Modern Asian Restaurant featuring a melting pot of Asian comfort foods with Northwest ingredients, focusing on all-natural, organic and sustainable fare. As the first and only of its kind in Edmonds, Bar Dojo strives to be the neighborhood gem that the community has been longing for. Hand crafted cocktails utilizing Asian inspired fruits and spices bring a new dimension to liquid dining. A modern Asian dining room and full bar offers a comfortable and warm environment to complete your dining experience. We're proud that our tofu is organic, our fish is wild, and our beef is local and sustainable! Come visit Bar Dojo at Five Corners where we care about our guests as much as we care about the ingredients that we use!Phone(425) 967-7267 Location8404 Bowdoin WayEdmonds, WA 98026  HoursM-Th 4p–10pF-Su 4p–12a Sunday Night TacosIf we were a food truck, this is what we would serve. Featuring braised short rib tacos, pork belly tacos, salmon tempura tacos and more. For reservations of 5 or more please call (425) 967-7267Featuring a lovely Pre Fixe dinner on Valentine's Day!  

Stay tuned for more details!Special Events + Private PartiesHave the whole restaurant to yourself! Whether it's a birthday party, rehersal dinner or corporate luncheon, Bar Dojo in conjunction with Shooby Doo Catering can offer you custom menus tailored to your event! Meet The CrewSHANNON MullaneGeneral Manager Shannon brings over a decade of industry experience to this small town establishment.  Her broad exerience spans restaurants like Ten Mercer, to Event Management at local catering companies.  Make it over to Bar Dojo and be greeted with a warm smile and top notch service.  Let us show you "the place of the way"!Andrew Leckie & Shubert HoFoundersWhat started out as just an idea in a tavern one evening, has blossomed into one of Edmonds' most notable neighborhood gems.  Both long time residents of Edmonds, Andrew and Shubert have created an inviting dining experience with unique flavors right in the Five Corners Neighborhood.  Stop on by the next time you're driving "around the bout" and enjoy delicious NW Asian Cuisine and specialty cocktails.

COLIN BUCHANONPastry Chef Colin is the mastermind behind the sweetest part of your meal.  sushi jersey city 440A graduate from Seattle Culinary Academy, and exeriences in many Seattle staples like Cantinetta, Bastille & Spinasse, she brings to both Bar Dojo and Salt & Iron fancy yet comforting flavors surely to satisfy the evening.  buy sushi grade fish san diegoLuis BrambilaChef De CuisineChef Luis, a staple of the Edmonds culinary community, has been in the restaurant industry for more than half his life. sushi los angeles ave simi valleyHis fast paced work ethic and love for food is essential in the survival of any restaurant. sushi grade salmon london

Luis brings to Bar Dojo what every kitchen dreams of; niko niko sushi order onlineinnovation, precision, speed and deliciousness! yo sushi takeaway windsorIn The PressNEW DAY NORTHWESTChef Shubert promoting Seattle Restaurant Week on New Day Northwest. sushi grade tuna preparationWatch as he cooks with Actor Leslie Jordan and Margaret Larson serving up Bar Dojo's Spicy Salmon over Shitake Risotto and Sauteed PeavineBest of Western Washington:Best Asian Fusion FinalistBar Dojo Review in the Seattle TimesBar Dojo Reviewed on Kiro Radio Due to in-market construction, all orders received January 9 through January 12 by 1:00 p.m. PST will be packaged on January 12 for delivery on January 13. All orders placed January 12 after 1:00 p.m. PST through January 19 at 1:00 p.m. PST will be packaged on January 19 for delivery on January 20.

Cream Cheese Salmon Stuffed Gourgères Cream Cheese Salmon Stuffed Gourgères by Eat Seattle. Fancy Alaskan Kodiak Red King Crab Legs (Jumbo Size) Straight from the deep, icy waters of the North Pacific and Bering Sea our Jumbo Alaskan Red King Crab legs are known not only for their incredible, sweet flavor and milky-white meat, but for being an excellent source of high-quality protein. The Best Salmon Marinade Recipe I think I have adequately expressed my love of seafood. It truly is so hard to get awesome seafood, fresh seafood living in KY. But that does not deter me. I love, love, love Salmon. It probably is my favorite fish to eat. I will admit that I have cheated on Salmon from time to time, with others, but believe me when I say I always come back to Salmon.Do you want brown rice or kale? Sriracha aioli or ponzu sauce? Fancy an ice cream scoop full of chopped raw salmon, or are you feeling more like albacore today? These are the decisions you ponder while waiting in line at a poke (pronounced poke-eh) restaurant.

