Bridge Street’s high-energy, flame-grill hotspot KAJI from Chef-Patron Steven Smith is launching an all-new Spring Menu, celebrating the best of the season across the elements of Earth, Land and Sea – all brought to life over fire and infused with bold, global flavours.

This vibrant new offering showcases the finest British ingredients – from Isle of Man scallops and lobster, to Morecambe Bay seabass, Jersey Royals, Why Valley asparagus, and spring lamb from Cumbria –  all expertly grilled by Steve and his team to enhance their natural flavour.

To mark the season, families are invited to enjoy more for less. Kids aged 10 and under eat free from Steve’s flame-touched kids’ menu (think fish & chips, chicken goujons and cheeseburgers), while adults receive 25% off food across Easter and the May Bank Holidays as part of the Spring/Summer Family Time offer.

SIGNATURE SNACKS

To start, guests can enjoy seasonal snacks such as Louët-Feisser oysters, fried and served with oyster mayo, house bonito hot sauce and lime, or Japanese milk bread with pickled jalapeño butter. Other highlights include Bluefin tuna tartare with yuzu and sesame, and Steve’s NEW signature Cheese Hotdog 2.0 – loaded with Lancashire bomb, kimchi and truffle.

EARTH

In the Earth section, guests can enjoy grilled Maitake mushrooms with a panko-crumbed egg and shiitake ketchup, or indulge in Jersey Royals, cooked in the embers and served with seaweed butter, yuzu sour cream and imperial caviar. There’s also Why Valley asparagus, both white and green, grilled and served with morels and wild garlic mousse or Drunken Rice with aged sake, daikon, and shaved truffle. 

LAND

The Land menu brings together the best of spring produce, starting with Koji-aged Herdwick lamb rack from Cumbria – served with tomato ponzu and spring greens. Guests can also enjoy Black garlic-studded chicken with grelot onions and a foie gras sauce, or indulge in Japanese Kagoshima A5 Wagyu Sirloin, served Tokyo-style with ponzu and garlic crisps or KAJI-style with satay and crispy rice. For the serious meat lover, the Himalayan salt-aged beef is available as hanger, fillet, or a 500g Chateaubriand for two, paired with ox cheek-stuffed shiitake mushrooms and a trio of global sauces.

SEA

The Sea offering is a tribute to coastal flavour. Guests can savour the finest scallops and lobster from the Isle of Man, and delicate seabass from Morecambe Bay, each grilled to perfection to highlight their natural sweetness. Flame-cooked day boat fish is finished with XO seafood hollandaise, while the cod loin is served with champagne, white miso and caviar. The standout XL Manx scallops arrive with sticky pigs cheek, katsu curry ketchup, yogurt, apple and coriander.

RAW & SUSHI

Chef Steve’s expertly curated sushi and sashimi menu continues to impress. Guests can enjoy Chutoro sashimi, Torched Otoro nigiri with pickled wasabi, or Scallop sashimi with butter and lemon. Creative maki rolls include the indulgent Smoked Eel & Foie Gras, Soft Shell Crab with teriyaki, and lighter bites like Scottish Salmon with avocado and cucumber or Mixed Mushroom rolls.

THE KAJI EXPERIENCE

For a special experience, guests can opt for the 8-course tasting menu (£120pp), offering a curated journey through Earth, Land and Sea. Wine or sake pairings are available from in-house sommelier Remy McCafferey, with over 100 wines by the glass thanks to Coravin technology. From 9pm, KAJI transforms into a late-night venue with live DJs, immersive visuals and a party-ready sound system.

Whether for a special dinner, some nibbles with friends, Sunday spread or just a week-night treat, KAJI has an offering for every diner this Spring. And with 25% off throughout the Easter holidays, guests had better hurry to secure their spot.