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Portland’s Hidden Japanese Gem 🍣

Had this Japanese spot saved for ages, but kept putting it off ‘cause it’s “too far”—until I popped into Bamboo Boba for and realized it’s next door. Stepping into the little plaza, I instantly got why “good food hides well”: this place is super tucked away, but the flavor? Worth the trip! 🌿 Vibe: Quiet on a Wednesday, Like Stumbling Into a Secret Spot Walked in and paused—mid-week rush hour, and only one table was taken. Warm light glowed over the wooden counter, where the sushi chef sliced fish slowly. It was so quiet you could hear ice clinking, which felt like a “I found a hidden gem” thrill 😊. As soon as I sat down, the server brought warm water, grinning, “Today’s got a specials menu—some seasonal dishes are leaving soon.” Friendly like chatting with a friend. Best part? Parking: next to Safeway, huge lot—no circling for spots, lazy folks rejoice 🚗 🍣 Dishes: Every Bite Feels “Worth It”—From Seafood to Udon, All Stars Went in planning a light meal, but kept adding to the order. Turns out, the “good” here has layers: basics are solid, signatures are mind-blowing, even hidden items make you want to cheer. 🦞 Lobster karage: Rare but amazing, tasty even cold First time seeing lobster karaage at a Japanese spot—ordered on a whim, and wow. Lobster meat in thin batter, fried crispy outside, tender inside. Crunchy bite, juicy meat with a hint of salt—no fishy taste. Even after cooling, the crust stayed crisp, the meat bouncy. My friend (who hates fried food) kept stealing bites—if a rare dish is on the menu, they’ve got the skills to back it up 👏. 🍖 A5 wagyu nigiri: Melts in your mouth, buttery goodness The wagyu slice glowed pink when served. “No soy needed,” the chef said. He was right—pop it in your mouth, and it melts like butter, fatty richness mixing with vinegared rice. Creamy, slightly sweet, no need to chew much. Lingered on my tongue long after—“expensive but worth it” happiness 😋. 🌊 Uni (sea urchin): Sweet like “ocean ice cream” Orange uni jiggled on rice, jelly-like. Spooned it up with rice—sweetness burst in my mouth, no fishiness, just briny freshness and a hint of sweetness. “Just arrived today,” the chef said. No wonder it was so good—I almost ordered more 🍣. 🐟 Chuu toro (medium fatty tuna) & Otoro (fatty tuna): Fatty perfection, one bite bliss Chuu toro had beautiful marbling—fatty but balanced, fresh without being greasy. Otoro? Even better. Fat like snowflakes, melting instantly, rich and savory. With rice, it’s pure joy. Order both—you’ll regret skipping either 🐟. 🍤 Spot shrimp: Solid sweetness, reliably good Shrimp bounced when bitten, mild ocean sweetness. Not “wow” level, but clearly fresh. Dip in wasabi, and the natural flavor shines—safe, satisfying, no mistakes here 🦐. 🦑 Unagi (eel): Even my dad (who hates raw fish) loved it—sauce is key Got eel for my dad, expecting him to pick at it. He ate half! The teriyaki sauce was sweet but not cloying, eel tender enough to pull apart, skin slightly charred. Even the rice soaked up the sauce. “Better than regular eel rice,” he said—high praise from a tough critic 👨. 🦪 Creamy scallop: Overshadowed by stars, but still good Scallop was tender, cream sauce rich, but the wagyu and uni stole the show. Not bad—just “others were too amazing.” Worth ordering alone next time 🦪. 🍣 Negi toro roll: Classic done right, hard to mess up Tuna paste mixed with green onion, wrapped in rice—fresh, oniony, tangy from the rice. These “basic” rolls test skill, and this one made me want seconds 🍚. 🍲 Mentaiko cream udon: Hidden gem! I’ll come back just for this Saw this on the menu and almost yelled—I’m obsessed with mentaiko udon, and finally don’t have to drive to Seattle! Noodles chewy, mentaiko sauce salty-briny (the good kind), cream richness mixed with nori. Every strand coated in sauce—slurp-worthy happiness. I’d return just for this bowl 🥢. 💸 Value: You get what you pay for—$50-100 fills you up Worried the A5 wagyu would break the bank, but $50-100/person (depends on pricey items) felt fair. “Ramen or udon are cheaper,” the chef said—even a quick bowl hits the spot. “Pay for quality, get quality” here. Cheap dishes don’t skimp, pricey ones deliver—this honesty makes you want to return. Left noting the hours: closed Sundays, 2:30-5 PM lunch break. Jotted it down—this plaza-hidden spot is like a low-key friend with real talent. Next Portland trip: boba first, then definitely this place. Mentaiko udon, I’m coming for you 🍜! 📍 14619 SW Teal Blvd, Beaverton, OR 97007 #PortlandEats #JapaneseFood #HiddenGems #MustTryPortland

