| Cuisine type | Japanese | |
| Price range | $50 and over | |
| Neighborhood | Cascade |
| Top tags |
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| Cuisines | Japanese, Sushi |
| Dining style | Casual Elegant |
| Phone number | +1 206 547 0937 |
| Website | www.sushikappotamura.com |
| Dress code | Business Casual |
| Payment options | AMEX, Diners Club, Discover, JCB, MasterCard, Visa |
| Executive chef | Taichi Kitamura |
| Location | 2968 Eastlake Avenue East, Seattle, WA 98102 |
staff (3)
| Mustard Greens and Washington Albacore Tuna* **s | $11.00 | dressed with almond wasabi sauce |
| Asparagus and Shimeji Mushroom | $12.00 | in a creamy tofu sauce |
| Rooftop Organic Butter Lettuce and Red Lettuce, Radishes, Toasted Almonds and Washington Fuji Apples | $16.00 | tossed in a sweet miso dressing |
| String Bean Salad | $9.00 | tossed in a walnut miso dressing |
| Vegetable Tempura | $15.00 | satsuma yam, kabocha squash, lotus root, rooftop shiso and kale served with a vegan dashi |
| Tempura Assortment | $19.00 | gulf prawns, red snapper, kabocha squash, kale and satsuma yam |
| Kushi Oysters* ** | $22.00 | on the half shell with momiji ponzu |
| Chawan Mushi** | $12.00 | with Jidori eggs, Dungeness crab and Neah Bay black cod |
| Neah Bay Black Cod Miso Yuan Yaki** | $21.00 | |
| Nitsuke | with hari ginger and fresh gobo (Fish for Nitsuke changes regularly) | |
| Braised Snake River Farm Wagyu Beef Skirt | $22.00 | with maitake mushroom and yuchoy konabe |
| Skagit River Ranch Organic Pork Tenderloin Tonkatsu | $19.00 | with sesame tonkatsu sauce |
| Puget Sound Geoduck | $18.00 | tenderloin shimeji and mustard greens sautéed in sake butter sauce |
| Steamed Neah Bay cabezon | With fresh ginger, scallions, Thai soy sauce, and sizzling peanut oil | |
| Kama Shioyaki | King salmon/Hamachi/Kampachi | |
| Hijiki seaweed Nimono | $9.00 | |
| Jidori chicken karaage | $16.00 | With sansho sea salt |
| Kabocha, Carrot and Yuchoi | $9.00 | in a creamy tofu sauce |
| Shishito Peppers | $9.00 | blistered and sprinkled with sea salt |
| Halibut Tempura | $18.00 | served with matcha sea salt |
| Hamachi Kama Shioyaki | ||
| Kanpachi Kama Shioyaki | ||
| Madai Aradaki | with hari ginger and fresh gobo |
| Crème brûlée | chestnut and butterscotch | |
| House Made Millet Mochi | topped with sweet azuki red beans | |
| Yuzu Yogurt Panna Cotta |
| Albacore Tuna * | $5.00 | Washington |
| Albacore Belly * | $6.00 | Washington |
| Amberjack / Kanpachi * | $4.00 | Kona, Hawaii |
| Grilled Black Cod Belly * | $5.00 | Neah Bay |
| Herring / Nishin * | $3.50 | B.C., Canada |
| Jidori Egg Omelet / Tamago | $3.00 | |
| King Crab * | $6.00 | Alaska |
| King Salmon * | $6.00 | Washington |
| King Mackeral / Sawara | $4.00 | |
| Mackerel / Saba * | $3.00 | Norway |
| White Prawns / Ebi * | $3.50 | Pacific |
| Octopus / Tako | $3.00 | Spain |
| Salmon Roe (Chum) / Ikura * | $5.00 | Washington |
| Seabream / Madai * | $5.00 | Ehime, Japan |
| Sea Eel / Anago * | $5.00 | Japan |
| Sea Scallops / Hotate * | $4.00 | Hokkaido |
| Seared Sea Scallop w/ Yuzu Gosyo * | $4.50 | |
| Smelt Roe / Masago * | $3.00 | Canada |
| Sockeye Salmon * | $5.00 | B.C. |
| Sockeye Salmon Belly * | $6.00 | B.C. |
| Spot Prawn * / Amaebi | $5.00 | Washington |
| Surf Clam / Hokkigai | $3.50 | Nova Scotia |
| Squid / Surume Ika * | $4.00 | Japan |
| Squid Tentacle / Ika Geso * | $4.00 | Japan |
| Tuna Big Eye / Maguro * | $5.00 | South Pacific |
| Yellowtail / Hamachi * | $5.00 | Kagoshima, Japan |
| Yellowtail Belly / Hamachi Belly * | $6.00 | |
| Blue Prawns / Ebi | $4.00 | Mexico |
| Branzino* / Suzuki | $4.00 | Greece |
| Geoduck* / Mirugai | $9.00 | Puget Sound |
| Golden Eye Snapper* / Kinmedai | $7.00 | Japan |
| Halibut, kelp cured* | $5.00 | Neah Bay |
| Spot Prawn Live* / Amaebi | $6.00 | Washington |
| Grilled Black Cod Avocado and Cucumber Roll** | $12.00 | Grilled Neah Bay black cod, avocado, and cucumber |
| Oishi Roll* | $22.00 | Shrimp tempura, avocado, and cucumber inside, topped with seared creamy spicy crab, scallop and masago |
| Black Dragon Roll* | $25.00 | Shrimp tempura avocado, cucumber, and jalapeno inside, topped with grilled black cod, black tobiko, yuzu gosho and tsume sauce |
| Golden Dragon Roll* | $22.00 | Spicy tuna, avocado, cucumber, and jalapeno inside topped with spicy tuna and golden tobiko |
| Hamtastic Roll* | $25.00 | Yellowtail, green onions, cucumber, avocado topped with yellowtail, jalapeno, golden tobiko, and ponzu |
