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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. Chef, Brian Hutchins keeps regulars contintinually coming back for more with his 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 to 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. Brian's philosophy is that with proper cooking techniques, fewer ingredients are necessary to bring out foods true flavor. Above all, he believes in simple, honest food. Brian brings his expertise to Mizuna after cooking in some of the finest kitchens in the Northwest and New York. Locally, he has been the executive chef at both Luna and Brix as well as Sous Chef at The Whitehouse Crawford. He has also participated in a James Beard Foundation Dinner and was acknowledged for his "outstanding contribution to the foundation". He is mostly self-taught with the exception of some classes at the CIA in Napa Valley and a local culinary arts program. Brian is also a member of the Chefs Collaborative. We offer a distinctive, well-respected wine list from around the world with emphasis on regional Northwest wineries. Diners can choose to sample a variety of wines by purchasing a "wine flight" on any night of the week. Wine manager, Michael Jones oversees the wine list personally, meeting with winemakers in order to provide our guests with the best wines available in the area. Michael is available in the evenings to answer questions and offer wine pairings to best enhance your dining experience. Our full bar features premium spirits and liquors prepared with flair by energetic bartender Alison Colins. On weekend nights the bar buzzes with a lively eclectic crowd of both locals and visitors, making it the perfect place to stop and enjoy cocktails and appetizers. Friday and Saturday nights beginning at 9pm live music plays late in to the evening. During the warm summer months, our live music moves outdoors and diners can enjoy drinks and dinner under the stars. On some nights dancing has be known to occur. Full service catering is available…and we can accommodate private parties at the restaurant on certain nights of the week. for more details click on catering. 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 of 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 but often enjoys dining at Mizuna with her husband Mike and daughter Zalee. We hope that your experience will inspire and enrich you… as it has us. We are so thankful for all the incredible people that have come thru our doors …the many regulars who have faithfully supported us thru the years. You make our jobs easy.