![\"Two](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Asparagus-Nigiri-930x464.jpg\")
Asparagus nigiri. Photo by Maria C. Ascarrunz.<\/p>\nShizen has been open for 10 years, and I\u2019m devastated that I\u2019m just getting around to this Michelin-noted restaurant.\u00a0 <\/p>\n
I don\u2019t think I\u2019d even noticed its somewhat bland fa\u00e7ade at the base of a condo on a rather nondescript strip of 14th Street until a couple of years ago.\u00a0Once inside, however, it\u2019s all beauty and light, with blond, wooden, curved beams cocooning the space, like being in a gorgeous ship\u2019s hull, or a chapel where you go to worship deliciousness. <\/p>\n
But what\u2019s really special about Shizen is that it\u2019s fully vegan and absolutely top-notch. Though I had my doubts at first, it was really not difficult for this devoted carnivore to admit she was blown away.\u00a0\u00a0<\/p>\n
We started out with the asparagus nigiri. <\/p>\n
Asparagus nigiri. Photo by Maria C. Ascarrunz.<\/p>\n
Perfectly crispy and vegetal-ly fresh spears, atop knobs of tender-yet-firm rice, napped with a slightly garlicky aioli, all in balance. Great first bite.<\/p>\n
Next, we split the yuba salad.<\/p>\n
![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Yuba-Salad.jpg\")
Yuba salad. Photo by Maria C. Ascarrunz.<\/p>\n
The salad had a bit of a spicy zing, yet was refreshing. Wonderful mix of crunchy veg and satisfyingly \u201cal dente\u201d yuba noodles. For sure, I\u2019d order this one again.\u00a0<\/p>\n
Next, grilled mushroom yakimono: <\/p>\n
![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Mushroom-Yakimono-930x525.jpg\")
Mushroom yakimono. Photo by Maria C. Ascarrunz.<\/p>\n
Shrooms \u2014 enoki, shiitake and eryngii (king trumpets) \u2014 grilled with tare, a sweet, slightly thick soy sauce used for grilling but also in sushi and many other Japanese dishes. Every chef has their own recipe. The umami just sang out in this dish, and I especially loved the meatiness of the eryngii.<\/p>\n
We moved on to the rolls. First up, Body & Soul, which, we were told, is a crowd favorite at the restaurant.<\/p>\n
![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Body-Soul-Roll-930x425.jpg\")
Body & Soul roll. Photo by Maria C. Ascarrunz.<\/p>\n
The textures in this beautiful creation \u2014 the crunchy and the creamy, with a nice hit of heat \u2014 wowed us, in what was essentially a tempura roll, with spicy tofu, green onion, shichimi togarashi, sesame, spicy aioli, and sweet soy.\u00a0 <\/p>\n
This hit all the right notes and I could have eaten the whole plate myself. The hype is real, people.\u00a0 Get this.<\/p>\n
We also tried the Missing Piece roll:<\/p>\n
![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Missing-Piece-Roll-930x556.jpg\")
Missing piece roll. Photo by Maria C. Ascarrunz.<\/p>\n
Marinated shiitake and tempura asparagus are topped with ginger shoyu tomato, pickled mango, sweet shoyu, garlic aioli, and shichimi togarashi.<\/p>\n
Slightly sweet and less spicy than the previous roll. But the tomato, mimicking tuna sashimi, was a revelation here, in texture and flavor. It more than worked, and each bite was a craveable sensation. Another must-have.<\/p>\n
And for the last of our savory dishes:<\/p>\n
![\"Three](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Grilled-Sweet-Soy-Corn-930x579.jpg\")
Grilled sweet soy corn. Photo by Maria C. Ascarrunz.<\/p>\n
Corn yakimono: Grilled with sweet soy and togarashi, the chubby cobs came lightly charred and smoky.\u00a0 A simple dish. Perhaps my least favorite of the night, but still quite satisfying.<\/p>\n
We said yes to dessert.<\/p>\n
![\"A](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2025\/12\/Shizen-Mochi-Donut-Holes.jpg\")
Mochi donut holes. Photo by Maria C. Ascarrunz.<\/p>\n
Mochi fried donut holes with sweet red bean paste, matcha powder, oat-milk whipped cream, and strawberry, coconut-based ice cream. I loved the chewiness of the donuts, and thankfully, for all that was going on here, the dish was not overly sweet. The ice cream didn\u2019t taste a lot like strawberries to me, but a bite of everything at once was excellent.<\/p>\n
Shizen has a variety of wine\/sake\/beer\/non-alcohol options.\u00a0 Its menu is quite large, though not unwieldy, and I\u2019m dying to try the Candlestick roll, which is literally set aflame at the table, and the Surprise Ending, which builds suspense a la Russian roulette: One of the eight pieces contains habanero chili. <\/p>\n
There\u2019s ramen, yakisoba, karaage, Brussels sprouts, tempura panko bean curd with a house-made katsu sauce, and more. I\u2019m assuming all are made with the same care and respect for vegetables we experienced in our meal.<\/p>\n
Reasonably priced, Shizen hits way above its pay grade in inventiveness, creativity, flavor, textural pairings, and just the sheer beauty of the dishes. Not to mention their mission statement of helping to protect the planet\u2019s oceans by a sustainable, thoughtful, plant-based cuisine. Oh, and don\u2019t forget: Also quite delicious.<\/p>\n
Definitely bring your visiting friends here, your date, your mom \u2014 everyone, vegan or no.\u00a0 What a treat to have in the neighborhood.\u00a0\u00a0<\/p>\n