Madoka Restaurant Offers Asian Fusion Cusine

This was the official website for the Asian Fusion restaurant, Madoka.
Yelp reviewers have reported that the restaurant is now closed.
The content is from the site's 2005-2008 archived pages.

Welcome to Madoka Restaurant Located on Bainbridge Island

Our cuisine is influenced by the the surrounding countries and cultures of the Pacific Rim with emphasis placed on featuring the highest quality products from our own Northwest region.

We feature:
- Wild seafood
- Hormone/antibiotic-free meats & poultry
- Seasonal vegetables, fruits & herbs

Our presentation is simple, elegant. 
Our goal is to present you the hallmark of food & service for a unique, comfortable, enticing dining experience.


We look forward to seeing you soon.

Autumn Hours

Open Wednesday thru Sunday
11:00am - 3:00pm - tea time with CHAFU fine tea
4:30pm - appetizers & drinks available in lounge
5:30pm - restaurant opens with full menu
Closed Monday & Tuesday.

 

Spring Hours

Open Wednesday thru Sunday

4:30pm - appetizers & drinks available in lounge
5:30pm - restaurant opens with full menu

Closed Monday & Tuesday.

 


 

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Scroll down for more info..........


*** Do you have a Special Event Coming Up? 
We have a Private Dining Room Available Upstairs to Accomodate your Special Event or Private Party.

*** Interested in Employment at Madoka? 
Click on the "Reservations" link above.


Proprietors: Alvin Binuya & John Mickelsen

 

 

Madoka News & Events

Valentine's Day 2008
February 14, 2008 

Four-course menu
$75 per person

Menu

First 
Kumamoto Oysters on the Half Shell 
Alaskan King Crab ~ avocado-lime puree
Crispy Eggplant Won Tons ~ black vinegar dipping sauce 
Ginger-Soy “Lacquered” Quail ~ cha soba noodles
Penn Cove Mussel-Saffron Potato Bisque

Second 
Belgian Endive-Pear Salad ~ agave nectar vinaigrette, queso cotija, honey walnuts
Prickly Pear Cactus Sorbet 

Entree
White Miso Marinated Pacific Sable
Australian Lobster Tail
Kona Kampachi Steamed in Banana Leaf 
Grilled Washington Angus Beef Tenderloin 
Edamame Risotto 

Dessert
Callebaut Bittersweet Chocolate-Pistachio Terrine
Raspberry-Almond Tart 

Anniversary Week - October 17 - 21, 2007

In addition to our menu, we offer a 3-course dinner; each course served with a wine made on Bainbridge Island.
Appetizer: Kona Kampachi 'Carpaccio' - mizuna salad, mushroom-soy oil, fresh grated wasabi, matcha salt. 
* Perennial Vintners Muller Thurgau.
Dinner: Syrah Braised Washington Angus Beef Shortribs - black tea-ancho chili rub, red pearl onions, ginger, lobster mushroom-udon noodles. 
* Eleven Winery Syrah. 
Dessert: Caramelized Fuji Apple with Yogurt Gelato - white miso caramel sauce. 
* Bainbridge Island Winery Siegerrebe.

Kitsap Sun Dining Out

August 24, 2007 - Don Dickens, a writer for: Kitsap Sun, West Sound A&E;, Dining Out; reviews Madoka Restaurant as a "first class restaurant with an extremely elegant dining experience". Rating the food 9 out of 10 stars and service 9 out of 10 stars..........

2 Nights Only - For An Unforgettable Dining Experience at Madoka Restaurant

August 20th & 21st, 2007 - Experience a special night at Madoka Restaurant with Chef Alvin Binuya along with Chefs-in-Residence: Masato Hirai & Makoto Saito of renowned "Dal-Matto" restaurant in Tokyo. The 3 Chefs will provide "Dal-Matto style Italian-inspired fusion cuisine" for an extraordinary dining experience..........

Bloedel Reserve, Bainbridge Island

August 14, 2007 - Come to the Bloedel Reserve. Join Madoka Restaurant and Chafu Fine Tea help raise funds to preserve this beautiful and unique place on Bainbridge Island..........

Bainbridge Island Review

June 6, 2007 - Featured in the Bainbridge Island Review is Chafu Fine Tea @ Madoka, the first of it's kind on Bainbridge Island..........

Mother's Day 2007

In addition to our usual menu, Madoka Restaurant will serve a Special Mother's Day Three Course Menu for $35. 
1) Crispy Shrimp Triangle with smoked kurobuta pork filling, Cooper Creek watercrest salad, sweet chili sauce.
2) Oven Roasted Young's Bay King Salmon with ginger-rhubarb cream, grilled Washington asparagus pesto, sweet onion risotto.
3) Coconut-Ricotta Ice Cream Sandwich with toasted macadamia chunk cookie..........

