HAPPY HOUR

Monday Friday, 36 pm

FROM OUR KITCHEN

TSUKEMONO
house-pickled vegetables 4.
KAISO SEAWEED SALAD
<GF

>
a mixture of seaweeds in a sweetened
rice vinegar dressing 4.
ORGANIC MIXED GREENS
<GF>
with carrot-ginger dressing 6.
OKONOMIYAKI*
savory pancake with shrimp, mushrooms,
parmesan fried oysters, aioli, and eel sauce 5.
IMO KOROSHIPOTATO KILLER
<GF

>
roasted yam press box, garlic-soy- butter, and
sesame-chile powder (8 pc) 4.
VEGETABLE TEMPURA
<GF

>
OPTION
+2.
a variety of local vegetables 7.

JAPANESE MISO MUSHROOMS

<GF>
pan-seared with charred negi, miso glaze,
and micro greens 5.
VEGETABLE YAKISOBA
pan-crisped noodles with tamarind soy
and fried tofu 9.
CHARGRILLED SHISHITO PEPPERS* <
GF>
tossed with miso butter and bacon,
topped with bonito flakes 5.
ASIAN STEAMED BUN
house-made, filling changes frequently 4.
KARASHI HANGER STEAK
marinated and grilled St Helens hanger steak with
karashi mustard sauce, mushrooms, and puffed
rice 7.

FROM OUR SUSHI BAR

CALIFORNIA ROLL*
<GF>
house crab, cucumber, avocado 5.

HAND ROLL
changes daily 3.

NW PHILLY
salmon, cream cheese, and avocado, tempura
fried and finished with eel sauce 6.

VEGETABLE ROLL
roasted peppers, cucumbers, sprouts,
avocado, gobo 3.

NIGIRI SET
4 pc, changes daily 7.

INARI
fried tofu pocket filled with sushi rice 2.

WHAT WE SERVE
It's quite simple. We only source the most sustainable, highest quality ingredients
available. We are proud to show off our farmers, fishers, and ranchers.
Sustainably caught, humanely raised, naturally grown. No compromises.

HOW WE OPERATE
Sustainable food is not enough. We have to limit our environmental footprint too.
We build all of our restaurants using sustainable woods, non-toxic chemicals,
energy efficient appliances and lighting, as well as low impact water systems.
And for good measure we also power all of the locations with either wind, solar,
or geothermal energy.

WHO WE ARE
We care; about you, the planet, and the millions of people we will never get the chance
to serve a meal to or meet in person. We subscribe to the simple mantra,
"leave it better than you found it". This is why we do what we do.
Thank you for helping us on our mission.

LUNCH

SIGNATURE ROLLS
All rolls are 8 pieces unless otherwise noted.

Our lunch combinations include miso soup, green salad, rice with furikake,
and a minimum of two or more items from the columns below.
$12.

+$1 EACH
INARI NIGIRI
fried tofu pocket filled
with sushi rice
2 pieces

+$2 EACH
PORK BELLY SKEWER
soy tare and hot mustard sauce
1 skewer

TRUFFLED AVOCADO NIGIRI

with French black truffle salt
2 pieces

DUCK TSUKUNE
duck meatball with crispy skin
and umeboshi glaze
1 piece

VEGETABLE TEMPURA
a variety of local vegetables
4 pieces

CALIFORNIA ROLL
house crab, cucumber, avocado
6 pieces

CHICKEN THIGH SKEWER

soy tare and negi
1 skewer

SPICY TUNA ROLL

spicy tuna, cucumber,
sprouts, gobo
6 pieces

JAPANESE EGGPLANT
sweet and savory
VEGETABLE ROLL
roasted peppers, cucumbers,
sprouts, avocado, gobo
6 pieces

CHICKEN KARAAGE
crispy fried chicken thighs
served with a house-made
dill-yuzu kewpie

+ $3 EACH
DAILY NIGIRI
3 pieces
DAILY SASHIMI
3 pieces

THE LOCAL
<GF>
MSC albacore
, red jalapeo strips, and

cucumbers inside, topped with east coast red

crab mixed with spicy sesame aioli and
black tobiko 15.
HIGHWAY 35
East Coast red crab with spicy sesame aioli,
avocado, cucumber, and long bean, topped with
sake poached pears, eel sauce, tempura
crunchies, and tobiko 15.