| Rising Salmon Roll* | $23.00 | Wild salmon, avocado, and cucumber, topped with seared salmon, nikiri sauce, jalapeno, and golden tobiko |
| California Roll | $10.00 | Crab, avocado, mayo, cucumber, masago |
| Ebi-Tempura Roll* | $11.00 | Wild shrimp tempura, cucumber, avocado, masago |
| Gari Saba* | $10.00 | Mackerel, ginger, shiso leaf |
| Futomaki | $9.00 | Kampyo gourd, organic tamago, spinach, oboro |
| Negihama Roll* | $10.00 | Yellowtail, green onions, cucumber, avocado |
| Rosanna Roll* | $9.00 | Hokkaido sea scallops, crab, masago, avocado, mayo |
| Salmon Skin Roll | $8.00 | Kaiware, green onion, gobo, broiled wild salmon skin |
| Seattle Roll* | $10.00 | Wild salmon, avocado, cucumber, masago |
| Spicy Tuna Roll* | $10.00 | Tuna, spicy chili sauce, cucumber, avocado, masago |
| Spider Roll* | $13.00 | Fried Maryland blue soft shell crab, cucumber, avocado, masago |
| Tekka Maki* | $6.00 | Tuna roll |
| Avocado Roll | $4.00 | Fresh avocado |
| Cucumber and Avocado Roll | $5.00 | Fresh avocado and cucumber slices |
| Oshinko Maki | $4.00 | Pickled daikon radish |
| Kappa Maki | $4.00 | Cucumber roll |
| Super Yummy Roll | $8.00 | Spinach, shiitake, kanpyo gourd, avocado, pickled plum, shiso leaf |
| Ume Shiso Roll | $4.00 | Pickled plum, shiso leaf, cucumber |
| Eastlake Vegetable Roll | $11.00 | Satsuma yam and kabocha squash tempura, romaine lettuce, cucumber, avocado and ume paste |
| Two | Served with miso soup Choice of Bara Chirashi, Sushi Combo, or Sashimi Combo |
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| Three | $39.00 | 1. Choice of: Washington albacore tuna and mustard green, Shikoku oysters on the half shell, or String bean salad 2. Choice of: Bara chirashi, or Sushi combination 3. Choice of: Chestnut and butter scotch crime brûlée, House made millet mocha with azuki beans, or Yuzu and yogurt panna cotta | ||||||
| Five | $55.00 | Choice of: Washington albacore tuna and mustard green, Shikoku oysters on the half shell, or String bean salad Chawanmushi Special roll Chef's selection of 7 pieces of Suhi of Choice of: Chestnut and butter scotch crime brûlée, House made millet mocha with azuki beans, or Yuzu and yogurt panna cotta | ||||||
| Six | $90.00 | Choice of: Washington albacore tuna and mustard green, Shikoku oysters on the half shell, or String bean salad Chawanmushi Black cod miso yuan yaki Chef's selection of 5 pieces of Sushi Chef's selection of 5 pieces of Sushi Choice of: Chestnut and butter scotch crime brûlée, House made millet mocha with azuki beans, or Yuzu and yogurt panna cotta |
| Omakase sashimi | MP | |
| Omakase sushi | MP | |
| Seven course Omakase | $110.00 |
| Shiso Mojito | $10.00 | Mojito- Japanese style made with vodka, muddled shiso leaf and ice, fresh- squeezed lime juice, and a half moon lime |
| Lychee Martini | $11.00 | Vodka and lychee juice shaken and served up with lychee |
| Dark and Stormy | $10.00 | Goslings dark rum and -n- Bull ginger beer |
| Satsuma Margarita | $12.00 | Aka Mao Imo, Ferrand Dry Curacao, Blue Agave nectar, fresh-squeezed lime juice; Oregon sea salt and lime |
| ABC | $11.00 | Angostura bitters, Bourbon, and Cointreau; stirred and served with an orange twist |
| Mars Manhattan | $14.00 | Mars Iwai Whisky, Sawanotsuru Ume-shu, port, Angostura Bitters; stirred and served up with a brandied cherry |
| Bamboo | $13.00 | Lustau Amantillado del Puerto, Carpano Dry Vermouth, Angostura and Regan's Orange Bitters, Cane Sugar Syrup; lemon swath |
| Sapporo |
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| Manny's Pale Ale | Georgetown Brewery, Seattle, WA |
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| Asahi "Super Dry" | Asahi Brewery; Toronto, Canada |
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| Orion Lager | Orion Brewery; Okinawa, Japan |
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| Echigo Koshihikari Rice Lager | Echigo Brewery; Niigata, Japan |
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| Bakushu Oyster Stout | Iwate Kura; Iwate, Japan |
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| Kawaba "Sunrise Ale" Unfiltered Amber Ale | Kawaba Brewery; Gunma, Japan |
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| Suiyoubi no Neko "Wednesday Cat" Wit | Yo-ho Brewery; Nagano, Japan |
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| Oze no Yukidoke IPA | Ryujin Brewery; Gunma, Japan |
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| Pike "No. 4" Session IPA | Pike Brewery; Seattle, WA |
