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밤부 스시
Bamboo Sushi
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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
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 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 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
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
Green Machine Roll (4 Pieces), Chef's Choice Nigiri (2 Pieces), Vegetable Tempura (3 Pieces), served with salad, rice, and miso soup
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
Konbu-cured. Purse-seine, Norway + Yakumi: negi, ginger, ponzu
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
Hydraulic dredge, Canada + Yakumi: honey sumiso & yuzu kosho
Pot & trap, Canada + Yakumi: seared with garlic butter
Open net pens, Mexico + Yakumi: miso-herb pesto & tosa soy
Pole caught, Korea + Yakumi: strawberry, lemon & sea salt
Bottom culture, Washington + Yakumi: jalapeño-shallot relish
Pot caught, United States + Yakumi: seared with garlic butter
Open net pens, Washington + Yakumi: seasonal citrus & tosa soy
Open net pens, Mexico + 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
+ Yakumi: black truffle salt
+ Yakumi: smoked cipollini onions, pickled shiitake mushrooms, avocado
Aria gin and Blinking Owl vodka, americano, saké, toasted sesame
Iwai whisky, cherry, ome, absinthe, bitters
shochu, mezcal, aperol, vermouth
Japanese - Toki whisky, bitters; Oaxacan - Peloton mezcal, tequila blanco, mole bitters; Tamarind - Ezra Brooks rye, tamarind honey, bitters
Pueblo Viejo tequila, lime leaf, strawberry, citrus cordial
St. George vodka, yuzu, apricot, miso
Plantation 3 Star rum, coconut, lemon, grapefruit, shiso
Roku gin, ginger, nigori, mint, matcha
Cruzan Blackstrap rum, rice milk, black sesame
citrus vodka, pea shoot, honey
soy, citrus cordial, passionfruit, cinnamon
green tea, plum soda
Certified B Corporation
Brewed in partnership with the Kobe Shu-Shin-Kan brewery, this saké is crafted specifically for Bamboo Sushi. Elegant on the nose with hints of melon & lily, the palate is sweet initially, showing a bit of lychee, but finishes with a robust dose of umami
Create your own flight with any three 2oz saké pours. Tell us what flavors you like and we'll help create a unique flight just for you
60% polish
60% polish
60% polish
55% polish
55% polish
50% polish
55% polish
50% polish
65% polish
67% polish
55% polish
55% polish
60% polish
60% polish
70% polish
65% polish
50% polish
45% polish
35% polish
Blanched spinach tossed in sesame-soy dressing; served chilled
Crispy fried, with dill kewpie-style mayo, sea salt; Chicken, Mushroom (Vegetarian)
Chef's choice filling
Chef's choice filling
A variety of seasonal produce
Charred, miso butter, bacon, topped with bonito flakes
Tempura fried green bean and green onion, topped with avocado, and cilantro sweet chile aioli
House crab, cucumber, and avocado, topped with spicy tuna, spicy garlic aioli, and tempura flakes
Salmon, cream cheese, and avocado, tempura fried and finished with eel sauce
Changes daily
Changes daily
Premium cold saké
Premium hot saké
Blanched spinach tossed in sesame-soy dressing; served chilled
Crispy fried, with dill kewpie-style mayo, sea salt; Chicken, Mushroom (Vegetarian)
Chef's choice filling
Chef's choice filling
A variety of seasonal produce
Charred, miso butter, bacon, topped with bonito flakes
Tempura fried green bean and green onion, topped with avocado, and cilantro sweet chile aioli
House crab, cucumber, and avocado, topped with spicy tuna, spicy garlic aioli, and tempura flakes
Salmon, cream cheese, and avocado, tempura fried and finished with eel sauce
Changes daily
Changes daily
Premium cold saké
Premium hot saké
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
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 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 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
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
Green Machine Roll (4 Pieces), Chef's Choice Nigiri (2 Pieces), Vegetable Tempura (3 Pieces), served with salad, rice, and miso soup
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
Konbu-cured. Purse-seine, Norway + Yakumi: negi, ginger, ponzu
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
Hydraulic dredge, Canada + Yakumi: honey sumiso yuzu kosho
Pot trap, Canada + Yakumi: seared with garlic butter
Open net pens, Mexico + Yakumi: miso-herb pesto tosa soy
Pole caught, Korea + Yakumi: strawberry, lemon sea salt
Bottom culture, Washington + Yakumi: jalapeño-shallot relish
