NAMA | Pacific Kappo Kitchen

Chef Sarah Cook

Izakaya

Our Izakaya menu is a la carte and seasonally inspired by top quality ingredients from Orange Marmalade Farm and our fish purveyors.

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Omakase

Our omakase is a tasting menu that harmonizes our two restaurants. Our sister restaurant MÄS will collaborate on each evenings menu.

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Entrees

Miso Masu, Miso Glazed Trout, Ginger, Sesame - 18
Black Cod, Miso, Corn Succotash - 22
Littleneck Clams, Sake Steamed Clam, Mix Bakeshop Baguette, Chili Crunch - 20

Accompaniments

Side of Rice, Vinegar, Furikake, Herbs - 6
Nasu Nibitashi, Fried and Pickled Eggplant, Ponzu - 12
Lil’ Gem, Shio Koji Ranch, Crouton, Trout Roe, Chives - 15
Tomato Salada, OMF Tomatoes, Daiginjo Vinaigrette, Anchovy - 13
Miso Soup, Flounder Collagen Broth, Acorn Miso, Scallion - 8

Raw Bar

Oysters on the Half Shell, 3 Eld Inlet Oysters, 3 Summer Stone Oysters, Mignonette, Herb - 22
Oyster Shooter, Ponzu, Yuzu Oil, Fish Roe, Matcha - 10
Torched Oysters, 4 Summer Stone Oysters, Turnip Green, Uni, Shio Koji, Panko - 17
Albacore, Chili, Shiso, Ponzu - 20
Kampachi, Japanese Amberjack, Sake Ponzu, Grapefruit, Fennel Pollen - 18
Sake Toro, King Salmon Belly, Nori, Sesame, Bronze Fennel - 18

Thursday – Sunday

5–10 PM

Sparkling Wines

Mas Y Mas Cava - 10 / 40
Col Tamarie Sparkling Pet Nat - 12 / 50
Les Dix Bulles Pet Nat Rosé - 22 / 80
Ruelle Pertois Blanc de Blanc (375mL) - 20 / 42
Jacques Robin “Cuvee Ma bonne Étoile” Champagne - X / 70
Falcorubens Grasparossa Lambrusco Sparkling Red - X / 60
R. Renaudin Reserve Brut Champagne - x / 110
L’Espiegle 2008 Brut Champagne - x / 165

Still Wines

Antiquum Farm “Daisy” Pinot Gris - 12 / 50
Antiquum Farm “Alium” Skin Contact Pinot Gris - 18 / 75
Haut Berba French Natural Wine - 14 / 60
Wallflower Project Orange Viognier - 14 / 60
Fossil & Fawn Oregon Orange Wine - 14 / 60

BEER + CIDER

Buoy IPA - 7
Buoy Helles Lager - 7
Bear Republic “Racer 5” IPA - 7
Ace Pear Cider - 7

NON-ALCOHOLIC

Mikan Sparkling Orange - 6
Mikan Sparkling Plum - 6
Sparkling Water - 4
Yesfolk “Tender Meadow” Kombucha - 5

Sake

DRY
Suginishiki “Tamazakae” Wood, Umami - 12 / X
Amabuki “Himawari” Dry, Nutty, Sunflower Seed Yeast (180mL) - 15
Akishika “Yama” Dry, Kombu - 14 / 78
Akishika “Omachi” Savory, Umami - 14 / X

SWEET
Amabuki “Ichigo” Unpasteurized, Strawberry Yeast (180mL) - 15
Hakkaisan “Snow Aged” Round, Semi-Sweet, Clean - 20 / X
Born “Gold” Light, Celebratory - 18 / 100

BRIGHT
Furosen “Usunigori “ Partially Filtered, Bright - 16 / 90
Suigei “Drunken Whale” Bright, Balanced Salinity - 14 / X
Ferry Boat “Wataribune 55” Slightly Acidic, Refined - 20 / X
Yoigokochi “Yuzu” Bright, Citrus - 10 / X

COMPLEX
Furosen “Wataribune” Layered, Off-Dry - 20 / 112
Ine Mankai “Black Rice” Pomegranate, Olive Brine - 20 / 108

Pacific Kappo Kitchen