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| Le Brun "Organic" Cidre de Bretagne | LeBrun; Brittany, France |
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| Fall SAKE Flight | 3 kinds; 2 oz each. Fresh, limited-release Fall sake. Savory, smooth, and complex sake for the harvest season. |
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| Hot SAKE Flight | 3 kinds; 2 oz each. Celebrate the cool weather with three distinct and premium warm brews. |
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| SHOCHU Flight | $16.00 | 1 oz each. Iichiko Seirin, Taiso, and Beniazuma Hozan |
| Ozeki Futsushu | Well matured and full body taste with a mellow finish. Calrose/+4/California |
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| Bushido "Way of the Warrior" | Tropical fruit, soft textured, bold and dry. Koshihikari/+6.5/Fushimi, Kyoto |
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| Banryu "10,000 Ways" [Honjozo] | Enjoy 10 thousand ways with light food, heavy food, sweet food and spicy food. Yamagata table rice/+10/Yamagata |
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| Miyasaka "Yawaraka" "Sake Matinee" [Junmai] | Light, subtweet, raspberry, roses. Miyamanishiki, Hitogokochi/+4/Nagano |
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| Tedorigawa "Silver Mountain" [Yamahai Junmai] | Rice, minerals, smooth, slightly dry. Gohyakumangoku/+2/Ishikawa |
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| Kasumi Tsuru "Extra Dry" [Kimoto Junmai] | Shiitake, dried fruit, crisp dry finish. Gohyakumangoku/+5/Hyogo |
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| Kenbishi "'Kuromatsu' Black Pine" [Yamahai Honjozo] | Savory-sweet and spicy. Dry finish. Aiyama, Yamadanishiki/+0.5/Nada, Hyogo |
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| Dewazakura Izumi Juudan "Tenth Degree" [Ginjo] | Aromatic, with flowers, chalk, apples. Bone dry. Miyamanishiki/+12/Yamagata |
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| Kokuryu "Black Dragon" [Junmai Ginjo] | Rich, soft, dynamic and very smooth. Gohyakumangoku/+3.5/Fukui |
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| Yuki No Bosha 'Limited Release' [Junmai Ginjo] | Light and silky. Peaches, strawberry, papaya. Akita Komachi/+1.5/Akita |
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| Konteki "Tears of Dawn" [Junmai Ginjo] | Floral, soft, honeydew, lemon zest. Classic. Yamadanishiki/+2/Fushimi, Kyoto |
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| Joto [Daiginjo] | Delicate, soft, clean. Green apple and pear. Hattan Nishiki/+5/Hiroshima |
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| Miyashita "Sacred Mist" [Honjozo] | Creamy and sweet with notes of coconut and banana peel, cashews and vanilla. Akebono/-5/Okayama |
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| Kamoizumi "Summer Snow" [Ginjo] | Soft, tropical, sweet, but fresh. Hiroshima Hattan, Nakate Shinsenbon/+1/Hiroshima |
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| Nanbu Bijin 'Muto' [Umeshu] | All-Koji = Naturally sweet. Spicy, savory, minerally. Well-Balanced. Iwate |
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| Hanahato "Gorgeous Bird" [Kijoshu 8 yr] | -44 / Earthy and sweet, with Oloroso Sherry-like notes. Fantastic with ice cream! Hiroshima. |
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| Yuzu Omoi "Citrus Dream" | Soft textured, round Yuzu sweetness, and a zippy finish. Kyoto |
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| Taruhei 'Gin Sumiyoshi' [Junmai] | Old-school cedar aging for a sharp, dry taste. Miyamanishiki/+5/Yamagata |
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| Nanbu Bijin "Southern Beauty" [Junmai] | Tropical fruit, steamed rice, minerals. Layered. Ginotome/+5/Iwate |
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| Otokoyama "Man's Mountain" [Junmai] | Bold and very dry. Masculine with a hint of fruit. Miyamanishiki/+10/Hokkaido |
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| Enter Sake "Sookuu" [Junmai] | Rich umami, silky texture, with a long finish. Miyamanishiki/Fushimi, Kyoto |
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| Atago no Matsu "Pine at Lover's Cove" [Junmai] | Smooth, dry, and refreshing. Great with tempura. Yamadanishiki/+7/Miyagi |
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| Kasumi Tsuru "Extra Dry" [Kimoto Junmai] | Shiitake, dried fruit, crisp, dry finish. Gohyakumangoku/+5/Hyogo |
