Using the training I received at Izakaya Yuzuki, we’ll be presenting to you a 5 course plant-based omakase.
We’ll be using umami rich ingredients and long fermentation to create deep flavors that support the vibrance of fresh spring produce.
Bring some sake or ice-cold Asahi, and come say hi!
This is a very popular meal, and likely to sell our early.  If you are interested, you can make reservations here.

That said, let us tell you about the menu!

Sushi
Smoked Beet Nigiri: Nitsume sauce, wasabi, shiso, sesame snow.
Carrot Gunkanmaki: ‘Battleship sushi’ topped with roasted carrot yuzu-kosho foam.
Asparagus Inside Out Roll: Salt/sugar cured asparagus, avocado, daikon, sprouts, kelp caviar, and spicy aioli.

King Trumpet Mushroom Sunomono
Shredded and marinated king trumpet mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.

Cauliflower Kara-age
Marinated cauliflower fried in a light yuzu-kosho tempura batter, and served with yuzu aioli and dusted nori.

Soba-Noodle Mazemen
Mazemen is ramen, but heavier on noodles and toppings, lighter on the soup.
Our version uses buckwheat noodles, pickled veggies, charred Tokyo negi, soy-pickled shiitakes, koji-cured carrot, and fried tofu.
Tableside, we pour over a hot, umami rich dashi, seasoned with a caramelized aromatic tare.

Strawberry-matcha Cheesecake
Cashew-based cheesecake with strawberries and matcha layers.
Served with macerated strawberries.

This 5 course meal is an all inclusive (no tax, no tip!) $39, and reservations can be made here.

Hope to see you soon!

Sincerely,

-Kevin