N. DF (Paris) wrote on 13 May 2010

I really enjoyed the place and the choice provided. Thanks a lot to the team, great service! I highly recommand this restaurant!

Luca Urbano (London) wrote on 22 February 2010

Itadaki means ‘to take the food life’; zen means ‘to fix, to mend’. The primary end of the Itadaki-zen cuisine is not merely an agreeable taste, but its healing qualities.

The Itadaki-zen restaurant was born from the need to provide a source of food which integrates into a cycle of sustainability. The goal is to reach a state in which the restaurant can self-produce its own vegetables following farming methods which are themselves sustainable for the wider ecosystem. Our Cuisine favors the use of organic ingredients and tries to employ only seasonable grown vegetables. However, the Itadaki-zen agricultural approach targets beyond the bounded and often misleading organic standards, towards a form of agriculture developed with and for nature. Rice, root vegetables, seaweeds, soya beans and by-products, are recurrent ingredients in our cuisine because deemed to be essential for a sanitary and strong metabolism. “Slow food” characterizes the cuisine preparation, reflecting appreciation and care in the making of each dish. Food is always prepared with traditionally harvested Korean and French sea salt.

Price are very reasonable, from £2.40 to £5.00 the side dishes, from £6 to £8 the substantial dishes. The former include shira-ae (£2.40), a white salad made of seasonal vegetables with tofu and a thick sauce. Smooth and comforting, it has a rich flavour and comforting texture. The Hijiki-no-nimono (£3.40) looks like sea urchin but is actually warm simmered seaweed with fried tofu and vegetables. The latter include chapche which are fried noodles made from sweet potato. Sticky and savoury, their brown transparent appearance is tantalizing. The same is true for the zara udon with kakiage tempura (£5.50), these white, slippery noodles are served cold with vegetable tempura and come accompanied by shoyu sauce with sesame seeds, spring onion and wasabi.

The atmosphere is warm and very organic!
Walls have been made with a mix of sand, lime and straw (like the Romans). Pine wood makes up much of the structure of the restaurant, including the counter, the tables and the Japanese Zen garden. The entrance is covered with bamboo. The outside pavement has been made using stones taken from the River Thames. All comes from nature; all of your senses will feel the organic.

Itadaki-zen desires to be a cultural place made of sharing and personal experience with food, Art and people. Artistic events are held periodically, such as Art exhibition and live Jazz music. The restaurant performs and sustains several social actions and tries to involve others to join them.

Lisa Li (London, UK) wrote on 17 January 2010

Hello,

I went to this place last week, and was very disappointed. They say "fully vegan" but then they use anchovies sauce in some dishes!

They say it's because "it's a Japanese tradition" - which does not make any sense, as it is a Japanese tradition to eat fish and meat too.

I am very disappointed that this restaurant is trying to profile itself as "Europe's First Organic and Vegan Japanese Restaurant" (taken from their website), but then they use a fish-based product?

Very confusing, and disappointing, and I hope you will make a note of this on your website, as once at the restaurant, the menu does not really state which dishes contain anchovies sauce.

Why call yourself "vegan", when you obviously do not care about vegan values? Vegans are very specific about what they eat, and which restaurants they go to, so this just does not feel right.

Best regards

Luca (Restaurant Connection) wrote on 17 December 2009

The Itadaki-zen restaurant was born from the need to provide a source of food which integrates into a cycle of sustainability. The goal is to reach a state in which the restaurant can self-produce its own vegetables following farming methods which are themselves sustainable for the wider ecosystem. Our Cuisine favors the use of organic ingredients and tries to employ only seasonable grown vegetables. However, the Itadaki-zen agricultural approach targets beyond the bounded and often misleading organic standards, towards a form of agriculture developed with and for nature. Rice, root vegetables, seaweeds, soya beans and by-products, are recurrent ingredients in our cuisine because deemed to be essential for a sanitary and strong metabolism. “Slow food” characterizes the cuisine preparation, reflecting appreciation and care in the making of each dish. Food is always prepared with traditionally harvested Korean and French sea salt.

Price are very reasonable, from £2.40 to £5.00 the side dishes, from £6 to £8 the substantial dishes. The former include shira-ae (£2.40), a white salad made of seasonal vegetables with tofu and a thick sauce. Smooth and comforting, it has a rich flavour and comforting texture. The Hijiki-no-nimono (£3.40) looks like sea urchin but is actually warm simmered seaweed with fried tofu and vegetables. The latter include chapche which are fried noodles made from sweet potato. Sticky and savoury, their brown transparent appearance is tantalizing. The same is true for the zara udon with kakiage tempura (£5.50), these white, slippery noodles are served cold with vegetable tempura and come accompanied by shoyu sauce with sesame seeds, spring onion and wasabi.

The atmosphere is warm and very organic!
Walls have been made with a mix of sand, lime and straw (like the Romans). Pine woods make up much of the structure of the restaurant, including the counter, the tables and the Japanese Zen garden. The entrance is covered with bamboo. The outside pavement has been made using stones taken from the River Thames. All comes from nature; all of your sense will feel the organic.