Tane Vegan Izakaya is taking over Wavy Gravy’s space in Highland Park, reports The Eastsider. “We really enjoyed doing it, but if the financials weren’t working out, then that’s a bit tough,” Wavy Gravy’s manager, Tricia Noble, told The Eastsider.
Tane is the brainchild of chef Kin Lui. The restaurant offers an entirely plant-based menu rooted in Japanese cuisine, and already has two open locations in Honolulu and Berkley.
The name Tane, meaning “seed” in Japanese, embodies the restaurant’s commitment to sustainable and innovative dining. Chef Lui’s philosophy focuses on setting a new standard for responsible food culture by emphasizing fresh, local produce and eco-friendly practices. Tane aims to minimize its carbon footprint by reducing waste and sourcing seasonal ingredients directly from local farmers.
The menu starts with appetizers like miso soup with kombu dashi and shiitake broth, garlic edamame with soy reduction, pan-fried vegetable gyoza, Da Bao (with soy musubi patties in steamed buns with pickled vegetables), Agedashi tofu (lightly breaded with sweet sunomono), classic tempura, Tane katsu, and Brussel sprouts with wasabi aioli.
The yakitori selections include grilled mushrooms and local corn with vegan butter. Guests can also order sushi rolls like avocado roll, California roll, and spicy Tofuna roll, and specialty rolls like the Manila Dune with tempura pumpkin and the Pacifica with tempura vegetables and garlic aioli.
For nigiri enthusiasts, Tane offers unique bites such as enoki with garlic oil, avocado with truffle salt, and bean curd with teriyaki glaze. There are also ramen selections like Shio with kombu dashi, roasted garlic miso, and spicy garlic miso, each featuring bean curd charshu and seasonal mushrooms.
An opening date for the new Highland Park location has yet to be announced.
