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

Staying Well During the Holiday Season

With a little planning and a few strategies, you can prioritize wellness this holiday season, so you don’t miss out on the festivities.

Ginger and Almond Flour Cookies In-A-Jar

Gift these flavorful cookies (baked or un-baked) to family, friends, teachers, or neighbors, this holiday season.

The Gift (Guide) of Health

‘Tis the season to show people that you care. Stress that message by giving them gifts that support their well-being.

Eat Fresh, Waste Less!

Use these tips to maximize your produce while minimizing waste in your kitchen.

Make-it-Yourself One-Pot Ramen

Warm and comforting, this one-pot ramen can be made with your holiday leftovers.

Upcycle Your Holiday Leftovers

Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.

Exploring Indigenous Food Sovereignty

The food sovereignty movement relies on traditional knowledge systems that work in harmony with the land.

Learning From the Three Sisters

We are centering the wisdom of Indigenous voices and their resilient agricultural techniques like The Three Sisters.

Saving Seeds: Honoring Indigenous Farming Practices

Seed saving preserves a sacred past while preparing for future harvests.

Boost Energy the Natural Way

Power through the day with these five tips to keep you feeling energized and at your best.

Walnut Spinach Linguine

Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.

7 Ways to Pump Up Your Productivity

How you treat your body – from fueling to moving to resting – can play a big role in your productivity.

Featuring Our Fin-tastic Fish to Fork Partners

We are featuring two Fish to Fork partners who are shining examples of our commitments in action.

Shining a Light on Seafood Superstars on our College Campuses

We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.

Fished or Farmed: A Q&A Deep Dive with Seafood Watch

We chatted with Morgan Smith from Seafood Watch, diving into the nuanced environmental impacts for both farmed and wild-caught fish.

Soka Bistro

View/Print Weekly Menu

Wednesday, November 27

Breakfast Served from 7:30 am - 9:30 am
Lunch 11:30 am - 1:30 pm
Dinner 5:30 pm - 7:30 pm

Weekly Schedule

Breakfast Mon-Sun, 7:30 am - 9:30 am
Brunch Sat-Sun, 10:30 am - 12:30 pm
Lunch Mon-Sun, 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

Butter & Sugar

2260 cal.

Drinks

380 cal.

Warm & Soulful

220 cal.

70 cal.

130 cal.

60 cal.

240 cal.

70 cal.

50 cal.

130 cal.

Spoon & Spice

170 cal.

5 cal.

15 cal.

130 cal.

Butter & Sugar

110 cal.

90 cal.

100 cal.

90 cal.

310 cal.

100 cal.

110 cal.

100 cal.

160 cal.

110 cal.

140 cal.

180 cal.

100 cal.

130 cal.

15 cal.

10 cal.

45 cal.

300 cal.

35 cal.

Grate and Griddle

10 cal.

5 cal.

0 cal.

180 cal.

40 cal.

130 cal.

110 cal.

60 cal.

20 cal.

Leaves & Greens

25 cal.

20 cal.

25 cal.

30 cal.

10 cal.

60 cal.

Drinks

30 cal.

35 cal.

0 cal.

340 cal.

150 cal.

90 cal.

Lunch

Warm & Soulful

boneless pork chop. flour, egg, panko. Curry- carrots, potatoes, onion, curry powder, cayenne, garam masala, butter, cornstarch

cornstarch water, panko. Curry- carrots, potatoes, onion, curry powder, cayenne, garam masala, butter, cornstarch

thinly sliced green cabbage, tomato wedges, lemon wedges

Masa Y Salsa

beef chuck, onions, tomatillo, poblanos, carrots, potatoes, peas. tomatillo chile, garlic

zucchini, mushrooms, onions, tomatillo, poblanos, carrots, potatoes, peas. tomatillo chile, garlic

parboiled rice, onions, corn, peas fresh herbs,

Spoon & Spice

romaine lettuce, flour tortilla

plant base chicken , flour tortilla

romaine lettuce, tomatoes, red onion, cheddar cheese, ranch, vegan ranch

Near & Far

sauteed Meiji Tofu with broccoli, peppers, and orange sauce

Butter & Sugar

2260 cal.