And, yes, there's a line, almost always, at all of them.The Hawaiian staple of chopped, seasoned raw fish is just the latest food to be eclipsed by the Subway effect, in which you transform your sandwich, burger, burrito, pizza or salad into a my-way-or-the-highway meal and make it as finicky or as uncreative as you want.And Los Angeles' penchant for poke is growing. Once a puka-shell-wearing surfer's mainstay, you can now find poke even in the hands of slight Angelenos in oversized sunglasses and ripped denim shorts with Shih Tzus at their feet. But why the sudden poke craze? If you're Trisha Fortuna and Jason McVearry, owners of Poke Poke in Venice, the first customizable poke stand in L.A., or Stefanie Honda, co-owner of Jus' Poke in Redondo Beach, it has a lot to do with bringing a Hawaiian childhood favorite to Los Angeles.MAP:  Where to find poke in Los AngelesAccording to Eric Park, owner of Ohana Poke restaurants in downtown L.A. and Silver Lake (and Blackhogg and Sopressata), L.A. was always supposed to be a poke town.

"I just think it was meant for the California palate," said Park, who closed his bánh mì place, Hero Shop, to open a poke restaurant earlier this year. "I don't think it's like a juice bar kind of fad. It's the perfect food for the people here."With the rate of poke restaurants opening over the last two years, it seems the rest of the city agrees. Here's a guide to nine worth visiting:This small Redondo Beach restaurant is all about tradition. There's no building your own bowl here, just a list of signature pokes, including original (green onion, sweet onion, seaweed), spicy, shoyu, wasabi and California roll made with imitation crab. You do get to choose two sides, though. Go with the pickled cucumbers (served in big spears) and seaweed salad. This is the best poke restaurant if you want to see and be seen. You'll most likely stand in line and build your bowl next to a group of publicists or screenwriters. There are signature bowls, a tofu poke bowl or you can come up with your own creation of kale, albacore, shoyu, avocado, mango and chile flakes.

Expect bowls of sashimi-grade big-eye tuna topped with furikake, scallions, wasabi peas and edamame surrounded by downtown's artsy loft-dwelling crowd. This place also has some great options for vegetarians, including a chile mango poke, soy ginger tofu poke and shiso radish poke. This stand takes longer than most customizable poke places. That's because the guys inside are cutting the fish to order. This will all be worth it once you make friends with the shirtless surfers behind you and enjoy the free show across the boardwalk at muscle beach. The poke is fresh, served in deli cups with an ocean breeze, just like in Hawaii. .At $7 for a small bowl (includes two scoops of fish), this is one of the most reasonable poke restaurants in the city. It's also conveniently located in a culinary dead zone, also known as Hollywood and Highland. Pick your fish and add crab meat, avocado, sweet onion and cucumbers — which all happen to be free. Decide if you want rice, salad or chips as your base, then add spicy mayo or miso on top.

Get your poke on rice, salad or in a wrap. This place gets major points for all the free toppings, including pineapple, seaweed salad, crab and crispy garlic or onions. The variety of seafood is also impressive, with spicy tuna, tuna, salmon, yellowtail, scallop, albacore and octopus. And there are macaroon ice cream sandwiches for dessert. 12 W. Colorado Blvd., Pasadena, (626) 304-3100.Don't be dissuaded by the line — it moves quickly. Once inside, you can get a signature bowl or go nuts with your choice of noodles, rice, mixed greens or chips as a base (poke nachos!); Hawaiian sea salt and pineapple and mango salsa. .This may be the most L.A.-friendly of them all. For one, your base is either a green rice that has been milled with bamboo juice; kelp noodle and cucumber slaw (low-carb and gluten-free); or citrus kale salad. This place also gets major props for chef Dakota Weiss' variety of toppings, including wasabi toasted coconut, blistered shishito peppers and pickled shiitake mushrooms.