Momoyama: Worth the 7 PM Wait! Savor Fresh Sashimi at the Sushi Bar

I thought I’d avoid the rush by going to a Japanese restaurant at 7 PM on a weekday, but when I arrived at Momoyama, there was still a line of over ten people outside—luckily, the turnover was fast. We waited 20 minutes and even got a spot at the sushi bar! As soon as we sat down, the chef handed us warm towels with a smile. Watching him skillfully prep the fresh fish in front of us felt like a “performance,” and I instantly thought “the wait was worth it”—the vibe was perfect! 🍣 Sushi Bar Experience: Watch the Chef Prep, Freshness You Can See The best part of sitting at the sushi bar is getting to watch the chef from “unpacking the fish” to “making nigiri”: The tuna just taken out of the cooler had fat marbling as smooth as snow; the sweet shrimp still had a light frost, plump enough to see the roe; the most amazing was the Hokkaido uni, served in a shell, glowing pale gold—no discoloration or excess water (a sign of top-tier fresh uni for those in the know). The chef was super meticulous with the sashimi: He sliced the tuna at an angle with a special knife, each piece perfectly thick—not too thin (losing texture) or too thick (greasy); the sweet shrimp peeled off easily, with the vein carefully removed; when he scooped the uni, you could see its creamy texture, and even the air smelled faintly of fresh sea sweetness. Chatting with him occasionally, he smiled and said “today’s uni just arrived this morning—best eaten fresh”—this “see-it-to-believe-it” freshness was more reassuring than any recommendation～ 🦢 Must-Try: Hokkaido Uni + Sweet Shrimp, Incredibly Fresh! 1. Hokkaido Uni This was by far the star! Scoop a spoonful into your mouth—first a cool touch, then a burst of rich sea sweetness, as creamy as melted butter, no fishiness at all. After swallowing, there’s a faint lingering aftertaste. The chef said “don’t dip it in soy sauce—it’ll overpower the flavor”，and he was right—eating it plain lets you taste its true essence. We ordered a second serving on the spot, scraping every last bit from the shell—totally not enough 😭! 2. Amaebi (Sweet Shrimp) The sweet shrimp was equally fresh! Bigger than the ones at most Japanese restaurants, it was tender enough to taste the juice when you bit into it. The roe was as creamy as a runny yolk, with a light sweetness—no “frozen shrimp” dryness. When the chef made the amaebi nigiri, he gently squeezed it to release more sweetness, pairing it with slightly tangy sushi rice. One bite at a time, even my friend who doesn’t like shrimp praised “this shrimp is so fresh”! 🍶 A Blind Order Win: Sparkling Sake, Refreshing & Perfect with Sashimi I originally wanted regular sake, but saw “Sparkling Sake” on the menu and decided to try it blindly—and it was surprisingly delicious! It had a crisp fizz on the tongue, with a faint rice aroma and mild sweetness, low alcohol content, tasting like “sparkling water with a hint of sake.” Paired with uni and sweet shrimp, it balanced the richness of the sashimi perfectly—one sip of sake, one bite of sashimi, making the texture even more refreshing. Even people who don’t usually drink couldn’t help having a few more sips～ 💡 Final Thought: A Must-Visit Japanese Spot in Portland, Grab a Sushi Bar Seat Early! Even with a wait at 7 PM, Momoyama’s fresh sashimi and sushi bar experience are totally worth it. If you’re craving Japanese food in Portland, this is the spot—arrive a little early to try for a sushi bar seat. You’ll get to watch the chef’s skills and eat the freshest sashimi first. Order the Hokkaido uni and sweet shrimp without hesitation, and don’t miss the sparkling sake—you’ll be thinking about that freshness for days! #PortlandEats #PortlandJapaneseFood #Momoyama #SushiBar #HokkaidoUni #SweetShrimp #JapaneseFoodRecommend