HamachiGFGluten-Free
18Yuzu kosho, shiso, tamari ponzu, radish
Asian fusion menu example grouped by how each dish is cooked.
Asian fusion mixes cuisines, so headings like Japanese or Korean don't fit. This example groups dishes by how they're cooked: raw, grilled, in broth or fermented.
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Kinu: an example Asian fusion menu
Made with the Ingredient Studio template. The place, dishes and prices are examples.
Kinu
Raw fish, charcoal, slow broths and house ferments.
Raw
Cut to order.
ScallopGFGluten-Free
21Fermented chilli, finger lime, nori
TunaGFGluten-Free
24Aged akami, pickled wasabi stem, puffed rice
Sea breamGFGluten-Free
19Kombu-cured, umeboshi, cucumber, sesame
Fire
From the charcoal grill.
BroccoliniVGVegan
12White miso, toasted sesame, lemon
AubergineVGVegan
13Nasu dengaku, walnut miso, shiso
Chicken thigh
16Tare glaze, charred leek, sansho pepper
Black cod
34Saikyo miso, pickled cucumber, hajikami
Short rib
42Ssamjang, lettuce cups, house pickles
Broth
Simmered overnight.
ClamsGFGluten-Free
17Sake, kombu dashi, mitsuba, yuzu
Pork bone
19Tonkotsu, chashu, soft egg, wood ear, ramen
ShiitakeVGVegan
18Kombu and mushroom broth, buckwheat soba, yuba
Ferment
Pickled, cured and aged in house.
DuckGFGluten-Free
32Koji-aged breast, plum, mustard greens
CabbageVGVeganSPSpicy
7House kimchi, aged three months
RiceVVegetarian
6Koshihikari, cultured butter, furikake
Sweet
YuzuVVegetarian
11Curd, black sesame, torched meringue
MisoVVegetarian
12Caramel, brown butter, burnt milk ice cream
Omakase
For the whole counter, until half past nine.
Eight courses
95Raw to sweet, chosen by the kitchen each night
Sake pairing
55Five pours, from junmai to aged koshu
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateWhat to put on an Asian fusion menu
- 1
Raw
Name the fish and its seasoning. Mark everything that's raw.
- 2
From the grill
Meat, fish and one or two vegetables over charcoal, so vegetarians can order from the grill too.
- 3
Broths and noodles
Say what the broth is made from, like pork bone or mushroom. Vegetarians need to know.
- 4
Pickles and ferments
Say how long they're aged or pickled. Guests like to know it's made in house.
- 5
Sweets
One or two, using flavors from the rest of the menu, like miso or yuzu.
- 6
Chef's menu
Courses chosen by the kitchen. Give the number of courses, the price and when it's served.
Prices and descriptions
Show prices and sizes
Say which dishes are for sharing, like a short rib at 42, so guests don't read it as one person's plate.
Chicken thigh16
Tare glaze, charred leek, sansho pepper
Black cod34
Saikyo miso, pickled cucumber, hajikami
Short rib42
Ssamjang, lettuce cups, house pickles
Write the descriptions
List the main ingredients in order of what you taste most. Short lists read better than sentences here.
Hamachi
Fresh fish with Asian flavors.
Hamachi
Yuzu kosho, shiso, tamari ponzu, radish
Before you print the QR code
- Raw dishes are labeled raw.
- Soy, sesame and shellfish are labeled where they're used.
- The chef's menu says when it's served and what it costs.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Questions about an Asian fusion menu
How do I group an Asian fusion menu?
By cooking method, like this example, or by size, from small plates to large. Size helps guests judge how much to order.
Should I explain ingredients like yuzu or koji?
Explain the less common ones in a few words, or train servers to. A menu full of unknown words slows ordering.
What is omakase?
Japanese for "I'll leave it to you": the chef chooses every course. Call it a chef's menu too, for guests who don't know the word.
Other templates for an Asian fusion menu
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Kitchen + Bar
Upscale casual dining
Hanok
Korean restaurant, hanjeongsik, Korean grill
Lacquer
Cantonese restaurant, Chinese fine dining, banquet roomMake your own Asian fusion menu.
Swap in your dishes and prices, then publish with a link and QR code.