Pot caught, United States + Yakumi: seared with garlic butter
Open net pens, Washington + Yakumi: seasonal citrus tosa soy
Open net pens, Mexico + 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
+ Yakumi: black truffle salt
+ Yakumi: smoked cipollini onions, pickled shiitake mushrooms, avocado
Aria gin and Blinking Owl vodka, americano, saké, toasted sesame
Iwai whisky, cherry, ome, absinthe, bitters
shochu, mezcal, aperol, vermouth
Japanese - Toki whisky, bitters; Oaxacan - Peloton mezcal, tequila blanco, mole bitters; Tamarind - Ezra Brooks rye, tamarind honey, bitters
Pueblo Viejo tequila, lime leaf, strawberry, citrus cordial
St. George vodka, yuzu, apricot, miso
Plantation 3 Star rum, coconut, lemon, grapefruit, shiso
Roku gin, ginger, nigori, mint, matcha
Cruzan Blackstrap rum, rice milk, black sesame
citrus vodka, pea shoot, honey
soy, citrus cordial, passionfruit, cinnamon
green tea, plum soda
Certified B Corporation
Brewed in partnership with the Kobe Shu-Shin-Kan brewery, this saké is crafted specifically for Bamboo Sushi. Elegant on the nose with hints of melon lily, the palate is sweet initially, showing a bit of lychee, but finishes with a robust dose of umami
Create your own flight with any three 2oz saké pours. Tell us what flavors you like and we'll help create a unique flight just for you
60% polish
60% polish
60% polish
55% polish
55% polish
50% polish
55% polish
50% polish
65% polish
67% polish
55% polish
55% polish
60% polish
60% polish
70% polish
65% polish
50% polish
45% polish
35% polish
Blanched spinach tossed in sesame-soy dressing; served chilled
Crispy fried, with dill kewpie-style mayo, sea salt; Chicken, Mushroom (Vegetarian)
Chef's choice filling
Chef's choice filling
A variety of seasonal produce
Charred, miso butter, bacon, topped with bonito flakes
Tempura fried green bean and green onion, topped with avocado, and cilantro sweet chile aioli
House crab, cucumber, and avocado, topped with spicy tuna, spicy garlic aioli, and tempura flakes
Salmon, cream cheese, and avocado, tempura fried and finished with eel sauce
Changes daily
Changes daily
Premium cold saké
Premium hot saké
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
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 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 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
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
Green Machine Roll (4 Pieces), Chef's Choice Nigiri (2 Pieces), Vegetable Tempura (3 Pieces), served with salad, rice, and miso soup
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
Konbu-cured. Purse-seine, Norway + Yakumi: negi, ginger, ponzu
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
Hydraulic dredge, Canada + Yakumi: honey sumiso & yuzu kosho
Pot & trap, Canada + Yakumi: seared with garlic butter
Open net pens, Mexico + Yakumi: miso-herb pesto & tosa soy
Pole caught, Korea + Yakumi: strawberry, lemon & sea salt
Bottom culture, Washington + Yakumi: jalapeño-shallot relish
Pot caught, United States + Yakumi: seared with garlic butter
Open net pens, Washington + Yakumi: seasonal citrus & tosa soy
Open net pens, Mexico + 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
+ Yakumi: black truffle salt
+ Yakumi: smoked cipollini onions, pickled shiitake mushrooms, avocado
Aria gin and Blinking Owl vodka, americano, saké, toasted sesame
Iwai whisky, cherry, ome, absinthe, bitters
shochu, mezcal, aperol, vermouth
Japanese - Toki whisky, bitters; Oaxacan - Peloton mezcal, tequila blanco, mole bitters; Tamarind - Ezra Brooks rye, tamarind honey, bitters
Pueblo Viejo tequila, lime leaf, strawberry, citrus cordial
St. George vodka, yuzu, apricot, miso
Plantation 3 Star rum, coconut, lemon, grapefruit, shiso
Roku gin, ginger, nigori, mint, matcha
Cruzan Blackstrap rum, rice milk, black sesame
citrus vodka, pea shoot, honey
soy, citrus cordial, passionfruit, cinnamon
green tea, plum soda
Certified B Corporation
Brewed in partnership with the Kobe Shu-Shin-Kan brewery, this saké is crafted specifically for Bamboo Sushi. Elegant on the nose with hints of melon & lily, the palate is sweet initially, showing a bit of lychee, but finishes with a robust dose of umami
Create your own flight with any three 2oz saké pours. Tell us what flavors you like and we'll help create a unique flight just for you
60% polish
60% polish
60% polish
55% polish
55% polish
50% polish
55% polish
50% polish
65% polish
67% polish
55% polish
55% polish
60% polish
60% polish
70% polish
65% polish
50% polish
45% polish
35% polish
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