Clear soup. Shimeji, eryngii, spinach, tofu, carrots and ginko nuts.
House miso soup with himeji, eryngii, Portobello, green onion, tofu and kaiware served in an iron pot.
Black, pinot, kidney, red, pink, navy, and lima beans. Split pea, lentils and brown rice. Ginger-dashi broth.
Wakame, tofu and green onion.
Shredded daikon, turnip, cucumber, carrots. Atsuage tofu, radishes, soybeans and kaiware sprouts. Soy-vinaigrette.
Cucumber, red onion, carrots, broccolini, snow peas, snap peas, tofu, enoki, yamagobo, kampyo, hijiki, soybeans, bell peppers and strawberry Sesame-oil dressing.
Hijiki and seaweed salad. Creamy sesame dressing.
Sliced cucumber and radish. Golden raisins, wakame, silver noodle and toasted soybean. Non-oil vinaigrette.
Soybeans boiled and lightly salted.
Blanched spinach, lotus root, carrots, shiitake, green beans, tofu pouch and yam cake. Tahini-tofu dressing.
Broccolini and spinach. Thick sesame dressing.
Kaiware sprouts, green onion, grated daikon and ginger, nori and ginger-dashi sauce.
Portobello, red onion, asparagus, eggplant and zucchini. Vegan teriyaki sauce.
Yam, carrots, squash, green beans and atsuage tofu tempura.
Asparagus, shiitake, carrots, long beans, atsuage tofu and silver noodle. Sweet-sour sauce.
Stuffed with cabbage, carrots, corn and onion. Pan fried.
Breaded asparagus, eggplant, onions, kabocha, mushrooms and atsuage tofu. Tonkatsu style sauce.
Portabella and atsuage tofu stack. Tempura batter. Deep fried Kiwi sweet-sour-salty sauce.
Eggplant, tofu and portobello mushroom. Miso-barbeque glaze.
Broccoli, shimeji, kabocha, snow peas, atsuage tofu, carrots, asparagus, zucchini, soybeans and ginko nuts.
Eggplant, yams, carrots, asparagus, mushrooms, green beans and broccoli Battered and deep fried.
Pot stickers, silver noodles, tofu, napa cabbage, zucchini, snap peas, asparagus, broccoli, cauliflower and mushroom. Light clear broth. Ponzu sauce.
Napa cabbage, spinach, red onion carrots, mushrooms, kabocha, lotus root, broccoli, cauliflower, zucchini, snap peas, snow peas, silver noodles and tofu simmered in soy based broth.
Carrots, kabocha, broccoli, lotus root, cauliflower, shiitake, zucchini, snap peas, snow peas, broccolini, atsuage tofu, hijiki, yamagobo, oshinko and kaiware.
Eggplant with Satsuma potato, corn, hijiki, carrots and soybeans Ginger-soy sauce.
Shiitake, green beans, carrots, lotus root, tofu pouch, yam cake, hijiki rice Broccoli, cauliflower, shiitake, lotus root, carrots, kabocha, zucchini, snap peas, snow peas, tofu, hijiki yamagobo and kaiware topping.
Buckwheat noodle sushi. Spinach, atsuage tofu, cucumber, asparagus, yamagobo, shiitake and kampyo.
One Kappa roll. One nigiri each of shiitake mushroom, eggplant and sea vegetable salad.
One kappa roll and 1/2 vegan roll
Choose any two a la carte items above. Served with house miso soup and small sunomono salad.
Choose any three hosomaki rolls from the list below.
One kappa roll, 1 vegan roll and two pcs Inari.
Cucumber.
Pickled daikon.
Sour plum cucumber.
Seasoned gourd.
Radish sprouts.
Pickled burdock.
Fermented soybeans.
Tempura battered deep fried roll. Asparagus, yam, avocado and carrots. Special ginger-soy glaze.
Fresh roll with tempura asparagus and yam filling.
Fresh roll with asparagus, avocado, cucumber, broccolini, kaiware and yamagobo.
The traditional "futomaki" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger.
Fresh roll with tempura squash, carrot, green bean and yam filling.
Fresh roll of avocado, cucumber and kaiware and topped with sea vegetable salad.
Mustard green leaf roll, brown sushi rice. Carrots, asparagus, atsuage tofu and shiitake.
Seasoned brown sushi rice, eryngii mushrooms, spinach, asparagus and rolled in thinly sliced avocado.
Curry broth. Tofu, kabocha, onions, celery, carrots, broccoli, cauliflower, zucchini, mushrooms and snap peas.
Light traditional broth. Carrots, broccoli, cauliflower, zucchini, mushrooms, snap peas, lotus root and atsuage tofu.
Plain noodles served hot or cold with a tray of warm tempura vegetables on the side.
Edible bracken, bamboo shoots, carrots, enoki and wood ear. Served Hot or Cold.
Shimeji, eryngii, portobello and oyster mushrooms.
Tender seaweed.
Seasoned tofu pouch.
Plain noodles served hot in light broth or served cold in a basket with dipping sauce.
Finest quality green tea.
Special occasion green tea.
Green tea mixed with roasted brown rice.
Flavorful roasted tea.
Soothing Chinese roasted tea.
Floral Chinese green tea.
Please inquire.