We always try our best to source our products from the suppliers that we mention in our ingredients glossary, but occasionally we do trial products from alternative suppliers and if they become permanent we will be sure to update our website.
This natural sweetener is harvested from the blue agave plant in Mexico, and a great alternative to refined white sugar. You will find this sugar alternative in some of our yoga pots, porridge and at the counter to go, to sweeten your tea / coffee.
Avocados are difficult to handle, but the nutty flavours and texture they add to our maki rolls and salads make them worthwhile. We always use Hass (the one with a crocodile skin) which is a far better flavour than its watery Fuerte relation. Sometimes itsu avocado tastes citrusy, because we bathe the fruit in fresh lemon juice to prevent the enzymatic browning, which is caused by oil from the stone. Avocados are also brimming with essential nutrients such as potassium, vitamins B and E, as well as unsaturated fats, shown to increase levels of good cholesterol.
We use quality farm assured British and Irish beef in our dishes - our beef is sous-vide and served rare. This high protein red meat is a great source of B vitamins, which are vital for brain function, as well as the most absorbable haem iron, helping to build your red blood cells, giving you lots of energy.
You’ll find blueberries in our Hawaii-5 0 fruit cup and in our porridge. One of the super fruits, blueberries are a strong source of vitamin C & K.
Carrots are a known source of vitamin C and carotene and are great for your skin. You will find them in our veggie makis. Sorry, but they wont help you see in the dark… The myth relating to improved eye sight from eating lots of carrots started during World War 2, when the RAF started the rumor to cover up the new use of radar equipment.
The chicken used in our rice bowls, udon noodles dishes and salads are raised by British Farmers on independently assured farms accredited to at least Red Tractor standards. Red Tractor is a globally recognised standard which operates above both EU standards and UK legal requirements with a robust traceability system. Our farmers ensure that our birds have sufficient space to move around with adequate shelter and a clean comfortable environment. We use chicken thigh because it's juicy and full in flavour and lean pulled chicken breast in our salads which is high in protein and low in calories.
We’re nuts for coconuts! We use coconut in lots of different forms here at itsu. From our coconut crunch healthy snacking box, to coconut cream in our thai sauce and even in yoghurt form - providing a delicious dairy free yoga pot alternative! Highly nutritious and rich in fibre, coconut provides a good source of iron, potassium, zinc and vitamins C, E & B. Similarly to seeds and avocado, coconut milk is naturally high in saturated fat, however the saturated fat in coconut is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. MCFAs are rapidly metabolised into energy in the liver and are used up more quickly by the body than other saturated fats.
High in electrolytes, coconut water is known as ‘natures own sports drink’, helping to prevent dehydration and reducing fatigue / stress and helping maintain heart health. Our organic Coconut water comes from Thailand and is slightly pink as it comes from the young coconut - this tends to vary in pinkness due to light exposure.
itsu’s marmite, coriander - you either love it, or you hate it. Also known as Charles Parsley, it is a delicious aromatic herb, and really adds a touch of the east to the flavour profile of many itsu dishes. We prefer the English grown variety.
Our crab mix is made using Blue swimmer, three spot crab and surimi stick (surimi stick is produced with Pollock fish), with a dash of our signature mild spicy sauce and shichimi pepper mix.
Also known as glass/cellophane or vermicelli noodles, you'll find these in our detox and noodle soups. The noodle is fat free, gluten free, low in calories and high in carbohydrate.
green herb dressing
As with all of our sauces the full recipe is top secret... You need huge amounts of coriander (like making a good pesto), fresh lime juice and a dash of Thai fish sauce, amongst other secret ingredients. We also have a vegetarian version available.
sweet chilli dressing
itsu sweet chilli dressing contains Thai fish sauce, which provides the sour sweet contrast so well known in Asian cooking. Fish sauce is derived from fermented fish, which is rather pongy on its own, but really adds a lovely depth of flavour. It also contains lime juice, chilli and rice wine vinegar (a fermented rice product).
veggie dumplings [gyoza]
itsu veggie dumplings, or gyoza (as they are known in Japanese) are filled with cabbage, tofu, leek, spring onions, seasoning, garlic, and a dash of soy sauce and sesame oil. Unlike most Asian dumplings and dim sum itsu dumplings do not contain any flavour enhancers
Our edamame are a great source of Dietary Fibre, Protein, Thiamin, Iron, Magnesium, Phosphorus, Copper and Vitamin K.
eggs [free range]
At itsu we only sell free range eggs in our dishes. The government has advised that all free range hens need to be temporarily housed in barns for their welfare. We are committed to our free range farmers, and hens will be allowed to return outdoors once it is safe to do so.
itsu's fat free natural frozen yoghurt is freshly made and cultured in Plas Farm, Anglesey - providing the best quality, smooth and creamy fro.go.
Furikake is a dry Japanese seasoning mix used in much of their cuisine. It consists of a mixture of dried and ground fish, sesame seeds, chopped nori seaweed, sugar, wasabi flecks and salt. It is often used in our salad dishes.
