Chef smiles while grilling food over an open flame in a kitchen, holding a utensil in one hand. The kitchen is modern, with clean lines and sleek surfaces in the background.
A person holding a cocktail next to a menu titled
Woven Seafood and Chophouse by Roy Yamaguchi Logo

Woven Seafood & Chophouse

Puyallup Tribal Enterprises has opened their new waterfront restaurant, Woven Seafood and Chophouse. Spearheaded by James Beard-award-winning chef Roy Yamaguchi, Woven features a menu blending Northwest Indigenous, Japanese, and Hawaiian cuisines, emphasizing seafood and steaks. The extensively remodeled two-level building houses a main dining room with an open kitchen, a bar, a lounge area, a private party room, and two outdoor decks. The design and concept aim to celebrate the fusion of tribal, Hawaiian, and Japanese cultures, reflecting the restaurant's name and ethos.

A modern kitchen with a central cooking area featuring hanging pots and a fire. Shelves hold additional cookware. Wood logs are stored below the counter. The dining area has tables and chairs.
Outdoor patio with tables, chairs, and umbrellas; overlooks the ocean. Modern design with plants and cushioned seating. Black railing and string lights add to the ambiance.
A modern bar interior with wooden stools, a long counter, hanging lights, shelves filled with liquor bottles, a lounge area with chairs, plants, and large windows.

Schematic designs provided by: