No cuisines specified
Traditional japanese soba (buckwheat) noodles served in a dashi broth with a kakiage tempura. Topped with green onions.
Miso soup with bonito dashi, organic tofu and wakame seaweed.
Organic carrots, ginger and onions pureed with chicken broth. Gluten free.
Soy bean and lentil cooked with tomato in homemade veggie broth. Served with Parmigiano cheese. Gluten free. Veggie.
Wild sockeye salmon from copper river, yellow onion and potato with chicken broth.
Hijiki seaweed mixed with dried soybeans, edamame, konnyaku mountain yam, daikon, wild mizuna, fried tofu and kuko (wolfberry) and cooked with soy sauce. Vegan.
Garlic potato salad with wasabi mayonnaise, edamame, snap peas and romaine hearts. Vegan.
A spicy mix of braised burdock, lotus roots and konnyaku tossed with thinly sliced white onions, celery, julienned carrots and wild mizuna. Vegan. Spicy.
Goma-ae. Spinach tossed in a traditional ground sesame dashi. non-vegetarian dashi broth is used in the preparation of this dish.
Organic King trumpet, Organic Tree Oyster and Brown Buttons from Far West Fungi saut?ed with garlic and soy sauce tossed with steamed bean sprout, celery, onion, fried zucchini, red bell pepper, and yellow bell pepper. Garnished with wild baby mizuna.
Organic green beans and shredded carrots with a traditional creamy sesame dressing. Vegan.
Japanese eggplant blanched in rice bran oil, mixed with ground free-range chicken in a Piri Kara chilli sauce with ginger and bean thread noodles. Tossed with cilantro and green onion.
Silken tofu lightly dusted with potato starch and deep fried. Served in a tentsuyu made of dashi, mirin and shoyu and topped with grated daikon. Vegan.
An all natural, hormone free chicken and organic tofu patty with hijiki seaweed and carrots. Served in a sweet soy sauce and topped with daikon radish and green onions.
A mixture of shredded vegetables burdock, carrots, onions and edamame topped with white shrimp in a tempura batter.
Made with white shrimp and coated in our freshly made panko breadcrumbs. Served with our house tartar sauce.
Delicately fried russet and yukon gold potato croquette with sauteed onions. Vegan.
Seasonal dungeness crabmeat blended with a creamy bechamel sauce then lightly breaded and fried.
Pork tenderloin cutlet topped with house-made tonkatsu sauce.
Ground chicken, organic tofu, water chestnuts and shiitake mushrooms in a sweet chili sauce.
Sake marinated chicken, lightly fried, served with sweet and spicy sauce.
Vegan hand roll with red rice, fried tofu sweet shiitake mushroom, takuawan, cucumber, bell pepper topped with umeboshi and yellow beets. Veggie.
Minced pacific big eye tuna mixed with our house chili aioli and organic avocado wrapped in sushi rice and nori. Spicy.
Real snow crab and fresh white shrimp mixed in our house mayo, organic avocado, red bell pepper and lettuce rolled in sushi rice and nori.
Organic avocado wrapped in sushi rice and nori. Vegan. Gluten free.
Natural premium ground Kobe beef simmered with ginger and served with shredded eggs. Topped with green onions. In a bowl, served over rice.
Hormone-free, grass fed Angus beef and potatoes in our unique interpretation of a traditional curry. Served warm. In a bowl, served over rice.
Assorted farb west funghi mushrooms with fried lotus chips in a mildly spicy curry. Served warm. In a bowl, served over rice. Spicy. Veggie.
2 salads, rice and one deli item.
Potato croquette, agedashi tofu, wasabi garlic potato salad, spicy burdock root salad and asparagus salad. Veggie.
Preset nine-item boxed lunches with a taste of our most popular sushi and salads available.
Panna cotta with fresh organic cream and roasted white sesame seed paste. Topped with fresh seasonal berries and sweetened berry puree. Contains gelatin.
Menu for Delica provided by Allmenus.com
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