TUNA POKE
cubed tuna, cucumbers, onions,
wakame, and sweet & spicy
sesame dressing

CHASING THE DRAGON (6 piece)

shrimp tempura, spicy tuna, house crab,
cucumbers, avocado, and tobiko, rolled in
tempura crunchies 15.

HANGER STEAK
marinated and grilled St Helens
hanger steak with karashi
mustard sauce, mushrooms and
puffed rice

NORTHWEST PHILLY
<GF

>
OPTION
+1.
salmon, cream cheese, and avocado, tempura
fried and finished with eel sauce 9.

PORK BELLY AND KIMCHEE

Pork belly with house kimchee
and tofu

310<VEG>
marinated fried tofu, roasted peppers,
cucumbers, long bean, and yamagobo wrapped
with avocado and sweet shiitake glaze 11.
<GF>
gluten-free
<GF>
can be made gluten-free
with modifications

GARDEN OF EDEN <

GF

>
spicy albacore, cucumber, and apple inside
topped with tuna tataki, basil, and pickled
mustard seeds, with a touch of spicy aioli 16.
LUCKY 13
<GF>
MSC albacore
, cucumber, and avocado

inside with a mixture of east coast red crab,

scallop, yuzu tobiko, and cilantro on top 13.
CALIFORNIA SUNSET
<GF

>
california roll topped with spicy tuna,
spicy garlic aioli, and tempura crunchies 12.
GREEN MACHINE <VEG>/<GF

>
OPTION
+1.
tempura fried long bean and green onions
topped with avocado and
cilantro-sweet chili aioli 10.
ADD

albacore OR crab salad +5.

PDX ROLL<VEG>
tempura shishito peppers, smoked pickled long
bean, and yamagobo, rolled with soy paper,
topped with pickled shiitake, red onion,
tofu-avocado aioli, and shiitake glaze 9.

TRADITIONAL ROLLS
CALIFORNIA ROLL*
<GF>
house crab, cucumber, avocado 6.

BUDDHA ROLL
<GF

> <VEG>
fresh and pickled vegetables 7.

TUNA ROLL
<GF>
just tuna 7.

CUCUMBER ROLL
<GF> <VEG>
crunchy cucumber 4.

SPICY TUNA ROLL

<GF

>
spicy tuna, cucumber, sprouts, gobo 8.

UME SHISO ROLL

<GF> <VEG>
pickled plum with shiso 4.

SALMON ROLL
<GF>
simply salmon 6.

AVOCADO ROLL
<VEG>
yummy avocado 4.

SALMON AND LONG BEAN ROLL

<GF>
salmon and blanched long bean 6.

KANPYO ROLL
sweet pickled gourd 4.

SALMON SKIN ROLL

<GF

>
salmon skin, cucumber, sprouts, gobo 7.

VEGETABLE ROLL <

GF

>
roasted peppers, cucumbers, sprouts,
avocado, gobo 5.

SPICY SALMON ROLL

<GF

>
spicy salmon, cucumber, sprouts, gobo 8.
PHILLY ROLL
<GF>
smoked ivory salmon, cream cheese
and cucumbers 7.
SPICY SCALLOP ROLL
<GF

>
spicy scallops, cucumber, sprouts, gobo 8.
NATTO ROLL
fermented soy bean 4.
SEA EEL ROLL*
<GF

>
sea eel, cucumber, avocado 6.

