Vegan Sushi and Omakase

In-PersonEast Lakeview, Chicago


Banquet (20+ Guests)
japanese, vegan, vegetarian
Gluten Free, Vegan, Vegetarian
Using the training I received at Izakaya Yuzuki, and utilizing the help of 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, nuka 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. Asparagus Inside Out Roll: Salt/sugar cured asparagus, avocado, daikon, sprouts, kelp caviar, and spicy aioli.
Abalone Mushroom Sunomono
Small Plate
Shredded and marinated abalone mushroom, 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.
Strawberry-matcha Cheesecake
Cashew-based cheesecake with strawberries and matcha layers. With macerated strawberries and matcha meringue.

Vegan Sushi and Omakase

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