Fire

We are pleased to announce the grand reopening of Fire Izakaya March.

Our kitchen team have been busy developing a brand new menu. We can't wait to share it with you.

Let us toast to new beginnings and the joy of coming together once again!

We're thrilled to unveil the reopening of Fire Izakaya in March! Our talented kitchen team has been hard at work creating an exciting new menu, and we can't wait to reveal it to you.

Let's raise a glass to fresh starts and the delight of gathering together once more!

Normal service will resume very soon! Who’s joining us? 🔥

Not long now until we reopen!

Fire was inspired by our trips to the small local bars of Tokyo. 🇯🇵

Informal, lively places with good food and free-flowing drinks.

🔥

New menu development is very much in progress! We can’t wait to share it with you all. 🥢

It’s never too cold for an icy cocktail! ❄️

Looking forward to seeing you back at the bar! 🔥

We’re looking forward to serving you a brand new menu when we reopen.

Our chefs have been busy working on lots of new dishes.

All good things take time…

We’re currently closed but are looking at reopening towards March.

Our chefs are busy working on a brand new menu too.

We’re looking forward to getting back at it. We will let you know when we have a re-opening date! 🗓️

We're closed now for the Christmas break and will be open in the new year. Thank you for the support since we opened our doors in August!

Merry Christmas from the Fire Izakaya team.

December Tasting Menu

To Start:

Shokupan, Cultured Butter, Wasabi Oil

Riondo Prosecco Frizzante, Italy

Mushroom, Caramel, Chive

Umbrele Pinot Noir, Romania

Yakitori:

Tail, Duxelle, Tarragon Meatball, Egg Yolk, Tare Oyster, Oyster, Oyster

Kirin Ichiban

Tuna:

Cucumber, Yuzu Ponzu

Arthur Metz, 'Sushi', France
Japanese Tartar, Wasabi

Prawn:

Japanese Tartar, Wasabi

Felix Jimenez, Rioja Blanco, Spain

Beef:

Kohlrabi, Shiitake, Black Garlic

Lanzerac Cabernet Sauvignon, South Africa

Rice:

Furikake, Cod Roe

Keigetsu Aikawa-Homare Yamahai Junmai 58, Japan

Peach:

Yuzu

Akashi-Tai, Shiraume, Ginjo Umeshu, Japan

Whisky:

Chocolate, Black Sesame

December Tasting Menu

To Start:

Shokupan, Cultured Butter, Wasabi Oil

Riondo Prosecco Frizzante, Italy

Mushroom, Caramel, Chive

Umbrele Pinot Noir, Romania

Yakitori:

Tail, Duxelle, Tarragon Meatball, Egg Yolk, Tare Oyster, Oyster, Oyster

Kirin Ichiban

Tuna:

Cucumber, Yuzu Ponzu

Arthur Metz, 'Sushi', France
Japanese Tartar, Wasabi

Prawn:

Japanese Tartar, Wasabi

Felix Jimenez, Rioja Blanco, Spain

Beef:

Kohlrabi, Shiitake, Black Garlic

Lanzerac Cabernet Sauvignon, South Africa

Rice:

Furikake, Cod Roe

Keigetsu Aikawa-Homare Yamahai Junmai 58, Japan

Peach:

Yuzu

Akashi-Tai, Shiraume, Ginjo Umeshu, Japan

Whisky:

Chocolate, Black Sesame

Fire was inspired by our trips to the small local bars of Tokyo. Informal, lively places with good food and free-flowing drinks. The perfect place for a quick drink after work that turns into a great night out.

[email protected]

01603 927117

Yakitori translates to ‘Grilled Chicken,’ from the Japanese words yaki (grill) and tori (chicken). 🇯🇵

Yakitori consists of different cuts of the chicken, such as the wing, thigh, heart, tail, achilles and many more.

In Japan it can usually be found in casual dining restaurants served with Sake or as a street food. 🐓

Keeping with tradition, we cook over a binchotan, a Japanese white charcoal. The grill burns low, around 200 degrees so the meat cooks slowly. 🔥

Dishes are small and can be shared with the intention that you experience and taste many different cuts of the chicken.

It's all about the process. 🫶

Bento Boxes Now Available! 🍱

12-2pm Fridays & Saturdays

Yakitori thigh and wing, pickled uchiki kuri, charred broccoli, soy egg and seasoned rice.

Japanese restaurant in Norwich launches lunchtime bento boxes Fire Izakaya Japanese small plates restaurant in White Lion Street, Norwich, has launched lunchtime Yakitori bento boxes.

Bento Boxes Now Available! 🍱

12-2pm Fridays & Saturdays

Yakitori thigh and wing, pickled uchiki kuri, charred broccoli, soy egg and seasoned rice.

From our whisky menu:

The light character of the 12 Year Old is an excellent starting point for anyone starting on their whisky journey.

Enticing and silky smooth, this is the quintessential Cardhu. Glowing with notes of golden honey and delicate, fruity character.

We’re launching lunch time bento boxes this week. 🍱

Available 12-2pm Friday & Saturday.

Yakitori thigh and wing, pickled uchiki kuri, charred broccoli, soy egg and seasoned rice!

Lunchtime Bento Boxes dropping next week! 👀

will be joining us for an evening of vodka tasting and a cocktail competition.

This event is for those working in the hospitality industry.

Where: Fire Izakaya, 17a White Lion St, Norwich NR2 1PX

When: 28th November 18:00 - 23:00

Hosted by: Tino Charamba & Rob Starkey

We will be looking for 5 bartenders to enter the cocktail competition. If you’d like to take part please email [email protected]

If you’d like to come as a guest and to taste some drinks please confirm your attendance by sending us a DM and we will add you to the list.

Who’s loving the Sandos? 🥪

Lunch time food coming soon! 👀

Love seeing customer photos!

Especially corkers like this taken by ❤️

Getting ready for another week at Fire!🔥

We’ve been talking about a lunchtime offering so keep your eyes peeled for that. 👀

If you’d like to book in email us: [email protected] or give us a call 01603 927117

Back tomorrow for more action.

Thursday, Friday & Saturday.

6pm to Midnight. Food served until 10pm.

Our winning cocktail! 🎉

Autumn Flip - Nikka Coffey, Grain Whisky, Pedro Ximenez, Caramel & Nutmeg.

We love seeing your photos from your time at Fire!

Keep tagging us so we can see beauties like this.

📸

We've added 6 of our own favourite whiskies to the tasting menu.

10 Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. Named World Whisky of the Year in 2008.

From our Kushiyaki offerings:

Beef Tongue with Black Bean 👅

The flavour on this dish really packs, think less offal and more soft and mild meaty flavours.

Our Cocktail lineup:

Shiso Gin & Tonic

Melon & Lime Soda

Aki Paloma

Bright 'n' Sunny

Panda Fizz