Considered one of Spokane's finest restaurants, Mizuna offers a dynamic seasonal menu featuring the best of fresh local organic northwest ingredients. We are situated in the heart of downtown, housed in a old charming turn of the century building; with tall brick walls, wood floors, warm lighting, marble tables and modern fixtures. Mizuna's enchanting environment has been a warm and welcoming refuge to locals and visitors alike. Unpretentious, knowledgeable staff buzz with warmth and enthusiasm, making the entire dining experience memorable and fun.
Since our opening in 1996, we have been consistently rated as one of Spokane's best restaurants by both local and regional newspapers and magazines. We have also been featured in Bon Appetite Magazine, Northwest Palate and Northwest Best Places.
Our Team of Chefs keeps regulars continually coming back for more with our changing seasonal menu focusing on the freshest produce available, utilizing local organic farmers, fresh fish and the highest quality organic and hormone free meats. Care and attention are put into each and every plate, served with style and finesse. Vegetarian and vegan guests find comfort in knowing that they have many tantalizing options available to them and that their food is always prepared with creativity and care. Separate cooking surfaces are used for all meat products, and several Mizuna staples are always vegan. Our philosophy is that with proper cooking techniques, fewer ingredients are necessary to bring out food's true flavor. Above all, we believe in simple, honest food.
Our full bar features a distinctive, well respected wine list and premium spirits prepared with care and balance. During the warm summer months, our diners can enjoy drinks and dinner on our alleyway patio.
We feature a private dining room that seats up to 45 guests, available for rehearsal dinners, cocktail parties, holiday parties, presentation dinners, etc. Please email email@example.com for further details and menu planning.
Mizuna is the loving creation of two life long friends, Sylvia Wilson and Tonia Buckmiller who shared a vision to create a restaurant that would nourish both body and spirit. They have watched this vision grow through the years bringing both changes and challenges. After being a strictly vegetarian restaurant for the first five years, they introduced fresh fish and organic hormone free meats, while still focusing on their vegetarian guests. This was a difficult decision, but felt in order to grow the restaurant into the healthy thriving business they knew it could be, they needed a shift. One thing remains consistent: the philosophy of providing the highest quality ingredients, healthfully and conscientiously prepared, with many vegetarian and vegan options served by skilled, gracious staff in an environment that is relaxing and uplifting.
Today Mizuna continues to thrive under the vision that Sylvia fist envisioned with her friend and partner, Tonia. In 2003, Tonia left the restaurant to start a family, and in 2006, Sylvia handed over the reins to long-time employee, Michael Jones, but still acts as a consultant to the restaurant.
We hope that your experience will inspire and enrich you as it has us. We are so thankful for all the incredible people who have come through our doors and the many regulars who have faithfully supported us over the years. You make our jobs easy.