RVR

Japanese restaurant, 1305 Abbot Kinney Blvd, Venice, CA

VeganScore 80 · 4 vegan main dishes

Menu

Mains

• Avocado Hand Roll — Spicy daikon carrot pickle & shiso Vegan
• Natto Hand Roll — Avocado, shiso, ume plum & mountain yam Vegan
• Vegetable Miso Ramen — Meiji tofu, chrysanthemum, dragon tongue beans & scallion Vegan
• Veggie Miso Ramen — Mizuna, kabocha, ginger, scallions Vegan
• Bluefin Tuna Hand Roll — Wasabi & scallion
• Kanpachi Hand Roll — Avocado, cucumber, yuzu kosho & shiso
• Tempura Cod Hand Roll — Tartar sauce & kaiware
• Grilled Pork Belly Hand Roll — Daikon carrot pickle, scallion & sesame
• Saba Sashimi — Sesame, ponzu, wasabi & chives
• Baywater Indigo Oysters — Half dozen, lemon kosho mignonette
• Crispy Aji Sando — Morita aioli, salted lemon & shiso verde
• Grilled Santa Barbara Spot Prawn — Tomato butter, shichimi & sudachi
• Roasted Citrus-Shoyu Black Cod — Habanero ponzu
• Chicken Thigh Karaage — Chili honey
• Crispy Pork Collar — Apple tonkatsu sauce
• Mixed Rice with Duck Confit — Escarole, orange kosho & mint
• Mixed Rice — Sweet corn, roasted garlic, lemon kosho, cultured butter & chives
• Dungeness Crab Cold Noodle — Cucumber, herbs, serrano, crispy garlic & sesame oil
• Chicken Ramen — Chicken breast, scallion, lemon kosho, tomato & crispy garlic
• Bluefin Toro Sashimi — Daikon ponzu & chives
• Mackerel Bozushi — Nori shoyu & wasabi (4pc)
• Northern Bell Oysters — Half dozen, lemon kosho mignonette
• Citrus Snapper Hand Roll — Avocado, cucumber, yuzu kosho, shiso
• Chopped Yellowfin Tuna Hand Roll — Ginger & half moon bay wasabi
• Hot Smoked Miso Salmon Hand Roll — Burdock root, preserved lemon
• Crispy Pork Belly Hand Roll — Mustard green, daikon
• Lamb Curry Shoulder Skewer — Pickled onions
• Pork & Chicken Broth Ramen — Pork belly, spicy takana & mustard green
• Manila Clam Ramen — Lemon chili preserve & mitsuba

Starters

• Shiitake Gyoza — Miso, shiso, tomato & tofu Vegan
• House Pickles Vegan
• Pork Gyoza — Peads & Barnett pork rib & belly, cabbage, garlic chives
• Lamb Dumpling — Cabbage, mint, guajillo & sesame
• Boiled Shrimp Dumpling — Fresno & rayu chili, cilantro, ginger
• Tuna Sashimi — Daikon ponzu, chives, red yuzu kosho
• Hiramasa — Sudachi ponzu, new ginger and toasted sesame
• Vegetable Tempura Kakiage — Sweet dashi aioli
• Crispy Chicken Thigh Karaage — Chili honey
• Tempura Channel Island Rock Cod — Ponzu & tartar sauce
• Roasted Santa Barbara Black Cod

Other

• Pickles Vegan
• Chilled Cucumbers — Sudachi, seeded furikake, chili & sesame oil Vegan
• Lettuces — Sunflower nori furikake & tofu green goddess Vegan
• Charred Fioretto Cauliflower — White miso, sesame & chives Vegan
• Black Coco Beans — Miso, sungold tomato, shiso & shichimi Vegan
• Charred Broccolini — Creamy sesame, brown rice vinegar, garlic & calabrian chili Vegan
• Roots Farm Early Girl Tomato — Toasted soba, shiso, myoga Vegan
• Flora Bella Arugula — Sesame dressing, aged balsamic & olive oil Vegan
• Roasted Baby Turnips — Mizuna, ume plum, toasted sesame Vegan
• Roasted Mushroom & Spinach Rice — Lemon kosho Vegan
• Charred Cauliflower — Leeks, white miso, habanero vinegar Vegan
• Kabocha Tempura — Onion tempura, dashi aioli & sudachi
• Tomatoes — Smoked shoyu, habanero ponzu & torpedo onion
• Chicories — Creamy tofu, shinko pear, parsley, walnuts & parmesan
• Roasted Peppers — Sesame tonnato & nori furikake
• Roasted Shiitake Mushrooms — Caramelized anchovy miso & oregano
• Roasted Sweet Potato — Dashi tomato sauce, lime aioli & parsley shichimi
• Chicken Thigh Skewer — Ume & myoga
• Duck Meatball Tsukune — Hot mustard (3pc)
• Pork Cheek Skewer — Miso, ginger, garlic & lemon
• Lamb Belly Skewer — Garam masala, tare, & pickled onions
• Wagyu Beef Tongue Skewer — Torpedo onion salsa & toasted sesame oil
• Nagano Wagyu Beef Skewer — Nori butter & black pepper
• Little Gem — Creme fraiche, smoked shoyu, cortez bottarga
• Belfiore Radicchio — Creamy tofu, asian pear, anchovy panko
• Grilled Sweet Potato — Miso butter, scallion & katsuoboshi
• Grilled Baby Bok Choy — Sesame tonnato, toasted nori
• Roasted Maitake & Chestnut Cap Mushroom — Miso butter
• Pork Collar — Ginger miso, sachimi, lemon
• Monterey Squid — Celery & scallion salsa
• Lone Mountain Wagyu Sirloin — Red kosho & tonkatsu steak sauce

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