Saina Japanese Vegan Cuisine

Vegan pot stickers stuffed with cabbage, carrots, corn and onion wrapped in wheat-based dough. Deep-fried with gyoza sauce.

Deep-fried tofu in a special sauce, garnished with kaiware sprouts, scallions, grated daikon and ginger with shredded nori.

Vegan pot stickers stuffed with cabbage, carrots, corn and onion wrapped in wheat-based dough. Pan-fried and served with gyoza sauce.

Sticks of yam, carrots, banana atsuage tofu and green beans, dipped in light batter and deep-fried. Served with tempura sauce.

Asparagus, shiitake, carrots, long beans, atsuage tofu and silver noodles wrapped in wheat sheets. Lightly fried and served with sweet and sour sauce. Two rolls cut into six pieces.

Clear soup with shimeji and eryngii mushrooms, spinach, tofu, carrots and gingko nuts, served in a pot.

Miso soup with shimeji, eryngii and portobello mushrooms, scallions, tofu and kaiware sprouts served in an iron pot.

A small bowl of miso soup with wakame sea vegetable, tofu and scallions.

Shredded daikon, turnip, cucumber and carrots with atsuage tofu, radishes, soybeans, kaiware sprouts and soy-vinaigrette dressing.

Buckwheat noodles topped with cucumber, red onion, carrots, broccolini, snow peas, atsuage tofu, enoki mushroom, pickled burdock, seasoned kampyo dourd and hijiki sea vegetable, soybeans, yellow and orange peppers, pickled daikon and ginger, kaiware, toas

A variety of marine vegetables including seasoned hijiki served with a creamy sesame dressing.

Sliced cucumber and radishes with golden raisins, wakame, silver noodles and toasted organic soybeans. Non-oil rice vinaigrette.

Soybeans boiled and lightly salted.

Blanched spinach with seasoned lotus root, green beans, carrots, shiitake, tofu pouch and yam cake served with a sesame dressing.

Blanched spinach and broccolini, topped with a sesame dressing.

Reverse roll with rice on outside.

Reverse roll with rice on outside.

Reverse roll with rice on outside.

Reverse roll with rice on outside.

Reverse roll with rice on outside.

Reverse roll with rice on outside.

Fried firm tofu.

Seasoned sea vegetable.

Stuffed seasoned tofu pouch.

Served with house miso soup and small sunomono salad.

Six piece kappa roll, four piece vegan roll and two inari. Served with house miso soup and small sunomono salad.

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

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

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

Pot stickers, silver noodles, tofu, nappa cabbage, kabocha, mushrooms, broccoli, cauliflower, carrots and zucchini in a light broth. Served with ponzu citrus sauce.

Nappa cabbage, spinach, red onion, carrots, mushrooms, kabocha, broccoli, cauliflower, lotus root, zucchini, snap peas, snow peas, silver noodles and tofu in sukiyaki broth. Served in an iron pot.

Seasoned organic brown rice topped with carrots, kabocha, broccoli, cauliflower, shiitake, lotus root, zucchini, snap peas, snow peas, atsuage tofu, hijiki, pickled burdock and daikon, broccolini and kaiware.

Sushi rice mixed with seasoned shiitake, green beans, carrots, lotus root, tofu pouch, yam cake and hijiki. Topped with various cooked vegetables and served in a medium bowl.

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

One kappa roll (six pieces) and one nigiri each of shiitake, eggplant and sea vegetable salad.

One kappa roll (six pieces), half vegan roll (two pieces) and one inari.

Served with house miso soup, small sunomono salad and rice.

Tempura sushi filled with avocado, yam and carrots. The entire roll is lightly battered and deep-fried and served with a special house sauce.

A large roll with asparagus and yam tempura.

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

A large roll with asparagus, spinach, avocado, cucumber, broccoli, pickled burdock and kaiware sprouts.

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

Organic brown sushi rice mixture (with hijiki, wakame and other sea vegetables) carrots, asparagus, atsuage tofu and seasoned shiitake, rolled up with an outer layer of mustard greens.

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

Organic brown sushi rice, eryngii mushrooms, spinach and asparagus, rolled up with an outer layer of avocado.

Curry soup with tofu, kabocha, pearl onions, celery, carrots, broccoli, sugar snap peas, cauliflower, zucchini, mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Broccoli, cauliflower, atsuage tofu, kabocha, lotus root, zucchini, carrots, snap peas, mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Vegetable tempura served separately with a bowl of noodles and topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Edible bracken, bamboo shoots, carrot, enoki, wood ear mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Shimeji, eryngii, portobello mushrooms, oyster mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Wakame sea vegetable topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Seasoned tofu pouch topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Plain noodles topped with scallions, kaiware and shredded nori. Served hot with udon or soba noodles in a bowl of light broth.

Plain noodles topped with scallions, kaiware and shredded nori. Served cold served with a dipping sauce.

Edible bracken, bamboo shoots, carrots, enoki, wood ear mushrooms, wakame sea vegetable and topped with scallions, kaiware and shredded nori. Served cold with udon or soba noodles served with a dipping sauce.

Vegetable tempura topped with scallions, kaiware and shredded nori and served cold with udon or soba noodles and a dipping sauce.

Shredded daikon, turnip, cucumber, and carrots with atsuage tofu, radishes, soybeans, kaiware sprouts and soy-vinaigrette dressing.

A variety of marine vegetables including seasoned hijiki served with a creamy sesame dressing.

Sliced cucumber and radishes with golden raisins, wakame, silver noodles and toasted organic soybeans. Non-oil rice vinaigrette.

Soybeans boiled and lightly salted.

Blanched spinach and broccolini, topped with a sesame dressing.

