Past Menus
GROWING GARDENS //CHEF IN YOUR GARDEN
SEPTEMBER 2021
Hiyayakko
Chilled Ota Tofu with tomato, sweet corn, ginger, katsuobushi and smokey ume ponzu
Albacore Tataki
Seared Oregon albacore sashimi with strawberry, chili, crispy garlic oil
Japanese Eggplant Agebitashi
Fried and marinated eggplant with shishito peppers, grated daikon and scallions in a seasoned dashi
Hiyashi Chuka
Chilled Umi Organic ramen noodles, tamago (egg), green beans, tomato, cucumber, shiso and Oregon bay shrimp with a sweet and sour sesame vinaigrette
"Milk jelly" with aka shiso strawberry jam and black sesame almond crunch
FEBRUARY 2020
OJIYA NIGHT
sake steamed clams with lots of ginger and garlic chives
daikon and radish salad with mizuna, katsuobushi and ponzu dressing
ojiya // rice porridge simmered in broth with salmon, daikon, cabbage, wakame, shimeji mushrooms, scallions, egg and umeboshi
kasutera cake with uncle’s honey
january 2020
osechi ryori night
ozoni soup with fresh mochi and mitsuba
———
Kuromame // bachan’s simmered black soy beans
datemaki //rolled egg omelet
kuri kinton // sweet potato with candied chestnut
smoked salmon osuzushi
tamago with roe
Kinpira renkon
tataki gobo
kombu maki // salmon stuffed kelp roll
namasu //pickled daikon and carrot
ebi no umani // sake steamed shrimp
———
special mochi demo by mama hashi herself!
DECEMBER 2019
TOSHIKOSHI SOBA NIGHT
mizuna and roasted kabocha squash salad with fried gobo and sesame onion vinaigrette
albacore tataki with ippai yuzu kosho (spicy!) and crispy garlic
vegetable shirae with tofu, persimmon, carrots and radishes
buckwheat soba noodles with poached shrimp, kamaboko, and a 6 min egg
NOVEMBER 2019
JAPAN TRAVEL NIGHT
daikon salad with mizuna, katsuobushi, nori and ponzu vinaigrette
goya chanpuru with bean sprouts, tofu and sesame
pan-fried “jakoten” fish cake with shoyu
butter fried red snapper with yuzu dashi and chives
rice with ginger, scallion and moromi miso
kabocha honey cake
SEPTEMBER 2019
japanese sando pop-up
yakisoba pan // umi organic noodles fried with cabbage, carrots, onions and oliver doro sauce served in “hot dog” style bun
saba sando // broiled saba mackeral with purple shiso/cucumber relish and sesame ponzu slaw
katsu sando // breaded and fried pork cutlet with shredded cabbage and katsu sauce
melon-cream sando // sweet cantaloupe and whipped cream!
“kari kari” ume onigiri // umeboshi and purple shiso rice ball
japanese potato salad // you know the fixings
AUGUST 2019
PICKATHON SPECIAL DINNER
july 2019
tomato salad with ruby streak mustards and sweet onion sesame vinaigrette
ippai corn (!) topped with kewpie mayo, fried shallots, scallions, bonito, nori and togarashi
temaki zushi (build your own hand rolls) with hamachi, seared albacore, bay shrimp and all the fixings
ice cold watermelon
JUNE 2019
hamachi sashimi with strawberries, mizuna and fried garlic
hiyayakko // cold tofu with ginger, cucumber, bonito and yuzu kosho ponzu dressing
hiyashi somen //bowl of icy noodles served with dipping sauce and vegetable fixings
chelan cherries from viridian farm
may 2019
japanese sando pop up!
yakisoba pan // umi organic noodles fried with cabbage, carrots and onions
saba sando // broiled saba mackeral with pickled radish and sesame ponzu slaw
katsu sando // breaded and fried pork cutlet with shredded cabbage and katsu sauce
ichigo-cream sando // strawberries and whipped cream with strawberry-umeboshi jam (!)
onigiri and salads!
“kari kari” ume onigiri // umeboshi and purple shiso rice ball
japanese potato salad // you know the fixings
mizuna green salad // with roasted turnips, fried shallots and creamy wasabi sesame dressing
april 2019
buta no kakuni night
miso soup with onion, potato and enoki mushroom
mizuna salad with roasted hakurei turnips, radish, crispy garlic and wasabi ginger vinaigrette
steamed rice with pickled turnip greens furikake
buta no kakuni // sweet and salty braised pork belly with bok choy, daikon and egg
march 2019
ojiya night
sake steamed manila clams with lots of ginger
radishes, carrots, kalettes and greens with a garlic yuzu kosho vinaigrette
ojiya // rice porridge simmered in broth with salmon, daikon, wakame, shimeji mushrooms, scallions, egg and umeboshi
kasutera cake
january 2019
Osechi Night
ozoni soup with fresh mochi and mitsuba
———
Kuromame // bachan’s simmered black soy beans
datemaki //rolled egg omelet
kuri kinton // sweet potato with chestnut
smoked salmon osuzushi
tamago with roe
Kinpira renkon
kombu maki // salmon stuffed kelp roll
namasu //pickled daikon and carrot
ebi no umani // sake steamed shrimp
———
milk jelly with yuzu marmalade
december 2018
curry night
kenchinjiru // buddhist monk soup with root vegetables and jorinjo miso
kabocha korroke // deep fried kabocha squash croquettes
mizuna and purple daikon salad with shiso and ponzu dressing
japanese veggie curry with ippai pickles and 6 min egg
november 2018
oden night
kinoko gohan with savory mushroom pilaf
kinpira gobo
persimmon and cabbage salad with creamy sesame vinaigrette
oden // stewed root vegetables with fish cakes, potatoes, 8 min egg, tsukune and boy choy
October 2018
TEMAKIZUSHI NIGHT
ippai corn with kewpie mayo, bonito, nori, togarashi, fried shallots and scallions
mashed kabocha squash salad with raisins, bacon, mizuna and cucumber
temaki zushi with seared albacore, bay shrimp salad, hamachi and all the "build your own" hand roll fixins!
