"I don't think I'd even noticed its somewhat bland façade at the base of a condo on a rather nondescript strip of 14th Street until a couple of years ago. Once inside, however, it's all beauty and light, with blond, wooden, curved beams cocooning the space, like being in a gorgeous ship's hull, or a chapel where you go to worship deliciousness."
"We started out with the asparagus nigiri. Perfectly crispy and vegetal-ly fresh spears, atop knobs of tender-yet-firm rice, napped with a slightly garlicky aioli, all in balance. Great first bite. Next, we split the yuba salad. The salad had a bit of a spicy zing, yet was refreshing. Wonderful mix of crunchy veg and satisfyingly "al dente" yuba noodles. For sure, I'd order this one again."
"Next, grilled mushroom yakimono: Shrooms - enoki, shiitake and eryngii (king trumpets) - grilled with tare, a sweet, slightly thick soy sauce used for grilling but also in sushi and many other Japanese dishes. Every chef has their own recipe. The umami just sang out in this dish, and I especially loved the meatiness of the eryngii. We moved on to the rolls."
The restaurant sits at the base of a condo on a nondescript strip of 14th Street, with a somewhat bland façade. Inside, blond wooden curved beams cocoon the space, creating a light, ship-hull or chapel-like atmosphere. The menu is fully vegan and Michelin-noted in quality. Starters included crispy asparagus nigiri with garlicky aioli and a spicy, refreshing yuba salad with al dente yuba noodles. Grilled mushroom yakimono showcased enoki, shiitake and eryngii grilled with tare for pronounced umami. Tempura-style rolls such as Body & Soul combined crunchy and creamy textures with spicy tofu, while Missing Piece paired marinated shiitake with tempura asparagus.
Read at Mission Local
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