Soka Bistro

Welcome Students!

As we begin a new school year, we would like to share our Soka Bistro rules and guidelines, with all our new students as well as friendly reminder to all returning students.

Kindly remember that the “all you can eat” option is exclusively available for dine-in.
It is not permissible to get a to-go (take-out) meal after dining in.
To-go meals are restricted to one container only.
You are always welcome to have seconds as long as the meals are being consumed while dining in.

Please contact any of our supervisors or ask to speak to our managers on duty if you have any questions.
We would be more than happy to answer any questions you might have or address any other general information about our food services here at Soka University.

Stay Fresh

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

Telling Tales of Tofu with our Bon Appétit Chefs

We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.

Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month

Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.

A Celebration of Tofu for AAPI Heritage Month 2024

This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.

8 Kitchen Tips to Reduce Food Waste (and Save Money)

Tips for shopping and preparing food mindfully to help you from wasting food… and money.

Fennel Bulb and Frond Gratin

Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!

Incredibly Edible Stems

Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!

What are Emissions?

The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.

11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint

Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.

We’re Flipping the Switch to Plants this Earth Day

Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!

10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen

Keep these strategies in mind to get the most flavor and nutrition from your produce.

Parmesan Honey-Roasted Cauliflower Steaks

With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.

Plants Are For Everyone

When it comes to eating plants, it’s not all or nothing, so choose what works for you!

Soka Bistro

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 7:15 am - 9:30 am
Brunch Sat-Sun, 10:30 am - 12:30 pm
Lunch Mon-Fri, 11:30 am - 1:30 pm
Dinner Mon-Fri, 5:30 pm - 7:30 pm
Dinner Sat-Sun, 5:00 pm - 7:00 pm

Our cafe is located on the second floor of the Student Center and offers a variety of foods ranging from exciting exhibition stations with fresh American and International cuisine prepared before your eyes to delicious desserts. You'll find a custom deli and extensive salad bar selections as well as soups made from scratch daily. We proudly brew locally roasted Jetty coffee.

Breakfast

Sugar + Butter

2260 cal.

Drinks

380 cal.

Warm & Soulful

180 cal.

100 cal.

130 cal.

70 cal.

80 cal.

60 cal.

240 cal.

110 cal.

Drinks

0 cal.

90 cal.

Lunch

Grate & Griddle Special

Warm & Soulful

imitation crab, mayonnaise, sesame seeds, sambal, rice made with mirin

diced watermelon, soy sauce, mirin garlic, rice made with mirin

mix green, avocado, cucumbers, pineapple, green onions, spicy mayo, vegan mayo,

Masa Y Salsa

braised pork, carnitas, re- fried beans , telera bread

tomatoes, lettuce, onion, jalapenos, mayo

Spoon & Spice

romaine, Dressing: seasoned ranch, chili powder, cumin, cilantro

diced tomatoes, corn. green onions, cilantro, tortilla strips

chipotle, garlic, cumin, honey, parika , oil, cilantro

chipotle, garlic, cumin, brown sugar, parika , oil, cilantro

Bread + Pickle

lime, tajin, cucumbers

Near & Far

lentils, onions, garlic, ginger, turmeric, paprika, graham masala, coriander, tomatoes, coconut milk, jalapenos

SIDES: sliced jalapenos, red onion, apricot chutney

Leaves & Greens Special

carrots, soy sauce, radicchio, edamame, cabbage

carrots, mustard, mayo, green onions

Sugar + Butter

Agua fresca & Infused water

cucumber, lemon, spinach, pineapple

Chef Soup De Jour

onions, black beans, pinto beans, paprika, onion powder, salt, pepper, chili powder, turkey

water, kombu, bonito flakes, miso paste, wakame, green onions

Grate and Griddle

180 cal.

15 cal.

130 cal.

620 cal.

700 cal.

200 cal.

410 cal.

120 cal.

400 cal.

Sugar + Butter

2260 cal.

Drinks

380 cal.

Bread + Pickle

80 cal.

120 cal.

150 cal.

160 cal.

90 cal.

150 cal.

90 cal.

170 cal.

80 cal.

150 cal.

80 cal.

90 cal.

0 cal.

80 cal.

110 cal.

170 cal.

0 cal.

10 cal.

0 cal.

10 cal.

0 cal.

5 cal.

45 cal.

0 cal.

10 cal.

5 cal.

50 cal.

