1. food and drink
2. food
3. salads

Bamboo Sushi is proud to be a partner with Oregon’s own Salmon Nation/Eco Trust.
Salmon Nation, owned and licensed by Eco Trust, exists to inspire and engage the citizens
of the region (the Pacific Northwest and beyond) to tangibly change the way we think
about and act on our connections to place and community. Salmon Nation brings new
meaning to the word cooperative — with alliances of tribes, fishermen, farmers, ranchers,
loggers, and urban-dwellers working together to improve our neighborhoods and
watersheds.
Tasting Menu
a selection of our favorite items for $100 (a savings of $11) for 2,
can accommodate 3 if you add a few items from the regular menu
please no substitutions, can not be done gluten free
tsukemono
assorted house pickled vegetables
MSC albacore carpaccio
thinly sliced albacore with chopped, house smoked cipollini onion,
pickled shiitake mushrooms, momiji, ponzu, chervil, and Japanese sea salt
usuzukuri
thinly sliced whitefish with finely chopped jalapeños, ponzu,
green onions, tobiko, sesame seeds and tataki yasai
imo koroshi — “potato killer”
roasted yam press box, garlic-soy-bu!er, sesame chile powder
char grilled shishito peppers*
grilled shishito peppers tossed with miso bu!er
and bacon, topped with bonito flakes
Japanese miso mushrooms
pan seared mushroom blend with charred negi, miso glaze and micro greens
okonomiyaki*
traditional Japanese savory pancake with shrimp and mushrooms,
topped with parmesan fried oysters, drizzled with aioli and eel sauce
hoki poke box
sushi rice “pressed” with red crab salad, layered with tuna,
avocado, green onion, togarashi, and poke sauce
saikyo miso Oregon coast black cod*
sweet miso marinated with orange and ginger
“house on fire” mackerel*
grilled mackerel, drizzled in red chile oil, topped with pickled mustard “caviar”,
seasoned with lemon charcoal and alder wood smoke
sea urchin crème brûlée*
In the interest of the families we serve, Bamboo Sushi strives to specifically provide seafood
choices that KidSafe Seafood has identified as safe for pregnant mothers and children.
KidSafe Seafood is a collaborative effort of chefs, pediatricians, and sustainable seafood
experts to help parents serve more nutritious seafood to their children. Their goal is provide
the best information available about how to avoid the mercury and other pollutants that can
be found in fish, along with guidance for making ocean-friendly seafood choices.
Salads
tsukemono
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assorted house pickled vegetables
spicy grilled asparagus
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served cold, with fish sauce, lime, radish
kaiso seaweed salad
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a mixture of seaweeds in a sweetened rice vinegar dressing
traditional Japanese spinach salad
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blanched spinach with sesame soy dressing (served chilled)
miso glazed Japanese eggplant
6
with orange, ginger, honey and rice crisps
sunomono salad
4
thinly sliced, lightly cured cucumbers, in a sweetened rice vinegar dressing
—with crab, shrimp and surf clam*
The Blue Ocean Institute (BOI) focuses on producing research of high academic quality;
accessible, relevant information and practical, realistic solutions that engage people.
They develop conservation solutions that are compassionate to people as well as to
ocean wildlife. They share reliable information that enlightens personal choices, instills
hope, and helps restore living abundance in the ocean.
organic mixed greens
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9
carrot ginger dressing
Tempura
seafood and vegetable tempura*
a variety of local vegetables with 2 pieces shrimp and 1 piece black cod
—gluten free option available
white shrimp tempura*
6 pieces of wild white shrimp
—gluten free option available
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vegetable tempura
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a variety of local vegetables
—gluten free option available
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Vegetables
imo koroshi —“potato killer”
6
roasted yam press box, garlic-soy-bu!er, sesame chile powder
char grilled shishito peppers*
7
grilled shishito peppers tossed with miso bu!er and bacon,
topped with bonito flakes
agedashi tofu
7
Japanese miso mushrooms
7
fried silken Ota tofu, dashi, katsuo bushi, negi
pan seared mushroom blend with charred negi, miso glaze and micro greens
vegetable yakisoba
13
pan crisped noodles with tamarind soy and fried tofu
our items and kitchens are not certified gluten free. gluten-free items are prepared
(and cooked in the same oil if deep fried) with other items containing gluten.
we cannot take responsibility for cross-contamination.
denotes items that are made with gluten-free ingredients.
denotes items that can be made gluten-free with modifications to the preparation.