Blanched spinach with seasoned lotus root, green beans, carrots, shiitake, tofu pouch and yam cake served with a dressing.

Reverse roll with rice on the outside.

Reverse roll with rice on the outside.

Reverse roll with rice on the outside.

Reverse roll with rice on the outside.

Reverse roll with rice on the outside.

Reverse roll with rice on the outside.

Three pieces of kappa roll, one piece of a vegan roll and one inari. Served with house miso soup.

Deep-fried tofu in a special sauce, garnished with kaiware sprouts, scallions, grated daikon, ginger and four pieces of shredded nori. Served with house miso soup and rice.

Sticks of yam, carrots, banana atsuage tofu and green beans, dipped in light batter and deep fried. Served with tempura sauce, house miso soup and rice.

Asparagus, shiitake, carrots, long beans, atsuage tofu and silver noodles wrapped in wheat sheets, lightly fried and served with sweet and sour sauce. Served as two rolls cut into six pieces, with house miso soup and rice.

Six vegan pot stickers stuffed with cabbage, carrots, corn and onion and wrapped in wheat-based dough then pan-fried and served with gyoza sauce, house miso soup and rice.

Portobello mushroom layered with atsuage tofu, dipped in light batter and deep fried. Served with kiwi fruit sauce, house miso soup and rice.

Broiled eggplant, tofu and portobello mushroom with a miso-paste glaze. Served with house miso soup and rice.

Eggplant, yam, asparagus, carrots, kabocha, mushrooms, green beans and broccoli. Lightly battered, deep-fried and served with tempura sauce, house miso soup and rice.

Pot stickers, silver noodles, tofu, nappa cabbage, kabocha, mushrooms, broccoli, cauliflower, carrots and zucchini in a light broth. Served with ponzu citrus sauce, house miso soup and rice.

Nappa cabbage, spinach, red onion, carrots, mushrooms, kabocha, broccoli, cauliflower, lotus root, zucchini, snap peas, snow peas, silver noodles and tofu in sukiyaki broth. Served in an iron pot with house miso soup and rice.

Seasoned organic brown rice topped with carrots, kabocha, broccoli, cauliflower, shiitake, lotus root, zucchini, snap peas, snow peas, atsuage tofu, hijiki, pickled burdock and daikon, broccolini and kaiware. Served with house miso soup.

Sushi rice mixed with seasoned shiitake, green beans, carrots, lotus root, tofu pouch, yam cake and hijiki. Topped with various cooked vegetables and served in a medium bowl with house miso soup.

Six pieces of kappa roll, two pieces of half vegan roll and one inari, served with house miso soup.

Any three hosomaki rolls, served with house miso soup.

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

Asparagus and yam tempura roll.

A large roll with asparagus, spinach, avocado, cucumber, broccoli, pickled burdock and kaiware.

A large roll with spinach, atsuage tofu, cucumber, broccolini, seasoned shiitake, kampyo gourd, pickled burdock 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, topped with sea vegetable salad.

Medium sized reverse rolls.

Medium sized reverse rolls.

Medium sized reverse rolls.

Medium sized reverse rolls.

Medium sized reverse rolls.

Medium sized reverse rolls.

Curry soup with tofu, kabocha, pearl onions, celery, carrots, broccoli, sugar snap peas, cauliflower, zucchini, mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Broccoli, cauliflower, atsuage tofu, kabocha, lotus root, zucchini, carrots, snap peas, mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Vegetable tempura served separately with a bowl of noodles and topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Edible bracken, bamboo shoots, carrots, enoki, wood ear mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Shimeji, eryngii, portobello mushrooms, oyster mushrooms and topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Wakame sea vegetable topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Seasoned tofu pouch topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Plain noodles topped with scallions, kaiware and shredded nori. Served hot with udon or soba in a bowl of light broth.

Plain noodles topped with scallions, kaiware and shredded nori. Served cold with udon or soba and a dipping sauce.

Edible bracken, bamboo shoots, carrots, enoki, wood ear mushrooms, wakame sea vegetable and topped with scallions, kaiware and shredded nori. Served cold with udon or soba and a dipping sauce.

Vegetable tempura served with cold udon or soba noodles and topped with scallions, kaiware and shredded nori.

Fried firm tofu.

Seasoned sea vegetable.

Stuffed seasoned tofu pouch.

Four pieces of deep-fried tofu in a special sauce, garnished with kaiware sprouts, scallions, grated daikon, ginger and shredded nori.

Sticks of yam, carrots, banana atsuage tofu and green beans, dipped in light batter, deep-fried and served with tempura sauce.

Two rolls cut into six pieces with asparagus, shiitake, carrots, long beans, atsuage tofu and silver noodles wrapped in wheat sheets. Lightly fried and served with sweet and sour sauce.

Vegan pot stickers stuffed with cabbage, carrots, corn, and onion and wrapped in wheat-based dough, pan-fried and served with gyoza sauce.

Fresh pineapple chunks, lightly sweetened and served with green tea sauce and azuki bean sauce.

A warm bowl of sweetened azuki beans and mochi rice cakes.

Chocolate mousse cake made with vegan ingredients.

Soy-based vanilla ice cream topped with azuki bean sauce and garnished with pineapple chunks.

Deep-fried organic banana, topped with green tea sauce and azuki bean sauce.

Chocolate mousse cake made with unbleached wheat flour and cocoa.

Fresh pineapple chunks, lightly sweetened and served with azuki bean sauce.

Soy-based vanilla ice cream topped with azuki bean sauce and garnished with pineapple chunks.

A warm bowl of sweetened azuki beans and mocha rice cakes.

Deep-fried organic banana, topped with azuki bean sauce.