Menu

Our first bowl cooked and served as it was on day one, Bia Rebel’s Tokyo Style Shoyu Broth, served with home-made thin and straight cut noodles with 3 slices of pork shoulder Chashu, spring onions, 606 Tamago egg, marinated menma and a slice of nori seaweed .

+ Add chashu £3 for 3 slices

Bia Rebel’s Tokyo Style Shoyu Broth, served with home-made thin and straight cut noodles with slowly braised NI beef cooked with yellow bean, fermented chilli and broad bean and dark soy finished with spring onions, bean sprouts and fermented and broad bean paste for an extra kick. 

Our dynamically blended blonde miso served in a rich style with home-made thin and straight cut noodles flavoured with rich sesame tare topped with marinated menma, spring onion and togarashi 7 spice.

Add protein, see selection below.

Our dynamically blended blonde miso served in a rich style with home-made thin and straight cut noodles flavoured with balck garlic oil, dehydrated garlic flakes and finished with sesame seed and pickled ginger.

Add protein, see selection below.

Our dynamically blended blonde miso served in a rich style with home-made thin and straight cut noodles flavoured with our rebel tare which is made from dried shrimp, chilli, garlic, mirin and rice wine vinegar topped with marinated menma and spring onion finished with a knob of butter.

Add protein, see selection below.

NI pork minced in house cooked with cayenne, schezuan pepper and light soy served over  home-made thin and straight cut noodles and flavoured with dried shrimp, chilli, garlic, mirin and rice wine vinegar finished with spring onion, kimchi ketchup and garlic

Add broth of you choice for £3

Add protein, see selection below.

Jasmine Korean style fried rice, grilled red pepper, sweetcorn, edamame beans, BBQ hoisin pork, coriander, fried egg, lime, Gochujang

+ Add extra BBQ pork £1.50 per 100g Serving 

Creamy mild Madras coconut curry served on Jasmine 

rice and finished with lime and coriander (Vegan)

Add protein, see selection.

Traditional dish of broth and rice noodle, spring onion, braised beef, nam pla, dried shrimp topped with bean sprouts, coriander and spring onions

Classic Thai dish of fried rice noodles, dried shrimp, nam pla, BBQ soy sauce and rice wine topped with pickled vegetables, spring onions, bean sprouts and peanuts.

Add protein, see selection.

1.Duck confit & hoisin sauce, sesame seeds, pink ginger 

2. Chicken, ginger, Goghujang 

3. Rich vegetable, sesame oil, sesame seed 

4. Mixed plate

Eight full wings, deep fried till crispy & finished with a house Tabasaki sauce

Karaage is Japanese fried chicken, crispy and full of flavour. Super Savoury and crunchy, served as 6 pieces.

This is a simple dish based on quality ingredients and time. Soy sauce, sesame oil, sugar, rice vinegar is brought together over many hours for a very savoury taste of 5 Deep Umami Flavours

Soybeans in the shell sprinkled with salt - a Japanese classic.

New potatoes, fried crispy, served with chicken salt and nori (our version of chips).

3 slices of 24hr braised pork shoulder

Celtic Beef           

Slow braised and pulled NI beef 

cooked with yellow bean, fermented 

chilli and broad bean and dark soy 

In house ground pork mince 

cooked with cayenne, Szechuan 

pepper, light soy and garlic.

Shiitake and button mushrooms

cooked  in soy, a little sugar 

And pure sesame seed oil 

Our special egg soft cooked for 

6 mins and 6 seconds then braised 

in a blend of BBQ smoked soy sauce, 

mirin, rice wine vinegar sauce.

Marinated and braised bamboo shoots.

We make these in house 

In Japan when you want another 

portion of noodles you call for 

“Kaedama”