Although it has changed hands since initially opening in 1981, the guiding principles have remained the same: creative, healthy, organic food made with fine ingredients. Atmosphere is homey, with fresh flowers gracing the table tops, lace curtains, and plenty of natural light in the daytime hours. Local vegetarians and non-vegetarians alike swear by it. The menu has matured and gained sophistication over the years, yet many of the old favorites remain. Try the Japanese eggplant appetizer. It's thinly sliced and pan fried with neat squares of tofu, ginger, sesame seeds and shoyu. Pastry chef Ajisa Selimagic sends out desserts that are all organic and the art of local artists lines the walls. For more diners' reviews go
here.