Since opening in LoHi in 2016, locals have flocked to Bamboo Sushi for its fresh nigiri, creative sushi rolls and global flavors. Now, the trendy neighborhood spot with Portland roots is bringing its tried-and-true menu to 1160 Madison St. in Denver’s Congress Park neighborhood.
“This new location is surrounded by homes and families… We are not just located in the community but truly ingrained in it,” said Elijah Lehrer, vice president of operations for the brand, which has 10 restaurants in four states. “We aim to be an extension of what Congress Park and the surrounding areas envision for their local sushi spot.”
Housed in Sushi Ronin’s old space, which only closed its doors last month, Bamboo Sushi got itself up and running by Jan. 18, and the minimalist interior hasn’t changed much. It features 50 seats inside with a sleek sushi counter, and a small patio outside. At the wooden cocktail bar in the back, customers can enjoy signature cocktails, sake, beer and wine.
It’s more intimate than the LoHi outpost, which is much larger with multiple rooms and a sprawling outdoor area.
“This location offers us the opportunity to truly get to know our customers on a deeper level. These will be real regulars,” Lehrer said. “It’s a place where we can offer hospitality at its finest – anticipating needs and serving customers before they even have to ask.”
Initially founded in Portland, Oregon, in 2008, Bamboo touts itself as “the world’s first certified sustainable sushi restaurant,” a title it earned through its independent, third-party certifications from the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).
“We were founded on the belief that we could not only be a great sushi restaurant but also lead the charge in sustainability from environmental, business and people perspectives,” Lehrer said.
As the company grows, it will make maintaining those values a priority, he added. The brand has a dedicated sourcing team that looks for partnerships with fisheries and aquaculture operations worldwide that meet its standards.
But Lehrer admits that those goals are “a moving target. “Sustainability is not just about the species. It’s also about the communities that depend on these resources, such as the indigenous tribes of Bristol Bay, Alaska, where entire indigenous communities’ generational livelihood comes just from sockeye salmon,” he explained – and that sockeye salmon he referred to can be found on the menu.
The Green Machine, filled with tempura fried green beans and topped with chili aioli, is another special Bamboo offering that delivers a delightful fusion of flavors and also supports environmental nonprofits through 1% of its sales.
Another popular dish is the signature sashimi with options from octopus carpaccio to whitefish tiradito, and nigiri prepared with Yakumi – meaning each piece comes with its own garnish or sauce that complements the fish, so you can skip the soy sauce (although it is available).
“Our sushi is light, bright, colorful and refreshing,” said Lehrer, who has nearly 30 years of experience in Japanese cuisine. “We’ve crafted a menu where, with proper guidance, you don’t need soy sauce throughout your entire meal unless you choose to. I think it’s a refreshing way to experience sushi, one that’s not as common as it should be.”
While Lehrer neither confirmed nor denied whether Bamboo plans to open more outposts in Colorado, he did emphasize that it is always looking to bring the concept to more markets.
“We believe it’s possible to be a brand of our size while remaining incredibly accessible. I’m thrilled that we’re opening a new restaurant in such a vibrant community, and I can’t wait to see the reception,” he concluded.