BUTTERFLY ROLL* <

GF>
sea eel, crab, cucumber, topped with avocado 12.
RAINBOW ROLL
<GF>
california roll with assorted fish on top 14.
SPIDER ROLL
<GF

>
tempura soft shell, house crab, cucumber,
avocado, sprouts, tobiko, gobo 9.
SHRIMP TEMPURA ROLL
<GF

>
tempura shrimp, house crab, cucumber, avocado,
sprouts, tobiko, gobo 9.

IZAKAYA

An izakaya is a rustic Japanese pub where friends and colleagues gather to devour small plates
specifically created to complement a bevy of bountiful libations.

MEAT
KALBI
Piedmontese grilled short ribs with
fermented chili sauce 14.

PORK BELLY AND KIMCHEE <

GF>
pork belly with house kimchee and tofu 10.
CHICKEN WINGS <

GF>
fried chicken wings in sticky fermented
chili sauce 7.

DUCK TSUKUNE
duck meatball with crispy skin
and umeboshi glaze 10.

PORK BELLY
soy tare and hot mustard sauce 4.

KARAAGE
<GF>
crispy fried chicken thighs
served with a house dill-yuzu kewpie 7.

CHICKEN THIGH
soy tare and negi 3.

VEGETABLE
SWEET AND SOUR CAULIFLOWER <

GF>
crunchy glazed cauliflower
with lemon and chili 6.

TRIO OF SIDES
house kimchee, goma ae,
and seaweed sanbaizu 8.
<GF>
gluten-free
<GF>
can be made gluten-free
with modifications
Bamboo Sushi welcomes gluten-free guests. Though we
take great care, our kitchen and items are not certified
gluten-free. Gluten-free items are prepared in the same
kitchen as items containing gluten and all fried items are
cooked in the same oil. As a result, we cannot ensure that
cross-contamination does not occur.

SMALL PLATES
SALADS
TSUKEMONO
<GF>
assorted house-pickled vegetables 6.
CRISPY SALMON SKIN SALAD <GF>
grilled romaine and radicchio topped with ikura
and salmon skin chicharrones, with garlic and
shallot vinaigrette 9.
KAISO SEAWEED SALAD
<GF>
mixture of seaweeds in a sweetened
rice vinegar dressing 6.
JAPANESE SPINACH SALAD
blanched with sesame-soy dressing
and served chilled 6.
SUNOMONO SALAD
<GF>
lightly cured cucumber slices,
in a sweetened rice vinegar dressing 4.
ADD
crab, shrimp and surf clam* +5.
ORGANIC MIXED GREENS
<GF>
with carrot-ginger dressing 9.

CLASSIFICATIONS

First and foremost, we follow the Monterey Bay Aquarium Seafood Watch
and Marine Stewardship Council certifications for environmentally sustainable fishing.

TEMPURA

All tempura is available

gluten free +2.
SEAFOOD AND VEGETABLE TEMPURA*
variety of local vegetables and
2 pieces shrimp, 1 piece sole 11.

VEGETABLE TEMPURA
a variety of local vegetables 7.

Bamboo Sushi welcomes gluten-free guests. Though we

take great care, our kitchen and items are not certified
gluten-free. Gluten-free items are prepared in the same
kitchen as items containing gluten and all fried items are
cooked in the same oil. As a result, we cannot ensure that
cross-contamination does not occur.

Please note that a 20% gratuity

is added to parties of six or more

The Oregon State Health Department says that consuming raw or undercooked meats, poultry, seafood, shellfish, items that contain raw egg
(herbed momiji sauce, house made aioli), or eggs may increase your risk of foodborne illness. Since we are a restaurant that serves
predominantly raw meat, menu selections from animal-derived foods that D
O NOT
contain any raw, undercooked, or cooked to order items
(including raw eggs), are marked with an *.

ABUNDANT

Well-managed
farming/catching
practices

OPTION

AVOID

Some concerns
with practices

Harmful practices.
We NEVER serve
from this category.

NIGIRI OR SASHIMI, 2 PIECES

MSC ALBACORE

<GF>
can be made gluten-free
with modifications

Monterey Bay
Aquarium
Seafood Watch
Best Choices

MSC standard for

well-managed and
sustainable fishery.

