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Chef Junya Watanabe incorporates classic Japanese and new age techniques to create
a new, yet familiar taste. We use fresh farmed specialty produce, soybean curds, fermentation techniques, and more to replace standard proteins.
This creates sustainable, delicious, and wholesome dishes we are sure will please. Enjoy your time at The Yasai! Arigatougozaimas. ありがとうございます
Eggplant No Tuna Bites 8 in: narazuke, pickled pineapple, cucumber, asparagus, crispy
shitake mushrooms *available in spicy miso garlic for $1 extra
tempura eggplant slices, topped with spicy no-tuna, green out: avocado
onions, eel sauce, and vegan caviar top: sweet miso blend, crispy garlic
Tantanmen 15.5
Steamed Edamame 4 Good Times 12
handcrafted triple-thick noodles and spicy sesame broth
topped with wok-sautéed impossible meat, bok-choy,
wild organic whole edamame steamed and topped with sea in: cucumber, asparagus, avocado, cilantro
wakame seaweed, fresh corn, cabbage, sautéed bean sprouts,
salt out: pickled orange bell pepper
and green onions
top: bell pepper sauce
*served with vegan katsu sauce and a lemon truffle aioli topped with Kind and Queens 13
matcha sea salt in: panko no-shrimp, cucumber, asparagus
out: avocado, lemon slices, crispy jalapeno
top: pickled onions, chimichurri mayo
West Coast 13
in: spicy no-crab, avocado, cucumber, cilantro
Caterpillar 12
Tower Salad 9.5 in: crispy miso shitake, panko crusted no-shrimp, cucumber
spicy no-crab, avocado, cucumber, tomato skins, cherry out: fresh avocado
tomato, vegan mayo, asian mix, yuzu mustard soy dressing, ume top: eel sauce, sweet miso blend