Ushi Taro - San Francisco, CA

Vegetarian. Japanese soy beans, garlic, olive oil, and lemon juice.

Vegetarian. Shimeji mushroom in light tempura batter with pepper.

Beef dumplings pan fried. Served with spicy soy and sesame oil.

Angus beef filet strip, olive, rosemary, sea salt, and ponzu sauce.

Pan stickers made from all vegan ingredients. Spinach, carrots, tofu, onion.

soft tofu coated with tempura batter and deep-fried, comes with sweet soy sauce.

Beef bone broth, roasted beef fillet, oyster mushroom, onsen egg, black truffle, and sea salt.

Beef bone broth, roasted beef fillet, oyster mushrooms, onsen egg, and red chilli.

Oxtail tomato broth, king oyster mushroom, and arugula.

Beef bone broth cooked with kelp, shaved try bonito, garlic and mushrooms, come with beef filet, oyster mushroom, and onsen egg.

Miso broth cooked with mushrooms, coconut, and daikon radish. Topped with stir fried okra and mushrooms with vegan spinach ramen noodle.

Beef broth with Garlic Shoyu flavor, comes with roasted beef tenderloin, sautéed mushrooms and onsen egg, topped with truffle paste.

Ox tail stew, tomato, oyster mushrooms, and arugula. Served with beef broth on the side.

Stir-fried beef filet, with oyster mushrooms, red onion, onsen egg with beef broth on the side.