The menu at Ukiyoe reflects 30 years of owner Jin Park refining his approach to Japanese cooking. A selection of more than 50 different sushi rolls daunts indecisive appetites and delights craftsmen looking to put wheels on an edible model car. In addition to Japanese staples such as teriyaki and tempura, the eatery serves maki sushi rolled with calamari, vegetables, and fresh salmon.
Uchu Sushi and Fried Chicken’s chefs deftly assemble sustainably sourced seafood into creative sushi rolls, served alongside Japanese-style katsu fried chicken and vegetarian-friendly fusion fare. The expert blade-wielders transform meals from raw fish to raw fish on a plate as patrons watch from behind a lengthy bar, just feet away from two gargantuan water tanks filled with saltwater and fresh-water sea life. Cocktails from Uchu’s drink menu are meticulously blended, complementing other libations such as Oregon-brewed and artisan Japanese sake, as well as shochu, a Japanese spirit often made from sweet potato, rice, or barley.
At Wild Wasabe, meals are nearly as much about presentation as they are about flavor. The sushi chefs deftly wrap fresh fish and spicy sauces into rolls, then plate them, into edible artworks resembling dragons, sunbursts, or American Gothic. The kitchen also heats up hot soups and entrees, and pours out premium sake, wine, and Japanese beers to complement meals. Diners sip while watching the sushi experts sculpt their appetizing works, or glance at the large flat screen television to fill their eyes as well as their stomachs.
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.
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.
The red teppanyaki tables inside Osaka House host pyrotechnic performances from chefs who quickly slice, toss, and set aflame pieces of meat or veggies. Hibachi entrees run the gamut from chicken and filet mignon to swordfish and lobster, and each dish is accompanied by a shrimp appetizer, soup, salad, vegetables, and seasoned rice. Diners can dig into such favorites as egg rolls and California rolls, or simply bowl them across tables into pyramids made of straws.
Unlike at most restaurants, waiting for food is half the fun at Sushi Sakura. A gleaming conveyer belt meanders around the room, transporting a steady stream of sushi-filled plates directly to diners’ tables. Guests are encouraged to remain on the lookout for anything that looks to their liking by constantly scanning the lineup for anything from spicy tuna hand rolls to tender slices of octopus.
Rather than hang a price tag from each roll, the chefs strategically place them on plates in different colors—purple, blue, green, orange, red, and infrared—according to their price. At the end of the meal, the servers calculate the bill by totaling the number and color of the plates that the table selected.
The chrome conveyer belt is a modern touch amid the décor's traditional Japanese accents. Patterned shoji screens and dangling red lanterns emblazoned with kanji provide a bit more flavor from across the Pacific, reinforcing the eatery's dedication to Japan’s culinary traditions.