A vegan menu debuted at acclaimed Los Angeles sushi restaurants ROKU, Sushi Roku, and Katana this week, thanks to their parent company Innovative Dining Group (IDG). The new menu ($40 per person) features an innovative spread of plant-based starters, appetizers, entrees, and desserts prepared by chefs omakase-style (which translates from Japanese to “I’ll leave it up to you”). Examples of dishes include a trio of appetizers: on-the-cob grilled corn, miso-glazed eggplant, and roasted cauliflower; a hefty entree-sized Tofu Steak which is served on a bed of tobanyaki mixed mushroom; a whole grilled avocado with ponzu sauce; and a variety of vegetable-topped nigiri and hand rolls. “It’s important to us to always keep our menus fresh and flavorful,” IDG Hospitality Partner Lee Maen told VegNews. “Veganism is a lifestyle that embraces that, and we want to provide our customers with more vegan options, so everyone can enjoy the experience of omakase.” Traditional seafood restaurants are taking note of the plant-based revolution, including famed Beverly Hills fine-dining eatery Crustacean which also unveiled new menu items—complete with Impossible Meat-filled crispy rolls, vegan pho, and crab cakes—this month.

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