Bamboo Sushi

Crunchy fried cauliflower, spicy black bean sauce, toasted cashews, and cilantro

Blanched spinach tossed in sesame-soy dressing; served chilled

Salted cucumber, ikura, and sanbaizu with smoked dulse salt

Lightly cured cucumber slices, sweetened rice vinegar dressing, and sesame seeds

Charred, miso butter, bacon, topped with bonito flakes

A variety of seasonal produce

Chef's choice filling

Shiitake XO sauce, basil, cilantro, and sea salt

Pan-fried salmon skin, butter lettuce, grapefruit supremes, shaved fennel, radish, chives, sesame soy dressing

Oregon Coast MSC Albacore, house-smoked cipollini onions, pickled shiitake mushrooms, momiji ponzu, chervil, and Japanese sea salt

Sushi rice, sesame crab, tuna, avocado, green onions, togarashi, and poké sauce

Tuna, cucumbers, avocado, tataki yasai, wakame, sweet spicy sesame dressing

Pacific Northwest black cod with yuzu miso, ginger, citrus, green onion, and chili oil

Seared mackerel, chili oil, pickled mustard seeds, lemon charcoal, and alderwood smoke

Seared kanpachi with thai ponzu, house made furikake, crispy shallots, and micro cilantro

Chef's choice filling

Alderwood smoked Snake River Farms Wagyu, XO sauce, mushrooms, yusen pickled sunchokes, and kaiware

1/2 lb beef burger on brioche bun with aged Tillamook white cheddar, caramelized onions, momiji aioli, and tempura onion rings

The burger with bacon, fried egg, and togarashi-fried shallots

Japanese for "I'll leave it up to you," entrusts us to create a unique and extraordinary menu for your enjoyment. Tell us about your preferences and favorites and we'll tailor the dining experience to you. Omkase. Saké pairings available

From the Oregon Coast

A variety of sashimi over sushi rice

Seasonal fish served with yakumi

Seasonal fish

Green Machine Roll (4 PCS.), Chef's Choice Nigiri (2 PCS.), Vegetable Tempura (3 PCS.), served with salad, rice, and miso soup

Tempura fried green bean and green onion, topped with avocado, and cilantro sweet chili aioli

House crab, apple, and cucumber, topped with MSC coho salmon, pickled apple, fried sage, and lime zest

House crab, avocado, and cucumber, topped with garlic oil, shiso, and seared Hawaiian Kanpachi

Shrimp tempura, spicy tuna, house crab, cucumbers, and avocado, rolled in tempura flakes

Spicy MSC albacore, cucumber, and apple, topped with tuna tataki, basil, pickled mustard seeds, and yuzu vinaigrette

Spicy MSC albacore and tempura green onion, topped with tuna tataki, watercress, crispy onion, and citrus ginger dressing

Spicy salmon, cucumber, and avocado, topped with MSC albacore, tempura flakes, spicy aioli, and eel sauce

Spicy sesame house crab, avocado, and tempura green bean, topped with saké-poached pears, tempura flakes, eel sauce, and tobiko

Tempura shishito peppers and avocado, topped with Hawaiian Kanpachi, lemon, fried shiso, and yuzu kosho dressing; Can Be Made into a Vegetarian Roll

Pan-fried salmon skin and green bean, topped with MSC coho salmon, ground sesame, kaiware, and truffle ponzu dressing

Trolling/hook line, Oregon; + seared; either sweet or savory marinated

Pots, Abrolhos Islands, Australia; + lemon oil, dehydrated yuzu kosho, grape

Deep set longline, Hawaii; + tosa soy freshly grated wasabi

Purse-seine, Norway; + negi, ginger, ponzu

Open net pens, New Zealand; + orange, olive oil, lemon zest, sea salt

Alaska; + freshly grated wasabi

Line caught, Alaska; + yuan zuke

Hydraulic dredge, Canada; + honey sumiso yuzu kosho

Pot trap, Canada; + seared with garlic butter

Open net pens, Mexico; + miso-herb pesto tosa soy

Pole caught, Korea; + strawberry, lemon sea salt

Bottom culture, Washington; + jalapeño-shallot relish

Pot caught, United States; + seared with garlic butter

Open net pens, Washington; + seasonal citrus tosa soy

Open net pens, Hawaii; + yuzu juice truffle salt

Scallop rake, Nova Scotia, Canada; + seared, yuzu vinaigrette yuzu kosho

Diver Caught, Santa Barbara, CA; + freshly grated wasabi

bittersweet chocolate ground sesame

black truffle salt

smoked cipollini onions, pickled shiitake mushrooms, avocado

Crunchy fried cauliflower, spicy black bean sauce, toasted cashews, and cilantro

Blanched spinach tossed in sesame-soy dressing; served chilled

Salted cucumber, ikura, and sanbaizu with smoked dulse salt

Lightly cured cucumber slices, sweetened rice vinegar dressing, and sesame seeds

Charred, miso butter, bacon, topped with bonito flakes

A variety of seasonal produce

Chef's choice filling

Shiitake XO sauce, basil, cilantro, and sea salt

Pan-fried salmon skin, butter lettuce, grapefruit supremes, shaved fennel, radish, chives, sesame soy dressing

