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Bamboo Sushi Biltmore Fashion Park
Crunchy fried cauliflower, spicy black bean sauce, toasted cashews, and cilantro,
Blanched spinach tossed in sesame-soy dressing; served chilled,
Salted cucumber, ikura, and sanbaizu with smoked dulse salt,
Lightly cured cucumber slices, sweetened rice vinegar dressing, and sesame seeds,
Charred, miso butter, bacon, topped with bonito flakes.
A variety of seasonal produce.
Chef's choice filling.
Shiitake XO sauce, basil, cilantro, and sea salt.
Pan-fried salmon skin, butter lettuce, grapefruit supremes, shaved fennel, radish, chives, sesame soy dressing.
Oregon Coast MSC Albacore, house-smoked cipollini onions, pickled shiitake mushrooms, Momiji ponzu, chervil, and Japanese sea salt.
6 pieces. Sushi rice, sesame crab, tuna, avocado, green onions, togarashi, and poke sauce.
Tuna, cucumbers, avocado, tataki yasai, wakame, sweet and spicy sesame dressing.
Pacific Northwest black cod with yuzu miso, ginger, citrus, green onion, and chili oil.
Seared mackerel, chili oil, pickled mustard seeds, lemon charcoal, and Alderwood smoke.
Seared kanpachi with Thai ponzu, house-made furikake, crispy shallots, and micro cilantro.
Chef's choice filling.
Alderwood smoked snake river farms wagyu, XO sauce, mushrooms, yusen pickled sunchokes, and kaiware.
1/2 lb beef burger on a brioche bun with aged Tillamook white cheddar, caramelized onions, Momiji aioli, and tempura onion rings.
The burger with bacon, fried egg, and togarashi-fried shallots.
Tempura fried green bean and green onion, topped with avocado, and cilantro sweet chili aioli. Vegetarian.
House crab, apple, and cucumber, topped with MSC coho salmon, pickled apple, fried sage, and lime zest.
House crab, avocado, and cucumber, topped with garlic oil, shiso, and seared kanpachi.
Shrimp tempura, spicy tuna, house crab, cucumbers, and avocado, rolled in tempura flakes.
Spicy MSC albacore, cucumber, and apple, topped with tuna tataki, basil, pickled mustard seeds, and yuzu vinaigrette.
Spicy MSC albacore and tempura green onion, topped with tuna tataki, watercress, crispy onion, and citrus ginger dressing.
Spicy salmon, cucumber, and avocado, topped with MSC albacore, tempura flakes, spicy aioli, and eel sauce.
Spicy sesame house crab, avocado, and tempura green bean, topped with saké-poached pears, tempura flakes, eel sauce, and tobiko.
Tempura shishito peppers and avocado, topped with kanpachi, lemon, fried shiso, and yuzu kosho dressing. Can Be Made Into a Vegetarian Roll.
Pan-fried salmon skin and green bean, topped with MSC coho salmon, ground sesame, Kaiware, and truffle ponzu dressing.
Trolling hook and line, Oregon, seared; either sweet or savory marinated.
Smoked. Pots, Abrolhos Islands, Australia, lemon oil, dehydrated yuzu kosho, grape.
Deep-set longline, Hawaii, tosa soy and freshly grated wasabi
Purse-seine, Norway, Negi, ginger, ponzu.
Open net pens, New Zealand, orange, olive oil, lemon zest, sea salt.
House-marinated. Alaska, freshly grated wasabi.
Line-caught, Alaska, yuan zuke.
Hydraulic dredge, Canada, honey sumiso and yuzu kosho.
Pot and trap, Canada, seared with garlic butter.
Open net pens, Mexico, miso-herb pesto and tosa soy.
Pole caught Korea, strawberry, lemon and sea salt.
Bottom culture, Washington, jalapeño-shallot relish.
Pot caught, United States, seared with garlic butter.
Open net pens, Washington, seasonal citrus and tosa soy.
Open net pens, Mexico, yuzu juice and truffle salt.
Scallop rake, Nova Scotia, Canada, seared, yuzu vinaigrette and yuzu kosho.
Diver Caught, Santa Barbara, CA, freshly grated wasabi.
Bittersweet chocolate and ground sesame. Vegetarian.
Black truffle salt. Vegetarian.
Smoked cipollini onions, pickled shiitake mushrooms, avocado. Vegetarian.
Menu for Bamboo Sushi Biltmore Fashion Park provided by Allmenus.com
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