The Taste of Tea

Vanilla, tapioca pudding, seasonal fruit, coconut milk, and cinnamon

Sorbet, and peach

Yuzu, and sorbet

Sweet vinegar, daikon, and carrot

Wakame seaweed, vinegar, sesame seeds, sesame oil, red pepper, and kikurage mushrooms

Sesame ginger vinaigrette, radish, gem lettuce, cucumber, carrot, and cabbage

Rice vinegar, mirin, mushroom, cucumber, carrot, and bean thread noodles

Japanese pickles

Salt, and edamame

Rice, pickled radish, peas, onions, golden curry, celery, and carrots

Teriyaki sauce, snap peas, sesame seeds, rice, protein, pickled ginger, onions, carrots, and cabbage. The teriyaki sauce may be non-vegan

Ask whether the sauce uses fish sauce, oyster sauce, shrimp paste or chicken stock.

White rice, shoyu marinated egg, and hijiki salad. The hijiki salad, and shoyu marinade may be non-vegan

Ask for it without the egg.

Tofu, sprouts, shoyu marinated egg, shredded nori, roasted green onion oil, noodles, miso broth, kombu, green onions, ginger puree, fish cake, corn, bbq pork, and bamboo shoots

Ask for it without the egg, fish cake, and pork.

Tofu, sprouts, noodles, half a shoyu marinated egg, green onions, fish cake, curry broth, and bbq pork

Ask for it without the egg, fish cake, and pork.

Soft tofu, shoyu glaze, japanese mustard, and gailan. The sweet shoyu glaze may be non-vegan

Ask whether the sauce uses fish sauce, oyster sauce, shrimp paste or chicken stock.

Sea vegetables, radish, gem lettuce, cucumber, creamy toasted sesame dressing, and carrot

Ask about substituting the creamy toasted sesame dressing.

Sobu noodles, shoyu citrus glaze, red peppers, pickled ginger, onion, mushrooms, green peppers, green onions, celery, carrots, cabbage, broccoli leaf, and bean sprouts. The shoyu citrus glaze may be non-vegan

Ask whether the broth is vegetable rather than meat or fish stock.