Yoroko
Yoroko, a beacon of exquisite Japanese culinary tradition. Embracing the essence of "Yorokobi" which signifies joy and welcome, Yoroko presents an unparalleled Robatayaki dining experience, seamlessly blending the serene beauty of traditional Japanese aesthetics with modern sophistication.
Our space is an architectural masterpiece where the timeless elegance of grey and red granite, revered in Japanese culture, is harmoniously combined with the warmth of wood and the delicate intricacy of paper Shojis. These elements work together to partition the vibrant energy of our restaurant into serene, private enclaves for an intimate dining experience.
HOURS
Daily: 6.30 PM - 11.00 PM
CONTACT
SIGNATURE DISHES
EXPLORE THE MENU
All prices are in Sri Lankan Rupees, and are subject to 10% service charge and government taxes.
- All Menu
- TSUNOMONO
- SARADA
- ZENSAI
- ROBATAYAKI
- AGEMONO
- GOHANMONO
- DEZ Ā T O
- SASHIMI
- NIGIRI
- MAKI
- INARI
- SIGNATURE COCKTAILS
- SAKE
- SIGNATURE CEYLON TEA SELECTION
TSUNOMONO
HOUSE PICKLES
Spicy Cucumber (G,S,SE)
Chili soy vinegar, bonito.
Yuzu Daikon
White radish, yuzu marinade.
Amazu Cauliflower
Sweet vinegar, matcha salt.
Spiced Pumpkin
Cinnamon, star anise, sansho salt.
SARADA
SALADS & HOUSE DRESSINGS
Wakame (G)
Assorted seaweed, lettuce, sesame dressing.
Potato (G)
Chunky mashed kiri ala, edamame, creamy kewpie aioli.
Green (G)
Gotukola, lettuce, cucumber, wafu dressing.
Kaisen (G,S)
Assorted seafood, coriander, yuzu dressing.
ZENSAI
STARTERS
Edamame
Grilled with citrus salt.
Edamame
Grilled with house spicy sauce (G,S,SE).
Gyoza
Beef (G) soy vinegar sauce, house garlic chili oil
Gyoza
Chicken (G) soy vinegar sauce, house garlic chili oil
Gyoza
Seafood (G,S) soy vinegar sauce, house garlic chili oil
Shirumono
Miso Soup (S)
Japanese silken tofu, wakame, green onion.
Miso Soup (S)
Japanese silken tofu, wakame, green onion with seafood
ROBATAYAKI
CHARCOAL GRILL
Beef Tenderloin - Australia (G,D)
150g, rosemary miso butter.
Tiger Prawn (G,S,D)
2 pieces U10 prawn, yuzu kosho garlic butter.
Hiroshima Oysters (G,S,D,SE)
4 pieces, sichimi & seaweed butter.
Salmon Miso (G,S,D)
Miso marinated, yuzu butter.
Pork Chop (G,D)
Ginger marinated, coleslaw, honey & soy butter.
Half Spring Chicken (G,D)
Yakitori sauce, umeboshi brown butter
Cauliflower (G,D)
Crispy nori, matcha & seaweed butter.
AGEMONO
CRISPY FRIED
Agedashi Tofu (G,S)
Crispy Japanese silken tofu, dashi soy broth, bonito.
Tempura Moriawase (G,S)
Assorted seafood & seasonal vegetables
Ebi Tempura (G,S)
2 pieces local prawn.
Kani Tempura (G,S)
1 piece soft shell crab.
Yasai Kakiage (G)
Carrot, onion, green beans fritter.
Quail Egg Kushi Katsu (G,D)
Breaded quail egg, okra, garlic mayo.
Cuttlefish Kushi Katsu (G,S,D)
Breaded cuttle fish, spicy mayo.
Chicken Karaage (G,D)
Kocchi dynamite mayo, tartar sauce.
GOHANMONO
RICE DISHES
DEZ Ā T O
DESSERT
Matcha Frozen Mousse (D,G,N)
Chocolate almond streusel, umeshu chocolate liquor.
