Dinner Menu

Wednesday - Sunday

Served 4:30 pm – 8:30 pm

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Monday & Tuesday - Closed

As evening falls, Takibi becomes an intimate gathering place with its open-flame hearth, timber-lined space, and wraparound windows evoking a refined camping lodge where Japanese technique meets Northwest ingredients in dishes meant to be shared.

 

Served alongside mixed drinks, sake, an extensive wine list, beer and more. See the beverage menu here.

Menu listing various Japanese dishes under sections 'the beginning', 'warm harmony', 'through the ashes', and 'sweet dreams', including sashimi, salads, oysters, grilled dishes, pickled vegetables, vegetable tempura, black cod, ramen, niigiri, and house-made ice cream.
Menu titled 'Autumn Vegan Omakase' with sections for appetizers, warm dishes, through the ashes, heritage of snow-aging, and sweet dreams, listing dishes such as avocado sashimi, market salad, cucumber and seaweed sunomono, braised burdock root, marinated shiitake, fried tofu, miso soup, grilled eggplant with daikon, rolled sushi, and vegan s'mores ice cream.
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A Japanese meal with sashimi, sushi, noodles, salad, and various small side dishes on a wooden table.
Inside a busy restaurant with wooden decor, pendant lighting, and large windows, filled with customers dining at tables and bar seating.
Two rectangular blue ceramic plates each with six pieces of sushi, one with tuna and yellow egg omelette, the other with salmon and orange fish roe, garnished with pickled ginger, wasabi, and green leaf, placed on a wooden table. A small bowl of soy
Sushi rolls topped with spicy mayonnaise, sesame seeds, and microgreens, served on a black slate platter.
A plate with sashimi including slices of white fish and tuna, garnished with leaves, shredded daikon radish, a lime wedge, and green herbs; a glass of whiskey with lemon slice; small bowl of soy sauce; and a wooden container with soy sauce bottle.
A bowl of green tea ice cream topped with red bean paste on a gray concrete surface.

Join us by the fire

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