Stone-ground ceremonial Uji green tea whisked with barista oat milk and touch of blue agave. Zero refined sugar.

Chilled artisanal silken tofu blocks nestled with creamy Hass avocado slices, sea greens, and house-made roasted sesame vinaigrette.

Chilled stone-ground pure buckwheat noodles, freshly grated Shizuoka wasabi root, and aged bonito dipping broth.

Young plump edamame pods steamed in sea salt, paired with mineral-dense Sanriku wakame tossed in light rice vinaigrette.

Slow-caramelized Fuji apples, roasted sweet pumpkin, lotus root, and king oyster mushrooms in mild Japanese curry roux.