mushi pan with pear compote
JULY 2018
HIYASHI SOMEN NIGHT
heirloom tomato salad with mustards, soy, sesame and fried shallots
salt, shiso and kombu pickled cucumbers
nasu agebitashi // eggplant fried and marinated in a cold seasoned dashi
hiyashi somen // chilled noodles served on ice with seasonal veggies and dipping sauce
icy watermelon
June 2018
SABA SANDO NIGHT
hiyayakko // Chilled tofu salad with tomato, shiso, ginger and yuzu kosho ponzu
Hamachi sashimi with strawberries, spring onion and persian cucumber
smoked salmon cream cheese onigiri with toasted nori and wasabi furikake
Japanese potato salad with salty cucumber, carrot and apple
Saba mackerel sandwich// japanese shokupan, with ume shiso mayo and cabbage and radish slaw
bowl of chelan cherries
march 2018
tournant oyster social special menu
kenchinjiru...soup of the buddhist monks (!) with jorinjo miso, root vegetables, ota tofu finished with yuzu ichimi
Hamachi sashimi... with green apple, mizuna and wasabi miso dressing
Sake steamed manila clams... with shimeji mushrooms, watercress, and miso butter served with a mini onigiri “dipper”
Shredded cabbage salad... with purple daikon, sweet onion, black sesame, nori and creamy sesame ginger dressing
Saba shioyaki...salted and broiled mackerel served with daikon, grapefruit, kaiware and citrus ponzu
Kabocha chawanmushi….steamed egg custard with kabocha pumpkin, bay shrimp and shiitake mushroom
Onigiri …”oyako” rice ball filled with smoked salmon, cream cheese, nira and roe
... “double sour” rice ball filled with ume and shiso topped with ume mayo
Ippai pickles
---Warm butter mochi cake with asian pear compote and soft whip
FEBRUARY 2018
BUTA NO KAKUNI NIGHT
tonjiru- pork and vegetable soup
cabbage salad with creamy ginger sesame dressing
kinpira kinoko- spicy and sweet marinated enoki, maitake and shimeji mushrooms with shiso and nori
steamed rice with ippai pickles
buta no kakuni- sweet and salty braised pork belly with boy choy, carrot and egg
JAnuary 2018
OSECHI RYORI NIGHT
Ozoni soup with fresh mochi
Kuromame- Grandma's slow-simmered sweet and savory black soybeans
Namasu- pickled daikon and carrot salad
Kuri kinton- Japanese mashed sweet potato with candied chestnuts
Ebi no umani- sake and soy poached shrimp
Onishime- slow stewed vegetables with lotus root, carrot and konnyaku
Konbu maki-kelp wrapped salmon simmered in dashi and soy
Tamago with Ikura
Smoked salmon osuzushi
December 2017
TOSHIKOSHI SOBA NIGHT
Sweet potato salad with mizuna, black radish and ginger sesame dressing
saba shioyaki with grated daikon and ponzu
vegetable shirae with carrrot, spinach, hijiki and persimmon
buckwheat soba noodles with tenkasu, egg, and poached shrimp
NOVEMBER 2017
NIKUJAGA NIGHT
mizuna, apple and sweet onion salad and wasabi dressing
mashed kabocha pumpkin salad with cucumber and raisins
kenchinjiru miso soup
kinoko gohan with shiitake, maitake and enoki mushrooms
niku jaga// thin slices of beef stewed with potatoes, carrots, bok choy and shirataki noodles (GF)
"molocoe" kabocha cake
october 2017
CURRY FOR A CAUSE
japanese veggie curry with 6min egg and ippai pickles
shredded cabbage salad with creamy sesame miso dressing
butter mochi cake
september 2017
IZAKAYA NIGHT
mini ippai corn with kewpie mayo, bonito, nori, scallion and fried shallots
ohitashi-cold dashi marinated greens
saba nanbanzuke-fried and pickled mackeral
sake steamed clams
soy buttered shimeji and eggplant
salt pickled napa cabbage
broiled garlic miso shirmp skewers
gohan with ippai furikake and pickles
plums with yuzu honey
august 2017
TEMAKI ZUSHI NIGHT
garlic butter edamame
chilled tofu and tomato salad with red mustard greens and ginger sesame dressing
kinpira gobo
temaki zushi with hamachi, seared albacore, bay shrimp salad, and build your own fixings
farmer's cantalope
July 2017
SOMEN NIGHT
heirloom tomato salad with mizuna and sweet onion dressing
miso butter charred padrons
ippai corn on the cob with kewpie mayo, bonito, scallions, nori, fried shallots and togarashi
hiyashi somen-chilled noodle served on ice with dipping sauce and assorted veggies
cold hermiston watermelon
June 2017
HAMBAGU NIGHT
summer veggies with shoyu mayo
kinpira gobo
japanese potato salad with cucumbers and apple
japanese hambagu* (no bun, think meatball!) with grated daikon, shiso and ponzu
rice and pickles
fresh farm strawberries
MAY 2017
JAPAN TRAVEL DINNER NIGHT
Sakura tea- salted and pickled sakura blossoms
Otsumai -yukari pickled yamaimo, soft egg with yuzu ichimi, smoked bonito and kombu,takenoko no kinomeae
Hamachi sashimi with mizuna and wasabi miso dressing
Clear soup Tororo kombu with fu
Rice with sesame and sansho pepper furikake
Ichigo daifuku- Strawberry, red bean and soft mochi
MARCH 2017
CURRY FOR A CAUSE POP-UP!
