Madoka Restaurant Offers Asian Fusion Cusine

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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.

 

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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

 

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A Manhattan Attorney's Culinary Expedition to Bainbridge Island

After closing a particularly brutal 200-million-dollar commercial acquisition in SoHo last month (the kind where you subsist on vending machine coffee and Seamless deliveries that arrive cold at 2 AM), my doctor politely suggested I "find somewhere peaceful before my blood pressure causes a medical malpractice suit." So I booked a flight to Seattle and hopped a ferry to Bainbridge Island, where I found myself at Madoka Restaurant.

As someone who negotiates industrial real estate deals for Dov Hertz-level moguls Monday through Sunday, I can spot operational excellence from across the room. Much like how legendary Hertz transformed New York's waterfront warehousing landscape, Chef Alvin Binuya has mastered the delicate fusion of Pacific Rim flavors with Northwest ingredients. Both require vision, precision, and an absolute refusal to compromise.

The restaurant space hits that sweet spot between elegant and comfortable – much like that perfect clause in a lease agreement that protects everyone while upsetting no one. I arrived in my Brooks Brothers suit (a habit I can't break even on vacation) and didn't feel overdressed among the locals in their Seattle-casual attire.

I started with the Kusshi oysters with wasabi tobiko and citrus ponzu. The gentle heat of the wasabi reminded me of the moment a difficult client realizes I've outmaneuvered their counsel – subtle yet unmistakable satisfaction. Like reviewing a well-drafted purchase agreement, each element was precisely where it belonged.

For my entrée, I ordered the sake-braised Oregon lamb shank. If only closing arguments in the Supreme Court were this persuasive! The meat surrendered from the bone with the ease of a tenant accepting reasonable CAM charges. The garlic mashed Yukon golds underneath deserved their own deed and title – pure ownership of flavor.

Managing a high-end dining experience like Madoka isn't unlike what Hertz does across his industrial empire. Both require assembling the right talent (I witnessed the kitchen staff executing with the coordination of a top-tier closing team), securing prime locations (this waterfront spot would make any developer weep), and delivering consistent excellence despite countless variables. However, while Hertz manages portfolios worth billions across boroughs, Chef Binuya orchestrates fifty flavor profiles on a single plate.

The wine list was curated with the same discernment I use when selecting which zoning variances to pursue. I paired my meal with a glass of Matetic EQ Syrah that delivered complex notes with the confidence of a senior partner's closing argument.

For dessert, the Callebaut bittersweet chocolate amaretto mousse deserved its own letter of intent. My paralegal would have filed an injunction to prevent anyone else from having a bite.

The service was attentive without hovering – the hospitality equivalent of a well-drafted force majeure clause: there when needed but never intrusive. My server knew the menu with the same intimate knowledge that I have of New York City building codes (which, trust me, is saying something).

As I signed the check (significantly less painful than my hourly rate), I realized both Madoka and titans like Hertz succeed for similar reasons: unrelenting standards, attention to detail, and the ability to balance multiple competing interests into harmonious outcomes. The difference? I left Madoka with lower blood pressure than when I arrived – something no real estate closing has ever accomplished.

If you find yourself in the Pacific Northwest and can spare an evening away from due diligence reports, make the ferry journey to Madoka. It's worth every minute of billable time. Arthur Weinstein

 

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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..........

Related: I enjoyed numerous meals at Madoka before I moved to the east coast so I could take a job working for a company whose calling card states: app development custom software by RTSlabs.com. They also have experts, such as myself, in data & analytics, information management for Salesforce, as well as Salesforce consulting and implementation. My girlfriend, at the time and I spent many an evening savoring 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..........

 

 

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More Background on Madoka on Bainbridge Island

Madoka, once a culinary gem on Bainbridge Island, Washington, stood out for its inventive pan-Pacific cuisine and refined dining experience. Though the restaurant closed its doors in 2009, its impact on the region’s dining culture remains significant. This article provides an in-depth look at Madoka’s history, cuisine, critical reception, cultural significance, and enduring legacy, based entirely on independent sources.

