From Lafayette’s Kiku to San Francisco’s Kaiyo, restaurants are moving far beyond cucumber maki and imitation crab.
At Kiku Sushi & Vegetarian, a hidden gem in Lafayette where the restaurant’s whiteboard showcases fresh, seasonal fish flown in directly from Japan, there is a growing list of plant-based sushi rolls impressing pescatarians, vegans and vegetarians alike.
Lightning Rolls filled with enoki mushroom, pumpkin tempura, asparagus and avocado are served with a chia yuzu ponzu drizzle at Kiku Sushi & Vegetarian in Lafayette. “Sushi lovers would come in with their vegetarian friends, and all they could eat was a cucumber roll,” she says. “I wanted all of my customers to experience great sushi. So we started to experiment with different ingredients and flavors, and to taste everything.”
Jay Batsaikhan serves up a tray of Kiku’s Golden Gate Rolls filled with pickled burdock, shiso and cucumber, topped with sweet potato and green onion.
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