Bamboo Sushi SW Dinner Menu
Bamboo Sushi SW Dinner Menu
Bamboo Sushi SW Dinner Menu
Monday Friday, 36 pm
>
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.
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
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
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
TUNA POKE
cubed tuna, cucumbers, onions,
wakame, and sweet & spicy
sesame dressing
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.
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
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
>
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
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, cucumber, sprouts, gobo 8.
SALMON ROLL
<GF>
simply salmon 6.
AVOCADO ROLL
<VEG>
yummy avocado 4.
KANPYO ROLL
sweet pickled gourd 4.
>
salmon skin, cucumber, sprouts, gobo 7.
GF
>
roasted peppers, cucumbers, sprouts,
avocado, gobo 5.
>
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.
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.
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
VEGETABLE TEMPURA
a variety of local vegetables 7.
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.
<GF>
can be made gluten-free
with modifications
Monterey Bay
Aquarium
Seafood Watch
Best Choices
<GF>
gluten-free
SUPER GREEN
MSC-CERTIFIED
CANADA
3.5
GIANT CLAM
TUNA TATAKI
TROLL & POLE, HAWAII
SEA EEL*
POLE, KOREA
4.5
HOUSE-COOKED OCTOPUS*
3.5
TUNA
OREGON
ALASKA
6
A
LASKA
WASHINGTON
USA
QUAIL EGG
HOUSE-PICKLED MACKEREL J
APAN
INARI
3.5
AVOCADO NIGIRI
SA
4.5
USA
USA
SWEET SHRIMP
CANADA
COOKED SHRIMP*
SPICY SCALLOP C
HINA
ECUADOR
4
5
<GF>
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.
OKONOMIYAKI*
savory pancake with shrimp and mushrooms,
topped with parmesan fried oysters, aioli, and
eel sauce 8.
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
MEAT
VEGETABLES
25.
SALMON SUNRISE
fresh orange, Oregon Olive Mill arbequina olive
oil, lemon zest, and sea salt 9.
OMAKASE
Sushi bar only:
bacon +2
free-range fried egg +1
Togarashi-fried
shallot rings +1
ORDER IT SUMO
THAI TAKO
served with our Thai-inspired ponzu 9.