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King oyster mushroom with homemade vegan satay sauce
Japanese Traditional Citrus ‘Yuzu’ dressing salad & Karaage topping (option to add Tofu for $3)
Sashimi-made by Konjac with carpaccio sauce, garnish of kelp & onion
Calamari rings made from konjac with homemade dill mayo sauce & lemon wedge