Bar Dojo
Asian fusion restaurant · Edmonds ·
Pan-Asian fare with regional flair in a modern, relaxed setting
Pan-Asian fare with regional flair in a modern, relaxed setting
"Set to replace Market inside the Seattle Art Museum, this Mexican Asian restaurant from Shubert Ho’s Feedme group—a power player up in Edmonds—will open at the museum this spring; until then, museum-goers can expect only basic grab-and-go." - Harry Cheadle
"I enjoyed how Bar Dojo adapted its Chino-Latino menu for the stadium, turning signature items into easy, crowd-friendly dishes: the birria ramen—a warming bowl of spicy Mexican-style braised beef broth over Japanese-style ramen noodles—is ideal for cold game days, while poke nachos and steamed xiao long bao translate well to a concourse setting. I also appreciated their collaboration with local dumpling partner MìLà on the pork xiao long bao topped with soy chili oil and scallions, a dish the chef likened to the “chicken wings” of dumplings." - Tim Newcomb
"This Edmonds restaurant is a newcomer to the Seahawks’ food lineup after serving at Sounders games, and it wins the “wait, you can get that at an NFL game?” award with offerings like birria ramen and poke nachos that pair sashimi-grade tuna with toppings and wonton chips — we’ll take that over traditional stadium nachos — plus xiao long bao from local frozen-dumpling company MiLa; note you need Club Level access to eat here." - Harry Cheadle
"I noticed Bar Dojo offering a Lunar New Year special of honey adobo rockfish as part of the holiday promotions." - Adam H. Callaghan
"Luis Brambila, the chef de cuisine of Bar Dojo, is slated to finish the meal with two elaborate desserts: a Wu-Tang Flan made with coconut ube flan, miso caramel, beetroot meringue, candied orchids, berries, and an ube macaron; and a dish called C.R.E.A.M, a lychee tres leches pandan chiffon cake with horchata buttercream, lychee caviar, rum, snow dust, and an almond honey tuile." - Jade Yamazaki Stewart