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.
********************************************************************************
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
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
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..........
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
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.