45 cal.

60 cal.

0 cal.

20 cal.

0 cal.

160 cal.

Leaves & Greens

50 cal.

45 cal.

20 cal.

25 cal.

10 cal.

5 cal.

0 cal.

5 cal.

0 cal.

40 cal.

690 cal.

170 cal.

0 cal.

60 cal.

40 cal.

60 cal.

40 cal.

35 cal.

15 cal.

100 cal.

110 cal.

25 cal.

15 cal.

10 cal.

100 cal.

90 cal.

80 cal.

10 cal.

25 cal.

50 cal.

60 cal.

70 cal.

60 cal.

45 cal.

150 cal.

200 cal.

220 cal.

30 cal.

40 cal.

10 cal.

0 cal.

5 cal.

10 cal.

110 cal.

100 cal.

110 cal.

Drinks

0 cal.

90 cal.

Dinner

Warm & Soulful

chicken, Jamaican jerk seasoning

Black History Month

rice, onion, crushed tomatoes, bell peppers, thyme, paprika, jalapeno, garlic, ginger, parkey

green beans, garlic, oil, salt and pepper

Masa Y Salsa

paprika, onion powder, oregano, cumin, garlic powder, chili powder, cider vinegar. sugar, tomato paste, cinnamon, allspice, chipotle

pinto black beans, tomatoes, onions, jalapenos, lime juice, cilantro

Spoon & Spice

snap peas, brocolli, bell peppers, corn, celery, green onions, sweet chili sauce , ginger peanut sauce, vegan ranch

noodles soaked in soy sauce, mirin, rice vinegar, sugar

Bread + Pickle

lime, tajin, cucumbers

Leaves & Greens Special

carrots, soy sauce, radicchio, edamame, cabbage

Chef Soup De Jour

water, kombu, bonito flakes, miso paste, wakame, green onions

Grate and Griddle

180 cal.

15 cal.

130 cal.

620 cal.

700 cal.

200 cal.

410 cal.

120 cal.

400 cal.

Sugar + Butter

2260 cal.

Drinks

380 cal.

Bread + Pickle

80 cal.

120 cal.

150 cal.

160 cal.

90 cal.

150 cal.

90 cal.

170 cal.

80 cal.

150 cal.

80 cal.

90 cal.

0 cal.

80 cal.

110 cal.

170 cal.

0 cal.

10 cal.

0 cal.

10 cal.

0 cal.

5 cal.

45 cal.

0 cal.

10 cal.

5 cal.

50 cal.

45 cal.

60 cal.

0 cal.

20 cal.

0 cal.

160 cal.

Leaves & Greens

50 cal.

45 cal.

20 cal.

25 cal.

10 cal.

5 cal.

0 cal.

5 cal.

0 cal.

40 cal.

690 cal.

170 cal.

0 cal.

60 cal.

40 cal.

60 cal.

40 cal.

35 cal.

15 cal.

100 cal.

110 cal.

25 cal.

15 cal.

10 cal.

100 cal.

90 cal.

80 cal.

10 cal.

25 cal.

50 cal.

60 cal.

70 cal.

60 cal.

45 cal.

150 cal.

200 cal.

220 cal.

30 cal.

40 cal.

10 cal.

0 cal.

5 cal.

10 cal.

110 cal.

100 cal.

110 cal.

Drinks

0 cal.

90 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Halal

Farm to Fork

Seafood Watch

Supplier Diversity

Food Recovery Verified

Bon Appétit at Soka University of America is fighting food waste and hunger by recovering surplus perishable food from our campus that would otherwise go to waste and donating it to people in need through Chefs to End Hunger.

Chefs to End Hunger. Fighting food waste and hunger since 2012.
This organization is about empowering chefs to easily and efficiently use the resources already at their disposal and repurposed food currently going to waste to join in the fight to end hunger and make a real cumulative impact daily. Chefs to End Hunger currently operates in California, Nevada, and Arizona, and aims to one day be implemented nation wide.

Learn more about the Food Recovery Network
and Bon Appétit’s food recovery efforts

Eat Right — For You

Wellness

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

Our wellness commitments

Food Allergies

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

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Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Alvaro Ruiz

General Manager

Telephone (949) 480-4086
alvaro.ruiz@cafebonappetit.com
Miguel Rubio

Executive Chef

Telephone 949-480-4086
miguel.rubio@cafebonappetit.com

Meet the team