The Oregon State Health Department says that consuming raw or undercooked meats,
poultry, seafood, shellfish, herbed momiji sauce (contains raw egg), house made aioli
(contains raw egg), or eggs may increase your risk of food-borne illness.
The Oregon State Health Department also says, since we are a restaurant that serves
predominately raw meat, selections on our menu from animal-derived foods that do
not contain any raw, undercooked or cooked to order items (including raw eggs) are
marked with an *.
Bamboo Sushi has partnered with the Monterey Bay Aquarium’s (MBA) Seafood Watch
program because it provides the most comprehensive guidelines available for
sustainable seafood choices. Specifically, through its “Seafood Watch” program, the MBA
recommends which seafood to buy or to avoid, helping consumers to become advocates
for environmentally friendly seafood. The Monterey Bay Aquarium is deeply commi!ed
to minimizing environmental impact and to conducting its business operations in ways
that reflect and advance its conservation mission.
Signature Seafood
“house on fire” mackerel*
12
grilled mackerel, drizzled in red chile oil, topped with pickled mustard “caviar”,
seasoned with lemon charcoal and alder wood smoke
okonomiyaki*
8
traditional Japanese savory pancake with shrimp and mushrooms,
topped with parmesan fried oysters, drizzled with aioli and eel sauce
saikyo miso Oregon coast black cod*
12
sweet miso marinated with ginger and seasonal citrus
Meat
We are proud to be the first sushi restaurant in the United States to be certified by the
Green Restaurant Association (GRA) as a "Certified Green Restaurant." At Bamboo Sushi
we recognize that true sustainability requires a multi-faceted approach. Therefore, we
sought certification from the GRA to aid us in lowering our carbon footprint through
streamlining our day-to-day operations. The Green Restaurant Association is a national nonprofit organization, which provides services in research, consulting, education, marketing
and community organizing.
“karashi” hanger
11
marinated and grilled St Helens hanger steak with asian mustard mushrooms
and puffed rice
Asian steamed bun
6
house made steamed bun, filling changes frequently
1/2 pound snake river farms wagyu burger
14
on brioche with aged Tillamook white cheddar, caramelized onions,
momiji sauce and tempura onion rings
—add Carlton Farms bacon +2
—add free range fried egg +1
—add togarashi fried shallot rings +1
the sumo burger
the burger with all the fixings
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Specialty Plates
usuzukuri
13
thinly sliced whitefish with finely chopped fresno chiles, ponzu, green onions,
tobiko, sesame seeds and tataki yasai
MSC albacore carpaccio
15
thinly sliced albacore with chopped, house smoked cipollini onion,
pickled shiitake mushrooms, momiji, ponzu, chervil, and Japanese sea salt
hoki poke box (6 piece)
15
sushi rice “pressed” with red crab salad, and layered with tuna,
avocado, green onion, togarashi, and poke sauce
tuna poke
Japanese style poke with cubed tuna, cucumbers,
onions, wakame, and sweet & spicy sesame dressing
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B Corporations are a new type of corporation which uses the power of business to solve
social and environmental problems. B Corporations are unlike traditional responsible
businesses because they:
● Meet comprehensive and transparent social and environmental performance standards.
● Institutionalize stakeholder interests.
● Build a collective voice through the power of a unifying brand.
