Sushi Kappo Tamura

Washington

Washington

Kona, Hawaii

Neah Bay

Alaska

Washington

Norway

Spain

Washington

Ehime, Japan

Japan

Hokkaido

Canada

B.C.

B.C.

Washington

South Pacific

Kagoshima, Japan

Mexico

Puget Sound

Japan

Washington

Grilled Neah Bay black cod, avocado, and cucumber

Shrimp‎ tempura, avocado, and cucumber inside, topped with seared creamy spicy crab, scallop and masago

Shrimp tempura avocado, cucumber, and jalapeno inside, topped with grilled black cod, black tobiko, yuzu gosho and tsume sauce

Spicy tuna, avocado, cucumber, and jalapeno inside topped with spicy tuna and golden tobiko

Yellowtail, green onions, cucumber, avocado topped with yellowtail, jalapeno, golden tobiko, and ponzu

Wild salmon, avocado, and cucumber, topped with seared salmon, nikiri sauce, jalapeno, and golden tobiko

Crab, avocado, mayo, cucumber, masago

Wild shrimp tempura, cucumber, avocado, masago

Mackerel, ginger, shiso leaf

Kampyo gourd, organic tamago, spinach, oboro

Yellowtail, green onions, cucumber, avocado

Hokkaido sea scallops, crab, masago, avocado, mayo

Kaiware, green onion, gobo, broiled wild salmon skin

Wild salmon, avocado, cucumber, masago

Tuna, spicy chili sauce, cucumber, avocado, masago

Fried Maryland blue soft shell crab, cucumber, avocado, masago

Tuna roll

Fresh avocado

Fresh avocado and cucumber slices

Pickled daikon radish

Cucumber roll

Spinach, shiitake, kanpyo gourd, avocado, pickled plum, shiso leaf

Pickled plum, shiso leaf, cucumber

Satsuma yam and kabocha squash tempura, romaine lettuce, cucumber, avocado and ume paste

Served with miso soup Choice of Bara Chirashi, Sushi Combo, or Sashimi Combo

1. Choice of: Washington albacore tuna and mustard green, Shikoku oysters on the half shell, or String bean salad 2. Choice of: Bara chirashi, or Sushi combination 3. Choice of: Chestnut and butter scotch crime brûlée, House made millet mocha with azuki beans, or Yuzu and yogurt panna cotta

Choice of: Washington albacore tuna and mustard green, Shikoku oysters on the half shell, or String bean salad Chawanmushi Special roll Chef's selection of 7 pieces of Suhi of Choice of: Chestnut and butter scotch crime brûlée, House made millet mocha with azuki beans, or Yuzu and yogurt panna cotta

MP

MP

Mojito- Japanese style made with vodka, muddled shiso leaf and ice, fresh- squeezed lime juice, and a half moon lime

Vodka and lychee juice shaken and served up with lychee

Goslings‎ dark rum and -n- Bull ginger beer

Aka Mao Imo, Ferrand Dry Curacao, Blue Agave nectar, fresh-squeezed lime juice; Oregon sea salt and lime

Angostura bitters, Bourbon, and Cointreau; stirred and served with an orange twist

Mars Iwai Whisky, Sawanotsuru Ume-shu, port, Angostura Bitters; stirred and served up with a brandied cherry

Lustau Amantillado del Puerto, Carpano Dry Vermouth, Angostura and Regan's Orange Bitters, Cane Sugar Syrup; lemon swath

Georgetown Brewery, Seattle, WA

Asahi Brewery; Toronto, Canada

Orion Brewery; Okinawa, Japan

Echigo Brewery; Niigata, Japan

Iwate Kura; Iwate, Japan

Kawaba Brewery; Gunma, Japan

Yo-ho Brewery; Nagano, Japan

Ryujin Brewery; Gunma, Japan

Pike Brewery; Seattle, WA

LeBrun; Brittany, France

3 kinds; 2 oz each. Fresh, limited-release Fall sake. Savory, smooth, and complex sake for the harvest season.

3 kinds; 2 oz each. Celebrate the cool weather with three distinct and premium warm brews.

1 oz each. Iichiko Seirin, Taiso, and Beniazuma Hozan

Well matured and full body taste with a mellow finish. Calrose/+4/California

Tropical fruit, soft textured, bold and dry. Koshihikari/+6.5/Fushimi, Kyoto

Enjoy 10 thousand ways with light food, heavy food, sweet food and spicy food. Yamagata table rice/+10/Yamagata

