Mizuna innovative northwest cuisine

fine dining featuring locally sourced, organic produce and meats, wild and sustainably caught seafood, and a full vegetarian menu

Payment Options:   Amex Discover Mastercard Visa

Price Range: $$$

General Manager: Michael C Jones

Culinary Team: Sous Chef Mitch Hill Sous Chef Arly Knowles Mike Busto Joe Kendall Joe Shadrick Mike Jones Et Al

Attire: Casual


Line cooks in Spokane- Do you know how valuable you are to your employers right now? Talk to your boss. Get yours! Please share this with all of the cooks you know.


Mizuna is hiring a full time line cook. Next level cooking AND next level pay. Experienced only please. Apply in person 214 n Howard or send resume to [email protected]


We are hiring a full time line cook. Competitive pay. 4 10 hour shifts per week. A 3 day weekend every week. Please bring a resume to 214 N Howard St or email [email protected]. Please share this if you know anyone who might be interested.


MIzuna is now hiring experienced kitchen help. Please send a resume to [email protected] or stop by in person at 214 N Howard St. Competitive pay, depends on experience.


Our featured artist is Eric Cook

About the Artist

Eric Cook is more well-known for serving and teaching wine in the Inland Northwest than showing his photographic work. Yet for more than 15 years his images have been commissioned and provided to restaurants, wineries, realtors, civic organizations and designers. This is the first year he has displayed his work publicly.

"Wine and food are the most tangible, necessary, immediate and communal art forms.
And, they are even more savory in the glow of friends and laughter.
No matter where you find beauty in life, admire it as often as possible. Reflect it.
I feel privileged to add to the experience of this delicious restaurant.


This week's special (Oct 21-27):
Grilled Idaho Sturgeon with roasted sunchokes, shredded brussels sprouts, bacon, walnut aioli and cranberry molasses

Vegetarian special:
Roasted Golden Beet Risotto with chevre, caramelized pears, watercress and chives


This week's special (Oct 14-20):
Olive Oil Poached Oregon Albacore Tuna with skordalia potatoes, fried Jackson Farms mini bell peppers, green olives and crispy onions

Vegetarian special:
Grilled Herbed Goat Cheese Polenta with chanterelle mushroom-pepper ragu, and marinated fennel


This week's special:
Pan Seared Pacific Ling Cod (Line Caught) with butter braised chickory, chanterelle mushrooms, ozette skillet potatoes, and lemon-caper beurre blanc

Our vegetarian special:
Madeira Braised Small Planet Tofu with roasted shiitake stuffing, brown sugar carrots and truffle oil


This week's special:
Slow Roasted Pork Shoulder with risotto, Jackson Farms sungold tomatoes, peperonata and herbed ricotta

Our vegetarian special is:
Sumac Grilled Small Planet Tofu with an heirloom tomato salad, spanakopita and lemon


This week's special:
Pan Seared Monkfish with italian sausage and kale tortelloni, mustard creme fraiche, bruleed leeks and chive oil

Our vegetarian special is:
Jalapeno and Honey Glazed Small Planet Tofu with roasted chesnok red garlic, tomato sorbet, and avocado salad


This week's special: pan seared all natural sea scallops with red peppers, prosciutto, basil, whipped Yukon golds and a saffron butter sauce.
Our vegetarian special is: spicy Szechuan eggplant with jasmine rice, sh*take dashi, Jackson Farm basil and a sesame cracker.


I'm here and they're all here... You should come down too!


214 N Howard St
Spokane, WA


Opening Hours

Monday 11:00 - 22:00
Tuesday 11:00 - 22:00
Wednesday 11:00 - 22:00
Thursday 11:00 - 22:00
Friday 11:00 - 22:00
Saturday 11:00 - 22:00
Sunday 16:00 - 22:00


(509) 747-2004


  • Groups
  • Outdoor
  • Reserve
  • Takeout
  • Waiter
  • Walkins


  • Dinner
  • Drinks
  • Lunch


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