As a B Corporation, you differentiate your business from the growing barrage of green
and cause-marketing campaigns and stand out as a leader in the market, creating a clear
path for others to follow. You also embed your values into your corporate governing
documents so they can survive new investors, new management and even new ownership.
Nigiri or Sashimi (2 pc)
please inquire with your server about specials
Bamboo Sushi is proud to be the first, Marine Stewardship Council (MSC) certified, sushi
restaurant in the world. We are also the first MSC certified stand-alone restaurant in the
United States. The MSC is the world’s leading independent third-party certification and ecolabeling program for sustainable seafood. With fisheries experts and biologists, the MSC has
developed standards for sustainable fishing and seafood traceability that are the leading
global standard. Specifically, these standards ensure that MSC-labeled seafood comes from,
and can be traced back to, a sustainable fishery.
kani: east coast red crab (East Coast)
shiro maguro: albacore (Oregon) (SG)
wild Alaskan salmon - coho (SG)
Tasmanian ocean trout
maguro: tuna (troll & poll-Philippines/Hawaii)
tuna tataki
house-smoked wild ivory salmon (SG)
spicy scallop
tako: house cooked octopus* (diver caught - Spain)
inari: fried tofu with rice
avocado nigiri
mirugai: giant clam (Washington)
masaba: mackerel (Japan)
ama ebi: sweet shrimp (Canadian) (SG)
hokki gai: arctic surf clam*
hotate: scallop (Japan)
anago: sea eel* (poll caught - Korea)
tamago: sweet egg omelet* (house made)
ebi: cooked shrimp* (Ecuador)
ikura: wild salmon roe (SG)
habanero masago: smelt roe (Iceland)
red tobiko: flying fish roe (USA)
black tobiko: flying fish roe (USA)
yuzu tobiko: flying fish roe (USA)
uzura: quail egg
all nigiri and sashimi are gluten free without any sauces (except for any roe).
please let your server know if you prefer your fish gluten free.
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Specialty Nigiri & Sashimi Plates
MSC aburi nigiri (sweet or savory)
Sushi 101
6
choice of sweet or savory soy marinated albacore, lightly torched
albacore crunchy nigiri
7
MSC albacore atop a mixture of slightly spicy east coast red crab salad
and tempura crunchies
wild Alaskan salmon yuan-zuke
6
seasoned-soy marinated wild Alaskan salmon
truffled avocado
4
25
tuna, wild salmon, and MSC albacore
chirashi
27
chefs choice sashimi on a bowl of sushi rice
chefs choice sashimi
MP
16
5 pc nigiri with 4 pc California roll
assorted vegetarian sushi
8 pc veg roll, 2 pc avocado nigiri, 2 pc inari
At Bamboo Sushi, we believe it is important for each person to eat what and how he or
she wishes to. However, if you are so inclined, here are some traditional etique!e
methods for enjoying sushi.
1. Eat your fish from least oil content to most (e.g. squid first, salmon belly last). This is
so that you don’t coat your palate with oil from the beginning of the meal, thereby
limiting your ability to taste very delicate flavors.
2. Don’t cross your chopsticks when you set them down.
freshest items of the day
assorted sushi
Fish, much like produce, is seasonal. There are different times of year when eating a
particular fish is be!er than another. This is because fish migrate, spawn and o#en swim
in many different bodies of water in a given year. All of these factors affect the taste,
availability, size, color, and price of a particular fish. At Bamboo Sushi, we showcase
different fish according to their season, thereby giving our customers the best fish, at
their height of freshness.
Sushi Etique!e
avocado nigiri sprinkled with French black truffle salt
assorted sashimi
Understanding Fish—Seasonality
3. Use your hands when eating nigiri. It was originally street food and o#en consumed
with the hands. Eating nigiri with the hands is totally acceptable.
4. Eat your nigiri in one bite. You should not take more than one bite, two at most.
5. Rather than soaking your fish in soy sauce, delicately dip your fish. When eating nigiri,
you dip fish side down into the soy sauce, not the rice.
