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Counter-Side Nigiri + Yuzu Sorbet, Worth Every Penny 🍣

📍 First Impression: Counter-Side Rituals, Thoughtfulness from Reservation to Seating When I booked a week in advance on their website, I noted "would prefer counter seating." Upon arrival, I found the small restaurant only had 6 counter seats—polished wooden bar top, and in front of the chef, a refrigerated display with that day’s fresh-caught sashimi. From tuna akami to squid, every piece was lightly frosted, a clear sign of freshness. As soon as I sat down, the chef handed me a warm towel and room-temperature water, smiling and asking, "Do you eat raw fish? Any dietary restrictions?" His tone was friendly without being overfamiliar. A regular next to me chatted casually with the chef about "today’s sea bream just arriving from Maine Harbor," instantly making me feel like I was in a tiny sushi spot on a Japanese street—even the wait for appetizers felt exciting đŸœïž Omakase Breakdown: $85/person, 2 Apps + 11 Nigiri + 1 Soup + 1 Dessert, Unbeatable Value I originally thought a "sub-$100 omakase" would be "watered down," but the menu was surprisingly substantial, with every item crafted with care: 2 Appetizers 🌟: The first was "low-temperature marinated scallops with yuzu peel"—the scallop was tender enough to squeeze out juice, drizzled with a touch of yuzu juice for brightness, and the yuzu peel added a fresh aroma. The second was "sesame tofu with seaweed flakes"—the tofu was silky like pudding, infused with sesame fragrance, and the seaweed flakes added texture. It was super appetizing, no "filler appetizer" vibe at all. Miso Soup đŸ„Ł: A hot bowl of soup arrived before the 11 nigiri—rich kelp miso broth with soft tofu and wakame. Sipping it warm, it instantly soothed my stomach, the perfect "prep" for the raw fish ahead. Dessert (Yuzu Sorbet) 🍧: The final yuzu sorbet was a total game-changer! Blended smooth with no ice crystals, every bite burst with fresh yuzu aroma—slightly tart, not cloying, the perfect balance to the nigiri’s richness. Even my friend who doesn’t like dessert finished the whole cup, saying "this is the best Japanese restaurant dessert ever." 🍣 Nigiri Highlights: The Warmth of Counter-Side Prep Beats Pre-Made Sushi Hands Down! The biggest surprise was the "counter-side fresh preparation"—as the chef (shaped) each nigiri, he used the warmth of his palms to slightly heat the sushi rice. Every piece was handed to me immediately after being made, the rice still warm to the touch—unlike many sushi spots that "pre-make and chill," losing their soul. Plus, the sashimi was pre-marinated in mirin or light soy sauce by the chef, so no need to dip in soy sauce—no "too salty or bland" awkwardness, every bite was "perfectly balanced." 1. Yuzu-Infused Squid Nigiri | The Star, Love at First Bite! This was my "favorite of the day"! The squid was pre-marinated in yuzu juice—first bite hit with fresh yuzu aroma, followed by the squid’s springiness—crunchy but not tough, with a faint sweet juice. The sushi rice’s acidity was just right, balancing the squid’s freshness. The nori was freshly roasted, crispy enough to crumble. One bite, and yuzu fragrance, squid sweetness, rice tartness, and nori crunch exploded in my mouth—I even licked my lips after eating! 2. 11 Nigiri: Consistent Quality, Freshness Guaranteed Beyond the yuzu squid, the other 10 pieces didn’t disappoint: Tuna Akami: Lightly marinated in soy sauce, firm texture with a faint iron-rich aroma, no fishiness; Salmon Toro: Moderate fat content, melts in your mouth, paired with the rice’s tartness, no greasiness; Sea Bream: Sweet flesh, the chef even sprinkled a touch of lemon zest for brightness; Unknown White Fish (chef said it was a daily special): Tender texture with a faint ocean sweetness—I couldn’t remember the name, but it left a lasting impression. Every piece of sushi rice was well-crafted: separate grains, perfect moisture, shaped just right—not too loose, not too tight. The rice’s acid-sweet balance was spot-on, never overshadowing the sashimi, but rather acting as a "support" to highlight its freshness. 🩱 Bonus Add-Ons: Fresh Uni & Chef’s Special Fish, No Letdown After finishing the 11 nigiri, I still wanted more, so I asked the chef, "Can I add uni and your recommended fish?" He smiled and brought out that day’s uni—while not as sweet as Hokkaido uni, it was incredibly fresh, creamy like butter, no fishiness. Spread over sushi rice, eating it plain let me taste the ocean’s freshness. The chef’s recommended "nodoguro" (throat blackfish, I looked it up later) had tender, fatty flesh, lightly charred on the edges—bursting with savory flavor, even better than I expected, no duds at all #HiddenGemRestaurant #Sushi #Omakase #WeekendEats #Portland #PortlandFood

