trapper’s sushi

trappersOrigami, cloisonné, calligraphy, flower arranging and silk weaving—all are art forms associated with Japanese culture. Japanese food preparation is also an art.

Trapper O’Keeffe began making sushi over 18 years ago. In 2004 he began his own venture, Sushi Town, which will be celebrating its sixth anniversary this year.

A traditional starter, tempura combo is deep fried vegetables and shrimp. Crispy asparagus, carrots and sweet potatoes are served with ponzu sauce, a tart, salty blend of citrus and soy sauce.

The earthy undertones of miso soup are enhanced with the addition of firm tofu and scallion garnish. Cucumber salad tossed in soy and lemon juice dressing is sprinkled with sesame seeds.

For those who are not sushi lovers, Trapper’s offers teriyaki— chicken, beef and shrimp. Sushi and sashimi are accompanied by luxurious, meaty, octopus seaweed salad. The
slightly chewy octopus contrasts with the crunchy seaweed. Maguro (tuna), shiro maguro (albacore), sake (salmon) and ebi (shrimp) are firm and fresh. The fish are accompanied by hot wasabi and thinly sliced pickled ginger.

Japanese mochi ice cream is small rounded scoops of the frozen confection wrapped inside tender, rice-based mochi. It’s available in either strawberry or mango.

“I participate in charitable activities because I like to give back. I feel very fortunate to be able to help. My staff and I like being able to feel good about our stores knowing that we give back to our community,” O’Keeffe said.

The restaurateur’s past philanthropic activities include collecting 1,200 pounds of food for local food banks and a breast cancer fundraiser donated 100 percent of proceeds for one day of sales for all three stores, generating over $10,000.

“It is always better to give than receive,” said O’Keeffe.

MARY MORGAN

Seven locations in the Puget Sound
trapperssushi.net