Bamboo Sushi - Portland, OR

assorted house pickled vegetables

grilled, miso dressed asparagus with panko crusted poached egg

a mixture of seaweeds in a sweetened rice vinegar dressing

blanched spinach with sesame soy dressing (served chilled)

thinly sliced, lightly cured cucumbers, in a sweetened rice vinegar dressing

local organic mixed greens in a ginger miso vinaigrette with togarashi fried shallot rings

a variety of local vegetables with 2 pieces wild shrimp and 1 piece halibut

6 pieces of wild white shrimp

variety of local vegetables

japanese pumpkin

roasted yam press box, garlic soy butter, sesame chili powder

grilled shishito peppers tossed with miso butter, nueske’s bacon, topped with bonito flakes

marinated, fried tofu, shiitake mushrooms and bonito flakes (local ota tofu)

fresh local mushrooms, pan seared, maple soy reduction, chive oil and basil

pan crisped noodles with tamarind soy and fried tofu

house made seafood charcuterie board, daily selection of five items

grilled mackerel, drizzled in red chili oil, topped with pickled mustard caviar, seasoned with lemon charcoal and alder wood smoke

traditional japanese savory pancake, topped with pan fried oysters, shrimp and drizzled with aioli and eel sauce

with smoked soy and roasted garlic glaze

sauteed giant clam with shiitake red miso bu"er and chive oil

wild alaskan halibut fish and chips with edamame mash accompanied with house made vinegar and shiso tartar sauce

varieties and preparation changes frequently

thinly sliced whitefish with finely chopped jalapenos, ponzu, green onions, tobiko, sesame seeds and tataki yasai

thinly sliced albacore with chopped, house smoked cippolini onion, pickled shiitake mushrooms, momiji, ponzu, chervil, and japanese sea salt

red jalapeno, black tobiko, miso dressing and cilantro

japanese style poke with chopped yellowfin tuna, cucumbers, onions, wakame, and sweet & spicy sesame dressing

smoked cippolini onion, garlic-ginger-momiji mix, ground sesame, ponzu and tataki yasai

sushi rice “pressed” with dungeness crab salad, and layered with tuna, avocado, green onion, togarashi, and poke sauce

made with 65% single origin chocolate, with berry sauce and caramel

brioche bread pudding with japanese red beans, served on top of yuzu cream cheese, mixed berry sauce and honey orange ice cream

rolled in sugar and served with candied ginger ice cream

coconut custard, accompanied by yuzu sour cherry reduction and a sesame granola tuile

with chai ice cream and caramel sauce