Grate and Griddle

180 cal.

15 cal.

620 cal.

700 cal.

200 cal.

410 cal.

120 cal.

400 cal.

Drinks

380 cal.

Bread + Pickles

80 cal.

120 cal.

150 cal.

160 cal.

80 cal.

170 cal.

90 cal.

0 cal.

80 cal.

0 cal.

10 cal.

0 cal.

10 cal.

0 cal.

5 cal.

45 cal.

0 cal.

5 cal.

50 cal.

60 cal.

Butter & Sugar

170 cal.

45 cal.

35 cal.

90 cal.

50 cal.

120 cal.

140 cal.

Grate and Griddle

170 cal.

10 cal.

0 cal.

10 cal.

5 cal.

0 cal.

5 cal.

35 cal.

70 cal.

Leaves & Greens

20 cal.

25 cal.

10 cal.

0 cal.

5 cal.

40 cal.

800 cal.

0 cal.

60 cal.

160 cal.

60 cal.

25 cal.

35 cal.

15 cal.

100 cal.

110 cal.

25 cal.

15 cal.

10 cal.

100 cal.

90 cal.

70 cal.

10 cal.

25 cal.

60 cal.

70 cal.

60 cal.

45 cal.

10 cal.

Drinks

30 cal.

35 cal.

0 cal.

340 cal.

150 cal.

90 cal.

Dinner

Warm & Soulful

chicken legs and thighs, butter milk, cajun seasoning, red hot sauce, paprika, garlic powder, onion powder, egg, flour

tofu, cajun seasoning, red hot sauce, paprika, garlic powder, onion powder, egg, flour

potato, butter, chives, cheddar cheese, garlic

Masa Y Salsa

chicken, cherry tomato, basil, red onions, lemon juice, olive oil

tofu, cherry tomato, basil, red onions, lemon juice, olive oil

corn, eggplant, zucchini, onion. poblano peppers

Spoon & Spice

fettuccine pasta or spaghetti pasta

tomato sauce -(onions, carrots, celery, garlic, oregano, italian seasoning, sun-dried ,crushed tomatoes) . alfredo sauce- milk, garlic, cornstarch, parmesan , dried thyme

chicken, rosemary, garlic, lemon juice, oil

fried tofu, cornstarch- rosemary, garlic, parsley

garlic ,herbs

Butter & Sugar

2260 cal.

Grate and Griddle

180 cal.

15 cal.

620 cal.

700 cal.

200 cal.

410 cal.

120 cal.

400 cal.

Drinks

380 cal.

Bread + Pickles

80 cal.

120 cal.

150 cal.

160 cal.

80 cal.

170 cal.

90 cal.

0 cal.

80 cal.

0 cal.

10 cal.

0 cal.

10 cal.

0 cal.

5 cal.

45 cal.

0 cal.

5 cal.

50 cal.

60 cal.

Butter & Sugar

170 cal.

45 cal.

35 cal.

90 cal.

50 cal.

120 cal.

140 cal.

Grate and Griddle

170 cal.

10 cal.

0 cal.

10 cal.

5 cal.

0 cal.

5 cal.

35 cal.

70 cal.

Leaves & Greens

20 cal.

25 cal.

10 cal.

0 cal.

5 cal.

40 cal.

800 cal.

0 cal.

60 cal.

160 cal.

60 cal.

25 cal.

35 cal.

15 cal.

100 cal.

110 cal.

25 cal.

15 cal.

10 cal.

100 cal.

90 cal.

70 cal.

10 cal.

25 cal.

60 cal.

70 cal.

60 cal.

45 cal.

10 cal.

Drinks

30 cal.

35 cal.

0 cal.

340 cal.

150 cal.

90 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Halal

Farm to Fork

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

Subscribe to Menu Mail

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