Our Menu
A celebration of plant-based Japanese cuisine
A celebration of plant-based Japanese cuisine
Create your perfect bowl with our customizable ramen builder
Create your order and see its real-world environmental impact! Discover how sustainable choices make a difference in carbon footprint, water usage, waste generation, and energy consumption.

Light, salt-based broth, showcasing the pure essence of our slow-simmered vegetable stock.

A robust and fiery miso broth balanced with sesame and chili, creating a deeply satisfying warmth.

An elegant soy-based broth elevated with luxurious black truffle, a modern interpretation of a classic.

Guilt-free indulgence featuring low-carb Shirataki noodles in a savory broth with fresh toppings.

Crispy on the outside, juicy on the inside. Pan-fried vegetable dumplings served with our house-made dipping sauce.

Rich, creamy broth made from slow-simmered mushrooms and vegetables, mimicking the depth of traditional tonkotsu.

Light and crispy tempura-battered seasonal vegetables served with a tangy dipping sauce.

Aromatic Japanese curry broth with rice noodles, featuring tender vegetables and a hint of coconut milk.

Fresh soybeans steamed to perfection and sprinkled with sea salt, a perfect protein-rich snack.

Our spiciest ramen featuring ghost peppers and habaneros in a fiery broth that will test your limits.

Korean-inspired ramen with house-fermented kimchi and gochujang, creating a tangy and spicy experience.

Creamy avocado-based broth with zucchini noodles and high-fat toppings for the perfect keto meal.

Rich, creamy fat bombs made with coconut oil, cocoa, and erythritol for the perfect keto dessert.

Thai-inspired ramen with tamarind, lime, and peanuts replaced with sunflower seeds for nut-free diners.

Soft, chewy mochi filled with rich chocolate ganache, made without any nuts for safe enjoyment.

Smooth, creamy matcha latte made with ceremonial-grade green tea and oat milk.

Refreshing Japanese yuzu citrus lemonade with a hint of honey and mint.

Three flavors of mochi ice cream: matcha, strawberry, and vanilla, served with fresh berries.

Classic tiramisu reimagined with cashew cream, coffee-soaked ladyfingers, and cocoa powder.

Fresh wakame seaweed salad with sesame oil, rice vinegar, and a hint of chili for a refreshing side.

Silky tofu lightly fried and served in a savory dashi broth with grated daikon and green onions.
Chilled noodles, citrus broth, tempura flakes

Pumpkin broth, sage oil, roasted squash
