About Us

San Diego County’s first all-vegan Japanese restaurant, offers a plant-based spin on classic Japanese dishes. Headed by Chef Junya Watanabe, of Rakiraki Ramen & Tsukemen fame, dishes include fresh preparations created in the Japanese tradition. Menu includes a wide variety of classic and specialty sushi rolls, ramen with hand-crafted triple-thick noodles, salads, and a variety of starters/small plates such as gyoza, crispy gobo, Brussel sprouts skillet, made-in-house tofu chawanmushi, and more. Vegetable sources include Chino Farm.

ABOUT THE YASAI

Daily made tofu custard coated with warm house gravy and a fresh wasabi companion; Karaage: Crispy battered curry soy cutlets topped with dengaku miso paste, chimichurri mayo, fresh red onion, and micro organic cilantro; and Tantanmen Ramen: Made with a from-scratch dashi born of frequent time in the kitchen training with Watanabe’s mentor in Japan, spicy creamy broth topped with impossible meat, bok choy, wakame seaweed, corn, bean sprouts, and green onions.