The opinions expressed in this article are the author’s own and do not reflect the views of Spoon University.
Since moving to Berkeley, I’ve heard so much about a vegan sushi spot that supposedly does sushi justice. So naturally, I had to try it. Tucked away on the edge of downtown with an unassuming exterior, Tane Vegan Izakaya might not catch your eye at first, yet it attracts crowds with wait times of up to an hour—even on weekdays. Stepping inside, the dimly lit space feels intimate, with minimalist decor that lets the food take the spotlight. My gaze immediately landed on the sushi bar, a bright focal point in the room: instead of the usual cuts of fish, meticulously arranged vegetables prepared with the same care and precision filled the space.
Tane Vegan Izakaya was founded in Honolulu, Hawaii by Chef Kin Lui and environmental activist Casson Trenor with a mission to reimagine traditional sushi as a sustainable and eco-friendly endeavor. The restaurant is dedicated to high-quality, cruelty-free practices, blending Japanese culinary techniques with plant-based innovation. Its fully vegan menu honors Japanese cuisine while drawing from local inspiration, using fresh produce from Bay Area farmers to create beautiful and flavorful dishes.
To kickstart my first experience with vegan sushi, I sampled three standout dishes: the Tomato Nigiri, Ewa Roll, and Manila Dune Roll.
Tomato Nigiri
At first glance, the Tomato Nigiri was a true double-take—it looked almost identical to a classic tuna nigiri. The tomato itself was delicately seasoned with garlic shoyu and a sprinkle of shredded shiso leaves. Preparation-wise, the tomato skin was carefully peeled off to reveal a tender, melt-in-your-mouth texture, contrasting the usual juicy, messy bite into a fresh tomato. The absorbed garlic shoyu added a tangy umami flavor to the tomato’s natural sweetness, creating a pleasant harmony between the tomato, sauce, and rice.
Ewa Roll
I decided to order this roll because I was intrigued by its hot pink and green colors, a combination that I love. The colors came from sliced avocado, which added a nice creamy element, and a smoked beet aioli, which gave off a distinct smoky aftertaste. Inside, the matcha salt-seasoned enoki tempura was crunchy and earthy. However, the heavy batter overwhelmed the more subtle matcha and enoki flavors. Still, the most impressive part of the roll were the yuzu seaweed pearl garnishes that looked exactly like roe. Their pop and sea-salty flavor was so convincing that I had to keep reminding myself that there were no animal products involved.
Manila Dune Roll
The crispy, crown-like lotus root chip added a satisfying crunch to the first bite of this roll. The inside had a soft, velvety feel from the pumpkin tempura and spiced burdock, while the neatly packed layer of shredded tofu on top mimicked the texture of canned tuna. Additionally, the sweetness of the avocado crema and the kick of the spicy chili balanced each other nicely. Overall, the roll was delicate and creamy, and the flavors blended together well.
From the delicate, seafood-like texture of the Tomato Nigiri to the bold, flavorful combinations in the Ewa and Manila Dune rolls, these dishes prove that sushi can be exciting even without fish. Other than sushi, the restaurant also features vegan ramen, salads, shareable plates, and more. Fan favorites include Nasu, a spiced eggplant appetizer; the Sunset Roll, dramatically served with a side of real fire; and the Tane Katsu, made from a marinated garlic shoyu patty.
#SpoonTip: Given Tane’s popularity, reservations are highly recommended.
With so many creative and tempting rolls still left to taste, I’m excited to try more of the menu the next time I visit. In addition to the Berkeley location, Tane Vegan Izakaya also has a spot in Palo Alto and its original restaurant in Honolulu. Whether you’re a longtime vegan, a sushi lover, or just curious about plant-based Japanese cuisine, roll over to Tane!