Cha-Ya Menu (Update 2025)

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.

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.

Broiled eggplant tofu, and portobello mushroom with miso paste glaze.

A roll made up of buckwheat noodles (in place of sushi rice), spinach, atsuage tofu, asparagus, cucumber, pickled burdock, and seasoned kampyo gourd and shiitake.

Potstickers, tofu, zucchini, napa cabbage, snap peas, asparagus, broccoli, cauliflower, silver noodles, and mushrooms in a light broth.

Portobello mushroom layered with atsuage tofu dipped in a light batter and deep-fried. Served with kiwi fruit sauce.

One kappa roll, one nigiri each of shiitake, eggplant, and sea vegetable salad.

Eggplant, yam, asparagus, carrots, kabocha, mushrooms, green beans, and broccoli, lightly battered and deep-fried. Served with tempura sauce.

Napa cabbage, spinach, red onion, carrots, mushrooms, kabocha, broccoli, cauliflower, lotus roots zucchini, snap peas, snow peas, silver noodles, and tofu in sukiyaki broth.

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 stuffed with tofu, satsuma potato, corn, hijiki, carrots, and soybeans. Lightly battered and deep-fried, tempura style. Served with a special ginger sauce.

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

Blanched spinach and broccolini, topped with a sesame dressing.

Shredded daikon, turnip, cucumber, carrots with atsuage tofu, radishes, soybeans, kaiware, and toasted pine nuts. Soy vinaigrette dressing.

Soybeans boiled and lightly salted.

Cucumber and radish salad with golden raisins, wakame, and silver noodles. Non-oil rice vinaigrette.

Soba noodles topped with various seasonal vegetables. Sesame-oil vinaigrette 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.

The entire sushi roll, filled with asparagus, yam, avocado, and carrots, is lightly battered and deep-fried, tempura style. Served with special house sauce.

A large roll with spinach, atsuage tofu, cucumber, broccolini, pickled burdock, seasoned shiitake, and campy gourd, and pickled ginger.

A large roll filled with tempura of banana squash, carrots, yam, and green beans.

A large reverse roll with avocado, cucumber, and kaiware sprouts, topped with sea vegetable salad.

A large roll with asparagus and yam tempura.

Sushi rice with fried yam, shiitake mushroom, rolled up with an outer layer of avocado.

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.

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 sushi rice with avocado, cucumber, rolled up an outer layer of sea vegetables salad on top sriracha hot chili sauce. (Gluten free)

Stuffed seasoned tofu pouch

Fried firm tofu

Seasoned sea vegetable

Seasoned sea vegetable

Radish Sprouts

Curry soup topped with tofu, kabocha, onions, celery, carrots, broccoli, cauliflower, zucchini, mushrooms, and snap peas.

Mushroom medley: shimeji, eryngii, portobello, and oyster mushrooms.

Served hot or cold. Edible bracken, bamboo shoots, carrots, and enoki, and wood ear mushrooms.

Served hot or cold. Plain noodles topped with scallions, kaiware, and shredded nori.

Served hot or cold. Vegetable tempura served with a bowl of udon or soba. Noodles and tempura are served separately.

Cooked Vegetables. Vegetable tempura served with a bowl of udon or soba.

Seasoned tofu pouch.

Wakame sea vegetable.