The Menu
Refined Plant-Based Traditions
Starter
Agedashi Tofu
Crispy organic silken tofu served in a warm ginger-infused vegetarian dashi, topped with finely grated daikon, scallions, and delicate nori slivers.
Small Plate
Miso Eggplant
Oven-roasted Japanese eggplant glazed with a rich, caramelized sweet red miso sauce and finished with toasted sesame seeds and micro-shiso greens.
Starter
Vegetable Tempura
A selection of seasonal Texas-grown vegetables encased in a light, lacy batter, served with a traditional tentsuyu dipping sauce and sea salt flakes.
Main
Shiitake Ramen
Fresh wheat noodles submerged in a 24-hour simmered shiitake and kombu broth, accompanied by bamboo shoots, wood-ear mushrooms, and charred bok choy.
Sushi
Sweet Potato Roll
Crispy tempura sweet potato and avocado wrapped in vinegared rice and nori, drizzled with a house-made vegetarian unagi-style sauce and tempura bits.
Small Plate
Shiso Inari
Sweet fried tofu pockets stuffed with premium sushi rice seasoned with minced shiso leaves and pickled plum, offering a balanced sweet and tart profile.
Starter
Truffle Edamame
Steam-fresh soy beans tossed in a fragrant white truffle oil and coarse Maldon sea salt, providing an earthy, luxurious twist on a Japanese classic.
Main
Matcha Soba
Chilled green tea buckwheat noodles served with a soy-based dipping sauce, fresh wasabi, and grated ginger for a light and refreshing culinary finish.