Cha-Ya Menu

pumpkin with miso broth on top edamame, tofu and snowpears

Tender asparagus heads paired with a rich sesame dressing.

Roasted barley tea is a caffeine free

Broiled pieces of portobello mushroom, red onion, asparagus, eggplant, and zucchini. Served on two skewers with robata sauce.

Vegan potstickers, pan-fried and served with gyoza sauce (6 pieces).

Sticks of yam, carrots, banana squash, assuage tofu, and green beans, lightly battered and deep-fried, served with tempura sauce.

Sweet corn and organic atsuage tofu wrapped in a soybean sheet and nori seaweed, lightly battered, and fried with tempura style. Served with an organic almond sauce.

Fried spring rolls with asparagus, shiitake, carrots, long beans, atsuage tofu and silver noodles. Side of sweet and sour sauce.

Seasoned organic brown rice topped with carrots, kabocha, broccoli, cauliflower, lotus roots zucchini, snap peas, snow peas, hijiki, atsuage tofu, shiitake, broccolini, pickled burdock, and daikon, and aware.

Broiled eggplant tofu, and portobello mushroom with miso paste glaze.

Eggplant stuffed with satsuma potato, corn, hijiki, carrots, and soybeans. Lightly battered and deep-fried, tempura style. Served with a special ginger sauce.

Steamed tofu custard with broccoli, carrots, shimeji mushrooms, kabocha, atsuage tofu snow peas, asparagus, zucchini, broccolini, soybeans, and gingko nuts.

Sushi rice served in a medium bowl, mixed with seasoned shiitake, green beans, lotus roots, carrots, tofu pouch, yam cake, and hijiki. Topped with various cooked vegetables.

Eggplant, yam, asparagus, carrots, kabocha, mushrooms, green beans, and broccoli, lightly battered and deep-fried. Served with tempura sauce.

A roll made up of buckwheat noodles (in place of sushi rice), spinach, assuage tofu, asparagus, cucumber, pickled burdock, and seasoned kampyo gourd and shiitake. Served with a soda dipping sauce.

Potstickers, tofu, zucchini, Napa cabbage, snap peas, asparagus, broccoli, cauliflower, silver noodles, and mushrooms in a light broth and served with a ponzu citrus sauce.

One kappa roll, one nigiri each of shiitake, eggplant, and sea vegetable salad.

Napa cabbage, spinach, red onion, carrots, mushrooms, kabocha, broccoli, cauliflower, lotus roots zucchini, snap peas, snow peas, silver noodles, and tofu sukiyaki broth.

One kappa roll, half vegan roll, and one inari.

Organic tofu, kabocha, onions, celery, carrots, broccoli, snap peas, cauliflower, zucchini, and mushrooms, asparagus, kaiware, vegetable croquette with golden curry rice sauce. Choice of white or organic brown rice.

Breaded and deep-fried asparagus, eggplant, onions, kabocha pumpkin, mushrooms, and atsuage tofu on skewers, and a vegetable croquette. served with special miso-based sauce.

Organic beans, split peas, lentils, and brown rice (10 oz size).

Miso soup with portobello, shimeji, eryngii mushrooms, tofu, scallions, and kaiware sprouts.

A small bowl of miso soup with wake sea vegetables, tofu, and scallions.\n\n16 oz medium - $5.00\n32 oz large - $10.00

Miso broth with tofu, wakame seaweed, and scallions, typically includes a blend of traditional ingredients.

Miso broth with tofu, seaweed, and scallions, served in a generous 32 oz portion.

Soybeans boiled and lightly salted.

Soba noodles topped with various seasonal vegetables. Sesame-oil vinaigrette dressing.

Blanched spinach and broccolini, topped with a sesame dressing.

A variety of marine vegetables including seasoned hijiki served with a creamy sesame dressing.

Blanched spinach with seasoned root, carrots, shiitake, green beans tofu pouch and yam cake, served with a tahini-tofu dressing.

Sliced cucumber and radishes with golden raisins, wakame, silver noodles, and toasted organic soybeans. Non-oil rice vinaigrette.\n\n

One kappa roll, one vegan roll, and two inari.