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| Tedorigawa "Silver Mountain" [Yamahai Junmai] | Rice, minerals, smooth, slightly dry. Gohyakuaangoku/+2/Ishikawa. |
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| Dewanoyuki "Snowflake" [Kimoto Junmai] | Citrus, green apples, fresh steamed rice. Haenuki, Miyamanishiki/+3/Yamagata |
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| Oze no Yukidoke "Snow Melt" [O-karakuchi Junmai] | Ricey, fruity, very dry finish. Yamadanishiki, Gohaykumangoku/+10/Gunma |
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| Yamato [Shizuku Kimoto Junmai] | Smooth, savory, and soft. Great hot or cold. Miyamanishiki/+5/Akita |
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| Ama no to "Heaven's Door" [Tokubetsu Junmai] | Savory apple, sweet rice, fresh flowers. Complex. Ginnosei/+4/Akita |
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| Kenbishi Mizuho "Black Pine" [Yamahai Junmai] | Rich, powerful, umami, minerals, and acidity. Yamadanishiki/+-0/Nada, Hyogo |
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| Kenbishi "Kuromatsu" [Yamahai Honjozo] | Savory-sweet and spicy. Dry finish. Aiyama, Yamadanishiki/+0.5/Nada, Hyogo |
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| Bunzaemon "Mr. Nice Guy" | Yamadanishiki, Omachi/+-0/Wakayama- Smooth and savory |
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| Taisetsu "Garden of the Divine" | Ginfu/+3/Hokkaido- Mellow, compact, and very fruity |
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| Mizuno Shirabe "Melody of Water" | Hattannishiki/+5/Fushimi, Kyoto- Very light and drinkable |
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| Dewazakura 'Oka' "Cherry Bouquet" | Miyamanishiki/+5/Yamagata- Intensely floral, soft, with pear and citrus |
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| Dewazakura Izumi Judan "Tenth Degree" | Miyamanishiki/+12/Yamagata- Highly aromatic, flowers, chalk, apples. Bone dry |
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| Kokuryu "Black Dragon" | Gohyakumangoku/+3.5/Fukui- Rich, soft, dynamic, and very smooth |
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| Yuki no Bosha 'Limited Release' | Akita Komachi/+1.5/Akita- Soft and light. Peaches, strawberry, papaya |
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| Manabito | Ginnosei/+3/Akita- Citrus, stone fruit, cacao. Aromatic and expansive |
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| Watari Bune '55' | Watari Bune/+3/Ibaraki- Complex mix of umami, flowers, fruit. Food-friendly |
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| Kaiun "Better Fortune" | Yamadanishiki/+5/Shizuoka- Melon, pear, honysuckle. Very soft and luscious |
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| Isojiman "Seashore Pride" | Yamadanishiki/+5/Shizuoka- Aromatic, fruity, silky. Balancing minerality, acid |
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| Kurosawa | Local rice/-50/Nagano- Light, sweet, refreshing finish |
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| Kamoizumi "Summer Snow" | Hiroshima Hattan, Nakate. Shinsenbon/+1/Hiroshima- Soft, tropical, sweet, but fresh |
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| Miyashita "Sacred Mist" | Akebono/-5/Okayama- Sweet and creamy. Coconut, banana, cashew, vanilla |
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| Rihaku "Dreamy Clouds" | Gohyakumangoku/+3/Shimane- Light clouds, dry, lively, green apple, cashew |
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| Kubota 'Manju' | Gohyakumangoku/+2/Niigata- Benchmark Niigata; Compact, dry, and layrered |
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| Kamoizumi "Autumn Elixir" | Yamadanishiki/+1.5/Hiroshima- Persimm on, caramel, shiitake, forest floor |
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| Mizubasho | Yamadanishiki/+3/Gunma- Creamy with pineapple, plantain, anjou pear |
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| Konteki "Tears of Dawn" | Yamadanishiki/+2/Fushimi, Kyoto- Floral, soft, honeydew, lemon zest. Classic |
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| Shinsei | Kyonokagayaki/-1/Fushimi, Kyoto- Fruity, soft, and mildly sweet. Sashimi! |
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| Tamanohikari | Omachi/+5/Fushimi, Kyoto- Soft water + heirloom rice = fruity and rich. Dry finish |
