Our food philosophy is quite simple: sustainably caught, humanely raised, naturally grown. No compromises.

Setting a new standard for restaurants, stewardship - we will guarantee the Sustainability, trust, we combine the values and guidelines preservation of our oceans for generations and transparency are at of multiple international scientific to come. organizations to ensure every plate we the core of what we do, serve reflects our deep dedication to We are proving that seafood caught so ask us anything. sustainability. sustainably truly means the highest quality and best flavor. From sourcing the majority of our fish Bamboo Sushi is a domestically for a lower carbon footprint Above the water, we partner with farmers restaurant of change. to working only with those who fish using and ranchers who seek to grow the best, the highest standards of environmental most sustainable ingredients for our restaurants.

TO SHARE

VEGETABLE MEAT VEGETARIAN

CAULIFLOWER 8 STEAMED BUN* 6 Crunchy fried, spicy black bean House-made, chef’s choice filling sauce, toasted cashews, and cilantro XO CHICKEN* 16 Rolled and seared chicken thigh in GRILLED MARKET VEGETABLES 10 XO sauce, served with crispy MOXO A rotation of seasonal vegetables potatoes served over a sweet corn puree, with banyuls vinaigrette & pepitas XO FLANK STEAK* 16 3 oz flank steak, pan seared mushrooms, crispy garlic, and MISO GLAZED JAPANESE 7 momiji XO sauce

CAN BE GLUTEN-FREE BE CAN EGGPLANT Ginger, honey, sesame seeds, negi, SNAKE RIVER FARMS WAGYU 15 ALBACORE CARPACCIO* 16 and rice crisps BURGER* Albacore , house-smoked 1/2 lb burger on brioche with cipollini onions, pickled shiitake SHISHITO PEPPERS 7 aged Tillamook white cheddar, mushrooms, momiji, ponzu, Char-grilled, miso butter & bacon, caramelized onions, momiji sauce, chervil, and Japanese sea salt topped with bonito flakes and tempura onion rings HOKI POKE BOX* 15 VEGETABLE TEMPURA 8 ADD ONS Sushi rice, sesame crab, tuna, GLUTEN-FREE

A variety of local vegetables Bacon +2 avocado, green onion, togarashi, + 1 pc of shrimp +2 Free-range fried egg* +1 and poke sauce; 6 pieces gluten-free option +2 Togarashi-fried shallot rings +1 TUNA POKE* 13 SILKEN TOFU 8 ORDER IT SUMO* 18 Cubed tuna, cucumbers, avocado, Formed tofu with dehydrated Burger with all the add ons onions, wakame, sweet & spicy shiitake XO sauce, basil, cilantro, sesame dressing and sea salt; served warm SMOKED TROUT CARPACCIO* 16 SALAD FROM THE SEA Chile-cured, cold-smoked trout with candied lemon zest, olive oil, and dill JAPANESE SPINACH SALAD 7 ‘HOUSE ON FIRE’ MACKEREL 13 Blanched spinach, sesame-soy Grilled mackerel, chile oil, pickled KANPACHI TARTARE* 18 dressing; served chilled mustard seeds, lemon charcoal, Diced kanpachi mixed with citrus, and alder wood smoke grapes, lemon oil, and yuzu kosho FORAGED SEAWEEDS* 11 powder; served with rice crisps Salted cucumber, ikura, and BLACK GARLIC SALMON* 18 sanbaizu with smoked dulse salt House-smoked king salmon covered CHEF’S CHOICE CHIRASHI* 28 in a black garlic barbecue sauce, Variety of fish over sushi rice SUNOMONO SALAD 5 served with roasted squash & Lightly cured cucumber slices, bruised upland cress CHEF’S CHOICE SASHIMI* MP sweetened rice vinegar dressing, Best items of the day sesame seeds OYSTERS AT A BONFIRE* 12 + crab, octopus, and +7 Grilled oysters over charred arctic surf clam alderwood topped with brown butter, pickled maitake mushrooms, BAMBOO CAESAR* 12 horseradish, and basil Romaine & seabeans, fish sauce caesar dressing, herbed sesame- rice croutons

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. SIGNATURE ROLLS

ALL ROLLS ARE 8 PIECES FRESH WASABI, 5 GRATED TABLESIDE UNLESS OTHERWISE NOTED.

