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Brunch
Item
Allergens
Dietary Info
EGGPLANT DREAM16
Marinated eggplant, cream cheese and cucumber. On top: avocado, unagi sauce and sesame seeds
Ingredients
GLUTEN (unagi sauce), SOY (unagi sauce), COCONUT OIL (cream cheese) SESAME SEEDS (on top)
TEMPEH TEMPLE17
Smoked tempeh, kanpyo, avocado, daikon, jalapeño. On top: marinated tomato and spicy mayo
Ingredients
GLUTEN (kanpyo) SOY (tempeh, spicy mayo), SESAME OIL (spicy mayo, marinated tomato)
BROOKLYN18
Smoked carrot, cream cheese, avocado, jalapeño. On top: miso-mango sauce, tempura crunch
Ingredients
SOY (miso-mango sauce), COCONUT OIL (cream cheese)
CALIFORNIA13
Avocado, cucumber, "crab salad", mayo, sesame seeds
Ingredients
SOY (surimi mix, mayo), SESAME OIL (surimi mix), SESAME SEEDS (on top)
RAINBOW18
Hearts of palm surimi mix, avocado, cucumber. On top: avocado, mango, tomato, mayo, Caviart
Ingredients
SOY (surimi mix, mayo), SESAME OIL (surimi mix)
KATANA-YA15
Deep-fried roll, avocado, cucumber, kanpyo, shoga, surimi mix. On top: wasabi mayo, unagi, ponzu green salad, jalapeño, red onion and cilantro
Ingredients
GLUTEN (kanpyo, unagi), SESAME OIL (surimi mix), SOY (wasabi mayo, unagi, ponzu),
BUDDHA14
Avocado, cucumber, kanpyo, daikon, asparagus, spinach, sesame seeds. Served with ponzu sauce
Ingredients
GLUTEN (kanpyo), SOY (ponzu sauce), SESAME SEEDS (on top of ponzu sauce)
CREAMY CRUNCHY16
Deep-fried roll, cream cheese, grilled asparagus, grilled red pepper, daikon, shiitake, spicy mayo
Ingredients
SOY (spicy mayo), SESAME OIL (spicy mayo), COCONUT OIL (cream cheese)
VOLCANO15
Deep-fried roll, spinach, avocado, sweet potato. On top: spicy mayo, unagi, chili sauce, Caviart and tempura onion
Ingredients
GLUTEN (unagi sauce), SOY (spicy mayo, unagi sauce), SESAME OIL (spicy mayo)
ORIGAMI17
Soy paper, orange, cucumber, jalapeño and avocado. On top: grilled eggplant, miso caramel, sriracha, mango sauce, yuzu kosho and Caviart
Ingredients
SOY (miso caramel, mango sauce, soy paper), SESAME SEED (soy paper), COCONUT OIL (soy paper)
LOTUS18
Hearts of palm surimi mix, apple, jalapeño topped with no-tuna, lemon juice, unagi sauce and chives
Ingredients
GLUTEN (no-tuna, unagi), SOY (no-tuna, unagi, surimi mix), SESAME OIL (surimi mix)
CHICK’N KATSU16
Chick’n katsu, avocado and spicy mayo. On top: marinated tomatoes, spicy mayo and chives
Ingredients
SOY (spicy mayo, marinated tomatoes, chick'n), SESAME OIL (spicy mayo, marinated tomatoes) GLUTEN (chick'n) COCONUT OIL (chick'n)
SPICY TOONA17
Spicy toona, cucumber, avocado. On top: crunchy tempura flakes, spicy mayo, negi
Ingredients
GLUTEN (spicy toona), SOY (spicy toona, spicy mayo), SESAME OIL (spicy toona, spicy mayo)
CREAMY SPICY TAN TAN20/22
Creamy spicy broth served with grilled broccolini, sautéed shiitake mushrooms, corn, red onions and negi.
Choice of Teriyaki-sesame tofu $20 or Impossible meat $22
Ingredients
GLUTEN (broth), SOY (broth, tofu, impossible meat), SESAME OIL (broth), SESAME SEEDS (on top of tofu), COCONUT OIL (impossible meat)
CREAMY PAITAN20/22
Creamy broth served with grilled broccolini, sautéed shiitake mushrooms, corn, red onions and negi.
