Cha-Ya Menu

Chateau St. Jean Cabernet Sauv.

Coke Diet Coke 12 oz cans

Pan fried pot stickers (6 pcs)

Shiitake, eryngii, oyster, enoki mushrooms and tofu in our house miso soup. Green onion.

Spinach, lotus root, carrots, shiitake, green beans, konjac. Tahini-tofu dressing

Cucumber, red onion, carrots, broccolini, atsuage tofu, yamagobo, kampyo, hijiki, bell pepperson a bed of cold soba noodles. Sesame-soy dressing

Deep fried tofu, soy-dashi, green onions, grated daikon

Broccolini and spinach with goma ae sesame dressing

Sushi rice stuffed inside seasoned tofu pockets

Boiled and salted soy beans in pod

House miso soup. Tofu, wakame, green onion

Cucumber vinaigrette salad. Wakame, silver noodle, golden raisins, sesame

Shredded daikon, turnip, cucumber, and carrots. Garnished with atsuage tofu, radishes, soybeans, kaiware sprouts, and a soy-vinaigrette dressing

Kabocha pumpkin, napa cabbage, onion, carrots, mushrooms, lotus root, broccoli, cauliflower, zucchini, silver noodles, and tofu simmered in a soy based broth

Boiled pot stickers, GF Harusame noodles, tofu, napa cabbage, broccoli, cauliflower, zucchini and mushrooms. Cooked in a light clear broth with ponzu dipping sauce.(The broth is not GF)

Carrots, kabocha, broccoli, lotus root, cauliflower, shiitake, zucchini, atsuage tofu, hijiki, yamagobo, oshinko, and ginger over a bed of seasoned brown rice

Broccoli, cauliflower, shiitake, lotus root, carrots, kabocha, zucchini, tofu, hijiki, yamagobo, oshinko, and ginger over mixed sushi rice: shiitake, green beans, carrots, lotus root, tofu pouch, yam cake, hijiki and nori

Lightly battered pumpkin, eggplant, carrot, green beans, mushroom, yam, broccoli, asparagus. (14 pcs) Ginger-soy dashi.

Plain noodles served hot in our house broth or served cold with dipping dashi.

Harusame noodles in our miso broth. Napa cabbage, carrots, zucchini, broccoli, kabocha, lotus, tofu, green onion. Gluten Free.

Seasoned tofu pouch topped noodle soup.

Tender seaweed noodle soup. Light house broth.

Tofu, kabocha, onions, celery, carrots, broccoli, cauliflower, zucchini, and mushrooms in our hearty curry broth

Braken, woodear, carrots, and seaweed served over noodles in our light house broth

Carrots, broccoli, cauliflower, zucchini, mushrooms, lotus root, and atsuage tofu in a light traditional broth

Shiitake, eryngii, oyster and enoki mushrooms in broth. Choose noodle udon, soba or harsuame. Green onion and seaweed.

Asparagus, avocado, cucumber, broccolini, yamagobo

1 roll each ofOshinko, Yamagobo, Ume-QKappa, Kampyo, Natto4pc Vegan roll and 2 pc Inari (42 pcs. in all-No substitutions)

Tempura yam and asparagus in a sushi roll

Avocado, yam, asparagus, carrot roll. Deep fried. House special soy-ginger glaze.

Fresh roll of avocado, sea vegetable and cucumber topped with sea vegetable salad

1 roll each: Avocado, Egglant, Shiitake, Spinach, Asparagus and Sea Vegetable Salad rolls. 4 pcs. Summer Green roll. Served on a party platter. (40 pcs. in all-No substitutions)

2 Pcs Vegan Roll, 1 Kappa cucumber roll, 1 pc Inari

Sushi rice stuffed inside seasoned tofu pockets

A traditional "futo-maki" sushi roll. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger.

Select three (3) hosomaki rolls. Small sunomono salad and house miso. No substitutions

Add some spice to your meal. Traditional Seven Spice from Japan. A dry mix of chili pepper, orange peel, black sesame, white sesame, shishito pepper, ginger, seaweed.

Boiled and salted soy beans in pod

House miso soup. Tofu, wakame, green onion

Cucumber vinaigrette salad. Wakame, silver noodle, golden raisins, sesame

Oshiruko (red bean), Kinako (soy bean powder) or Kurogoma (black sesame)