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Sofía Rodríguez
Sofía Rodríguez
4 months ago
Sofía Rodríguez
Sofía Rodríguez
4 months ago
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Portland’s Hidden Japanese Gem 🍣

Had this Japanese spot saved for ages, but kept putting it off ‘cause it’s “too far”—until I popped into Bamboo Boba for and realized it’s next door. Stepping into the little plaza, I instantly got why “good food hides well”: this place is super tucked away, but the flavor? Worth the trip! 🌿 Vibe: Quiet on a Wednesday, Like Stumbling Into a Secret Spot Walked in and paused—mid-week rush hour, and only one table was taken. Warm light glowed over the wooden counter, where the sushi chef sliced fish slowly. It was so quiet you could hear ice clinking, which felt like a “I found a hidden gem” thrill 😊. As soon as I sat down, the server brought warm water, grinning, “Today’s got a specials menu—some seasonal dishes are leaving soon.” Friendly like chatting with a friend. Best part? Parking: next to Safeway, huge lot—no circling for spots, lazy folks rejoice 🚗 🍣 Dishes: Every Bite Feels “Worth It”—From Seafood to Udon, All Stars Went in planning a light meal, but kept adding to the order. Turns out, the “good” here has layers: basics are solid, signatures are mind-blowing, even hidden items make you want to cheer. 🦞 Lobster karage: Rare but amazing, tasty even cold First time seeing lobster karaage at a Japanese spot—ordered on a whim, and wow. Lobster meat in thin batter, fried crispy outside, tender inside. Crunchy bite, juicy meat with a hint of salt—no fishy taste. Even after cooling, the crust stayed crisp, the meat bouncy. My friend (who hates fried food) kept stealing bites—if a rare dish is on the menu, they’ve got the skills to back it up 👏. 🍖 A5 wagyu nigiri: Melts in your mouth, buttery goodness The wagyu slice glowed pink when served. “No soy needed,” the chef said. He was right—pop it in your mouth, and it melts like butter, fatty richness mixing with vinegared rice. Creamy, slightly sweet, no need to chew much. Lingered on my tongue long after—“expensive but worth it” happiness 😋. 🌊 Uni (sea urchin): Sweet like “ocean ice cream” Orange uni jiggled on rice, jelly-like. Spooned it up with rice—sweetness burst in my mouth, no fishiness, just briny freshness and a hint of sweetness. “Just arrived today,” the chef said. No wonder it was so good—I almost ordered more 🍣. 🐟 Chuu toro (medium fatty tuna) & Otoro (fatty tuna): Fatty perfection, one bite bliss Chuu toro had beautiful marbling—fatty but balanced, fresh without being greasy. Otoro? Even better. Fat like snowflakes, melting instantly, rich and savory. With rice, it’s pure joy. Order both—you’ll regret skipping either 🐟. 🍤 Spot shrimp: Solid sweetness, reliably good Shrimp bounced when bitten, mild ocean sweetness. Not “wow” level, but clearly fresh. Dip in wasabi, and the natural flavor shines—safe, satisfying, no mistakes here 🦐. 🦑 Unagi (eel): Even my dad (who hates raw fish) loved it—sauce is key Got eel for my dad, expecting him to pick at it. He ate half! The teriyaki sauce was sweet but not cloying, eel tender enough to pull apart, skin slightly charred. Even the rice soaked up the sauce. “Better than regular eel rice,” he said—high praise from a tough critic 👨. 🦪 Creamy scallop: Overshadowed by stars, but still good Scallop was tender, cream sauce rich, but the wagyu and uni stole the show. Not bad—just “others were too amazing.” Worth ordering alone next time 🦪. 🍣 Negi toro roll: Classic done right, hard to mess up Tuna paste mixed with green onion, wrapped in rice—fresh, oniony, tangy from the rice. These “basic” rolls test skill, and this one made me want seconds 🍚. 🍲 Mentaiko cream udon: Hidden gem! I’ll come back just for this Saw this on the menu and almost yelled—I’m obsessed with mentaiko udon, and finally don’t have to drive to Seattle! Noodles chewy, mentaiko sauce salty-briny (the good kind), cream richness mixed with nori. Every strand coated in sauce—slurp-worthy happiness. I’d return just for this bowl 🥢. 💸 Value: You get what you pay for—$50-100 fills you up Worried the A5 wagyu would break the bank, but $50-100/person (depends on pricey items) felt fair. “Ramen or udon are cheaper,” the chef said—even a quick bowl hits the spot. “Pay for quality, get quality” here. Cheap dishes don’t skimp, pricey ones deliver—this honesty makes you want to return. Left noting the hours: closed Sundays, 2:30-5 PM lunch break. Jotted it down—this plaza-hidden spot is like a low-key friend with real talent. Next Portland trip: boba first, then definitely this place. Mentaiko udon, I’m coming for you 🍜! 📍 14619 SW Teal Blvd, Beaverton, OR 97007 #PortlandEats #JapaneseFood #HiddenGems #MustTryPortland

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