We’re donating 10% of our sales next Friday (8/22) to Animal Aid PDX, a no-kill shelter & rescue organization. It’s a good excuse to get our food in your face.

Dessert alert! Yokan is now on the menu! For those not in the know, it’s layers of red bean anko & a gel made from agar embedded with fresh seasonal fruit. Topped with fresh whipped cream! Yum.

Very late in the season, we finally found enough morels to put on the menu! They’re shio koji’ed & grilled, then added to a chilled/creamy soy-based hazelnut tantan w/ udon. Other bites include fried tofu crumble, quick-pickled cucumber, fresh tomatoes, & house made chili crisp.

Last chance to get our Zaru Soba for a bit. But worry not, we’ve got another special coming in hot!

Almost out of this amazing dessert. We estimate we’ve got about a week left before we run out.

New drink on the menu!

So incredibly proud to be one of two all-vegan restaurants on this list! www.pdxmonthly.com/eat-and-drin...

Chilled noodles anyone?! We’ve got Zaru Soba w/ Broccoli Raab on the menu now. To craft a bite, you dip the buckwheat noodles (not GF, sorry) in a tamari sauce w/ a little wasabi. Then take a big bite of kakiage which highlights the sweetest broccoli of the year! All topped with fried tofu & nori.☀️

New special! As we await the full force of spring mushroom season to hit us, we’ve been out collecting bracken fern sprouts (aka warabi).

It’s Zaru Soba:
Chilled handmade buckwheat noodles with asparagus and foraged warabi kakiage paired with warm kombu dashi dipping sauce w/ a bit of wasabi.

We foraged the two main ingredients for our new special! It’s Sakura Nigiri! To make them we salt-cured cherry blossoms & nasturtium leaves, then mixed the sakuras with sprouted brown rice, & wrapped that mixture with a nasturtium leaf. Topped with tofu misozuke & Korean shiso oil. 🌸

Sad news: Nature is running out of edible nettles for our Stinging Nettle Bo-Gyoza. They’re all flowering! But worry not gentle reader, our nettles are certified 100% flower-free! 🐝

We’re out of buckwheat flour, so today is our last day we’re serving these amazing chocolate chip cookies. While the cookie itself is pretty gooey, those sesame seeds give them a very satisfying crunch! 🌗

Found our first conical verpas ever the other day. We’ve been mushroom hunting for 15 years & rarely does a year go by that we don’t find a species to be on the lookout for. #themoreyouknow, the more you realize how little you really know. Some of the season’s first morels were in attendance too! 😋

Where rainbows REALLY come from…

#handsoffprotest rolled by! So proud of our city!

Had a great day yesterday wandering the countryside in search of edible goodies. Some were found! Here we have our first #verpa of the day! #foraging

These are our first (landscape) morels of the year! Check those woodchips! Making a little staff meal with them today!

We still have plenty of yuzu seedlings! Come get one! 👶🌱

Our first post on #bluesky! Do the #hashtags work? How about a shoutout to @veganizerpdx.bsky.social? …it all seems to work!

Super excited to move away from those other social media spaces! Anyway, we’re still making Stinging Nettle Bo-Gyoza. In fact, we’re going out to collect some more now!