WHITE SHRIMP TEMPURA*

wild white shrimp, 6 pieces 12.

<GF>
gluten-free

SUPER GREEN

MSC-CERTIFIED

ARCTIC SURF CLAM*

CANADA

3.5

GIANT CLAM

TUNA TATAKI
TROLL & POLE, HAWAII

EAST COAST RED CRAB*

ORA KING SALMON

NEW ZEALAND

SEA EEL*

POLE, KOREA

4.5

WILD SALMON ROE

HOUSE-COOKED OCTOPUS*

HOUSE-MADE SWEET EGG OMELET*

3.5

TUNA

OREGON

TROLL & POLE, HAWAII

ALASKA

WILD COHO SALMON A

LASKA
SMOKED IVORY SALMON

6
A

LASKA

WASHINGTON

USA

DIVER-CAUGHT, SPAIN; BY CATCH, OR/WA/AK

TASMANIAN OCEAN TROUT

AUSTRALIA

QUAIL EGG

HOUSE-PICKLED MACKEREL J
APAN

INARI

HABANERO SMELT ROE I

CELAND

3.5

AVOCADO NIGIRI

RED FLYING FISH ROE

SA

4.5

BLACK FLYING FISH ROE

USA

YUZU FLYING FISH ROE

USA

SWEET SHRIMP

CANADA

COOKED SHRIMP*
SPICY SCALLOP C
HINA

ECUADOR

4
5

<GF>
gluten-free

All nigiri/sashimi are gluten-free,

EXCEPT
inari, anago, ikura, and tuna tataki.
Please let your server know if you prefer to dine gluten-free.

<GF>
can be made gluten-free
with modifications

SEAFOOD
OUR VALUES
We source our seafood based on Monterey Bay Aquarium Seafood Watch guidelines; the most
comprehensive and rigorous in the world. We purchase as much certified sustainable
Marine Stewardship Council seafood as possible within those guidelines.
We only source "green" or "yellow" listed items. That's it. Always. No compromises.

OUR PARTNERS
What can we say. We love science. By extension, we love our partners. They teach us so much.
They are the framework within which we make all our decisions regarding sustainability.
You see, contrary to most restaurants, we don't make up our own standards. We recognize that the
most trusted sustainability organizations in the world have already created the strictest guidelines
based on the best science available. We simply adhere to their standards. So whether it's how to
most sustainably catch a mackerel in Norway or what is the most eco-friendly way to wash your
hands,we rely on our partners, and their data, to give us the answers. It's our partners who really
deserve all the credit. We just listen, learn, and act in the most environmentally conscious way
possible.

Only sustainable, and only the best. That is our motto.

We search all over the planet for the cleanest waters, the best fish,
and the fishers willing to do it right. Then, we bring it straight to you.
FROM OUR KITCHEN

FROM OUR SUSHI BAR

HOUSE ON FIRE MACKEREL*

<GF>
grilled mackerel drizzled in red chile oil, topped
with pickled mustard caviar, seasoned with
lemon charcoal and alder wood smoke 12.

MSC ALBACORE CARPACCIO

thinly sliced with house-smoked cipollini onion,
pickled shiitake mushrooms, momiji, ponzu,
chervil, and Japanese sea salt 15.

OKONOMIYAKI*
savory pancake with shrimp and mushrooms,
topped with parmesan fried oysters, aioli, and
eel sauce 8.

HOKI POKE BOX

<GF>
sushi rice pressed with red crab salad and
layered with tuna, avocado, green onion,
togarashi, and poke sauce (6pc) 15.

SAIKYO MISO BLACK COD* <

GF>
sweet miso marinated Oregon coast cod with
ginger and seasonal citrus 13.

TUNA POKE
Japanese style with cubed tuna,
cucumbers, onions, wakame, and
sweet & spicy sesame dressing 11.
MASABA OSHIZUSHI
sushi rice pressed with masaba, nikiri,
and pickled heart of konbu 17.

