DAIKAN BENTO

- A New Japanese Bento Experience in Bristol -

Founded by two Tokyo chefs, DAIKAN is dedicated to bringing the art of Japanese cuisine to your lunch and dinner time.

Whether you're at work or celebrating a special occasion, these bentos offer a unique culinary journey,
where every flavour from the marinated to the fermented, is meticulously paired for an unforgettable dining experience.

Japanese Bento in Bristol canape finger food
Bristol Daikan chicken katsu with yuzu kosho
Bristol Daikan onigiri ikura salmon roe side dish bento
DAIKAN bento with onigiri and okazu bowl of healthy authentic Japanese cuisine

How orders work

  • Check the current menu to decide what bento box you would like to order and see if you want to treat yourself with our premium onigiri range or miso balls.

  • Currently, we only deliver on orders >£100 [Current launch campaign £74!] within the BS1, BS2, parts of BS5 & BS6 postcodes. Check our map to see where is covered.

    Feel free to get in touch with us for bespoke orders and we will try our best!

    We are planning to open up pick-up points soon to make it easier for people with small orders so please watch this space!

  • Order via our shop to organise your DAIKAN bentos.

    Order cut off is 10pm 2 days before delivery date.

  • You would have received your order confirmation with your agreed time and delivery address.

    Keep in touch with us via our whatsapp and we’ll be updating you on the day.

Follow us @daikan_uk

茄子田楽 / Nasu Dengaku- Fried aubergine with miso paste and homegrown konegi (green onion shoots). The name Dengaku originates from ceremonial dances associated with agricultural rituals around rice planting. #daikanuk #daikanbristol #bristoleats #b
Our DAIKAN bento comes packed in a biodegradable bowl made of wood from sustainably managed forests. Our onigiri and main dish are wrapped in bamboo bark, an old Japanese tradition used for centuries. #daikanuk #daikanbristol #bristoleats #bristolfo
Our calendar has been updated for April and May. See more on our website for when to book your DAIKAN treat! #daikanuk #daikanbristol #bristoleats #bristolfood #bristolfoodie #bristolfoodanddrink #bristoluk#bestofbristol #japanesefood#japanesebento
Tis the season 🌸 ! Coming soon on our Spring Menu. 桜と高菜おにぎり/ Sakura to takana onigiri. Our salted cherry blossom and marinated mustard leaf onigiri, a perfect accompaniment for cherry blossom season and a hanami party. #daikanuk #daikanbristol #br
Excited to announce that DAIKAN will be catering at the ‘Bristol Japanese Cultural Showcase 2025’ taking place at The Mount Without on 30th March. Hosted by the Bristol Japanese Cultural Society, it’s going to be a full day of work
Our calendar shows opening times 2 months in advance to make planning your DAIKAN treat easy! Check out our opening times March and April on website. #daikanuk #daikanbristol #bristoleats #bristolfood #bristolfoodie #bristolfoodanddrink #bristoluk#b
イクラ醤油漬けおにぎり/ Ikura no shōyuzuke onigiri - An onigiri with a filling of salmon roe marinaded in shōyu (soy sauce) and sake. Ikura is written in katakana (Japanese alphabet reserved for foreign-language words) originating as a loanword from Russian m
空芯菜ピーナッツ炒め / Kūshinsai pīnatsu itame - Kūshinsai (water spinach) fried in garlic, salt and shōyu (soy sauce) topped with crushed peanuts for crunchy texture and zingy taste.
鮭の西京焼き/ Shake no saikyōyaki- Lightly grilled salmon marinaded overnight in white miso, sake & mirin. Garnished with ito tōgarashi (angel hair chilli). Saikyōyaki originates from Kyoto and was a method used to preserve fish before refrigeration b
肉じゃが/ Nikujaga -(lit. translated as ‘meat and potatoes’) is a Japanese stew said to originally be created by Japanese Naval chefs in the 19th century to imitate stew served on Royal Navy ships. This popular dish is a staple of all househo
とうもろこしの岩石揚げ/ Tōmorokoshi no Gansekiage - the name of dish directly translates to a ‘fried rock’ due to it’s appearance. This version’s main ingredient consists of sweetcorn kernels battered, then fried, and garnished with a no
茄子の味噌しぎ/ Nasu no misoshigiyaki - Pan-fried aubergine brushed lightly with oil and glazed with miso, garnished with homegrown basil.
ささみカツ柚子胡椒添え/ Sasami Katsu Yuzukoshō zoe - Tenderloin chicken katsu accompanied with yuzu koshō. Yuzu koshō from Kyūshū is made of yuzu fruit peel, chilli peppers, and key for the fermentation process, sea salt. Koshō usually refers to white/black p