Bambu wields its culinary influences like colors on the palette of master's easel, combining elements from Indonesian, Thai and Korean cuisines to create well-executed dishes with vibrant colors, deft textures and bold flavors. As seen in the chilled, seared tuna tatake tower, $12, and its mix of brightly colored red peppers, sprouts, crisp cucumbers and carrots over crunchy wonton chips and sesame encrusted fresh, savory seared tuna finished with a teriyaki glaze.read more close
Great Asian cuisine pairs extremes matching sweet, spicy, sour, salty and savory like in the Korean chili and hoisin-glazed braised boneless beef short ribs, $17, served with a tangy veggie slaw and sticky rice.
Inspired by his travels through the Orient, Executive Chef Darrel Thomas has created a menu that reflects the variety present in Asian cuisine; pad Thai from Thailand, goreng (fried rice) from Indonesia, kimchi from South Korea, and of course, sushi from Japan.
Bambu has all the classics like rainbow and California rolls, $10, with cucumber, avocado and crab, sprinkled with sesame seeds, but it also has a few unique creations. The restaurant's most popular roll is the pimp and shrimp: shrimp, cucumber and spicy eel sauce, topped with avocado, shrimp tempura, volcano sauce and sprinkled with sesame seeds and green onion.
Perhaps, the most unique roll; however, is the mak daddy, $16,(named after the in-house chef who created the roll). It's a riceless roll packed with tuna, salmon, red snapper and avocado flash fried for a crispy panko bread crumb crust.
The patio overlooks the Los Suenos marina, shaded by large umbrellas that hang over each table. The restaurant's interior features a bamboo sushi bar, red décor and tables that look out over the marina.
The chefs painstakingly craft the presentation for each dish while the servers do them justice with detailed explanations of the menu and plenty of recommendations.
Apps $5-$16; Entrees $9-$24; Sushi $7-$22
11:30 a.m.-10 p.m.