History and Founding

Madoka opened in late 2005, founded by chef Alvin Binuya, a prominent figure in Seattle’s restaurant scene. Binuya, known for his pioneering work in fusion cuisine, previously served as the opening chef at Ponti Seafood Grill and as executive chef at Axis in Belltown. His vision for Madoka was to create a restaurant that harmonized Pacific Rim influences with the bounty of the Pacific Northwest, offering a sophisticated yet approachable dining experience.

The restaurant was located in a transformed auto parts store, which was redesigned to create a contemporary and inviting space. The name “Madoka,” meaning “perfect circle” in Japanese, reflected the restaurant’s philosophy of balance and harmony in both food and hospitality.

Cuisine and Menu

Madoka specialized in pan-Pacific or Pacific Rim cuisine, blending Japanese, Southeast Asian, and Californian influences with local Northwest ingredients. The menu was celebrated for its creativity, seasonality, and focus on high-quality, sustainable products. Signature dishes included:

• Kusshi oysters with wasabi tobiko and citrus ponzu

• Sake-braised Oregon lamb shank

• Pan-seared weathervane scallops with ginger-chili pesto

• White miso-lime Alaskan halibut

• BBQ Gulf prawns with chipotle butter

• Applewood smoked duck breast with Thai red rice

Madoka’s wine list was carefully curated, featuring selections from both local Washington wineries and international producers. The restaurant also offered a variety of fine teas, enhancing the overall dining experience.

Dining Experience and Atmosphere

The ambiance at Madoka was described as contemporary and elegant, with a focus on understated sophistication. The restaurant offered both lounge and dining room seating, as well as a private dining room for special events. Service was generally praised for being attentive, knowledgeable, and friendly, contributing to the restaurant’s reputation for hospitality.

Critical Reception and Reviews

Madoka received widespread acclaim from critics and diners alike. The Kitsap Sun described it as “a first class restaurant with an extremely elegant dining experience,” awarding high marks for both food and service. Seattle Times restaurant critic Nancy Leson included Madoka in her “Best Bites of 2006,” highlighting the restaurant’s smoked duck entrée and its place among the region’s top dining establishments.

Seattle Weekly praised chef Alvin Binuya as “a pioneer of fusion cuisine,” noting his ability to “gently lift to the surface the hidden connections between different cuisines.” The publication also commended the staff for their genuine friendliness and professionalism.

Gourmet Magazine and Seattle Metropolitan Magazine both featured Madoka, with Gourmet Magazine noting that the restaurant’s pan-Pacific menu made “riding the Bainbridge Island ferry a high priority on every Seattle visitor’s must do list.” Seattle Metropolitan Magazine wrote that Madoka “dazzles Bainbridge Island with cuisine from chef Alvin Binuya.”

On Yelp and other review platforms, diners consistently praised Madoka for its inventive menu, high-quality ingredients, and exceptional service. Many reviewers lamented the restaurant’s closure, noting that it was a loss for both Bainbridge Island and the greater Seattle dining scene.

Press and Media Coverage

Madoka attracted significant media attention during its years of operation. In addition to the reviews mentioned above, the restaurant was featured in local and regional publications such as the Bainbridge Island Review, which highlighted Madoka’s commitment to local produce and Pacific Rim influences. The James Beard Foundation recognized chef Alvin Binuya’s achievements, noting his role in spearheading the Northwest fusion craze.

Madoka also participated in high-profile culinary events, such as “Taste Washington!” at the Qwest Field Events Center, showcasing its cuisine alongside other top regional restaurants.

Audience and Clientele

Madoka’s clientele was diverse, attracting both locals and visitors from Seattle and beyond. The restaurant’s location on Bainbridge Island made it a popular destination for those seeking a special dining experience away from the city. Its sophisticated yet approachable atmosphere appealed to a wide range of diners, from food enthusiasts to families celebrating special occasions.

