Cha-Ya

Clear soup. Shimeji, eryngii, spinach, tofu, carrots, ginko nuts

House miso soup with himeji, eryngii, Portobello, green onion, tofu, 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, green onion

Shredded daikon, turnip, cucumber, carrots. Atsuage tofu, radishes, soybeans, kaiware sprouts. Soy-vinaigrette

Cucumber, red onion, carrots, broccolini, snow peas, snap peas, tofu, enoki, yamagobo, kampyo, hijiki, soybeans, bell peppers, strawberry Sesame-oil dressing

Hijiki and seaweed salad. Creamy sesame dressing

Sliced cucumber and radish. Golden raisins, wakame, silver noodle, toasted soybean. Non-oil vinaigrette

Soybeans boiled, 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, ginger-dashi sauce

Portobello, red onion, asparagus, eggplant, zucchini. Vegan teriyaki sauce

Yam, carrots, squash, green beans and atsuage tofu tempura

Asparagus, shiitake, carrots, long beans, atsuage tofu, silver noodle. Sweet-sour sauce

Stuffed with cabbage, carrots, corn and onion. Pan fried

Breaded asparagus, eggplant, onions, kabocha, mushrooms, atsuage tofu. Tonkatsu style sauce

Portabella and atsuage tofu stack. Tempura batter. Deep fried Kiwi sweet-sour-salty sauce

Eggplant, tofu, 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, 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, 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, kaiware topping

Buckwheat noodle sushi. Spinach, atsuage tofu, cucumber, asparagus, yamagobo, shiitake, kampyo

One Kappa roll. One nigiri each of shiitake mushroom, eggplant, sea vegetable salad. No substitutions please

One kappa roll, 1/2 vegan roll, and one Inari. No substitutions please

Choose any two a la carte items above. Served with house miso soup and small sunomono salad. No substitutions please

Choose any three hosomaki rolls from the list below (No substitutions please)

One Kappa roll, 1 vegan roll, two pcs Inari (No substitutions please)

cucumber

pickled daikon

Sour plum cucumber

Seasoned gourd

Radish sprouts

Pickled burdock

Fermented soybeans

Firm tofu

Radish sprout

Seasoned seaweed

Stuffed tofu pouch

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, 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, topped with sea vegetable salad

Mustard green leaf roll, brown sushi rice. Carrots, asparagus, atsuage tofu, shiitake

Seasoned brown sushi rice, eryngii mushrooms, spinach, asparagus, rolled in thinly sliced avocado

Curry broth. Tofu, kabocha, onions, celery, carrots, broccoli, cauliflower, zucchini, mushrooms, snap peas

Light traditional broth. Carrots, broccoli, cauliflower, zucchini, mushrooms, snap peas, lotus root, 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, oyster mushrooms

Tender seaweed

Seasoned tofu pouch

Plain noodles served hot in light broth - or - served cold in a basket with dipping sauce

Add two pieces of Inari sushi and a small sunomono salad to any noodle above +$5. No substitutions please

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

Sho Chiku Bai, Berkeley, CA

Kobe, Japan

Kobe, Japan

Sho Chiku Bai, Berkeley, CA

Honjozo "Demon killer" Kyoto, Japan

Junmai Organic rice from CA, brewed in Kobe, Japan

Unfiltered Hyogo, Japan

2 oz pours of Kinpaku Gold, Kiku Masa, and Nigori

Chocolate Mousse cake

Warm sweetened adzuki purée, house made mochi balls

Deep fried banana with adzuki bean and green tea sauce

Soy-vanilla ice cream. Adzuki and green tea sauce

Poached pear. Vanilla soy milk, green tea sauce