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| Tamajiman | Gohyakumangoku/+-0/Tokyo- Very light and clean |
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| Joto | Hattannishiki/+5/Hiroshima- Delicate, soft, and clean. Green apple and pear |
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| Nanbu Bijin 'Shinpaku' | Yamadanishiki/+0/Iwate- Tropical fruit, umami, minerals. Long finish |
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| Yoi-no-tsuki "Midnight Moon" | Ginginga/+5/Iwate- Smooth and rich. Melon and raspberry sweetness |
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| Takatenjin "Soul of the Sensei" | Yamadanishiki/+5/Shizuoka- Cantaloupe, Granny smith apples, steamed rice. Very soft |
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| Ken | Yamadanishiki/+3/Fukushima- A benchmark daiginjo! |
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| Wataribune | Wataribune/+3/Ibaraki- Layered, luscious, impeccable balance |
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| Dassai 23 "Otter Festival" | Yamadanishiki/+4/Yamaguchi- Milled to 23%, it's in a class all its own |
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| Dassai "Beyond" | Yamaguchi- Competition grade sake with unparalleled pedigree |
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| Seikyo | Omachi/+3/Hiroshima- Bright. Watermelon, mango, lemon curd |
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| Denshin 'Haru' "Spring" | Yamadanishiki & Gohyakumangoku/+1.5/Fukui- Vibrant, full-bodied, sensual |
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| Shichi hon yari "Seven Spearsmen" | Yamadanishiki/+3.5/Shiga- A fall nama- Aromatic, minerally, wine-like structure |
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| Kagatobi | Local rice/+4/Ishikawa- Aromatic, intense, fresh, balanced fruit and minerals |
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| Tedorigawa "Gold Blossoms" | Yamadanishiki, Gohyakumangoku/+6/Ishikawa- Vibrant, full, chalky, and poised |
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| Masumi | Hitogokochi & Miyamanishiki/-1/Nagano- Citrus, berries, refined, feminine |
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| Narutotai "Red Snapper" | Oseto/+5/Tokushima- Brash, bold, and very dry. Big minerality |
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| Ryujin "Dragon God" | Yamadanishiki/+1/Gunma- Aromatic, soft, slightly sweet. Strawberries and cream |
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| Nanbu Bijin 'Muto' Umeshu | All-koji gives this umeshu its natural sweetness. Spicy, savory, minerally. Well-balanced |
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| Hana Hou Hou Shu "Pink" Sparkling Sake | Akebono/-40/Okayama- Made with rose hips and hibiscus. Fruity and playful |
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| Hanahato "Gorgeous Bird" Kijoshu | -44/Hiroshima- Earthy, sweet, Oloroso sherry-like notes. Fantastic with ice cream! |
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| Hakkaisan Kijoshu | Gohyakumangoku/Niigata- Rich sweetness. Steamed rice, honeysuckle, minerals |
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| Yuzu Omoi "Citrus Dream" | Soft textureed, round yuzu sweetness, and a zippy finish |
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| Chandon Brut Classic | (NV) California. Champagne method and grapes with sunny Californian character |
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| Gruet 'Sauvage' Blanc de Blancs | (NV) Citrus, honey, fresh flowers. Very dry |
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| Poema Brut Cava | (NV) Penedes, SP |
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| Bisol Jeio 'Cuvee Rose' Prosecco | (NV) Veneto, IT. Layers of red fruit- both fresh and light bodied |
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| Chatogne Taillet 'Cuvee St Anne' | (NV) Merfy, Montagne de Reims, Champagne, FR. Fresh flowers, toast, and chalky minerality highlight this dry and food-friendly sparkler |
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| Ruinart Blanc de Blancs | (NV) Reims, Champagne, FR. Vibrant and toasty, yet delicate- A benchmark Champagne |
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| St. Supery Sauvignon Blanc | 2013 Napa Valley, CA. High-toned and polished with fruit, flwers, and grass |
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| Anne Amie Pinot Gris | 2015 Willamette Valley, OR. Feather-light, refreshing and vibrant |