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6. Do not put an excessive amount of soy sauce in your ramekin. It is thought best to
use all of the soy sauce you pour, therefore, only pour as much as you will need. You
are always welcome to re-pour more soy sauce.
7. Limit the amount of wasabi you put in your soy sauce. Too much wasabi does not
allow for the full flavor of delicate fish to come out. The same is true of the ginger,
which is used to cleanse the palate. Do not put it into your soy sauce or eat more
than one thin piece in between each bite.
Understanding Sustainable Seafood
Traditional Rolls
hand rolls available
This section is dedicated to explaining the Monterey Bay Aquarium’s (MBA) sustainability
seafood rankings. It is their and Blue Ocean Institute’s (BOI) guidelines that we follow
first-and-foremost. Below, we have created a small legend to explain about what the
classifications are for sustainable seafood. We have then highlighted the nigiri and
sashimi according to their sustainability “ranking”, as MBA and BOI do on their seafood
cards, making it easier for you to understand your choices.
California roll* - made with house crab
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wild salmon roll
6
philly roll smoked wild salmon with cream cheese & cucumbers
7
wild salmon asparagus roll
6
“Super Green” (SG)
Good for You, Good for the Oceans
Combining the work of conservation and public health organizations, the Monterey Bay
Aquarium has identified seafood that is "Super Green," meaning that it is good for human
health and does not harm the oceans. The Super Green list highlights products that are
currently on the Seafood Watch "Best Choices" (green) list, are low in environmental
contaminants and are good sources of long-chain omega-3 fa!y acids.
salmon skin roll
7
spicy wild salmon roll
8
spicy scallop roll
8
buddha roll fresh & pickled vegetables (vegetarian)
7
cucumber roll (vegetarian)
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This effort draws from experts in human health, notably scientists from the Harvard
School of Public Health (HSPH) and Environmental Defense Fund (EDF). The Monterey
Bay Aquarium will continue to work with these organizations to balance the health and
environmental a!ributes of seafood.
vegetable roll roasted peppers, cucumbers, sprouts, avocado & gobo
5
ume shiso roll pickled plum with shiso (vegetarian)
4
avocado roll (vegetarian)
4
na!o roll (vegetarian)
4
kanpyo roll pickled gourd
4
tuna roll
6
bu!erfly roll* sea eel, crab, cucumber, topped with avocado
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rainbow roll
14
spicy tuna roll
8
spider roll so! shell crab roll
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shrimp tempura roll
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sea eel roll*
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The Super Green list includes seafood that meets the following three criteria:
● Low levels of contaminants (below 216 parts per billion [ppb] mercury and 11 ppb PCBs)
● The daily minimum of omega-3s (at least 250 milligrams per day [mg/d])*
● Classified as a Seafood Watch "Best Choice" (green)
Best Choices (Green): Seafood in this category is abundant, well-managed and caught or
farmed in environmentally friendly ways.
Good Alternatives (Yellow): These items are an option, but there are concerns with how
they're caught or farmed-or with the health of their habitat due to other human impacts.
Avoid (Red - We never serve items from this category): Take a pass on these items for
now. They are caught or farmed in ways that harm other marine life or the environment.
House Signature Rolls
the local (8 piece)
Sustainability
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MSC albacore, strips of red jalapeño and cucumbers inside topped with
east coast red crab mixed with spicy sesame aioli and black tobiko
highway 35 (8 piece)
15
east coast red crab mixed with spicy sesame aioli, avocado, cucumber and asparagus,
topped with sake poached pears, eel sauce, tempura crunchies and tobiko
garden of eden (8 piece)
16
spicy albacore, cucumber and apple inside topped with tuna tataki,
basil and pickled mustard seeds, with a touch of spicy aioli on the plate
lucky 13 (8 piece)
MSC albacore, cucumber, and avocado inside with a mixture of
east coast red crab, scallop, yuzu tobiko, and cilantro across the top
13
green machine (8 piece vegetarian)
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tempura fried asparagus and green onions topped with avocado
and cilantro sweet chili aioli
—with albacore or crab salad
—gluten free option available +1
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Sustainability: How We Define It & What Makes Us Unique
Ask any person to define “sustainability” and each one will give you a different definition of
what sustainability means. Because sustainability is such a broad concept, our approach to
sustainability is inclusive and multi-dimensional.
