Taste Of Beauty

A gentle shore of golden pumpkin and celery, where rice paper sails drift beside the earthy whisper of golden ear mushroom

A calm green field of quinoa, tofu, and avocado, layered with cucumber, lettuce, cherry tomato, and nori sesame crumble, dressed with mirin, mustard, sesame, and a gentle touch of chili

Perilla leaves wrap oyster mushrooms and vegan cheese, touched with tea and lifted in a delicate tempura crisp, with cucumber, cherry tomato, lettuce, and a scatter of nori sesame, brightened by a parsley–almond dressing

Pear, apple, and dragon fruit open in a soft pink brightness, resting over purple sweet potato and crisp chips, with a cool breath of mint and a gentle finish of vegan mayo

Two lychee-like spheres of yam purée and water chestnut are rolled in quinoa, crowned with fresh perilla leaves, and finished with vegan mayo. Delicate and playful, like small fruits gathered from a quiet orchard

Creamy risotto with enoki, asparagus, and garden peas wrapped in banana leaf, topped with vegan parmesan

Coconut milk and vegan mascarpone layered with vegan ladyfingers, dusted with cocoa

Delicate and comforting, with plant-based egg, gentle zucchini, and a subtle sweetness from carrot

Soft handmade buns filled with tofu, chives, and mushrooms, pan-seared until gently crisp and golden underneath

A velvety emerald soup crafted from cauliflower, green peas, chickpeas, spinach, cashews, almonds, and coconut cream, finished with daylily petals, seaweed, and floral tea powder. Inspired by the road to the Emerald City, it opens the meal with a fresh, luminous sense of wonder

Avocado gently wraps black garlic and taro purée, resting above purple cabbage and finished with a silky sauce made from chickpeas, coconut, and cashews, topped with baby greens. Fresh greenery meets a quiet earthy depth, like opening the gate to a hidden garden and finding abundance within

A tofu fortune pouch filled with king oyster mushrooms, shiitake mushrooms, bamboo shoots, tofu, and seasonal vegetables, served with green peas. Inspired by Jack’s magical beans and the Asian tradition of fortune pouches, it celebrates the belief that the greatest treasures often arrive hidden inside the humblest gifts

Cactus paddle and aloe meet sun-sweet mango, bright yuzu, and fresh wasabi, finished with a glint of edible gold

Avocado, golden kiwi, yellow watermelon, and pineapple gather in a bright tropical composition, finished with a light scatter of red quinoa. Fresh and luminous, like sunlight filtering through a fruit-filled grove

A pale pool of silky yam purée holds tender lotus root, while delicate zucchini ribbons cradle lotus seeds above the surface. Soft and tranquil, like a lotus pond at first light

Charred eggplant embraced by bright aji verde, mellow vegan cheese, and the aromatic lift of shiso leaves

Chayote. Taro Stalks. Microgreens. Dates. Beets. Quinoa, muhammara, berries, and a rice paper butterfly — honoring wind-fed Tibetan meadows

Aji Verde with Vegan Cheese. Perilla. Eggplant chrysanthemum with aji verde, vegan cheese, and sesame leaf — beauty shaped by balance

White Pepper Tremella, Basil Almond Sauce, Crispy Rice, Pine Nuts, Vegan Mozzarella Cheese, Spinach Green Oil, Dill, Cedar Lemongrass Spray

Elm Ear, Cumin, Crispy Chili Pepper, Sesame, Mexican Squash, Basil

Cactus. Edible Golden Leaf. Yuzu. Nigiri of nopales, aloe, mango, and gold leaf — elegance born from resilience

Bright lime and lemon with cucumber and gin, touched by tea jelly for a refreshingclose

Vegan white chocolate with creamy coconut milk — a gentle, sweet welcome

Earth-grown greens meet nourishing fats: broccoli and wood ear for fiber, almonds and sesame for steady, clean fuel. Almonds, wood ear mushrooms, broccoli, organic olive oil, sea salt, white sesame, white pepper

Mineral-rich sea greens paired with sesame and olive oil for a light, ocean-to-earth reset. Seaweed, white sesame, sea salt, organic olive oil

Plant protein with a crisp finish: roasted peanuts seasoned for a bright, energizing bite. Peanuts, pepper salt, a touch of corn starch

Garden protein with forest depth: edamame meets matsutake for calm, savory strength. Edamame, black matsutake, organic olive oil, sea salt

Crucifer greens and orchard fruit, lifted by sesame fragrance and a fresh cilantro breeze for balance. Purple cabbage, apple, Asian pear, white sesame, organic olive oil, cilantro

Forest umami without heaviness: mushrooms and truffle build satisfaction the Earth way. King oyster mushrooms, black truffle, fresh garlic, sea salt, organic olive oil

Warm spice over plant protein: comforting, steady, and clean on the finish. Peanuts, five-spice seasoning, sea salt

Golden-seared warmth with earthy depth: tofu and mushrooms bring protein and umami in a handmade bite. Chives, tofu, plant-based egg, black matsutake, organic olive oil, vegetarian oyster sauce, pepper, sea salt, black sesame

Slow-simmered bean sweetness, softly steamed into a gentle, grounding comfort. Red beans, organic olive oil, sugar

Sesame richness softened into a chewy finish, calm sweetness and clean comfort. Black sesame, glutinous rice flour, sugar, cooking oil

Earthy shiitake, tender bok choy, and dried tofu in a quietly savory composition

Bright mustard greens balanced by the pleasant depth of dried tofu

Silken tofu with aromatic spice and softened heat, composed for flavor and balance