Black Sesame Namelaka (D,G,N,SE)
Coconut cream, miso candied cashew nut.
Yuzu Marinated Strawberries
Yuzu sorbet, vanilla meringue.
SASHIMI
TRADITIONAL OR SIGNATURE
Hamachi, Wasabi Salsa (S)
Yellowtail, coriander, yuzu dressing.
Tuna Tataki Tosazu (G,S,SE)
Lightly seared tuna, onion salad, umami citrus dressing.
Salmon Miso Sesame (G,S,SE)
Hot sesame oil glaze salmon, miso wasabi dressing.
Beef Tataki Yuzu Kosho Ponzu (G)
Seared Australian beef, white radish salad, yuzu kosho dressing.
NIGIRI
TRADITIONAL OR SIGNATURE
Beef & Quail Egg (G)
Yuzu kosho soy, nori flakes.
Salmon Aburi (G,S,SE)
Wasabi citrus soy, green onion miso.
Tuna Truffle (G,S)
Truffle & nai miris aioli, wasabi salsa.
Scallop Aburi (G,S)
Creamy spicy fish roe, salted seaweed.
Unagi Tamago (G,S)
Grilled freshwater eel, Japanese omelette.
MAKI
SIGNATURE SUSHI ROLL
Salmon & Cream Cheese (S,D)
Wasabi mayo, crispy sweet potato.
Tuna Avocado (S)
Lemon mayo, crispy leek.
Volcano (S,SE)
Choice of salmon or tuna tartare, house spicy mayo.
Dragon (S)
Prawn tempura, teriyaki sauce.
Veggie (G,SE)
Mushroom teriyaki, avocado, crispy sweet potato.
INARI
SIGNATURE TOFU POCKETS
Seasoned Veggie (G,S,SE)
Yuzu kosho sauce, wasabi furikake rice.
Ikura and Wakame (G,S,SE)
Salmon roe and pickled seaweed, nori rice.
Spicy Salmon or Tuna (G,S,SE)
Choice of salmon or tuna tartare, house spicy mayo, spicy rice.
Spicy Crispy Ebi (G,S,SE)
Diced shrimp tempura, house spicy mayo, spicy rice.
SIGNATURE COCKTAILS
Takane no Hana
Gin, papaya & jasmine, passion fruit, hibiscus, sparkling wine.
Washi kumquat
Vodka, umeshu, yuzu, lemongrass.
Tsukimi
White peach gin, Cointreau, pink green tea, lychee.
Komorebi
Fig & plum rye whiskey, miso, sake, bitters, Singleton 12.
Shibire
Tequila, umeboshi, sancho pepper, watermelon.
Mottainai
Coconut milk, coconut vinegar, coconut water, vanilla.
Hibana
Chamomile, mango, hot honey, pineapple, pomelo shrub.
SAKE
Jozen Mizuno Gotoshi Sparkling 360ml
Aged Jozen Mizuno Gotoshi Junmai Ginjo 720ml
Jozen Mizunogotoshi Junmai Dai-Ginjo 300ml
Sho Chiku Bai Kaisen 1,800ml
SIGNATURE CEYLON TEA SELECTION
Orange Sunshine - Kaley Tea, Ruhunu region
Tea leaves pounded on a traditional stone mortar and pestle brings out a strong full bodied cup that is ablaze with robust flavours. Yet, the aroma and flavours of flowers and chocolate juxtapose to provide a blissful distinction. This tea is typical of a low elevation southern black tea.
Hand rolled Orange Pekoe - Park Estate, Uva region
Hand rolled orange pekoe: the same ladies who plucked the leaves roll the leaf by hand, half a kilo at a time. Unlike many mass produced teas, this tea still exhibits the classic wintergreen notes that Uva teas were once famous for.
Tippy Golden Orange Pekoe with Tea Flowers - AMBA Estate, Uva region
Teas are often mixed with various flowers, but no one blends tea with tea flowers. Pluckers carefully pick and gently dry the flowers from tea bushes and blend with the finest TGOP. The result is an incredibly smooth tea, with heavenly honey and almond notes from the golden flowers