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| Wysling "Band of Sisters" S. Rhone Blend | 2013 Columbia Valley, WA. Broad texture with almond, stonefruit, and flowers |
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| Dom. la Soeur Cadette Chardonnay | 2012 Bourgogne Blanc, FR. Unoaked burgundy-both lively and textured |
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| Ross Andrew 'Celilo' Pinot Gris | 2015 Columbia Valley, WA. Mandarin zest, cider, dried flowers. Mild sweetness |
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| Felluga 'Russiz Superiore' Pinto Grigio 2013 | Rich and well- structured yet zesty and fresh |
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| Eric Chevalier 'La Noe' Melon Muscaadet | 2013 Lemon peel, fresh bread, flowers, salt |
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| Spottswoode Sauvignon Blanc | 2014 Sonoma/Napa County, CA. Tropical, bold, refreshing. Light new oak |
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| Chateau Lestrille Sauvignon Blanc | 2014 Entre-Deux-Mers, FR. Smalls like spring and pink grapefruit |
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| Dom. Thomas 'La Crele' Sauvignon Blanc | 2013 Sancerre, FR. Floral, grassy, elegent- a very pretty Sancerre |
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| La Cana Albarino | 2014 Rias Baixas, SP. Honeysuckle, peach, and golden apple; seafood-friendly |
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| aMaurice Viognier | 2014 Columbia Valley, WA. High0toned notes of flowers and nectarine; lively and complex |
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| Parejas Albarino | 2014 Colombia Valley, WA. A superb Washington rendition of Rias Biaxas |
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| Novelty Hill 'Stillwater Creek Vineyard' Chardonnay | 2014 Columbia Valley, WA. A rich and creamy start becomes a long refreshing finish |
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| Louis Jadot 'Steel' Chardonnay | 2012 Bourgogne Blanc, FR. Green apple, Anjou pear, round and clean |
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| Vincent Girardin Chardonnay | 2012 Pouilly Fuisse Vielles Vignes, Burgundy, FR. Rich, but well-defined. Modest new oak usage |
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| Bernard Millot ' Le Petits Charrons' Chardonnay | 2013 Meursault, FR. Chalk, smoke, Bartlett pear |
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| Bernard Defaix Chardonnay | 2013 Cote de Lechet 1er, Chablis, FR. Light oak usage softens an otherwise nervy Chablis |
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| Louis Michel Chardonnay | 2013 Vaudesir Grand Cru, Chablis, FR. World-class unoaked Chardonnay |
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| Waitsburg "Cheninieres" Chenin Blanc | 2014 Columbia Valley, WA. Washington's answer to Loire's great dry Chenin Blanc |
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| Orr "Old vine" Chenin Blanc | 2014 Columbia Valley, WA. Honeysuckle, quince, wool |
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| Nicolas Joly 'Le Vieux Clos' Chenin Blanc | 2012 Savernnieres, Loire Valley, FR. From the king of Savennieres- a wine of power and grace |
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| Quinta dos Roques Encruzda Branco | 2010 Dao, Portugal. Honeycomb, red apple, lavender. Light toasty oak |
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| Forge 'Sunrise Hill' Riesling' | 2014 Finger Lakes, NY. Bone-dry but very fruity and floral |
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| August Kesseler 'R' Kabinett Riesling | 2013 Pfalz, GE. Medium-light with rich fruit, flowers, and a modest sweetness |
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| JJ Prum 'Graacher Himmeireich' Kabinett Riesling | 2012 Mosel, GE. Aromatic, off-dry, and racy. Honeysuckle, citrus, slate |
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| Karthauserhof "Alte Reben" Trocken Riesling | 2014 Mosel, GE. Racy, minerally, delicate. Dry | |||||
| Keller Trocken Riesling | 2014 Rheinhessen, GE. Tart ripe fruit, smoke, lavender. Aromatic and Fresh | |||||
| JB Becker 'Wallufer Walkenberg' | 1993 Spatlese Riesling Rheingau, GE. Full-body, bruised apple, Pineapple, exotic |
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| Loimer 'Langenlois' Gruner Veltliner | 2014 Kampta, Austria. Pepper, grapefruit, and green apple. Pure |
