Vegan Sushi and Omakase

In-PersonLakeview, Chicago


Large (15-20 Guests)
japanese, vegan, vegetarian
Vegan, Vegetarian
Using the training I received at Izakaya Yuzuki, as well as learning from veteran sushi chef Ryo Sakai, we present 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. With this dinner, you'll be able to experience the old-world Japanese techniques of koji-cooking, pickles, or tofu misozuke (tofu cured in miso). Bring some sake or ice-cold Asahi, and come say hi!

Menu detail

Smoked Beet Nigiri: Nitsume sauce, wasabi, shiso, sesame snow. Carrot Gunkanmaki: 'Battleship sushi' topped with roasted carrot yuzu-kosho foam. Tofu Misozuke Inside Out Roll: 2 month cured tofu misozuke, cucumber, avocado, daikon sprouts, kelp caviar, and spicy aioli.
Enoki Mushroom Sunomono
Small Plate
Marinated enoki mushrooms, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.
Cauliflower Kara-age
Small Plate
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, 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.
Candy Cap Mushroom Cheesecake
Candy cap mushrooms have a sweet maple flavor to them, and are actually primarily used in desserts in many fancy restaurants. We'll be using them to make an excellent cashew based cheesecake with a pecan crust. This probably sounds a bit crazy, but when you've had candy cap mushrooms, it's difficult to think of it being used in a savory preparation. Surprise yourself! This dish will be a hit.

Vegan Sushi and Omakase

In-PersonLakeview, Chicago
(Exact Address will be shared upon purchase.)