Crisp-bottom dumplings filled with a savory blend of mushrooms, edamame, and konjac, tender within and golden at the edges

Warm edamame touched with the delicate aroma of matsutake, simple, savory, and quietly satisfying

Fresh seaweed lightly dressed with sesame and olive oil, clean and refreshing with a gentle savory finish

Crisp purple cabbage with apple and Asian pear, lightly dressed with olive oil and finished with sesame and fresh cilantro

Tender king oyster mushrooms infused with truffle, bringing together deep umami and a warm, earthy aroma

Fermented rice warmth with a soft floral finish, carrying a trace of natural alcohol from fermentation. Sweet fermented glutinous rice (jiuniang), osmanthus, mini tang yuan

Sesame and peanut richness balanced with crisp greens, designed for satisfying fats and plant protein without weight. Peanut butter, sesame paste, Sichuan peppercorn, cucumber, mung bean sprouts, light soy sauce, sea salt, sugar, sesame, scallion, garlic, pasta

Tomato brightness with a silky plant-based finish, warm and steady like sunlight on ripe fruit. Tomato, JUST Egg, onion, tomato sauce/paste, sea salt, organic olive oil, pasta

Silken tofu and golden enoki mushrooms simmered in a fragrant Sichuan chili bean sauce with ginger, garlic, chili, and peppercorn oil

Firm tofu glazed in a bright sweet chili sauce with soy and blue agave, finished with sesame and fresh green peas

A warm, comforting broth of miso, tofu, and kombu, light in body with a clean and deeply savory finish

Crispy lily bulb tempura is paired with Korean chili sauce and a delicate lattice crisp. Light, layered, and quietly unexpected, it feels like a small wonder discovered after falling through the rabbit hole

Ask: Is the tempura batter made with egg?

Golden cakes of jicama, fennel greens, and glutinous rice flour are served with vegan yogurt cream, delicate konjac strands, and house white sauce. Gentle aromas unfold through soft layers, inspired by the tiny pea that remains impossible to forget

Ask whether the (v) on the menu means vegan here, or only vegetarian.

A pumpkin blossom drifts across a golden curry pool, accompanied by fine cactus strands and the gentle warmth of Korean chili. Bright and aromatic, like a flower floating beneath the afternoon sun

Ask whether it is made with ghee, cream, yoghurt, fish sauce or shrimp paste.

Morel mushrooms with silken tofu, tender mushroom, and creamy mashed potato, dustedwith barley leaf powder

Ask whether it is cooked in butter or a meat stock rather than oil.

A golden Basque-style cake crafted from pumpkin and cashew, with a softly caramelized crown and a rich, tender center. Warm and comforting, like an autumn hillside touched by the last light of day

Ask whether it contains butter, milk or egg.

Breaded Steak Mushroom. Steak mushroom katsu sandwich with lettuce — where craving transforms into compassion

Ask: Is the breading made with egg or dairy?

Vegan Caviar, Tibetan Barley,Mushroom, Kale, Cauliflower-Mushroom White Sauce,Almond Flakes, Dried Pineapple, Rose Petals

Ask: Is the white sauce made with dairy?

Shiitake. Almond Mushroom. Edamame. Matsutake and konjac dumplings with tom yum jus — ingots of health and spiritual clarity

Ask what comes with it, and what each part is made with.

Champagne, France · Fine mousse · Mineral · Elegant finish

Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.

Chilled rye-and-wheat “lotus-root” rings with a supple, gluten-like bite, tossed with vegetables and herbs for fiber, crunch, and grounded nourishment. Wood ear mushrooms, carrot, button mushrooms, black matsutake, millet chili, cilantro, cooked peanuts, sesame paste, light soy sauce, aged vinegar, vegetarian oyster sauce, salt, sugar, minced garlic, olive oil

Ask whether the oyster sauce is the plant-based version.

Seasonal vegetables in a crisp wrap, light and bright with clean earth energy.

Ask whether the batter or wrapper contains egg, and what fat the fryer uses.

Golden vegetable spring rolls fried until delicate and crisp, light on the outside with a warm savory center

Ask whether the batter or wrapper contains egg, and what fat the fryer uses.

Silky noodles coated in a rich sesame and peanut sauce, brightened with cucumber, bean sprouts, scallion, garlic, and a gentle touch of Sichuan peppercorn

Ask whether the broth or sauce is made with fish sauce, oyster sauce or a meat stock.

Tender noodles tossed with shiitake mushrooms, bean sprouts, carrot, and sweet peppers, lifted with black pepper and fresh basil

Ask whether the broth or sauce is made with fish sauce, oyster sauce or a meat stock.

A restrained sweet finish, pairing dark chocolate richness with the tender chew of glutinous rice

Ask whether the rice is cooked in stock or finished with butter.

A delicate harmony of assorted mushrooms and bamboo fungus, centered by the gentle richness of quail egg

Two dark blocks of black bean and black sesame tofu rest in a composed arrangement, enriched with egg and peanut. Earthy and quietly striking, like polished stones set within a garden

Oyster mushrooms seared over charcoal with rosemary shoyu butter, rich and aromatic

Assorted Mushrooms. Quail Eggs. Slow-steamed mushroom broth with bamboo fungus and quail egg — a sip of stillness and healing breath

Perilla Leaves. Asparagus. Cucumber. Salted Egg Yolk. Litsea Oil. Pickled Broad Bean Paste. Crispy Burdock. Perilla-wrapped rice roll with salted yolk, burdock, and nori — nourishment that arrives without asking

Ocean minerals meet bean-born nourishment: miso and tofu offer clean comfort and gentle protein. Tofu, kombu (seaweed), miso