Ume Ochazuke

Rice, plum, and sesame seeds bathed in housemade vegan dashi consommé - the houseblended mushroom and seaweed stock was brewed with figs and assorted fresh vegetables for a naturally sweet and savoury flavour. 🍚🍑🍲 Inspired by Shojin Ryori Japanese Zen temple cuisine. ⛩️ Non-veg companions were full of praise for this comforting hearty dish! (+$12 allium-free add-on to the new Vegan High Tea Dessert Omakase, if you want a fuller meal with a savoury main) #sgvegan #womenowned #alliumfree #glutenfree #lowsugar #wholefoodplantbased #wfpb

Mix of millet, coloured wholegrain rice, and sesame seeds rolled into a ball, plated alongside a chrysanthemum bud and shiso leaf. The highlight for me was the housemade vegan dashi consommé - the houseblended mushroom and seaweed stock was brewed with figs and assorted fresh vegetables for a naturally sweet and savoury flavour. Can be paired with the houseblended shichimi too for a slightly spicy kick! Inspired by Shojin Ryori, i.e. allium-free Japanese Zen temple cuisine. P.S. Check out my reel of the entire experience of having a vegan omakase at a pet-friendly micro restaurant! https://www.instagram.com/reel/CxFqkicSezK/ #sgvegan #glutenfree #wholefoodplantbased #wfpb #fermented #omakase #womenowned