February 2017
oden night
Kale Gomae with tofu sesame sauce
Daigaku Imo -sweet and savory candied japanese sweet potato with black sesame seed
Gohan -haiga rice with ippai furikake and pickles
Oden- Simmered potatoes, daikon, mochi, aburaage tofu, assorted fish cakes, 8 min egg, konnyaku, and baby octopus in a seasoned dashi broth served with japanese mustard
JANUARY 2017
OSECHI DINNER NIGHT.
Ozoni soup with fresh mochi
Kuromame- slow-simmered sweet and savory black soybeans
Namasu- pickled daikon and carrot salad
Kuri kinton- Japanese mashed sweet potato with candied chestnuts
Ebi no umani- sake and soy steamed shrimp
Onishime- slow stewed vegetables with lotus root, carrot and konnyaku
Konbu maki-kelp wrapped salmon simmered in dashi and soy
Smoked salmon osuzushi
DECEMBER 2016
END OF THE YEAR PARTY!
ippai pickles
miso garlic edamame
kinpira gobo
sake steamed clams
japanese potato salad
bacon wrapped mochi
teriyaki chicken wings
miso-yaki onigiri
and sake!
NOVEMBER 2016
UDON NIGHT
Kinoko gohan with shaved matsutake mushrooms
Simmered and marinated kabocha with red mizuna mustards
Sake steamed clams with garlic, ginger and scallions
Udon with bok choy, enoki, kaiware, Ota aburaage and soft egg
Yuzu macerated persimmon with soft whip cream
october 2016
CURRY NIGHT
Miso soup with daikon, shimeji and soft tofu
Sauteed brussel sprouts in a thickened butter soy sauce
Shredded cabbage salad with creamy sesame dressing and ippai furikake
Japanese beef curry rice with ippai pickles and 6 min egg
September 2016
END OF SUMMER NIGHT
Broccoli with lemon shoyu mayo
Corn on the cob with kewpie, bonito, nori, negi and fried shallots
Hiyashi chuka ramen with summer veggies, 6 min egg and marinated chicken
Butter mochi cake with whipped cream and Asian pear
August 2016
TEMAKI ZUSHI PARTY!
Otsukemono-assorted pickles
kinpira gobo-spicy burdock and carrot salad
wakame and greens with sesame vinaigrette
miso buttered and charred shishito peppers
temaki zushi with hamachi, seared orgeon albacore, bay shrimp salad and veggies
July 2016
Somen night!
farm tomato salad with mizuna and sweet onion dressing
agebitashi eggplant marinated in a cold seasoned dashi
albacore tataki with corn, tomato, shiso and ponzu mayo
somen noodles on ice with assorted veggies and dipping sauce
icy cold watermelon
June 2016
Picnic Night!
fresh veggies with sesame tofu and mustard mayo dip
corn with kewpie, nori, katsuobushi, fried shallots and scallions
japanese potato salad with cucumber pickles and fuji apple
pork katsusando on shokupan with cabbage and katsu sauce
matcha/strawberry solstice pops
May 2016
Ramen night!
ft Umi organic noodles
miso garlic edamame
ippai pickle plate
tofu salad with sesame vinaigrette
pork miso ramen with pork belly, egg, bok choy and wakame
vegan miso ramen with marinated tofu, enoki mushrooms, bok choy and wakame
April 2016
HFM night!
cabbage salad with nori, sea salt and sesame
miso soup with tofu and greens
japanese veggie curry with 6 min egg and ippai pickles
chirashi Veggie bowl with kinpira gobo, turnip green gomae, mizuna salad with miso mustard dressing and ippai pickles