Ginger is a tuber and provides a rich warm flavour to many of our dishes. It's the key to our many great recipes. It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese. Pickled ginger is a commonly used palette cleanser. It is always enjoyed when eating raw sushi & sashimi.
Our makis and some of our salads are full of beans! Fine green beans are full of vitamins (Vitamin C, Vitamin B6, Vitamin A and Vitamin K) as well as being a good source of potassium and dietary fibre.
Pickled kombu is a type of seaweed, commonly used in Asian cuisine. It is a good source of glutamic acid, an amino acid responsible for "umami", one of the five basic tastes in addition to salt, sweet, sour and bitter. The brain can use glutamic acid as fuel and it also helps the body build proteins. Kombu contains iodine, a mineral that is essential for normal growth and development.
Our khobez flat bread is a traditional flat bread from the Arabian Peninsula. Our khobez is delivered daily from Michaels Baker, a lovely family baker in North West London.
A clear, golden Japanese spirit that gives our teriyaki sauce its sweet taste. Mirin has a very low alcohol content which is largely cooked off during the making of the sauce in large pans.
Miso is the staple of all Japanese cuisine and eaten for breakfast, lunch and dinner. Made from cooked soyabeans, it's an amazing form of protein, forming the basis of itsu's miso soup - it is free from MSG, colourings and artificial flavourings. It is thought that miso exerts the same cancer-fighting effects as other soy foods.
A roasted pressed sheet of dried seaweed, itsu uses these sheets to bind together our rice maki rolls.
You'll find fresh pineapple in our hawaii 5-O and some of our beautysmoothies. A good dietary fibre source pineapple contains Vitamin B6 and Copper and is a very good source of Vitamin C and Manganese.
Pomegranates can be found in our Hawaii 5-O fruit cup and are a good source of dietary fibre and vitamins C&K.
Our pork is sourced from outdoor bred pigs, raised on RSPCA assured British farms. The RSPCA assurance scheme covers every aspect of the animals’ lives which means that you can rest assured that the farms, hauliers and abattoirs have all been assessed to meet the RSPCA’s farm animal welfare standards.
A mix of both brown rice and red rice, our wholegrain rice mix can be found in our potsu dishes. Free of preservatives and additives, these complex carbohydrates are also a great source of energy - keeping you fuller for longer, regulating your blood sugar.
We mix rice vinegar with salt and sugar to make sushi vinegar, which is used to season our sushi rice. Rice vinegar is necessary to control the PH of rice, preventing food bacteria growth.
itsu's rocket is only taken from the first & second cuts in the field, which ensures that we get the best peppery flavour without the bitterness.
We use Italian superior white rice in all of our sushi. The rice is double washed.
sashimi grade salmon
itsu uses fresh Atlantic salmon, delivered from Norway, with optimal water currents, abundance of cold clear waters and good oxygen levels. Salmon is rich in healthy fat, giving you lots of omega 3, protein and oils that contribute to lower cholesterol, blood pressure and weight.
Shichimi is a Japanese seasoning, meaning 7 spices (mandarin orange, sesame seed, poppy seeds, hemp seeds, ginger, nori and ground sancho - a relative of the Sichuan pepper). Shichimi adds the kick to many of our dishes.
Soy sauce is made by fermenting soy beans. It is naturally brewed, therefore free from additives and E numbers. Low sodium sauce is available in all of our stores, just ask at the till - look for the green cap. You can also find a gluten free alternative (Tamari) in our shops, located at our potsu stations.
Our secret alternative to gunky mayonnaise. It's a delicious tofu and sesame based sauce, which perfectly accompanies our sushi. As soon as our recipe for spicy sauce was finalised we banned the white stuff from all of our kitchens.
itsu uses a semi savoy variety of spinach, which has hardier leafs, making it perfect for our broth. Spinach is a great source of iron & calcium.
A soya bean curd found in itsu's miso soup. Tofu is made with soy beans, soy protein and firming agents.
Tenderstem broccoli originates from Japan, and is a cross between the humble broccoli and Chinese kale. It’s rich in Vitamin C and foliate, and can help combat high blood pressure, cardiovascular disease and diabetes.
"teri" means lustre and "yaki" means grill...a royal version of brown sauce...found in our 'on a bed' salads and great with chicken potsu.
We only ever use sashimi grade tuna loin from line caught yellow fin adult fish. This protects the long term sustainability of the species. Our tuna is immediately flash frozen at -60 so as to seal freshness and quality.
Wakame is low in saturated fat, and very low in Cholesterol. It is also a good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Niacin, Pantothenic Acid and Phosphorus, and a very good source of Riboflavin, Calcium, Iron, Magnesium, Copper and Manganese. To reduce the levels of sodium in wakame we take extra care to wash it in clear running water.
Wasabi is bright green in colour with a fresh scent and fiery flavour - you can find this in our nigiri and as an add-on in many of our sushi boxes.
Zero Noodles® are made from the root of the konjac yam, a plant that is sometimes known as devil's tongue or voodoo lily. Despite its sinister name, konjac is nothing but good for you and has been used in Japan since the sixth century for medicinal purposes. It’s wonderfully high in fibre and will keep you full all day.