On Tuesday (7/21) night, my husband and I headed over to Nuun again. I was near his work, we were both hungry, and we were still salivating over the last visit!
For those who don’t know: Nuun is a truly fabulous restaurant in Akabanebashi that caters to yuru-beji (loosely vegetarians), and has offerings for vegans and strict vegetarians, too. This food is so delicious and is served in an aesthetically-pleasing manner, in a super-hip environment.
We were both super hungry, and we got a LOT of food (the better to show you, of course!).
Let me give you a look at our heavenly repast…
Two views of the yuba-skin spring rolls with sweet chili sauce. The vegetables inside included green beans, carrots, and lettuce. The combination was incredibly scrumptious – crunchy, with that little sweet zing of the sweet chili sauce to add panache.
Now, two views of the steamed seasonal vegetables with rock salt and green chili pepper miso paste for dipping. The vegetables were steamed perfectly – not too soft or too hard. The list: cherry tomatoes, baby potatoes, baby carrots, asparagus, kabocha, sugar snap peas, and baby corn. The sauces are shown in the first picture on the side plate. It was a perfect serving for two, and the vegetables matched very well with the salt and pepper miso paste.
On to the main courses:
Ah… something that I could eat 100 of in one meal! This is makomotake deep fried with almonds. You dip it into rock salt, and it is topped with shisoflowers and chives. The texture of makomotake is… indescribable. You really have to eat it – crisp, almost crunchy, with a nutty flavor. Makomotake is not available in the US, as it is caused by a fungal infection of the Manchurian Wild Rice plant. Too bad, as this vegetable is truly, utterly, fabulously delicious!
Next, we had gluten meat with steamed asparagus and a ginger sauce. I have had gluten meat-alternatives before, but this is honestly the most tender, delicious, flavorful one that I have eaten. I wish I could have eaten nothing but this! The asparagus was, as always at Nuun, steamed perfectly. To garnish: mixed greens and shiraganegi,“gray-hair spring onion”.
UPDATE: NUUN HAS CLOSED!!
My dish isn’t originally vegetarian, but I asked for it “niku nashi” (no meat), and this is how it came. This dish is hiyajiru tsukemen, a summer-only dish that is very similar to 
And finally… the very delicious vegetable gyoza. These are filled with cabbage and chives, mostly.
How the Gado-gado salad was served: covered with a plate and the peanut dressing.
Here is the actual salad – asparagus, cherry tomatoes, broccoli, okra, and lettuce. Not such a great picture, but the salad was delicious!
This came with our lunch set as well: brown rice and a very nice vegetable soup. The broth was a clear broth that tasted strongly of a mixture of vegetables, and there were chunks of squashes, cabbage, and carrots… other stuff, too, but I can’t be sure of what! The rice was cooked to perfection and the simple taste of the soup really complemented the rest of the meal.
This is my husband’s homemade 
This is the only dish that I took a picture of, as we were both so hungry that we devoured our food before remembering to take pics!! Oops, sorry! Anyway, this is a noodle soup with veggies, pickles, and textured protein on top. The pickles were absolutely delicious! It is called luo han tang mian, after a Buddhist spiritual practitioner name Luohan (Arhat in Sanskrit).At Kho Rin Bo we also ate a cutlet made of mushrooms and veggies, made to taste like meat. Also we had “fish” made from tofu and 
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