Oregon Coast MSC Albacore, house-smoked cipollini onions, pickled shiitake mushrooms, momiji ponzu, chervil, and Japanese sea salt

Sushi rice, sesame crab, tuna, avocado, green onions, togarashi, and poké sauce

Tuna, cucumbers, avocado, tataki yasai, wakame, sweet & spicy sesame dressing

Pacific Northwest black cod with yuzu miso, ginger, citrus, green onion, and chili oil

Seared mackerel, chili oil, pickled mustard seeds, lemon charcoal, and alderwood smoke

Seared kanpachi with thai ponzu, house made furikake, crispy shallots, and micro cilantro

Chef's choice filling

Alderwood smoked Snake River Farms Wagyu, XO sauce, mushrooms, yusen pickled sunchokes, and kaiware

1/2 lb beef burger on brioche bun with aged Tillamook white cheddar, caramelized onions, momiji aioli, and tempura onion rings

The burger with bacon, fried egg, and togarashi-fried shallots

Japanese for "I'll leave it up to you," entrusts us to create a unique and extraordinary menu for your enjoyment. Tell us about your preferences and favorites and we'll tailor the dining experience to you. Omkase. Saké pairings available

From the Oregon Coast

A variety of sashimi over sushi rice

Seasonal fish served with yakumi

Seasonal fish

Green Machine Roll (4 PCS.), Chef's Choice Nigiri (2 PCS.), Vegetable Tempura (3 PCS.), served with salad, rice, and miso soup

Tempura fried green bean and green onion, topped with avocado, and cilantro sweet chili aioli

House crab, apple, and cucumber, topped with MSC coho salmon, pickled apple, fried sage, and lime zest

House crab, avocado, and cucumber, topped with garlic oil, shiso, and seared Hawaiian Kanpachi

Shrimp tempura, spicy tuna, house crab, cucumbers, and avocado, rolled in tempura flakes

Spicy MSC albacore, cucumber, and apple, topped with tuna tataki, basil, pickled mustard seeds, and yuzu vinaigrette

Spicy MSC albacore and tempura green onion, topped with tuna tataki, watercress, crispy onion, and citrus ginger dressing

Spicy salmon, cucumber, and avocado, topped with MSC albacore, tempura flakes, spicy aioli, and eel sauce

Spicy sesame house crab, avocado, and tempura green bean, topped with saké-poached pears, tempura flakes, eel sauce, and tobiko

Tempura shishito peppers and avocado, topped with Hawaiian Kanpachi, lemon, fried shiso, and yuzu kosho dressing; Can Be Made into a Vegetarian Roll

Pan-fried salmon skin and green bean, topped with MSC coho salmon, ground sesame, kaiware, and truffle ponzu dressing

Trolling/hook & line, Oregon; + seared; either sweet or savory marinated

Pots, Abrolhos Islands, Australia; + lemon oil, dehydrated yuzu kosho, grape

Deep set longline, Hawaii; + tosa soy & freshly grated wasabi

Purse-seine, Norway; + negi, ginger, ponzu

Open net pens, New Zealand; + orange, olive oil, lemon zest, sea salt

Alaska; + freshly grated wasabi

Line caught, Alaska; + yuan zuke

Hydraulic dredge, Canada; + honey sumiso & yuzu kosho

Pot & trap, Canada; + seared with garlic butter

Open net pens, Mexico; + miso-herb pesto & tosa soy

Pole caught, Korea; + strawberry, lemon & sea salt

Bottom culture, Washington; + jalapeño-shallot relish

Pot caught, United States; + seared with garlic butter

Open net pens, Washington; + seasonal citrus & tosa soy

Open net pens, Hawaii; + yuzu juice & truffle salt

Scallop rake, Nova Scotia, Canada; + seared, yuzu vinaigrette & yuzu kosho

Diver Caught, Santa Barbara, CA; + freshly grated wasabi

bittersweet chocolate & ground sesame

black truffle salt

smoked cipollini onions, pickled shiitake mushrooms, avocado