Tsubaki

Authentic Japanese restaurant, 1356 Allison Ave, Los Angeles, CA

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Eringii — King trumpet mushroom with garlic koji miso and bell pepper relish Vegan
• Tebasaki — Chicken wings
• Soriresu — Chicken oysters with yuzu kosho
• Bonchiri — Chicken tail
• Sunagimo — Chicken gizzards
• Kawa — Chicken skin
• Nankotsu — Chicken cartilage
• Hatsu — Chicken hearts
• Kyabetsu — Cabbage with caramelized leek and miso butter
• Hotate — Hokkaido scallop with mentaiko miso and red yuzu kosho
• Buta — Pork shoulder with ginger, sesame, and yuzu
• Wagyu — Miyazaki A5 beef with black lava salt
• Sakana Shioyaki — Branzino filet with ponzu and lotus root pickle
• Buta Rosu Shiokoji-Yaki — Pork loin with parsnip and sweet potato, and apple mustard
• Gindara Nitsuke — Soy-simmered black cod with tofu, baby bok choy, ginger, and yuzu shichimi
• Short Ribs Nanban-Style — With sweet and sour glaze and market veggies
• Chahan — Garlic fried rice with pickled mustard greens
• Chahan With Dungeness Crab — Garlic fried rice with dungeness crab
• Yakisoba — Pan-fried sweet and sour noodles with pork belly, peppers, pineapple, and cracklins

Starters

• Corn And Tomato Salad — With tofeta and ginger soy dressing Vegan
• Mapo Sukui Tofu — Meiji supreme tofu with tobanjan, taberu rayu, and myoga Vegan
• Oshinko — Trio of housemade japanese pickles Vegan
• Hiramasa Crudo — Crudo of hiramasa with watermelon radish, yuzu, and capers
• Kanpachi — Kanpachi with ume ponzu and furikake
• Maguro Yama-Kake — Soy-marinated yellowfin tuna with wasabi pickle and mountain yam
• Japanese Latkes — With salmon crudo, 'iburi gakko' daikon pickles, and yuzu crème fraîche
• Japanese Caesar — Market lettuces with bonito, panko, and miso dressing
• Chawanmushi — Steamed egg custard with dungeness crab and mitsuba
• Asari Saka-Mushi — Donabe-steamed clams with beurre bordier seaweed butter
• Tempura — Dragon tongue beans with garlic confit and white anchovy mayo
• Tsukune Katsu — Panko-fried chicken meatballs with kewpie and tonkatsu sauce

Desserts

• Hoji-Cha Soft Cream — Roasted green tea soft serve
• Hoji-Cha Soft Cream Parfait — With burnt sesame miso caramel and candied walnuts
• Citrus Panna Cotta — With strawberry curd, marigold, and bubu arare pearls
• Fruit Crumble — Figs and berries with creme fraiche whip and santouka strusel

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