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Camille Dubois
Camille Dubois
3 months ago
Camille Dubois
Camille Dubois
3 months ago
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Counter-Side Nigiri + Yuzu Sorbet, Worth Every Penny 🍣

📍 First Impression: Counter-Side Rituals, Thoughtfulness from Reservation to Seating When I booked a week in advance on their website, I noted "would prefer counter seating." Upon arrival, I found the small restaurant only had 6 counter seats—polished wooden bar top, and in front of the chef, a refrigerated display with that day’s fresh-caught sashimi. From tuna akami to squid, every piece was lightly frosted, a clear sign of freshness. As soon as I sat down, the chef handed me a warm towel and room-temperature water, smiling and asking, "Do you eat raw fish? Any dietary restrictions?" His tone was friendly without being overfamiliar. A regular next to me chatted casually with the chef about "today’s sea bream just arriving from Maine Harbor," instantly making me feel like I was in a tiny sushi spot on a Japanese street—even the wait for appetizers felt exciting đŸœïž Omakase Breakdown: $85/person, 2 Apps + 11 Nigiri + 1 Soup + 1 Dessert, Unbeatable Value I originally thought a "sub-$100 omakase" would be "watered down," but the menu was surprisingly substantial, with every item crafted with care: 2 Appetizers 🌟: The first was "low-temperature marinated scallops with yuzu peel"—the scallop was tender enough to squeeze out juice, drizzled with a touch of yuzu juice for brightness, and the yuzu peel added a fresh aroma. The second was "sesame tofu with seaweed flakes"—the tofu was silky like pudding, infused with sesame fragrance, and the seaweed flakes added texture. It was super appetizing, no "filler appetizer" vibe at all. Miso Soup đŸ„Ł: A hot bowl of soup arrived before the 11 nigiri—rich kelp miso broth with soft tofu and wakame. Sipping it warm, it instantly soothed my stomach, the perfect "prep" for the raw fish ahead. Dessert (Yuzu Sorbet) 🍧: The final yuzu sorbet was a total game-changer! Blended smooth with no ice crystals, every bite burst with fresh yuzu aroma—slightly tart, not cloying, the perfect balance to the nigiri’s richness. Even my friend who doesn’t like dessert finished the whole cup, saying "this is the best Japanese restaurant dessert ever." 🍣 Nigiri Highlights: The Warmth of Counter-Side Prep Beats Pre-Made Sushi Hands Down! The biggest surprise was the "counter-side fresh preparation"—as the chef (shaped) each nigiri, he used the warmth of his palms to slightly heat the sushi rice. Every piece was handed to me immediately after being made, the rice still warm to the touch—unlike many sushi spots that "pre-make and chill," losing their soul. Plus, the sashimi was pre-marinated in mirin or light soy sauce by the chef, so no need to dip in soy sauce—no "too salty or bland" awkwardness, every bite was "perfectly balanced." 1. Yuzu-Infused Squid Nigiri | The Star, Love at First Bite! This was my "favorite of the day"! The squid was pre-marinated in yuzu juice—first bite hit with fresh yuzu aroma, followed by the squid’s springiness—crunchy but not tough, with a faint sweet juice. The sushi rice’s acidity was just right, balancing the squid’s freshness. The nori was freshly roasted, crispy enough to crumble. One bite, and yuzu fragrance, squid sweetness, rice tartness, and nori crunch exploded in my mouth—I even licked my lips after eating! 2. 11 Nigiri: Consistent Quality, Freshness Guaranteed Beyond the yuzu squid, the other 10 pieces didn’t disappoint: Tuna Akami: Lightly marinated in soy sauce, firm texture with a faint iron-rich aroma, no fishiness; Salmon Toro: Moderate fat content, melts in your mouth, paired with the rice’s tartness, no greasiness; Sea Bream: Sweet flesh, the chef even sprinkled a touch of lemon zest for brightness; Unknown White Fish (chef said it was a daily special): Tender texture with a faint ocean sweetness—I couldn’t remember the name, but it left a lasting impression. Every piece of sushi rice was well-crafted: separate grains, perfect moisture, shaped just right—not too loose, not too tight. The rice’s acid-sweet balance was spot-on, never overshadowing the sashimi, but rather acting as a "support" to highlight its freshness. 🩱 Bonus Add-Ons: Fresh Uni & Chef’s Special Fish, No Letdown After finishing the 11 nigiri, I still wanted more, so I asked the chef, "Can I add uni and your recommended fish?" He smiled and brought out that day’s uni—while not as sweet as Hokkaido uni, it was incredibly fresh, creamy like butter, no fishiness. Spread over sushi rice, eating it plain let me taste the ocean’s freshness. The chef’s recommended "nodoguro" (throat blackfish, I looked it up later) had tender, fatty flesh, lightly charred on the edges—bursting with savory flavor, even better than I expected, no duds at all #HiddenGemRestaurant #Sushi #Omakase #WeekendEats #Portland #PortlandFood

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