Light, subtweet, raspberry, roses. Miyamanishiki, Hitogokochi/+4/Nagano

Rice, minerals, smooth, slightly dry. Gohyakumangoku/+2/Ishikawa

Shiitake, dried fruit, crisp dry finish. Gohyakumangoku/+5/Hyogo

Savory-sweet and spicy. Dry finish. Aiyama, Yamadanishiki/+0.5/Nada, Hyogo

Aromatic, with flowers, chalk, apples. Bone dry. Miyamanishiki/+12/Yamagata

Rich, soft, dynamic and very smooth. Gohyakumangoku/+3.5/Fukui

Light and silky. Peaches, strawberry, papaya. Akita Komachi/+1.5/Akita

Floral, soft, honeydew, lemon zest. Classic. Yamadanishiki/+2/Fushimi, Kyoto

Delicate, soft, clean. Green apple and pear. Hattan Nishiki/+5/Hiroshima

Creamy‎ and sweet with notes of coconut and banana peel, cashews and vanilla. Akebono/-5/Okayama

Soft, tropical, sweet, but fresh. Hiroshima Hattan, Nakate Shinsenbon/+1/Hiroshima

All-Koji = Naturally sweet. Spicy, savory, minerally. Well-Balanced. Iwate

-44 / Earthy and sweet, with Oloroso Sherry-like notes. Fantastic with ice cream! Hiroshima.

Soft textured, round Yuzu sweetness, and a zippy finish. Kyoto

Old-school cedar aging for a sharp, dry taste. Miyamanishiki/+5/Yamagata

Tropical fruit, steamed rice, minerals. Layered. Ginotome/+5/Iwate

Bold and very dry. Masculine with a hint of fruit. Miyamanishiki/+10/Hokkaido

Rich umami, silky texture, with a long finish. Miyamanishiki/Fushimi, Kyoto

Smooth, dry, and refreshing. Great with tempura. Yamadanishiki/+7/Miyagi

Shiitake, dried fruit, crisp, dry finish. Gohyakumangoku/+5/Hyogo

Rice, minerals, smooth, slightly dry. Gohyakuaangoku/+2/Ishikawa.

Citrus, green apples, fresh steamed rice. Haenuki, Miyamanishiki/+3/Yamagata

Ricey, fruity, very dry finish. Yamadanishiki, Gohaykumangoku/+10/Gunma

Smooth, savory, and soft. Great hot or cold. Miyamanishiki/+5/Akita

Savory apple, sweet rice, fresh flowers. Complex. Ginnosei/+4/Akita

Rich, powerful, umami, minerals, and acidity. Yamadanishiki/+-0/Nada, Hyogo

Savory-sweet and spicy. Dry finish. Aiyama, Yamadanishiki/+0.5/Nada, Hyogo

Yamadanishiki, Omachi/+-0/Wakayama- Smooth and savory

Ginfu/+3/Hokkaido-‎ Mellow, compact, and very fruity

Hattannishiki/+5/Fushimi, Kyoto- Very light and drinkable

Miyamanishiki/+5/Yamagata- Intensely floral, soft, with pear and citrus

Miyamanishiki/+12/Yamagata- Highly aromatic, flowers, chalk, apples. Bone dry

Gohyakumangoku/+3.5/Fukui- Rich, soft, dynamic, and very smooth

Akita‎ Komachi/+1.5/Akita- Soft and light. Peaches, strawberry, papaya

Ginnosei/+3/Akita- Citrus, stone fruit, cacao. Aromatic and expansive

Watari Bune/+3/Ibaraki- Complex mix of umami, flowers, fruit. Food-friendly

Yamadanishiki/+5/Shizuoka- Melon, pear, honysuckle. Very soft and luscious

Yamadanishiki/+5/Shizuoka- Aromatic, fruity, silky. Balancing minerality, acid

Local rice/-50/Nagano- Light, sweet, refreshing finish

Hiroshima Hattan, Nakate. Shinsenbon/+1/Hiroshima- Soft, tropical, sweet, but fresh

Akebono/-5/Okayama- Sweet and creamy. Coconut, banana, cashew, vanilla

Gohyakumangoku/+3/Shimane-‎ Light clouds, dry, lively, green apple, cashew

Gohyakumangoku/+2/Niigata- Benchmark Niigata; Compact, dry, and layrered

Yamadanishiki/+1.5/Hiroshima- Persimm on, caramel, shiitake, forest floor

Yamadanishiki/+3/Gunma- Creamy with pineapple, plantain, anjou pear

Yamadanishiki/+2/Fushimi, Kyoto- Floral, soft, honeydew, lemon zest. Classic

Kyonokagayaki/-1/Fushimi, Kyoto- Fruity, soft, and mildly sweet. Sashimi!

Omachi/+5/Fushimi, Kyoto- Soft water + heirloom rice = fruity and rich. Dry finish

Gohyakumangoku/+-0/Tokyo- Very light and clean

Hattannishiki/+5/Hiroshima- Delicate, soft, and clean. Green apple and pear

Yamadanishiki/+0/Iwate- Tropical fruit, umami, minerals. Long finish

Ginginga/+5/Iwate- Smooth and rich. Melon and raspberry sweetness

Yamadanishiki/+5/Shizuoka- Cantaloupe, Granny smith apples, steamed rice. Very soft

Yamadanishiki/+3/Fukushima- A benchmark daiginjo!

