Bamboo Mat serves a plethora of fresh, zingy flavours and incredible ingredients that are worth travelling East for. Writer Alissa Stroud shares more:
Just a stone’s throw away from Westfield Stratford City, you’ll find Bamboo Mat – a restaurant serving up Nikkei cuisine – if (like me) you aren’t familiar with this term, it describes a fusion of Peruvian and Japanese food. This is the second opening that follows the original Bamboo Mat in Leyton.
We headed to the restaurant after a morning of shopping and we were welcomed with warm and friendly staff and striking interiors. Floor-to-ceiling windows flood the space with natural day light that bounces off the colourful and playful décor details found throughout. There’s a multi-coloured, neon theme to the interiors, which is said to be inspired by the Peruvian culture, arts and crafts that chef-owner Denis Gobjila grew up with.
The Food & Drink
Bamboo Mat has partnered with premium Japanese fruit liqueur brand Choya to offer a carefully crafted range of cocktails, designed to perfectly complement the exceptional food on offer. Celebrating the arrival of cherry blossom season in Japan (without having to leave London), there are three cocktails on offer until the end of March.
Choya is a fruit liqueur made from the Japanese ume fruit. A combination of meshu liquid extracted from the ume fruit, sugar and alcohol – Choya has a light, fruity flavour that is both sweet and tart.
First up, I tried the Bees Knees – a blend of Choya Royal Honey, gin, orange and lemon juice. It had a gorgeous head of foam that concealed the seriously smooth drink within. The Bees Knees was a perfect hit of sweet and citrus flavours and it went down a treat.
My guest tried the Choya Negroni – a twist on the classic that saw Choya Extra Years combined with Campari and Vielle Prune Louis Roque. Now, I’m not normally a negroni kind of gal but I couldn’t resist trying a sip and I’m so pleased I did as I loved it! It was strong as you’d expect, but not overpoweringly so, and I enjoyed it so much I ordered one for myself.
The final sip on the special menu was a Choya Old Fashioned – now this definitely wasn’t one for me as I’m not a bourbon lover but thankfully my guest is and he said it was a truly perfect pour. Choya Royal Honey was mixed with bourbon and Angostura Bitters, and I was told the honey added a perfect touch of sweetness and made for a fantastic Old Fashioned.
The food menu is full of tempting choices so you’re best going with someone who likes to share! To start, we tried the Salmon Tataki – lightly seared salmon in a delicate dressing of passion fruit and mango, red onion and coriander that was a sight to behold on the plate. We knew we were in for a treat from the first bite – the flavours were so vibrant and the ingredients of the highest quality. The salmon was buttery soft, and topped with a crispy vegetable that added a lovely contrast of textures.
We also shared the Hamachi tiradito with a truffle yuzu sauce – delicate slices of raw yellowtail kingfish were presented beautifully with vibrant colours and textures across the plate. The sauce was a fresh and zingy citrus sensation and the delicately laced truffled added a touch of further decadence.
Sushi was up next – we opted for the Canada Maki roll – sea eel and salmon with cream cheese, cucumber, avocado and unagi sauce, topped with sesame seeds. WOW. It was truly all you could want from a plate of sushi and more. Thick rolls packed with the freshest ingredients, and made all the more interesting for the addition of the slice of eel atop alongside the salmon inside. We were both devastated when the plate came to an end.
Alongside the plentiful sushi and sashimi, there’s a selection of larger mains to enjoy – we opted for the grilled octopus leg with lentils mash, and lamb chops marinated in Anticucho sauce, with a side of steamed rice.
Lamb was perfectly cooked, subtly pink inside and bursting with umami flavour. The sauce tasted like a take on a salsa verde, with an added touch of Asian spice and it was simply delicious, with a good amount of meat on the chop.
Smokey, meaty and with a good char to it – the octopus was also a hit, with the smooth, creamy and earthy bed of lentil mash adding a great contrast to the dish.
The Wordrobe verdict
With its intriguing interiors, warm service and truly tempting menu, Bamboo Mat is a must visit. Make sure to head down before the end of March to try the limited-edition Choya cocktails – they’re not to be missed!
Make it happen
Where: Bamboo Mat, Stratford 21-24 Victory ParadeEast VillageLondon E20 1FS
When: The Choya cocktails are available until the end of March 2024
How: Find out more and make a booking via bamboo-mat.co.uk