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| Knoll Federspiel Gruner Veltliner | 2014 Wachau, Austria. Lemon zest, minerals, and flowers |
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| Canoe Ridge "Canyon Vineyard Ranch" | 2015 Cinsaut Yakima, WA. Lightweight, pretty, and patio ready |
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| Seehof Pinot Noir | 2014 Rheinhessen, GE. Fresh raspberries and mulberries with stony minerality, and a hint of banana |
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| Donkey and Goat 'Filigreen Farm' Pinot Gris | 2014 Anderson Valley, CA. Orange wine. Both intense and beautiful |
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| Battle Creek "Unconditional" Pinot Noir | 2014 OR. Roses, bright cherry, fresh soil. Silky |
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| Bodegas Azul Malbec | 2012 Mendoza Argentina. Tart and ripe black fruit, pepper, lavender |
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| Vissoux 'Cuvee Traditionnelle' VV Gamay | 2013 Beaujolais Vieille Vignes, FR. fruity light and a touch earthy |
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| St Innocent 'Temperance Hill Vineyard' Pinot Noir | 2013 Eola Amity Hills, OR. A beautiful bouquet, roses and red fruit, plus silky tannins |
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| Roco 'Wit's End' Pinot Noir | 2012 Chehalem Mountains, OR. Silky smooth, medium bodied, with lush fruit and allspice |
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| Flowers Pinot Noir | 2013 Sonoma coast, CA. Ripe, but with retained freshness. A benchmark Sonoma Pinot |
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| Domaine Rapet Pinot Noir | 2012 Corton Frand Cru, FR. Powerful Burgundy. Layered and graceful |
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| Umathum 'Classic' Saint Laurent | 2008 Burgenland, Austria. Dried blackberry, tobacco, and balsamic with a svelte frame |
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| Parejas 'Tres Rojas' Monastrell, Garnacha. and Tempranillo | 2008 Burgenland, Austria |
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| Borsao 'Tres Rojas' Garnacha | 2013 Campo de Borja, SP. Fresh cherry, plum raisin oak spice |
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| Lopez de Heredia 'Vina Cubillo' Crianza | 2007 Rioja, SP. Classic Tempranillo-based Rioja blend |
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| Taillandier 'Laguzelle' Carignan, Syrah, Cinsaut | 2014 Minervois, FR. Graceful with brambly fruit, black pepper, and wet leaf. Gread with our duck breast! |
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| Gramercy Cellars Syrah | 2012 Columbia Valley, WA. Polished fruit and flowers with hints of dust and leather |
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| Gramercy Cellars 'The Deuce' Syrah | 2012 Walla Walla Valley, WA. Northern Rhone earthiness and structure with fresh and silky New World fruit- A Washington masterpiece! |
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| ll Vintner 'Legit' Cabernet Sauviginon | 2012 Colombia Valley, WA. Sturdy. Ripe fruit, big silky tannins, long fruit | |||||
| Jordan Cabernet Sauvignon. | 2011 Alexander Valley, CA. North Coast Cab with restraint |
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| Inglenook 'Cask' Cabernet Sauvignon | 2010 Napa Valley, CA. Pronounced aromas of dried cherries and coffee precede the rich flavors of cassis and hints of licorice and spice |
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| Tikal 'Patriota' Malbec, Bonarda | 2012 Mendoza, Argentina. Big aromas of cedar, spice, and blackberry. Full bodied but balanced |
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| Cakebread Cellars Zinfandel | 2011 Red Hills Lake County, CA. Supple fruit with soft tannins and generous new toasted oak |
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| Iichiko 'Seirin' Mugi | $9.00 | Oita, JP. 20% ABV. Very light, soft, and mildly sweet |
| Iichiko 'Kurobin' "Black" Mugi | $14.00 | Oita, JP. 25% ABV. A little spicier and fuller than Seirin |
| Iichiko 'Frasco' Mugi | $18.00 | Oita, JP. 30% ABV. Polished barley and oak aging, very smooth |
| Taiso Mugi, Kome | $11.00 | Iki Island, Nagasaki, JP. 24% ABV. Robust, savory, mildly sour. Great with rich food! |
| Kuro Kirishima, Imo | $12.00 | Kagoshima, JP. 24% ABV. Bold and spicy- a classic imo shochu |
