Trapper’s Sushi

206 39th Ave SW, Puyallup

16908 SE 269th Pl, Covington

Sushi Town
20649 State Route Hwy 410, Bonney Lake

Origami, 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 16 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.

Sushi Town’s specialty is rolls. Through the end of September the “Russell Roll” will be on the menu. Named after an autistic son of a friend of Trapper, 100% of proceeds will go to the organization “Autism Speaks.” The special creation is a tempura roll with yellowtail and a special sauce, topped with green onion and tobiko.

“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 commented.

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

“Basically I like to give back and it makes us feel good” O’Keeffe explained. “It is always better to give than receive.”

Mary Morgan