1. What We Serve
All of the fish we serve must come from populations that are plentiful and in good health.
Also, the fishermen who catch these sustainable fish must do so in an environmentally
ethical manner, thereby not damaging the surrounding ecosystem or other marine
creatures. Our meats must come from local ranches (Oregon or Idaho) and be grass fed,
hormone free, and free range. We use the highest grade of Wagyu beef we can source
locally.
2. How We Operate
Simply sourcing sustainable food is great, however, it is only a single dimension of
sustainability. To be sustainable, one must also operate in a sustainable manner. As a PGE
“Green Source Business”, we proudly purchase 100% of our power from renewable energy
sources. In addition, we have reusable, sustainably harvested teak wood chopsticks, doubleflush low flow toilets, as well as energy efficient hand dryers. We use fully biodegradable togo containers and all of our paper products are 100% recycled and minimum 40–80% post
consumer content. We drastically reduce our production of waste by composting all
allowable food items and having a comprehensive recycling program.
3. How We Act
At Bamboo Sushi, we feel that our commitment to treating our employees well and our
conscious development of a positive and supportive work culture, foster a palpable
environment of hospitality and warmth. As well, our dedication to community service
reflects our fundamental belief that we have a responsibility as a small business to serve as
a leader in the community and to bring about positive change. We believe it is important to
not only be good stewards of the earth, but also to act as stewards of our community,
treating one another with respect and dignity.
It is with this holistic framework that we guide ourselves; adding up to a business model
that has longevity, ensuring true sustainability.
Who We Are
Welcome to Bamboo Sushi, the first certified, sustainable sushi restaurant in the world. Daily, we are dedicated to
bringing you the freshest fish, meats, and produce with the greatest consciousness to marine stewardship,
sustainability, and the environment.
What’s In a Name?
Today, the bamboo plant is best known for its incredible versatility and sustainability. From its ability to be spun into
antimicrobial cloth fibers, to food, to flooring, bamboo is a renewable resource that is highly durable and requires
li!le environmental impact to grow. In Asian culture, bamboo symbolizes many things: optimism, friendship, longevity,
strength, straightforwardness, and adaptability. Because our goal is to operate with the highest level of sustainability
and marine stewardship, we felt it proper to pay tribute to the symbolism of fundamental sustainability.
The Problem
Increased demand for popular seafood is depleting fish stocks around the world and harming the health of our
oceans. With nearly 76% of the world’s fish populations over-fished or fully fished out, scientists are concerned that
the oceans simply cannot keep up with the growing demand. Other environmental concerns are also taking a toll on
our oceans and marine life, such as “bycatch”, which is the unintended catch of sea turtles, sea birds, marine
mammals and countless other types of sea life that get wasted in the process of catching fish.
Our Goal
With 67% of seafood in the United States being consumed in restaurants, we believe it is imperative to create a
restaurant where people can get the freshest and best fish possible, while simultaneously helping to save the oceans
and marine life.
Our Partnerships
What sets Bamboo Sushi apart and helps us in accomplishing our goals is first, our individual and collective
commitment to sustainability, and second, our partnerships with some of the largest and most respected
organizations in marine stewardship and oceanic sustainability in the United States. We have partnered with these
organizations for the purpose of raising awareness for marine stewardship and sustainability. They constantly provide
us cu!ing edge research about marine stewardship, which we then pass along to our customers. Currently, we are
partnered with: Marine Stewardship Council, Monterey Bay Aquarium, Blue Ocean Institute, Salmon Nation, KidSafe
Seafood, and the Green Restaurant Association.