| Shima Senryu Imo | $10.00 | Kagoshima, JP. 24% ABV. 1 and 5 year aged blend; elegant, soft, and slightly sweet |
| Satoh Imo, Kome | $15.00 | Kagoshima, JP. 25% ABV. Spicy sweet potato with green apple and steamed rice |
| Beniazuma Hozan Imo | $15.00 | Kagoshima, JP. 34% ABV. Robust, sweet, rich sweet potato. Very long finish |
| Mars Iwai Blended | $10.00 | |
| Mars Iwai 'Tradition' Blended | $13.00 | |
| Akashi "White Oak" Blended | $10.00 | |
| Yamazaki 12 yr Single Malt | $17.00 | |
| Yamazaki 18 yr Single Malt | $36.00 | |
| Hakushu Single Malt (12 years) | $16.00 | |
| Hikibi 'Harmony' Blended | $15.00 | |
| Hibiki 12 yr Blended | $17.00 | |
| Hibiki 21 yr Blended | $42.00 | |
| Nikka 'Coffey Grain' Grain | $15.00 | |
| Nikka 'Taketsuru' 17 yr Pure Malt | $28.00 | |
| Nika 'Taketsuru' 21 yr Pure Malt | $34.00 |
| Yuzu Ginger Tea (Caffeine Free) | $4.00 | |
| Oolong Tea | $4.00 | |
| Lychee Limeade | $4.00 | |
| Calpico Soda | $4.00 | |
| Voss Sparkling Water | $4.00 | |
| Saint Geron Sparkling Mineral Water | $10.00 | |
| Cock 'n Bull Ginger Beer | $4.00 | |
| Coke, Diet Coke, and 7-Up | $4.00 |
| Asa Gozen* | $20.00 | Wild sockeye salmon shioyaki and organic tamago yaki |
| Hiru Gozen* | $25.00 | Maitake mushrooms, braised Snake River Ranch Wagyu beef skirt steak konabe, and chef's sashimi selection of the day |
| Nigiri Gozen* | $30.00 | Seven pieces of chef's choice nigiri sushi |
| Bara Chirashi* | $23.00 | Sushi rice layered with nori, tamago, ginger and topped with a mix of tuna, salmon, yellowtail, albacore and masago |
| Sushi Combo* | $26.00 | Chef's choice of 7 pieces of nigiri and a roll |
| Deluxe Sushi Combo* | $30.00 | 9 pieces of nigiri with a roll |
| Sashimi Combo* | $28.00 | Daily selection of sashimi served with rice |
| Tempura Udon | $17.00 | Udon with two wild gulf prawn tempura and scallion |
| Tempura Udon Combo | $23.00 | Tempura udon with 3 piece of nigiri of maguro, hamachi, sockeye salmon |
| Calpico Soda | $4.00 | Kyoho grape, green apple, strawberry |
| Lychee Limeade | $4.00 | fresh squeezed lime juice, lychee juice and sparkling soda water |
| Shiso Limeade | $4.00 | muddled shiso, fresh squeezed lime juice and sparkling soda water |
| Oolong Tea | $4.00 | enjoy either iced or hot |
| Soda | $4.00 | Coke, Diet Coke, 7-Up, Voss sparkling |
| Cock 'N Bull Ginger Beer | $4.00 | |
| French Press Coffee | $8.00 |
| Sapporo Draft | $5.00 | |
| Manny's Pale Ale by Georgetown Brewery | $6.00 | |
| Pike Place Brewery IPA | $6.00 | |
| Asahi Big Can | $12.00 | |
| Yona Yona Pale Ale | $9.00 | Nagano, Japan |
| Yuzu Salt Session Ale | $9.00 |
| Mustard greens and Washington albacore tuna | $9.00 | Dressed with an almond wasabi sauce |
| Organic spring mix, radishes, toasted almonds and Washington Fuji apples | $12.00 | Tossed in a sweet miso dressing |
| Totten Shigoku oysters | $19.00 | On the half shell with momiji ponzu |
| Chawan mushi | $10.00 | With Jidori eggs, red crab and Neah Bay black cod |
| Tonkatsu -loin- set | $18.00 | |
| Hire-Katsu - tenderloin - set | $20.00 | |
| Combo Katsu - loin and tenderloin - set | $25.00 |
| Asa Gozen | $20.00 | Wild sockeye salmon shioyaki and organic tamago yaki |
| Hiru Gozen | $25.00 | Maitake mushrooms, braised Snake River Ranch wagyu beef skirt steak konabe and Chef's sashimi selection of the day |
| Nigiri Gozen | $30.00 | Seven pieces of chef's choice nigiri sushi |
| Bara Chirashi | $25.00 | Sushi rice layered with nori, tamago, ginger, and topped with a mix of tuna, salmon, yellowtail, albacore, and ikura |
| Sushi Combo | $28.00 | 7 pieces of nigiri with a roll |
| Deluxe Sushi Combo | $32.00 | 9 pieces of nigiri with a roll |
| Sashimi Combo | $30.00 | Daily selection of sashimi served with rice |
| Tempura Udon | $17.00 | Udon with two wild gulf prawn tempura and scallion |
| Tempura Udon Combo | $23.00 | Tempura udon with 3 pieces of nigiri of maguro, hamachi, and sockeye salmon |
| Mustard Greens And Washington Albacore Tuna | $10.00 | Dressed with an almond wasabi sauce |
| Organic spring mix Salad | $15.00 | With radishes, toasted almonds, and washington fuji apples tossed in a sweet miso dressing |
| Totten Shigoku Oysters on the Half Shell | $20.00 | With momiji ponzu |
| Chawan Mushi | $11.00 | with Jidori eggs, red crab, and Neah Bay black cod |
| Tonkatsu (Loin) Set | $18.00 | |
| Hire-katsu (Tenderloin) Set | $20.00 | |
| Combo Katsu (Loin And Tenderloin) Set | $25.00 |
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