The chefs at Sumo Sushi create specialty sushi rolls and teriyaki meals for lunch and dinner. They serve guests fresh nigiri and sashimi such as salmon, eel, and squid. Beer, sake, and wine can help wash down any number of sushi rolls, such as the Hawaii, with bluefin tuna over a California roll, or shrimp tempura with crabmeat and avocado.
As a former export manager of Alaskan seafood, the sushi chef at Sushi Spott knows his fillets. Fresh catches fill the glass display case at the sushi bar, where nigiri sushi and hand rolls join specialty rolls such as the salmon-skin roll and the citrus-infused lemon roll, whose tuna, avocado, and salmon cannot be made into lemonade. Sushi Spott also dishes out chicken teriyaki, bento boxes, and other entrees amid the dining room's white pendant lamps and decorative Japanese screens.
On the sign that denotes the entrance to Rain Modern Japanese Cuisine, twisting neon lights outline a blue fish with a cartoonish grin and an orange umbrella. This colorful introduction extends inside to the dining room, where Rainbow rolls, golden tamago nigiri, and ruby-red salmon roe add pigment to each stark white plate. Sushi dominates the menu, which boasts nigiri by the piece as well as maki wrapped in soy-paper or bundled with tempura and glazed with sauces such as avocado salsa and housemade teriyaki. Chef Takashi Ogasawara and his staff's other handcrafted creations include the namesake Rain roll—shrimp tempura capped with creamy scallops—and the Sasquatch, a meaty morsel of shrimp, tobiko, and tuna nestled in seared salmon. In addition to sushi, diners can sample beef-short-rib appetizers or play cat's cradle with hungry spirit animals via udon and yakisoba noodle dishes.
We are a Japanese restaurant that offers a full sushi bar and many smaller shared dishes called "ippins". Our focus is to use local and sustainable Northwest products whenever possible while still reflecting flavors of Kyoto where head chef and owner Taichi is originally from.
Chef Hirohiko Kirita took over as executive chef at Chiso in 2010 and sought to strengthen the restaurant’s dedication to traditional Japanese cuisine. The menu incorporates fresh fish and ingredients from Japan into its quality sushi and ippin - or small appetizer - offerings. The sushi varieties represent every high tax-bracket neighborhood of the sea, with freshwater eel, salmon, scallops, and octopus. Any size appetite finds solace with a selection of ippin including yakitori, skewered free range chicken, and chawanmushi, a savory egg custard. For fully cooked sea meats, guests can select a black cod, salmon, or Norwegian mackerel dinner.
Andrew Friedman has memorized and invented a library's worth of libations. As the president and cofounder of the Washington State Bartender's Guild, he knows his way around the counter—enough to experiment with barrel-aging his own cocktails and lighting his citrus twists on fire. The shelves behind him at Liberty Bar stretch four bottles deep, according to Eater, and those bottles’ spirits span continents and centuries. Andrew creates fresh "scratch" cocktails, so named because of their ingredients: hand-squeezed juice, homemade bitters, and syrups concocted in-house. Combined, they form imaginatively named blends such as the Preamble—gin, blackberry jam, and lemon juice—and the tequila-based Ultimas Palabras, which is Spanish for "last words."
Though the bar has earned a reputation as a gallery for sophisticated mixtures, Andrew maintains that it preserves a communal, down-home vibe. The servers happily suggest selections from the hundreds of whiskies, bourbons, mezcals, and locally distilled liquors, introducing patrons to new tastes instead of just sticking their favorite burger in a glass with ice. The menu also features beer, wine, and sushi rolls. From 7 a.m. to 4 p.m., however, the space functions as a coffee shop for Stumptown brews and savory pastries.