Cha-Ya Menu

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. 16 oz medium - $5.50 32 oz large - $11.00

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. we have a small size - $4.00

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

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.

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.

Reverse roll- rice on the outside.

Reverse roll- rice on the outside.

Seasoned sea vegetable.

Reverse roll- rice on the outside.

Reverse roll- rice on the outside.

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

Stuffed seasoned tofu pouch.

Gluten-free.

Vegetable tempura served with a bowl of udon or soba.

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.

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.

Gluten-free.

Gluten-free.

Soybeans boiled and lightly salted.