Wataribune/+3/Ibaraki-‎ Layered, luscious, impeccable balance

Yamadanishiki/+4/Yamaguchi- Milled to 23%, it's in a class all its own

Yamaguchi- Competition grade sake with unparalleled pedigree

Omachi/+3/Hiroshima- Bright. Watermelon, mango, lemon curd

Yamadanishiki & Gohyakumangoku/+1.5/Fukui- Vibrant, full-bodied, sensual

Yamadanishiki/+3.5/Shiga- A fall nama- Aromatic, minerally, wine-like structure

Local rice/+4/Ishikawa- Aromatic, intense, fresh, balanced fruit and minerals

Yamadanishiki, Gohyakumangoku/+6/Ishikawa- Vibrant, full, chalky, and poised

Hitogokochi & Miyamanishiki/-1/Nagano- Citrus, berries, refined, feminine

Oseto/+5/Tokushima- Brash, bold, and very dry. Big minerality

Yamadanishiki/+1/Gunma- Aromatic, soft, slightly sweet. Strawberries and cream

All-koji‎ gives this umeshu its natural sweetness. Spicy, savory, minerally. Well-balanced

Akebono/-40/Okayama- Made with rose hips and hibiscus. Fruity and playful

-44/Hiroshima- Earthy, sweet, Oloroso sherry-like notes. Fantastic with ice cream!

Gohyakumangoku/Niigata- Rich sweetness. Steamed rice, honeysuckle, minerals

Soft textureed, round yuzu sweetness, and a zippy finish

(NV) California. Champagne method and grapes with sunny Californian character

(NV) Citrus, honey, fresh flowers. Very dry

(NV) Penedes, SP

(NV) Veneto, IT. Layers of red fruit- both fresh and light bodied

(NV) Merfy, Montagne de Reims, Champagne, FR. Fresh flowers, toast, and chalky minerality highlight this dry and food-friendly sparkler

(NV) Reims, Champagne, FR. Vibrant and toasty, yet delicate- A benchmark Champagne