PLANTHOUSE 12 OMAKASE* Sesame gobo, cucumber, and fried sweet potato, topped with inari, avocado, crispy potato, and JAPANESE FOR “I’LL LEAVE IT UP TO YOU,” ENTRUSTS YOUR CHEF TO MP sesame-chile powder, with black CREATE A UNIQUE AND EXTRAORDINARY MENU FOR YOUR ENJOYMENT. sesame puree

GARDEN OF EDEN* 16 YAKUMI Spicy albacore, cucumber, and apple, topped with tuna tataki, basil, and pickled mustard seeds, OUR SELECTION OF YAKUMI ADDS MINIMAL & BRIGHT INGREDIENTS TO 2 PC with spicy aioli COMPLEMENT THE FLAVOR OF EACH PIECE OF FISH. THESE SELECTIONS ARE ALSO AVAILABLE WITHOUT TOPPINGS AS SASHIMI OR “NEAT” NIGIRI. SUNSET* 12 House crab, avocado, and cucumber, topped with spicy ALBACORE* + east coast red crab salad, red tobiko, 8 tuna, spicy aioli, and tempura { Hook and Line - Trolling Lines, Oregon tempura flakes flakes + seared; either sweet or savory marinated OCEAN FARMER* 16 Garlic butter crab, avocado, and TUNA* { Deep Set Long Line, Hawaii + tosa soy & fresh wasabi 9 cucumber, topped with seared kanpachi, momiji, and ponzu TUNA TATAKI* { Deep Set Long Line, Hawaii + seared; pepper, momiji, and ponzu 8

KIMONO ROLL* 16 ORA KING SALMON* { Open Net Pens, NZ + orange, olive oil, lemon zest, sea salt 9 Seasoned crab, apple, and cucumber, topped with wild HOUSE-MARINATED IKURA* { Alaska + quail egg 11 Alaskan salmon, pickled apple, fried sage, and lime zest WILD COHO SALMON* { Line, AK + yuan zuke 8

CHASING THE DRAGON* 15 OCEAN TROUT* { Scotland, Iceland + seasonal citrus & seasoned soy 9 Shrimp tempura, spicy tuna, house crab, cucumbers, avocado, and HOUSE-PICKLED SABA* { Purse-seine, Norway + ume-pickled daikon & seasoned soy 8 tobiko, rolled in tempura flakes; 6 pieces HABANERO MASAGO* { Iceland + quail egg 6 + gluten-free option +2 SWEET SHRIMP* { Pot & Trap, Canada + seared with garlic butter 8 FRIDAY THE 13TH* 15 Spicy salmon, cucumber, and WHITE FISH* { Rotating Selection + miso-herb pesto & tosa soy MP avocado, topped with albacore , tempura flakes, spicy ARCTIC SURF CLAM + honey sumiso & yuzu kosho 6 aioli & eel sauce { Hydraulic Dredge, Canada

HONEY MISO 12 GEODUCK* { Bottom Culture, WA + jalapeño-shallot relish 8 Fried oyster mushrooms, pickled shiitakes, cucumber, and roasted SMOKED OCEAN TROUT* { Scotland, Iceland + candied lemon peel & olive oil 9 red pepper, topped with avocado & honey-miso sauce EAST COAST RED CRAB { Pot Caught, USA + seared with garlic butter 8

ASA “MORNING” ROLL* 15 SEA EEL { Pole Caught, Korea + lemon & sea salt 7 Housemade tamago, marinated bacon, cucumber, and tempura KANPACHI* { Open Net Pens, Hawaii + yuzu juice & truffle salt 10 sweet potato topped with avocado, crispy potato, and cured egg yolk HOUSE-COOKED OCTOPUS + Smoke, lemon oil, dehydrated 10 + gluten-free option +2 { Artisinal Traps, Spain yuzu kosho, and grapes

GREEN MACHINE* 11 HOUSE-MADE TAMAGO + bittersweet chocolate & ground 5 Tempura fried long bean and green sesame onion, topped with avocado & cilantro sweet chile aioli INARI + smoked cippolini onions, pickled 5 +add albacore* or crab salad* +5 shiitake mushrooms, and avocado +gluten-free option +2 AVOCADO + French black truffle salt 5

SCALLOP* { Japan + seared with yuzu vinegar 6

TOBIKO* { Brazil, China, Indonesia, Scotland + quail egg 6

All yakumi are gluten-free except inari and the albacore with tempura flakes.

Seafood with this mark comes Seafood with this logo comes from an MSC certified sustainable from an ASC certified responsible fishery. www.msc.org farm. www.asc-aqua.org

MSC-C-50524 ASC-C-01505