<GF>
gluten-free
<GF>
can be made gluten-free
with modifications

MSC-C-50524

USUZUKURI
thinly sliced whitefish with finely chopped
chiles, ponzu, green onions, tobiko, sesame
seeds, and tataki yasai 13.

NIGIRI/SASHIMI

Small plates provide the opportunity to explore the diversity of our menu.
Tasting and sharing is certainly encouraged but if you wish to go it alone,
we won't hold it against you.

SPECIALTY PLATES

CATCH OF THE DAY

MEAT

VEGETABLES

MSC ABURI NIGIRI

choice of sweet or savory
soy marinated,
lightly torched 6.

SALMON FLIGHT <GF>

a sampling of a variety of salmon,
number of pieces varies MP.

Our meats come from local ranches (OR/ID),

are grass-fed, hormone-free, and free-range.
We use the highest grade of Wagyu beef
we can source locally.

An "apple a day" is a good start but even better

is to have local farms delivering us seasonal
produce on a daily basis. Veggies are a triple
threat; super sustainable, healthy, and delicious

ALBACORE CRUNCHY NIGIRI

atop slightly spicy east coast red crab salad and
tempura crunchies 7.

ASSORTED SUSHI <GF>

5-pc nigiri; 4-pc California roll 16.

ASIAN STEAMED BUN<GF>

house-made, filling changes frequently 6.

IMO KOROSHIPOTATO KILLER <GF>

roasted yam press box (8 pc), garlic-soy butter,
and sesame-chile powder 6.

TRUFFLED AVOCADO NIGIRI

<GF>
with French black truffle salt 4.

ASSORTED VEGETARIAN SUSHI

vegetable roll (8pc), avocado nigiri (2pc),
inari (2pc) 9.

GARLIC BUTTER RED CRAB

torched with roasted garlic butter 8.

ASSORTED SASHIMI <GF>

tuna, wild salmon,
MSC albacore

25.

SALMON SUNRISE
fresh orange, Oregon Olive Mill arbequina olive
oil, lemon zest, and sea salt 9.

CHEFS CHOICE CHIRASHI <GF>

sashimi on a bowl of sushi rice 27.

TUNA AND BASIL

with tomato and fried basil 9.
BITTERSWEET TAMAGO
shaved 70% Luker chocolate
and ground sesame seed 5.5

CHEFS CHOICE SASHIMI <GF>

best items of the day MP.

OMAKASE
Sushi bar only:

BRAISED SHORT RIBS* <GF>

braised short ribs with roasted root vegetables
and asian pear jus 14.
KARASHI HANGER STEAK
marinated and grilled St Helens hanger steak
with karashi mustard sauce, mushrooms
and puffed rice 11.
SNAKE RIVER FARMS WAGYU BURGER
1/2 lb burger on brioche with aged Tillamook
white cheddar, caramelized onions,
momiji sauce, and tempura onion rings 14.
INDIVIDUAL ADD ONS

bacon +2
free-range fried egg +1
Togarashi-fried
shallot rings +1

ORDER IT SUMO

burger with all

the fixins 17.

CHARGRILLED SHISHITO PEPPERS* <GF>

tossed with miso butter and bacon, topped with
bonito flakes 7.
AGEDASHI TOFU*
fried silken ota tofu, dashi, katsuo bushi,
and negi 7.
JAPANESE MISO MUSHROOMS<GF>
pan-seared with charred negi, miso glaze,
and micro greens
VEGETABLE YAKISOBA
pan-crisped noodles with tamarind soy
and fried tofu 13.

THAI TAKO
served with our Thai-inspired ponzu 9.

Omakase, Japanese for "I'll leave it up to you",

entrusts your chef to create a unique and
extraordinary menu for your enjoyment.
A dazzling array of exquisite flavors and
contrasting textures; inspired innovation.