Choice of Teriyaki-sesame tofu $20 or Impossible meat $22
Ingredients
GLUTEN (broth), SOY (broth, tofu, impossible meat), SESAME OIL (broth), SESAME SEEDS (on top of tofu), COCONUT OIL (impossible meat)
CHICKEN BAO12/20
Steamed bun with chick’n katsu served with Asian coleslaw, spicy mayo, jalapeno.
Ingredients
GLUTEN (bun, chick'n), SOY (bun, chick'n, spicy mayo, coleslaw), SESAME OIL (coleslaw)
TOFU BAO12/20
Steamed bun with Teriyaki tofu, carrot, cucumber, negi served with ginger mayo
Ingredients
GLUTEN (bun, Teriyaki sauce), SOY (bun, Teriyaki sauce, tofu, mayo)
CHICK’N KARAAGE15
Mushroom-root deep-fried chick'n, sweet chili
sauce, paprika, jalapeño, red onions. Served
with spicy mayo
Ingredients
SOY (spicy mayo), SESAME OIL (spicy mayo)TEMPURA11
Zucchini, eggplant and sweet onion served with nikiri sauce
Ingredients
SOY (nikiri sauce)
WAKAME SALAD5
Wakame, daikon, sesame seeds
Ingredients
SOY (wakame salad juice), SESAME SEEDS (on top)
EDAMAME SPICY6
Fried with chili sauce
Ingredients
SOY (edamame), SESAME OIL (chili sauce), SESAME SEEDS (chili sauce)
SPICY PONZU SPRING ROLL12
Surimi mix, Avocado, spinach, mango,
cucumber, no-salmon, kanpyo served with
spicy ponzu sauce
Ingredients
GLUTEN (no-salmon, kanpyo), SOY (surimi mix, no-salmon, spicy ponzu sauce), SESAME OIL (surimi mix)
IMPOSSIBLE13
Impossible Meat, cabbage, onion, carrot,
served with ponzu sauce, negi, chili oil,
garlic crunch
Ingredients
GLUTEN (gyoza skin), SOY (impossible meat, ponzu sauce), SESAME OIL (impossible meat)
SHIITAKE14
Shiitake, leeks, served with apricot
gastrique, sesame and togarashi
Ingredients
GLUTEN (gyoza skin), SESAME OIL (shiitake filling), SESAME SEED (togarashi)EDAMAME12
Edamame gyozas with Japanese mustard Karashi cream sauce , chives and garlic crunch
Ingredients
GLUTEN (gyoza), SESAME OIL (gyoza), SOY (gyoza, mustard cream)
Belgian Chocolate Cake10
Belgian chocolate cake, chopped peanuts, fresh strawberries and vanilla ice cream over cookie crumbs
Ingredients
GLUTEN (cake, cookie crumbs), SOY (cake), PEANUTS (on top) and TREE NUTS (coconut oil in cake, ice cream)
Raspberry-Lemon "Cheesecake"10
Lemon cake, raspberry puree, lemon shavings, fresh berries and raspberry sorbet over cookie crumbs
Ingredients
GLUTEN (cake, cookie crumbs), SOY (cake) and TREE NUTS (coconut oil in cake)Ice-cream dessert
Vanilla ice cream and raspberry sorbet over chocolate sauce and crushed peanuts served with fresh berries
Ingredients
TREE NUTS (coconut oil) and PEANUTS (on bottom and top)This is an interactive menu and is not designed to be printed.
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This menu was created by Javier E for Nori on Wed 13 Aug 2025.
Is this menu incorrect? If so, please report it.
Important Information from Nori
Welcome to Nori. Please read our allergy statement:
- Our food is prepared in a kitchen where allergens are handled alongside allergen-free ingredients.
- We use a shared fryer for cooking non-allergen-containing dishes and allergen-containing dishes
Use of this menu implies acceptance of the Customer Terms of Use.
Important: If in any doubt, ask a member of staff.
