A quartet of tatami welcomes guests into a traditional Japanese dining experience, replete with short-legged tables and floor mats to sit on. To help diners become one with the culturally distinctive surrounds, servers dispense and occasionally spoon-feed classic entrees that include broiled salmon covered in teriyaki sauce, korean barbecue ribs, and deep-fried chicken katsu. Patrons can also dine at American-style tables in the main dining room or sidle up to the sushi bar to ponder 20 nigiri and 21 specialty rolls with names such as Salmon Killer and I Love Shrimp.:m]]
At Umi Sushi Japanese Restaurant, chefs busy chopsticks with 14 specialty sushi rolls and a menu of traditional Japanese dishes. Servers stroll through the placid dining room, rescuing empty plates from the clutches of Olympic-discus hopefuls and dotting the yellow tablecloths with appetizers, such as the taco su's octopus, cucumber, and seaweed salad ($7.50). Behind the sushi bar, fresh ingredients merge together to create raw and cooked nigiri sushi ($3.50+), vegetarian maki ($3.50+), and specialty maki, including the dragon roll with eel ($8.95 for seven pieces). The Umi special sauce marinates thin strips of short-cut ribs ($11.95–$13.95), and the Tanshin bento box ($12.50 for a large) partitions teriyaki flavors into culinary cubbyholes. Diners can augment meals with scoops of green-tea ice cream ($3.95) or signal their departure by gurgling imported beer, wine, or sake.
Specializing in meatless Asian cuisine, Green Wok Vegan Restaurant's sushi menu includes a lineup of entirely vegan and vegetarian rolls. Nimble sushi chefs create a modest marriage of basic flavors with seaweed salad rolls ($2.50 each) and the landlocked tempura sweet-potato roll ($2.50). Mouths reeling from celebratory birthday shots of wasabi can cool oral jets with soothing sushi portions of avocado ($3) and the vegan cream-cheese salve of the crunchy asparagus roll ($5). Or double-down on bold flavors with the shiitake roll's aromatic alliance between marinated mushrooms and green onion ($5.25). Elegant Asian wall hangings surround Green Wok's handsome, WiFi-equipped dining space, where the casual atmosphere inspires diners to readily try adventurous new things such as vegetarian seafood and sewing various fillets together to make a stylish sashimi scarf.
The chefs at Toki Sushi and Teriyaki Cuisine work hard in the kitchen, crafting delicate Japanese meals of gyoza and udon, as well as burgers and hefty deli sandwiches. Sushi chefs with up to 18 years of experience carve tasty slices of tuna, salmon, and halibut at the open sushi bar as diners sip wine and beer and share laughs over scoops of mochi ice cream. The décor surrounds diners with bamboo-print screens, round paper lanterns, and banners decorated with lucky cats, transporting a piece of Japan to America while city planners still bicker over digging a tunnel beneath the Pacific Ocean.
Bouquets of bamboo enliven the tapestry-draped walls of Yuki Sushi and Sake Bar, where fresh-minded chefs craft traditional Japanese fare using local organic ingredients whenever possible. Sushi rolls feature some of the chef's own creations, such as the Atomic crawfish, which dons a cape of Cajun salsa and tempura, is made up of fresh jalapeño and cream cheese, and imbues feasters with superpowers. Yuki's house teriyaki liberally ladles over much of the hot-entree menu at both the Portland and Hillsboro locations, and sake from both overseas and Oregonian brewers keeps diners' thirst sated. Both spots offer either dine-in or carry-out, and [drinks and sushi specials pepper the weekly calendar.
Wrapped in a cone shape on the spot, the Japanese crepe is a delightful dessert that can be eaten anytime, anywhere, and in any way. Choose between a fruit and ice cream filled crepe or if you're feeling hungry, a savory crepe. Either way, the possibilities are endless.
The bamboo steamers sit conspicuously behind the glass counter, spirals of steam escaping their closed lids as guests peer at the expansive menu and consider their options. There are three types of dumplings and four kinds of bao filled with the likes of barbecue pork, Szechuan chicken, coconut custard, and adzuki bean paste. In addition, the menu offers pad thai noodles and banh mi sandwiches. Guests sip loose-leaf teas to complement the meals, soaking in the sun from the large windows or out on the sidewalk patio.