Bamboo Sushi

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

Blanched spinach, 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

House-made, chef's choice filling

Shiitake XO sauce, basil, cilantro, and sea salt

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

Sushi rice, sesame crab, tuna, avocado, negi, togarashi, and poké sauce

Tuna, cucumbers, avocado, onions, wakame, sweet spicy sesame dressing

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

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

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

House-made, 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 with aged Tillamook white cheddar, caramelized onions, Momiji Aioli, and tempura onion rings. Order it sumo: 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. Saké Pairings Available

Grated tableside; From the Oregon Coast

A variety of sashimi over sushi rice

Seasonal fish served with yakumi

Seasonal fish

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

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

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

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

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

Fried tofu, tataki yasai, kaiware, cilantro, smoked cipollini onions, pickled shiitake, and a side of cilantro poké sauce

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

Whisky pudding with caramel and sea salt

72% single-origin chocolate, Korean chili crumble, and spiced honey

Spiced chocolate ice cream, graham crackers, and burnt marshmallow fluff

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

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

Deep set longline, Hawaii + Yakumi: tosa soy freshly grated wasabi

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

House-marinated; Alaska + Yakumi: freshly grated wasabi

Line caught, Alaska + Yakumi: yuan zuke

Konbu-cured; Purse-seine, Norway + Yakumi: negi, ginger, ponzu

Pot trap, Canada + Yakumi: seared with garlic butter

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

Hydraulic dredge, Canada + Yakumi: honey sumiso yuzu kosho

Bottom culture, Washington + Yakumi: jalapeño-shallot relish

Pot caught, United States + Yakumi: seared with garlic butter

Pole caught, Korea + Yakumi: lemon sea salt

Open net pens, Washington + Yakumi: seasonal citrus tosa soy

Open net pens, Hawaii + Yakumi: yuzu juice truffle salt

Scallop rake, Nova Scotia, Canada + Yakumi: seared, yuzu vinaigrette yuzu kosho

Diver Caught, Santa Barbara, CA + Yakumi: freshly grated wasabi

Yakumi: bittersweet chocolate ground sesame

Japanese sponge cake (contains shrimp); Yakumi: cocoa nibs matcha sea salt

Yakumi: black truffle salt

Yakumi: smoked cippolini onions, pickled shiitake mushrooms, avocado

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

Blanched spinach, 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

House-made, chef's choice filling

Shiitake XO sauce, basil, cilantro, and sea salt

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

Sushi rice, sesame crab, tuna, avocado, negi, togarashi, and poké sauce

Tuna, cucumbers, avocado, onions, wakame, sweet & spicy sesame dressing

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

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

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

House-made, 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 with aged Tillamook white cheddar, caramelized onions, Momiji Aioli, and tempura onion rings. Order it sumo: 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. Saké Pairings Available

Grated tableside; From the Oregon Coast

A variety of sashimi over sushi rice

Seasonal fish served with yakumi

Seasonal fish

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

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

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

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

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

Fried tofu, tataki yasai, kaiware, cilantro, smoked cipollini onions, pickled shiitake, and a side of cilantro poké sauce

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

Whisky pudding with caramel and sea salt

72% single-origin chocolate, Korean chili crumble, and spiced honey

Spiced chocolate ice cream, graham crackers, and burnt marshmallow fluff

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

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

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

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

House-marinated; Alaska + Yakumi: freshly grated wasabi

Line caught, Alaska + Yakumi: yuan zuke

Konbu-cured; Purse-seine, Norway + Yakumi: negi, ginger, ponzu

Pot & trap, Canada + Yakumi: seared with garlic butter

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

Hydraulic dredge, Canada + Yakumi: honey sumiso & yuzu kosho

Bottom culture, Washington + Yakumi: jalapeño-shallot relish

Pot caught, United States + Yakumi: seared with garlic butter

Pole caught, Korea + Yakumi: lemon & sea salt

Open net pens, Washington + Yakumi: seasonal citrus & tosa soy

Open net pens, Hawaii + Yakumi: yuzu juice & truffle salt

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

Diver Caught, Santa Barbara, CA + Yakumi: freshly grated wasabi

Yakumi: bittersweet chocolate & ground sesame

Japanese sponge cake (contains shrimp); Yakumi: cocoa nibs & matcha sea salt

Yakumi: black truffle salt

Yakumi: smoked cippolini onions, pickled shiitake mushrooms, avocado