Seasoned brown rice, typically includes marinated vegetables and seaweed.

A large reverse roll with avocado, cucumber, and kaiware sprouts, topped with sea vegetable salad.

A large roll with asparagus and yam tempura.

Organic brown sushi rice mixture (with hijiki, wakame, and other sea vegetables), carrot, asparagus, atsuage tofu, and seasoned shiitake, rolled up with an outer layer of mustard green.

A large roll with asparagus, spinach, avocado, cucumber, broccoli, pickled burdock, and kaiware sprouts.

Organic brown sushi rice, eryngii mushrooms, spinach, and asparagus, rolled up with an outer layer of avocado.

A large roll with spinach, atsuage tofu, cucumber, broccolini, pickled burdock, seasoned shiitake, and campy gourd, and pickled ginger.

Sushi rice with fried yam, shiitake mushroom, rolled up with an outer layer of avocado.

A large roll filled with tempura of banana squash, carrots, yam, and green beans.

Seasoned brown rice, typically paired with a variety of fresh seafood, vegetables, and sauces, creating a harmonious blend of flavors in a specialty sushi roll.

Pickled daikon.

Plum and cucumber.

Seasoned gourd.

Radish sprouts.

Pickled burdock.

Fermented soybeans.

Reverse roll (rice on the outside)

Reverse roll- rice on the outside.

Reverse roll- rice on the outside.

Reverse roll- rice on the outside.

Reverse roll- rice on the outside.

Reverse roll- rice on the outside.

6 pcs of each avocado, asparagus, shiitake, spinach, eggplant and sea vegetables salad rolls, Total 36 pcs rolls

Seasoned brown rice, typically includes ingredients like avocado, cucumber, and sesame seeds, wrapped in nori seaweed.

Radish sprouts.

Hijiki seaweed atop sushi rice, choice of brown or white sushi rice.

Reverse roll- rice on the outside.

Seasoned brown rice typically includes a blend of vinegar, sugar, and salt, offering a subtle, balanced flavor.

Stuffed seasoned tofu pouch.

Gluten-free.

Avocado tempura maki. Options of brown or white sushi rice.

Shiitake & spinach maki with choice of brown or white sushi rice.

Avocado & Shiitake Maki: Uramaki rolls filled with creamy avocado and earthy shiitake mushrooms. Choice of brown or white sushi rice.

Portobello & Spinach Maki: Fresh portobello mushrooms, sautéed spinach, wrapped in seaweed. Option of brown or white sushi rice.

6 pcs of each avocado +cucumber, asparagus+spinach, avocado+tempura, shiitake+spinach, avocado+shiitake, portobello+spinach rolls. Total 36 pcs.No substitutions please.

Broccoli, cauliflower, atsuage tofu, kabocha, lotus root, zucchini, carrots, snap peas, and mushrooms.

Served hot or cold. Vegetable tempura served with a bowl of udon or soba. (Noodles and tempura are served separately).

Served hot or cold. Edible bracken, bamboo shoots, carrots, and enoki, and wood ear mushrooms.

Mushroom medley: shimeji, eryngii, portobello, and oyster mushrooms.

Wakame sea vegetable.

Seasoned tofu pouch.

Served hot or cold. Plain noodles topped with scallions, kaiware, and shredded nori.

Vegan chocolate mousse cup cake.

Deep-fried organic banana, topped with azuki bean sauce and green tea sauce.

Lightly sweetened fresh bosc pear served with vanilla-flavored organic soy milk and green tea sauce.

Juicy pineapple chunks drizzled with sweet syrup and garnished with crunchy white toppings.

Seaweed salad served with pickled cucumber, typically dressed in a sweet vinegar.

Fluffy white grains, perfectly steamed to complement any meal.

Soybeans boiled and lightly salted.

Tofu, asparagus, and spinach wrapped in seaweed, served with pickled ginger and wasabi.

Organic brown rice seasoned with a blend of herbs and spices, offering a wholesome and aromatic accompaniment.