(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

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

deep-fried tofu in a special sauce, garnished with grated daikon and ginger, kaiware, scallions, and shredded nori, (deep-fried tofu) ((4 pieces))

(vegetable skewers) broiled pieces of Portobello mushroom, red onion, asparagus, eggplant, and zucchini, served on 2 skewers with robata sauce ((4 pieces))

(deep-fried veggie sticks) sticks of yam, carrots, banana squash, atsuage tofu, and green beans, lightly battered and deep-fried, served with tempura 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

(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 a soba dipping sauce

choose any three hosomaki rolls listed below, (no substitutions please)

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)

reverse roll - rice on the outside

(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

(stuffed seasoned tofu pouch)

(tofu pouch) seasoned tofu pouch

(plain) plain noodles topped with scallions, kaiware, and shredded nori

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

(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

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