Chafu Fine Tea

April 2007 - A variety of Japanese, English & Chinese Fine Tea is now being served at Madoka Restaurant. 
Stop by for a relaxing mid-day break. 
Open Wednesday thru Sunday from 11:00am -3:00pm..........

April 2007 - Taste Washington!

Check-out Madoka at Taste Washington! 
On April 15 at Qwest Field Events Center. 
Enjoy 200+ Wineries & the regions Top Restaurants.
We look forward to seeing you there..........

"Best Bites of 2006"

December 2006 - Seattle Times restaurant critic, Nancy Leson, shares her Four-Star memories of the year in the final edition of the newspaper's Dining Out section.......... 
The smoked duck entree referred to in the first paragraph is from Madoka Restaurant while the article goes on to mention us two more times. It's interesting to note the top 25 restaurants of 2006. We're in good company..........

Seattle Weekly

July 2006 - Madoka's chef/owner, Alvin Binuya, is known as a pioneer of fusion cuisine. That phrase can connote flashy juxtapositions of ingredients, but Binuya seems more interested in gently lifting to the surface the hidden connections between different cuisines. The staff at Madoka deserves as much praise as the food. The service is genuine friendly rather than merely polite without being affected or overbearing..........

Gourmet Magazine

July 2006 - Madoka Restaurant's pan-pacific menu has made riding the Bainbridge Island ferry a high priority on every Seattle visitor's must do list..........

Seattle Metropolitan Magazine

May 2006 - Madoka dazzles Bainbridge Island with cuisine from chef Alvin Binuya..........

Seattle Times

April 2006 - A generation ago, in restaurant years, so-called "fusion cuisine" was sweeping the nation and Alvin Binuya was a Vashon Island boy-done-good, standing at the forefront of that multi-cultural movement in Seattle. Today he's found his bliss at Madoka Restaurant on Bainbridge Island..........

An aside: Before I moved to the east coast so I could take a job working for a company that does custom app development by rtslabs.com, data & analytics, information management for Salesforce, as well as Salesforce consulting and implementation, my girlfriend, at the time and I spent many an evening enjoying the sophisticated atmosphere and exceptional food at Madoka. Every guest and date I took vowed to return. The service ranged from classically professional to downright friendly. The atmosphere is elegant but not so much that jeans are inappropriate. The food ranged from good to delicious, and the presentation on the plates was always downright gorgeous. Recently I returned to Seattle to meet with a new client who needed help with some Salesforce customization. I was looking forward to having dinner at Madoka, but learned it has closed several years ago. What a disappointment. However, Seattle is such a foodie town now that my client recommended a bistro that was near where I was staying. It delivered a wonderful meal with Asian-influenced comfort food. I couldn't complain. I admit I was looking forward to taking a ferry over to Bainbridge Island, so once again the client came through by suggesting the Hitchcock Restaurant which opened a year after the Madoka Restaurant had closed. ABsolutely a great place that offered local produce, seafood, and meat, flawlessly executed.

Seattle Times

January 2006 - Vashon Island native, chef Alvin Binuya, who helped add the words "fusion cuisine" to the nation's culinary lexion, is the proud owner of Madoka Restaurant on Bainbridge Island..........

The James Beard Foundation

December 2005 - Alvin Binuya opened Madoka, a pan-pacific restaurant on Bainbridge Island. Binuya was the opening chef at Ponti's Seafood Grill, where he spearheaded the popular northwest fusion craze in 1990. He was also the executive chef at Axis in Belltown..........

Bainbridge Island Review

November 2005 - The Madoka menu melds local produce with influences from across the ocean..........

Peter's Mostly Food Blog

October 2005 - The lamb was meltingly tender.....the best lamb shank I've had. The wine list is small but well put together..........

 

Menu Items

Small Plates

Walla Walla Sweet Onion-Sake Soup
white miso, crispy won ton, furikake - $6

Kusshi Oysters on the Half Shell
wasabi tobiko, citrus ponzu - $8

Penn Cove Mussels
green curry, coconut milk, fresh basil - $9

Warm Dungeness Crab Salad
pickled beets, sweet onion, cucumber, jalapeno-mango vinaigrette - $12

BBQ Gulf Prawns
chipotle butter - $11

Duck and Jack Quesadilla
red chili duck confit, Willow Maid dry aged jack cheese, charred tomatillo salsa - $7

Spicy Tuna Spring Roll
green papaya, cilantro-ginger vinaigrette - $8

Soy Sauce Salad
organic greens, cucumber, sweet onion, soy, lemon - $6

Butter Lettuce and Green Apple Salad
ver jus-fireweed honey vinaigrette, Point Reyes bleu cheese, honey walnuts - $7

 

Large Plates

Pan Seared Weathervane Scallops
ginger-chili pesto, chipotle creme fresh, fresh corn fritters - $26

White Miso-Lime Alaskan Halibut
scallion crust, braised Butler Farm organic greens, soy syrup - $25

Grilled Oregon Coast King Salmon
fire roasted Cascade range chanterelles, creamed corn, sweet pepper oil - $24

