We're really proud of what we do here, and we're especially proud of what we do in the kitchen. Our founders travelled the U.S. and the Pacific Rim with the insanely talented Chef Paul Liu tasting new flavors and experiencing unique and beautiful coastal ingredients. They then spent a long time creating and perfecting the very special, truly inspired dishes on our menus. Chefs Marianne and Fernando approach each new menu idea with the same care, skill and inspiration today.
And even more important to us than the way our food tastes is the quality of ingredients we use, such as: 100% organic, non-gmo tofu; gluten-free tamari (a really lovely soy sauce made without wheat); the freshest, highest quality seafood and meats; and the most vibrant fruits and vegetables available. All of our dipping sauces and marinades are made from scratch--never with preservatives or msg and never out of a bottle. It's all ours all the time.
We also take great care with food allergies. We've recently recreated many of our dishes so they may be made gluten-free or vegetarian--look for the symbols on your menu and tell your server you would like it GF or vegetarian. If you have any kind of food allergy or intolerance at all (many of our dishes are made with peanuts, soy or fish sauce), please alert your server as soon as you're seated so they can work closely with you and the chefs to prepare a meal for you that is not only delicious, but one you can eat with peace of mind and good health.
Food allergy or not, you're going to have a lot of fun putting together your next Lunch or Dinner at Jinja: most of our entrées are now offered as either small or large plates, so you can mix and match your favorite dishes and take care of all your cravings, or sit down to a nice hearty plate all to yourself. Pair your savory selections with one of our vintage cocktails or excellent margaritas—all made with fresh juices and premium libations—and you'll have yourself a meal you're going to be remembering for a while...
It takes a lot of work, focus and commitment to make fresh from-scratch food like ours every day, but we love it--it's what we do best.
