Sustainable Restaurant Group, the world’s first Marine Stewardship Council-certified sustainable restaurant company, continues to expand its full service sushi concept in Oregon, opening on January 9th
PORTLAND, OREGON – December 11, 2018 – Sustainable Restaurant Group (“SRG”), on the heels of its 10-year anniversary, today announced that it will open a sixth location of its flagship concept, Bamboo Sushi, on January 9th in the Portland, Oregon suburb of Lake Oswego. Bamboo Sushi will be an anchor restaurant tenant in The Windward development, taking a space next to Salt & Straw ice cream, and will be open for dinner nightly.
The Lake Oswego location will serve a menu very similar to it’s Portland restaurants, rooted in sustainably sourced ingredients and innovative flavor combinations. You’ll find Bamboo Sushi fan favorites such as the famous Green Machine Roll (tempura fried long bean and green onion, topped with avocado & cilantro sweet chile aioli) as well as newer additions like the Foraged Seaweeds from the Mendocino Coast in California (served with salted cucumber, ikura, and sanbaizu with smoked dulse salt). New to the menu for Lake Oswego is a Pan Roasted Trout from McFarland Springs, one of the world’s most sustainable aquaculture operations (served with grilled frisee, charred & pickled red onion, and spicy fermented bean sauce). As with all Bamboo Sushi locations, there will be a strong focus on Japanese-inspired share plates and it’s signature Yakumi selection, carefully selected toppings on traditional nigiri designed to showcase of the flavor and quality of the fish. Plenty of vegan and vegetarian items are found across the menu as well.
“Since opening our first location in Portland in 2008, we have made it a point to listen to our guests and make eating sustainably an easy option,” said founder Kristofor Lofgren. “We have many amazing, long-standing guests who live in Lake Oswego and we’re very excited about becoming a part of this community.”
The Lake Oswego location of Bamboo Sushi also incorporates a fresh design style for the brand that shows off a modern aesthetic rooted in Japanese sensibilities. Warm wood tones, live greenery and soft seating are found throughout the space with a signature art piece from renowned Portland-based photographer, Corey Arnold.
Sustainable materials were key to the design, including seating made from high performance wool, a renewable fabric, as well as tabletops and counter surfaces crafted using Richlite, an FSC-certified material made from 100% Recycled Paper. As with all other Bamboo Sushi locations, you’ll find low water flow fixtures, Energy Star-rated
appliances and energy efficient LED lighting.
Since opening its last location, Bamboo Sushi has leaned into its sustainability model by garnering new certifications through the James Beard Foundation’s Smart Catch program, where they have achieved leader status, and well as becoming a partner of Surfrider Foundation’s Ocean Friendly Restaurants program. They have also continued their dedication to remaining carbon neutral. Sustainable Restaurant Group is continuing to innovate within its own supply chain by sourcing more from domestic fisheries for a lower carbon footprint, as well as introducing its guests to sustainable aquaculture offerings which play a key role in the future of our food systems.