Using the training I received at Izakaya Yuzuki from Chef Takashi Saito, we present to you a 5 course plant-based omakase.
We’ll be using umami rich ingredients and long fermentation to create deep flavors, and balance the depth with fresh ingredients and fun techniques. This dinner can be gluten free by request as well.
Bring some sake or ice-cold Asahi, and come say hi!

This 5-course dinner can be gluten free by request, is an all inclusive (no tax, no tip!) $45, and you can make reservations for the 5:30 by clicking here.
Or for the 8:00 here.

That said, here is the menu for this evening!

1) 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.

2) Abalone Mushroom Sunomono: Shredded and marinated abalone mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.

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

See you then!