Yellowfin Tuna Tataki
black sesame seed crust, roasted beets, olive oil-soy braised baby bok choi, wasabi aioli - $22

Coconut Seafood Soup
gulf prawns, Penn Cove mussels, Alaskan halibut, cilantro, lime, sweet onion - $19

Sake Braised Oregon Lamb Shank
roasted garlic mashed Yukon golds, crispy taro chips, scallion gremolata - $23

Chili Cured Pork Tenderloin
double corn-dry jack Argentinean polenta, tomato-ginger jam, avocado-lime puree - $18

Grilled Center Cut Washington Angus New York Steak
cabernet-soy glace, wasabi-mashed Yukon golds, ginger-sesame green beans, shiitakes - $28

Applewood Smoked Breast of Duck
sauteed plums, fresh basil, orange scented Thai red rice - $24

Walla Walla Sweet Onion Risotto
Beechers Flagship cheese, melted leeks, Snoqualmie syrah gastrique - $17

 

Wines

 

SPARKLING

schramsberg brut rose (ca)

schramsberg blanc de blanc (ca)

gloria ferrer sonoma brut (ca)

veuve du vernay rose (france)

 

WHITE

chalone vineyards chardonnay (ca)

domaine drouhin chablis vaudon (france)

macrostie carneros chardonnay (ca)

chateau souverain chardonnnay (ca)

provenance sauvignon blanc (ca)

honig sauvignon blanc (ca)

erath pinot gris (or)

klostor pinot grigio (germany)

fitz ritter gewurztraminer spatlese (germany)

bainbridge island winery ferryboat white (wa)

perennial vintners muller thurgau (wa)

seven hills riesling (wa)

dry creek vineyard dry chenin blanc (ca)

 

SAKE

hananomai kantana extra dry (japan)

sho chiku bai nigori unfiltered silky mild (japan)

 

RED

hedges family estate 3 vinyards (wa)

di stefano meritage (wa)

annabella cabernet sauvignon (ca)

penalolen cabernet sauvignon (chile)

reininger helix merlot (wa)

eleven winery la ronde (wa)

quinta da vale da raposa tinto cao (portugal)

crosspoint pinot noir (ca)

beringer 3rd century pinot noir (ca)

syzygy (wa)

fess parker frontier red (ca)

pirramimma shiraz (australia)

janasse principaute d'orange (france)

matetic EQ syrah (chile)

saviah the jack (wa)

jade mountain mourvedre (ca)

alexander valley zinfandel (ca)

biale monte rosso zinfandel (ca)

secreto malbec (chile)

miguel torres cordillera (chile)

bodegas lan rioja limitada (spain)

CORKAGE FEE $15

Chafu Teas

SENCHA
Japan's most popular green tea from the gardens of Shizuoka Served at a lower temperature to bring out the tea's rich, exquisite flavor. (Shizuoka, Japan)

GENMAICHA
Japan's extraordinary specialty. A blend of high quality green tea with puffed and roasted rice, dusted with tea-ceremony grade powdered MATCHA. (Shizuoka, Japan)

DARJEELING
A blend of estate-grown, spring harvest tea leaves. This is a well-balanced black tea that yields a golden amber cup. (Darjeeling, India)

EARL GREY
A blend of select KEEMUN black tea scented with oil from bergamot citrus fruit. May be enjoyed black or with a splash of milk. (Anhui, China)

HOJICHA
A rich, earthy Japanese tea with reduced caffeine, made by roasting portions of the SENCHA pickings. It is a smooth tea enjoyed after meals or for evening sipping. (Shizuoka, Japan)

*** TEA ROOM OPEN - Wed. thru Sun. ***
** 11:00am - 3:00pm ** (see menu below)

Japanese Tea Menu
sencha tairo "ume" - $5, genmaicha w/ matcha powder - $5, hojicha - $4, sobacha - $4

English Tea Menu
darjeeling first flush - $4, earl grey darjeeling - $5, jungpana estate - $6, margaret's hope estate - $6, victoria's peak estate - $7

Chinese Tea Menu
bi luo chun - $7, huang jin gui - $5, jasmine chun hao - $6, tie guan yin - $6, lychee oolong - $4

TEA CLASS OFFERED - RSVP

Desserts

Callebaut Bittersweet Chocolate Amaretto Mousse

Toasted Coconut Bread Pudding Fireweed Honey Caramel

Vanilla-Bean White Chocolate Creme Caramel

Seasonal Fruit Tartlet

Coconut-Ricotta Ice Cream with Dark Chocolate Rum Sauce

ASK YOUR SERVER FOR THE DAILY SPECIAL

After Dinner Drinks

Elysium Black Muscat

Ochoa Moscatel

Remy Martin Cognac VSOP

Hennessy Cognac VS

Sir William 10 yr. Tawny Porto

Warrior Special Reserve Porto

Coffee Nudge

MadokaOnBainbridge.com