Pan-roasted trout from McFarland Springs. Foraged seaweeds from the Mendocino Coast. And signature rolls with names like "Chasing the Dragon" and "Friday the 13th."
It's all coming to downtown Lake Oswego on Jan. 9, when Bamboo Sushi officially opens its doors in a cool new space between Chuckie Pies and Salt & Straw Ice Cream in The Windward.
Founder and CEO Kristofer Lofgren announced the opening date this week, telling The Review that the Lake Oswego restaurant — the sixth Bamboo Sushi location for Portland-based Sustainable Restaurant Group — will follow in the sustainable footsteps of its predecessors.
"Since opening our first location in Portland in 2008," Lofgren says, "we have made it a point to listen to our guests and make eating sustainably an easy option."
To do that, the carbon-neutral company sources 80 percent of its seafood — 139,166 pounds in 2017 alone — from domestic sources to assure a lower carbon footprint. It has also planted more than 37 acres of seagrass to sequester carbon and enhance marine environments. And it has introduced its guests to sustainable aquaculture offerings that play a key role in the future of food systems.
The result? Bamboo Sushi recently garnered new certifications — and leadership status — through the James Beard Foundation's Smart Catch program and became a partner of Surfrider Foundation's Ocean Friendly Restaurants program.
"Ten years ago, we set out to prove that a little sushi restaurant in Portland, Oregon, could do what others hadn't yet tried — building a restaurant with an unwavering and transparent s commitment to serving 100 percent of its seafood from sustainable sources," Lofgren says. "In the 10 years since, that idea has grown into a larger mission that goes well beyond the walls of our restaurants. Together, every day, we have an opportunity to make decisions that have a profound impact on this Earth and our communities. There is no other time for us to fix this planet."
Sustainable materials were even key to the design of the Lake Oswego space, which features warm wood tones, live greenery, soft seating and a signature art piece from Portland-based photographer Corey Arnold.
The seating is made from high-performance wool, a renewable fabric; tabletops and counter surfaces were crafted using Richlite, which is made from 100-percent recycled paper. As with all Bamboo Sushi locations, the Lake Oswego restaurant uses low-flow water fixtures, Energy Star-rated appliances and energy-efficient LED lighting.
The menu will be very similar to Bamboo Sushi's Portland restaurants, with favorites like the Green Machine Roll (tempura-fried long bean and green onion, topped with avocado and cilantro sweet chile aioli; eight pieces for $11). But Lofgren promises some new additions, like Foraged Seaweeds from the Mendocino Coast in California (served with salted cucumber, ikura and sanbaizu with smoked dulse salt; $11).
Also new to the menu for Lake Oswego: Pan-Roasted Trout from McFarland Springs, one of the world's most sustainable aquaculture operations (served with grilled frisee, charred and pickled red onion, and spicy fermented bean sauce; $16).
As with all Bamboo Sushi locations, there will be a strong focus on Japanese-inspired shared plates and a gluten-free Yakumi selection that features carefully selected toppings on traditional nigari that are designed to showcase of the flavor and quality of the fish. Plenty of vegan and vegetarian items are found across the menu as well.
Bamboo Sushi is located at 380 First St. in Lake Oswego. A pre-opening VIP dinner is scheduled for Jan. 7, followed by the official opening on Wednesday, Jan. 9. Hours will be 5-10 p.m. nightly, with Happy Hour from 5-6 p.m. Monday through Friday.
"We have many amazing, long-standing guests who live in Lake Oswego," Lofgren says, "and we're very excited about becoming a part of this community."
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