This 5 spice tofu potsticker in the shape of a cigar is a hit with friends at parties. I fill the potstickers with 5 spice tofu, water chestnuts, green onions and peas. I make a tangy tamarind vinegar dipping sauce to accompany this crunchy and umami rich cigar!

This roll is a take on the Philadelphia roll, but instead of cream cheese we use cashews and replace salmon with house smoked cured carrots. We top off the roll with a zesty yuzu aoli

We will have a variety of nigiri sushi including tomato tuna, persimmon, trumpet mushroom caps, and kelp caviar.

I marinate eggplant and bake it to perfection and mix in special mushroom soy sauce, vegan mayo topped off with chunks of avocado and seaweed salt. It's decadent and creamy

We'll make an umami kabocha squash soup, top it with these tasty sweet potato cigars I've loved making for years, and a drizzle of Japanese togarashi aioli.

We will be serving a variety of house made pickles including cucumbers, daikon, and burdock root.