2013 Napa Valley, CA. High-toned and polished with fruit, flwers, and grass

2015 Willamette Valley, OR. Feather-light, refreshing and vibrant

2013 Columbia Valley, WA. Broad texture with almond, stonefruit, and flowers

2012 Bourgogne Blanc, FR. Unoaked burgundy-both lively and textured

2015 Columbia Valley, WA. Mandarin zest, cider, dried flowers. Mild sweetness

Rich and well- structured yet zesty and fresh

2013 Lemon peel, fresh bread, flowers, salt

2014 Sonoma/Napa County, CA. Tropical, bold, refreshing. Light new oak

2014 Entre-Deux-Mers, FR. Smalls like spring and pink grapefruit

2013 Sancerre, FR. Floral, grassy, elegent- a very pretty Sancerre

2014‎ Rias Baixas, SP. Honeysuckle, peach, and golden apple; seafood-friendly

2014 Columbia Valley, WA. High0toned notes of flowers and nectarine; lively and complex

2014 Colombia Valley, WA. A superb Washington rendition of Rias Biaxas

2014 Columbia Valley, WA. A rich and creamy start becomes a long refreshing finish

2012 Bourgogne Blanc, FR. Green apple, Anjou pear, round and clean

2012 Pouilly Fuisse Vielles Vignes, Burgundy, FR. Rich, but well-defined. Modest new oak usage

2013 Meursault, FR. Chalk, smoke, Bartlett pear

2013 Cote de Lechet 1er, Chablis, FR. Light oak usage softens an otherwise nervy Chablis

2013 Vaudesir Grand Cru, Chablis, FR. World-class unoaked Chardonnay

2014 Columbia Valley, WA. Washington's answer to Loire's great dry Chenin Blanc

2014 Columbia Valley, WA. Honeysuckle, quince, wool

2012 Savernnieres, Loire Valley, FR. From the king of Savennieres- a wine of power and grace

2010 Dao, Portugal. Honeycomb, red apple, lavender. Light toasty oak

2014‎ Finger Lakes, NY. Bone-dry but very fruity and floral

2013 Pfalz, GE. Medium-light with rich fruit, flowers, and a modest sweetness

2012 Mosel, GE. Aromatic, off-dry, and racy. Honeysuckle, citrus, slate

2014 Mosel, GE. Racy, minerally, delicate. Dry

2014 Rheinhessen, GE. Tart ripe fruit, smoke, lavender. Aromatic and Fresh

1993 Spatlese Riesling Rheingau, GE. Full-body, bruised apple, Pineapple, exotic

2014 Kampta, Austria. Pepper, grapefruit, and green apple. Pure

2014 Wachau, Austria. Lemon zest, minerals, and flowers

2015 Cinsaut Yakima, WA. Lightweight, pretty, and patio ready

2014 Rheinhessen, GE. Fresh raspberries and mulberries with stony minerality, and a hint of banana

2014 Anderson Valley, CA. Orange wine. Both intense and beautiful

2014 OR. Roses, bright cherry, fresh soil. Silky

2012 Mendoza Argentina. Tart and ripe black fruit, pepper, lavender

2013 Beaujolais Vieille Vignes, FR. fruity light and a touch earthy

2013 Eola Amity Hills, OR. A beautiful bouquet, roses and red fruit, plus silky tannins

2012‎ Chehalem Mountains, OR. Silky smooth, medium bodied, with lush fruit and allspice

2013 Sonoma coast, CA. Ripe, but with retained freshness. A benchmark Sonoma Pinot

2012 Corton Frand Cru, FR. Powerful Burgundy. Layered and graceful

2008‎ Burgenland, Austria. Dried blackberry, tobacco, and balsamic with a svelte frame

2008 Burgenland, Austria

2013 Campo de Borja, SP. Fresh cherry, plum raisin oak spice

2007‎ Rioja, SP. Classic Tempranillo-based Rioja blend

2014 Minervois, FR. Graceful with brambly fruit, black pepper, and wet leaf. Gread with our duck breast!

2012 Columbia Valley, WA. Polished fruit and flowers with hints of dust and leather

2012 Walla Walla Valley, WA. Northern Rhone earthiness and structure with fresh and silky New World fruit- A Washington masterpiece!

2012‎ Colombia Valley, WA. Sturdy. Ripe fruit, big silky tannins, long fruit

2011 Alexander Valley, CA. North Coast Cab with restraint

2010 Napa Valley, CA. Pronounced aromas of dried cherries and coffee precede the rich flavors of cassis and hints of licorice and spice

2012 Mendoza, Argentina. Big aromas of cedar, spice, and blackberry. Full bodied but balanced

2011 Red Hills Lake County, CA. Supple fruit with soft tannins and generous new toasted oak

Oita, JP. 20% ABV. Very light, soft, and mildly sweet

Oita, JP. 25% ABV. A little spicier and fuller than Seirin

Oita, JP. 30% ABV. Polished barley and oak aging, very smooth

Iki Island, Nagasaki, JP. 24% ABV. Robust, savory, mildly sour. Great with rich food!

Kagoshima, JP. 24% ABV. Bold and spicy- a classic imo shochu

Kagoshima, JP. 24% ABV. 1 and 5 year aged blend; elegant, soft, and slightly sweet

Kagoshima, JP. 25% ABV. Spicy sweet potato with green apple and steamed rice

Kagoshima, JP. 34% ABV. Robust, sweet, rich sweet potato. Very long finish

Wild sockeye salmon shioyaki and organic tamago yaki

Maitake mushrooms, braised Snake River Ranch Wagyu beef skirt steak konabe, and chef's sashimi selection of the day

Seven pieces of chef's choice nigiri sushi

Sushi rice layered with nori, tamago, ginger and topped with a mix of tuna, salmon, yellowtail, albacore and masago

Chef's choice of 7 pieces of nigiri and a roll

9 pieces of nigiri with a roll

Daily selection of sashimi served with rice

Udon with two wild gulf prawn tempura and scallion

Tempura udon with 3 piece of nigiri of maguro, hamachi, sockeye salmon

Kyoho grape, green apple, strawberry

fresh squeezed lime juice, lychee juice and sparkling soda water

muddled shiso, fresh squeezed lime juice and sparkling soda water

enjoy either iced or hot

Coke, Diet Coke, 7-Up, Voss sparkling

Nagano, Japan

Dressed with an almond wasabi sauce

Tossed in a sweet miso dressing

On the half shell with momiji ponzu

With Jidori eggs, red crab and Neah Bay black cod

Wild sockeye salmon shioyaki and organic tamago yaki

Maitake mushrooms, braised Snake River Ranch wagyu beef skirt steak konabe and Chef's sashimi selection of the day

Seven pieces of chef's choice nigiri sushi

Sushi‎ rice layered with nori, tamago, ginger, and topped with a mix of tuna, salmon, yellowtail, albacore, and ikura

7 pieces of nigiri with a roll

9 pieces of nigiri with a roll

Daily selection of sashimi served with rice

Udon with two wild gulf prawn tempura and scallion

Tempura udon with 3 pieces of nigiri of maguro, hamachi, and sockeye salmon

Dressed with an almond wasabi sauce

With radishes, toasted almonds, and washington fuji apples tossed in a sweet miso dressing

With momiji ponzu

with Jidori eggs, red crab, and Neah Bay black cod