Hours may fluctuate. For detailed hours of operation, please contact the store directly.
(pot soup) clear soup with spinach, shimeji and eryngll mushrooms, tofu, carrots, and gingko nuts, served in a pot
(mushroom soup) miso soup with Portobello, shimeji, and eryngll mushrooms, tofu, scallions, and kaiware sprouts, served in an iron pot
organic beans, split peas, lentils, and brown rice, light ginger flavor
a small bowl of miso soup with wakame sea vegetable, tofu and scallions
shredded daikon, turnip, cucumber, and carrots with atsuage tofu, radishes, soy beans, kaiware, and toasted pine nuts, soy-vinaigrette dressing, (shredded salad)
soba noodles topped with various seasonal vegetables, sesame-oil vinaigrette dressing
a variety of marine vegetables including seasoned hijiki served with a creamy sesame dressing
(cucumber vinaigrette salad) sliced cucumber and radishes with golden raisins, wakame, silver noodles, and toasted organic soy beans, non-oil rice vinaigrette
(soy beans) soybeans boiled and lightly salted
(sesame greens) blanched spinach and broccolini, topped with a sesame dressing
(vegetables with tofu dressing) blanched spinach with seasoned lotus root, carrots, shiitake, green beans, tofu pouch, and yam cake, served with a tahini-tofu dressing
deep-fried tofu in a special sauce, garnished with grated daikon and ginger, kaiware, scallions, and shredded nori, (deep-fried tofu)
(vegetable skewers) broiled pieces of Portobello mushroom, red onion, asparagus, eggplant, and zucchini, served on 2 skewers with robata sauce
(deep-fried veggie sticks) sticks of yam, carrots, banana squash, atsuage tofu, and green beans, lightly battered and deep-fried, served with tempura sauce
(spring roll) (2 rolls cut into 6 pieces) asparagus, shiitake, carrots, long beans, silver noodles, and atsuage tofu wrapped in rice sheets, lightly fried and served with sweet and sour sauce
(pot stickers) vegan pot stickers, pan-fried and served with gyoza sauce
(Portobello mushroom) Portobello mushroom layered with atsuage tofu, dipped in light batter and deep-fried, served with kiwi fruit sauce
(eggplant and tofu) broiled eggplant, tofu, and Portobello mushroom with a miso-paste glaze
(tofu custard) steamed tofu custard with broccoli, carrots, shimeji mushrooms, kabocha, atsuage tofu, snow peas, asparagus, zucchini, broccolini, soybeans, and gingko nuts
eggplant, yam, asparagus, carrots, kabocha, mushrooms, green beans, and broccoli, lightly battered and deep-fried, served with tempura sauce
(gyoza and veggies pot) pot stickers, tofu, zucchini, nappa cabbage, snap peas, asparagus, broccoli, cauliflower, silver noodles, and mushrooms in a light broth and served with a ponzu citrus sauce
(vegan sukiyaki) nappa cabbage, spinach, red onion, carrots, mushrooms, kabocha, broccoli, cauliflower, lotus root, zucchini, snap peas, snow peas, silver noodles, and tofu in sukiyaki broth, served
(seasoned brown rice) seasoned organic brown rice topped with carrots, kabocha, broccoli, cauliflower, lotus root, zucchini, snap peas, snow peas, hijiki, atsuage tofu, shiitake, broccolini, pickled
(stuffed eggplant) eggplant stuffed with setsuma potato, com, hijiki, carrots and soybeans, lightly battered and deep-fried, tempura style, served with a special ginger sauce
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(mixed sushi bowl) sushi rice served in a medium bowl, mixed with seasoned shiitake, green beans, lotus root, carrots, tofu pouch, yam cake, and hijiki, topped with various cooked vegetables
(buckwheat noodle sushi) a sushi roll made up of buckwheat noodles (in place of rice), spinach, atsuage tofu, asparagus, cucumber, pickled burdock, and seasoned kampyo gourd and shiitake, served with
one kappa roll (6 pieces), and one nigiri each of shiitake, eggplant, and sea vegetable salad
one kappa roll (6 pieces), half vegan roll (2 pieces), and one inari
choose any three hosomaki rolls listed below, (no substitutions please)
one kappa roll (6 pieces), one vegan roll (4 pieces), and two inari
tempura sushi filled with avocado, yam, and carrots, the entire roll is lightly battered and deep-fried, served with a special house sauce, (cut into 8 pieces,)
a large roll with asparagus and yam tempura, (cut into 5 pieces)
a large roll with asparagus, spinach, avocado, cucumber, broccoli, pickled burdock, and kaiware sprouts, (cut into 4 pieces)
a large roll with spinach, atsuage tofu, cucumber, broccoli, pickled burdock, seasoned shiitake and kampyo gourd, and pickled ginger, (cut into 4 pieces)
a large roll filled with tempura of banana squash, carrots, yam, and green beans, (cut into 5 pieces)
a large reverse roll with avocado, cucumber, and kaiware sprouts, topped with sea vegetable salad, (cut into 4 pieces)
(cucumber)
(pickled daikon)
(plum and cucumber)
(seasoned gourd)
(radish sprouts)
(pickled burdock)
(fermented soybeans)
reverse roll - rice on the outside
reverse roll - rice on the outside
reverse roll - rice on the outside
reverse roll - rice on the outside
reverse roll - rice on the outside
reverse roll - rice on the outside
(fried firm tofu)
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(seasoned mushroom)
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(seasoned sea vegetable)
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(stuffed seasoned tofu pouch)
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curry soup topped with tofu, kabocha, pearl onions, celery, carrots, broccoli, cauliflower, zucchini, mushrooms, and sugar snap peas
(cooked vegetables) broccoli, cauliflower, atsuage tofu, kabocha, lotus root, zucchini, snap peas, carrots, and mushrooms
vegetable tempura served with a bowl of noodles
(wild vegetables) edible bracken, bamboo shoots, carrots, and enoki and wood ear mushrooms
(mushrooms) mushroom medley: shimeji, eryngll, Portobello, and oyster mushrooms
wakame sea vegetable
(tofu pouch) seasoned tofu pouch
(plain) plain noodles topped with scallions, kaiware, and shredded nori
(plain) plain noodles topped with scallions, kaiware, and shredded nori
(wild vegetables and sea vegetable) edible bracken, bamboo shoots, carrots, enoki and wood ear mushrooms, and wakame sea vegetable, served with cold noodles
vegetable tempura served with cold noodles
add two pieces of inari sushi and small sunomono salad to any noodle dish listed above for an extra $4.00, no substitutions please
fresh pineapple chunks, lightly sweetened and served with green tea sauce and azuki bean sauce
a warm bowl of sweetened azuki beans and mochi rice cakes
chocolate mousse cake made with unbleached wheat flour, cocoa, tofu, vegan chocolate chips etc
soy-based vanilla 'ice cream' topped off with green tea sauce and azuki bean sauce, garnished with pineapple chunks
deep-fried organic banana, topped with green tea sauce and azuki bean sauce
lightly sweetened fresh bosc pear, served with vanilla flavored organic soy milk and green tea sauce
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.