten Free Available

NORWEGIAN SALMON

200g / Ume-Ginger Sauce / Mint & Edamame Purèe / Crispy Sesame Wakame

TUNA STEAK WASABI

200g / Wafu Sweet Soya Glaze / Wasabi Sesame / Rice Noodle / Coriander / Wasabi Oil/ Wasabi Butter

ACCOMPANIMENTS

Choose from:

Sesame Spinach with Ponzu Butter / Cucumber & Daikon Salad / Wasabi Wedges / Steamed Rice & Furikake / Sweet Potato Honey-Sesame / Green Beans Sesame (served at room temperature)

WAGYU

"Wa" - Japanese, "Gyu" - Cow. Prepared with Umami Konbu Salt & Smoked Soya / Served With Wasabi, Kizami Wasabi, Ha-Wasabi / Daikon Tsukemono.

WAGYU RIBEYE / 250g

WAGYU RUMP / 300g

Ask your Waitron about other available cuts.

USDA PRIME BEEF

AAA Grade / Exclusively imported by KōL

Miso-Dashi Sweet Potato Fondant / Crispy Wasabi Leeks / Charred Mielie Purèe / Pan-fried Croutons / Katsuobushi Jus / Soya Salt

STRIPLOIN / 400g / 30 day wet-aged

RIBEYE / 400g / 30 day wet-aged

TOMAHAWK / 1.2kg / 30 dry-aged

YASAI/VEGETABLE

CAULIFLOWER STEAK (LV)

Umami Spice / Parmesan / Panko Crumb / Edamame & Mint Purée / Cauliflower Purėe / Fresh Italian Truffle / Truffle Paste / Truffle Oil

DEN GAKU NASU (VG)

Roasted Eggplant/ Saikyo Miso / Roasted Sesame

ERYNGII MUSHROOM STEAK (VG)

Smoked Soy / Umami Seasoning
/ Edamame & Mint Purée / Black Risotto

YAKIMESHI - VEGETABLE (VG)

Japanese Style Black Fried Rice/ Mixed Vegetables/ Truffle Spray

YAKIMESHI - PRAWN

Japanese Style Black Fried Rice / Mixed Vegetables / Prawn/ Katsuobushi

Kamado is the Japanese word for “stove” or wood or charcoal-fuelled oven. It means a “place for the cauldron”. At KōL we have two Jasper coal ovens in our Kitchen Cauldron where, in keeping with our principal cooking methodology, we use our unique flavour-enhancing Binchō-Tan charcoal. 

AMAIMONO

Something Sweet.

DRUNKEN PINEAPPLE

Robata Grilled/ Rum / Sake / Mirin / Shiso *() / Vanilla Ice Cream

MOCHI ICE CREAM

Round Japanese confectionery consisting of a sticky rice dumpling (mochi) filled with different flavours of ice cream / 5pce

MATCHA MESS

Matcha Ice Cream / Meringue / Matcha Chocolate

YUZU PANNA COTTA

Candied Yuzu Peel / Miso Salted Caramel Tuile / *No added beef gelatine

CHOCOLATE KASUTERA

Honey Chantilly Cream / Dark Chocolate Sauce

CHOKOrēTO BROWNIE

Yuzu Pumpkin Purèe / Amarula-Popcorn Ice Cream / Caramelised Popcorn / Black Sugar Tuile / Melty Hot Choc Sauce

MITARASHI DANGO

Traditional Japanese Machi Dango / Hazelnut Chocolate Wafer Sauce / Dark Chocolate Cookies & Cream Topping

coals.

over

cooked

Masterfully

Join us around the fire

A simple description of Binchō-tan is white coal.

In reality though, it ’s so much more…

Impeccable quality and very expensive, Binchō-tan is branch-shaped charcoal traditionally used in Japanese cooking to enhance the flavour experience. Produced through centuries of artisanal skill and craftsmanship, it is the epicentre of our concept and cooking methodology. It is cooking from the absolute source.

Binchō-tan is formed through a meticulous and systematic process of placing high-quality wood in a kiln for five days at around 240ºC, after which the temperature is raised to around 1000ºC. Once fully pyrolyzed, it is taken out and covered in a damp mixture of earth, sand and ash, giving it a ceramic-like form that burns fluorescent.

The result is a literally white-hot charcoal that is pure, emits almost no smoke when burning, infuses food with rare and delicate flavours, and when struck gives off a metallic ring, leading to it being used as wind chimes. Little is actually known about the molecular structure of Binchō-tan, only adding to its wonder and charm.

Binchō-tan is the fuel that fires the flavours and fragrances of KōL Izakhaya.

It is the burning centre of all we do and reminds us to always enhance.