Seeing Green

On our menu, all of our vegan dishes are printed in green ink for easy reference!

If you'd like a preview before coming in, they are also listed here:

edamame steamed premium soybeans with salt

housemade vegetable bun filled with seitan and veggies

maitake tempura organic maitake mushrooms, tentsuyu

yaki zucchini grilled zucchini with tare sauce (or salt and pepper for the gluten-free version)

kinoko grilled king oyster mushroom with garlic ponzu

shiitake shiitake mushroom tempura with yuzu salt

shishito Japanese green pepper tempura with yuzu salt

green salad with housemade carrot onion dressing

tomato avocado with fried shallots and mushrooms, soy wasabi dressing

There's also a vegan ramen in the works (due to popular demand), so stay tuned for that!

The agedashi tofu, miso soup, and grilled iceberg lettuce are NOT vegetarian because they all include fish in one form or another--the dashi broth served on the tofu and the miso soup broth are made from fish stock, and the house made caesar dressing on the lettuce has anchovies.

The nasu dengaku (Japanese eggplant) is vegetarian, but not vegan, because it has mascarpone, a type of cheese.

Gluten-Free Menu

Photo: usuzukuri

Eat gluten-free at Sui Ren? Yes you can!

We've had a few requests for gluten-free menu items, and several of our dishes are naturally gluten-free!

They are:

edamame steamed premium soybeans with salt
usuzukuri thin sliced fluke sashimi with tomato sorbet and ponzu sauce
yaki onigiri gilled riceball with seaweed and spicy cod roe
shishamo grilled smelt with salt

The following items are gluten-free when ordered with the salt & pepper option (instead of tare sauce):

tori momo chicken thigh grilled on a skewer
tori tsukune ground chicken grilled on a skewer
buta to uzura berkshire pork belly with soft yolk quail egg, grilled on a skewer
yaki zucchini grilled zucchini on a skewer

For pictures and for our complete menu, click here.

Enjoy!

Take a bite; you'll be hooked!

Shishamo is one of the simplest, most delicious items on our menu, and yet the idea of eating an entire fish in two bites can make even adventurous eaters hesitate.

Shishamo means "willow leaf fish" in Japanese, and in English we call it smelt. It's a small, sustainable fish that has high levels of protein as well as healthful omega-3 fatty acids.

The easiest way to eat shishamo is to first remove the fish from the skewers. Then simply use your chopsticks (or fingers--we don't judge) to pick one up and take a big bite! You'll be surprised by the flaky, lightly crunchy meat and the natural, salty (not fishy!) flavor. Try it with some beer--see how nice that is?

You've still got two and a half shishamo left--enjoy!

New Thursday Special!

Thirsty Thursdays at Sui Ren just got better!

Now get a free 3 oz. glass of Oninoshitaburui sake with a minimum $10 food purchase! (Must be 21 or older, not available for take-out).

Oninoshitaburui means "devil's tongue" in Japanese. It's a honjozo, which means it has a small amount of distilled alcohol added during the final stages of sake fermentation. Think of it as a junmai sake kissed lightly with extra alcohol--making it drier, lower in acidity, and, some say, easier to drink.

Oninoshitaburui is dry, rich, and refreshing. It goes well with all types of food, but especially with robust, meaty fare like our Crispy Duck Confit Bun or Buta to Uzura (Berkshire pork sausage with soft-yolk quail egg).

Kampai!

Hot Plates Live!

On Monday, Morgan Chang (owner/manager) and Jun Hiroshima (head chef) traveled down to Gowanus to participate in Metromix's Hot Plates Live event.

They served one of Jun's original creations: bachi maguro to udama (marinated big eye tuna, Korean seaweed, and a soft-yolk quail egg).

This has been one of our most popular menu items, and even people who don't necessarily consider themselves adventurous eaters have raved about it!

Check out the rest of the photo gallery from Hot Plates Live at Metromix.com!