The base itself is vastly different: featuring a mix of barley, quinoa, brown, and white rice, it’s a whole lot more nutritious and wholesome. Top that with a mix of okra, kale, murasaki imo (purple sweet potatoes), and eggplant tempura, earthy shrooms, and surprising blops of kimchi every here and there, and you’ve got yourself a fantastically interesting lunch. While I was absolutely in love with the idea of the genmaicha broth, I found it a little too bland. That toasty toasty rice fragrance came through for sure, but I’d have liked a wee more soy sauce or something — especially considering that the kakiage wasn’t exactly seasoned, neither were the other components. A great idea on the whole though, and I’d give their other grain bowls a shot any time.