On a moderately warm day, the picnic table seating on the back patio is delightful

If this kind of cuisine is new to you, the staff do a great job of helping you pick out the best dishes for your taste buds.

Hearty and wonderful: Seasoned organic brown rice topped with carrots, kabocha, broccoli, cauliflower, lotus root, zucchini, snap peas, snow peas, hijiki, atsuage tofu, shiitake, broccolini, pickled burdock and daikon, and kaiware.

This simple dish has blanched spinach and broccolini, topped with a sesame dressing. It's one of my favorite ways to get my spinach. You can really taste the flavor and texture of the spinach.

Rich, creamy, yummy: Steamed tofu custard with broccoli, carrots, mushrooms, kabocha, atsuage tofu, snow peas, asparagus, zucchini, broccoli, soy beans, and gingko nuts.

Whichever cheesecake they are currently offering is the one you want to order. They do not disappoint. There is no cheese, dairy of any kind or wheat (it's gluten free). And yet it's one of my all time favorite desserts. How do these people do it? Bonkers!

Three corn tortillas topped with seasonal vegetables and cashew cheese, served with beans. You select which vegetables, so I suggest you try three different veggie fillings. This will give you a chance to taste three of the seasonal veggies that the chef is currently rocking. Omg, and there is just something super extra special about those beans. This is a great entree for sharing.

Butternut squash and caramelized onion folded into tortillas with cashew nacho cheese and pumpkin seed salsa. Do I need to say more? Although listed as an appetizer, this can really act as an incredibly yummy and satisfying entree. The rich sweetness of the squash and the slight spiciness of the cashew nacho cheese sauce will your mouth happy the whole way through. This is my go to dish every time.