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.
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 d?cor'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.
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.