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.
At Fujiyama Sushi Bar, friendly servers walk guests through a menu of specialty sushi rolls, nigiri and sashimi, and plates of ribeye, lobster, and tenderloin. Sushi chefs work behind a glitzy island bar, fashioning slivers of yellowtail and salmon into colorful floral designs, and teppanyaki artists show off their knife skills, fire tricks, and telekinesis. From the house-made special "Timmy Sauce" that garnishes plates to the revolving sushi bar filled with colorful makis of tobiko, tempura, and avocado, the restaurant enhances feasts of Japanese cuisine with its own inventive flair.
At Samurai Blue, chefs carefully arrange fresh sashimi and nigiri across chic white plates, accenting dishes with colorful flowers or fresh fruit. They adorn seared salmon belly with tomato marmalade and jalapeno aioli, and wrap tempura shrimp, crab, and avocado inside fresh mango to create their Mango Tango roll. For dessert, tongues can venture outside of Japan to taste bread pudding with vanilla ice cream, or simply flop around in the ocean for a while. The waitstaff delivers draft beer, signature cocktails, and warm house saki throughout the meal.
Soho Asian Fusion Bistro & Lounge's chefs draw upon a vast history of culinary traditions to curate a menu focused on sushi, as well as Japanese and Korean cuisine. This diversity earned the eatery a spot on Fox 12's “Restaurant of the Week”, which showcased the Echo roll, an epic heap of tempura-fried rice topped with tuna, avocado, and caviar. Other signature rolls include the Soho roll, lined with shrimp tempura, crab meat, and cucumber, crowned with Hawaiian ahi poke, and drizzled with sweet chili and unagi sauces. Bento boxes are assembled with rolls, tempura, while sizzling Korean bulgogi beef makes its journey to tables with crisp asparagus and a miniature suitcase.
What began as a tradition of backyard seafood boils for the formerly Texan Nguyen Family has grown into My Brother’s Crawfish, a restaurant that serves up classic Southern seafood seven days a week. According to Douglas Perry at The Oregonian, two brothers oversee the kitchen, where crawfish, crab, shrimp, clam, and mussels swirl around in oversize pots of boiling water and homemade seasonings. They also craft classics such as jambalaya and gumbo and serve blackened and fried chicken and shrimp solo or stuffed inside a po' boy or standard-size envelope. The Louisiana theme extends to the dining room’s decor, where paintings of jazz musicians and colorful Mardi Gras masks line the long, burgundy walls.