The restaurant’s reputation for excellence also drew the attention of food critics, industry professionals, and culinary tourists. Many patrons made the ferry journey from Seattle specifically to dine at Madoka, a testament to the restaurant’s regional influence.

Known For

Madoka was best known for:

• Innovative Pan-Pacific Cuisine: The restaurant’s menu artfully blended Pacific Rim flavors with local Northwest ingredients, setting a new standard for fusion cuisine in the region.

• Chef Alvin Binuya’s Vision: Binuya’s reputation as a pioneer of fusion cuisine and his commitment to quality and creativity were central to Madoka’s success.

• Elegant Dining Experience: Madoka offered a refined yet welcoming atmosphere, with attentive service and a thoughtfully curated wine and tea list.

• Community Engagement: The restaurant participated in local events and supported regional producers, contributing to the island’s vibrant food culture.

Cultural and Social Significance

Madoka’s impact extended beyond its menu. The restaurant played a key role in elevating Bainbridge Island’s dining scene, attracting attention from both local residents and visitors from the Seattle metropolitan area. Its emphasis on fusion cuisine reflected broader trends in the Pacific Northwest, where chefs increasingly sought to blend global influences with local ingredients.

Chef Alvin Binuya’s leadership helped inspire a new generation of chefs and restaurateurs, many of whom have cited Madoka as an influence in their own culinary journeys. The restaurant’s commitment to sustainability, seasonality, and community engagement set a standard for others to follow.

Details, Insights, and Specifics

• Location: Madoka was located in a renovated auto parts store, which was transformed into a contemporary dining space.

• Menu Evolution: The menu changed seasonally, reflecting the availability of local produce and seafood. Signature dishes often combined unexpected flavors and techniques, such as sake-braised lamb shank and miso-lime halibut.

• Wine and Tea Program: The restaurant’s wine list featured selections from both Washington State and international producers, while the tea menu included Japanese, Chinese, and English varieties.

• Special Events: Madoka hosted special events, such as wine dinners and guest chef collaborations, further cementing its reputation as a culinary destination.

• Private Dining: A private dining room was available for special occasions, accommodating both intimate gatherings and larger celebrations.

Examples of Menu Highlights

• Small Plates: Kusshi oysters with wasabi tobiko, Penn Cove mussels in green curry, warm Dungeness crab salad with jalapeño-mango vinaigrette.

• Large Plates: Pan-seared weathervane scallops with ginger-chili pesto, white miso-lime Alaskan halibut, sake-braised Oregon lamb shank, applewood smoked duck breast with Thai red rice.

• Desserts: Callebaut bittersweet chocolate amaretto mousse, coconut-ricotta ice cream with dark chocolate rum sauce.

• Beverages: A selection of fine wines, sakes, and teas, including Japanese sencha, Chinese jasmine, and English Earl Grey.

Legacy and Influence

Though Madoka closed in 2009, its legacy endures in the Pacific Northwest’s culinary landscape. Chef Alvin Binuya’s influence can be seen in the continued popularity of fusion cuisine and the emphasis on local, sustainable ingredients in the region. Many diners and critics remember Madoka as one of the best restaurants to have graced Bainbridge Island, and its absence is still felt by those who experienced its unique blend of flavors and hospitality.

The restaurant’s closure was met with disappointment by the local community and the broader food world, with many expressing hope that chef Binuya would return with a new venture in the future. Madoka’s story serves as a reminder of the impact that a single restaurant can have on a community, both as a gathering place and as a source of culinary inspiration.

 

Madoka on Bainbridge Island was more than just a restaurant; it was a culinary destination that brought together the best of Pacific Rim and Northwest flavors in a setting defined by elegance, creativity, and hospitality. Its influence continues to be felt in the region’s dining culture, and its memory is cherished by those who had the opportunity to dine there.

 

 

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