Our Pledge
Using the guidelines established by Monterey Bay Aquarium and Blue Ocean Institute, we will never serve seafood
that is on their “avoid” lists. Because we are the first restaurant in America certified as “chain of custody” by the
Marine Stewardship Council, we will always serve as much MSC product as is available. Our MSC product
represents exclusively “best choices” selections.
Beyond Seafood
While marine stewardship and sustainability are our primary focus, we realize that sustainability, by definition, is
multi-faceted. Therefore we have taken steps to be sustainable with our non–marine menu items and our daily
operations as well. We purvey most of our produce and meats from local, organic, and sustainable farms. As an
operation, Bamboo Sushi is also the first sushi restaurant in the United States to be a “Certified Green Restaurant” by
the Green Restaurant Association. This means that how we operate—from the power we buy, to the amount of water
we use, to our 100% biodegradable to-go containers and compost program is monitored and checked, ensuring that
our operations have a light footprint as well.
You
While it is our mission to be on the cu!ing edge of marine stewardship and sustainability, helping to show that
sustainability and business can coexists, it is not as difficult of a task to partake in for an individual as one might think.
Simply by having a meal at Bamboo Sushi, you as a consumer are already doing your part. We sincerely appreciate
you reading.
House Signature Rolls
pdx roll (8 piece vegetarian)
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tempura shishito peppers, smoked pickled asparagus and yamagobo, rolled with
soy paper, then topped with pickled shiitake, pickled red onion, tofu-avocado “aioli”,
and shiitake glaze
310 (8 piece vegetarian)
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marinated fried tofu, roasted peppers, cucumbers, asparagus and yamagobo
wrapped with avocado and sweet shiitake glaze
California sunset (8 piece)
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a California roll topped with spicy tuna, spicy garlic aioli and tempura crunchies
chasing the dragon (6 piece)
15
shrimp tempura, spicy tuna, house crab, cucumbers, avocado and tobiko,
rolled in tempura crisps
northwest philly (8 piece)
wild Alaskan salmon, cream cheese and avocado, tempura fried and finished
with eel sauce
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Happy Hour
House Made Desserts
$8
monday – friday 4:30 – 6:00
tsukemono
5
okonomiyaki*
5
whiskey budino
traditional Japanese savory pancake with shrimp and mushrooms,
topped with parmesan fried oysters, drizzled with aioli and eel sauce
whiskey pudding with sea salt caramel (adults only)
Asian steamed bun
4
kaiso seaweed salad
imo koroshi —“potato killer”
4
4
Japanese miso mushrooms
5
mixed greens salad
6
vegetable yakisoba
9
vegetable tempura
char grilled shishito peppers*
5
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5
“karashi” hanger
7
SUSHI
California roll
nw philly
nigiri set
daily hand roll
vegetable roll
inari (vegetarian)
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7
3
3
2
flourless chocolate cake
made with 72% single origin chocolate, with berry sauce and caramel
chocolate egg rolls
rolled in sugar and served with candied ginger ice cream*
coconut panna co!a
coconut custard, accompanied by yuzu sour cherry reduction and a sesame granola tuile
house pickled vegetables
house made steamed bun, filling changes frequently
roasted yam press box, garlic-soy-bu!er, sesame chile powder
pan seared mushroom blend with charred negi, miso glaze and micro greens
gingersnap and salted caramel powder
with chai ice cream* and caramel sauce
local vegetables and ginger miso dressing
sea urchin crème brûlée
pan crisped noodles with tamarind soy and fried tofu
house made ice cream
—gluten free option available
$3 per scoop
grilled shishito peppers tossed with miso bu!er and bacon,
topped with bonito flakes
marinated and grilled St Helens hanger steak with asian mustard
mushrooms and puffed rice
to participate in happy hour specials, a minimum of one drink per person must be ordered
not available at the sushi bar or for take out orders