The huge window allows the light from the outside to come in. The white interior makes the store look very simple but refined. Everyone working in the store is wearing black and white with a garcon apron. You get a sense of a “casual French restaurant” when you sit at the table. It has been 10 years since they established their store in Beverly Hills, and since then, the customers range from children to the elderly. The popular menu items are usually so for their healthiness. The tofu salad was selected by LA Times and LA Weekly as Los Angeles’ number one tofu salad. The vegetables that surround the tofu are all cut in a million pieces. This way of cutting actually has a meaning, which will be explained a bit later. On top of all the vegetables goes the katsuo bushi (dried bonito flakes). This also adds to the combined flavor. The dressing is a semi-sweet goma dressing. Add mayonnaise to it to make it creamy. The vinegar brings a little zing after the taste of the fragrant goma.

The popular menu items are usually so for their healthiness. The tofu salad was selected by LA Times and LA Weekly as Los Angeles’ number one tofu salad.

The vegetables that surround the tofu are all cut in a million pieces. This way of cutting actually has a meaning, which will be explained a bit later. On top of all the vegetables goes the katsuo bushi (dried bonito flakes). This also adds to the combined flavor. The dressing is a semi-sweet goma dressing. Add mayonnaise to it to make it creamy. The vinegar brings a little zing after the taste of the fragrant goma. The tofu is soft and creamy and becomes one with the cut up vegetables. The most distinctive characteristic of the salad is the fact that the tofu and the vegetable taste compliment each other.

The katsuo bushi is cut up into fairly large pieces, and bring the tofu and vegetables together in your mouth.
The fried harusame brings crunchiness to the salad. Although it is only a tofu salad, you can easily say that
it is not just a tofu salad.

The rock shrimp is a dish where a plump shrimp is breaded and fried. The sauce that accompanies it is iron chef Morimoto’s original chili mayonnaise sauce. It is a popular item at chef Morimoto’s Philadelphia restaurant too. The combination of the sauce with toubanjan and the fried shrimp is excellent. The rich, zesty sauce also goes well with the vegetables the shrimp comes with.
There are other vegetable appetizers that are a crowd favorite.

There is spinach mixed in with goma, shishitou with shichimi peppers, among others. All of them bring out the best in each ingredient used. You can see the effort that went into making the dish healthy and delicious in every plate