Miyake, Portland, 6/28/18

building
building

Miyake was a medium sized place off the tourist path.  There was lots of counter seating as well as tables.  The counter does face the preparation area, thus lots of lights illuminate your food there.  We were fortunate to have the seats right across from chef, Masa Miyake who had been in Portland since 2006.  Previously he worked in a number of NYC and Tokyo restaurants.  Some music played in the background in this very stylized place.  The menu offered several types of tasting menu options as well as a la carte.  There is also a separate Nigiri and Sashimi menu with another offering market features.   We chose the Kaiseki Omakase or Chef’s tasting menu, which included a number of off-the-menu items, and had their sake pairings to go with it.  They do offer some wines and beers along with a huge sake menu.  

sign on street
sign on street
entrance
entrance
interior
interior
interior
interior
interior
interior
counter set up
counter set up
Frankie liked the size of the little pitcher
Frankie liked the size of the little pitcher
menu
menu
drink list
drink list
specials
specials
nigiri and sashimi
nigiri and sashimi
kitchen action
kitchen action
food ready to be served
food ready to be served

 

Yaki Uni was grilled sea urchin with mascarpone and enoki mushrooms.  It was grilled in a cedarwood box and accented with truffle oil and scallions.  The ingredients blended well into a creamy texture.  It had good flavor.

Yaki Uni - Grilled sea urchin with mascarpone and enoki mushrooms
Yaki Uni – Grilled sea urchin with mascarpone and enoki mushrooms
closer
closer
inside
inside
saki
saki
Frankie inspected things
Frankie inspected things
ceiling
ceiling

 

A variety of sashimi was next.  It included Horse Mackerel (aji), Amber Jack (kanpachi), Golden Eye snapper (kinmedai), salmon toro (belly), sea bass (suzuki), fluke with yuzu, lobster tail, and Bluefin tuna.  They were all nice with clean flavors.  The plate also included a dab of wasabi that was hot, spicy and wonderful.

getting ready
getting ready
saki
saki
sashimi
sashimi

 

Chawanmushi (Japanese Steamed Egg Custard) was made with crab, parsley, gold leaf and ginkgo nut.   It was creamy and mild.  The crab was mostly in shreds.  The ginkgo nut was green and dry.  It was a nice dish, just really mild in flavor.

chowmushi
Chawanmushi
closer
closer
saki
saki
interesting bowl
interesting bowl
inside
inside
ginko nut
ginkgo nut
Frankie enjoyed all the sake glasses
Frankie enjoyed all the different sake glasses

 

 

Hamasui or Japanese seafood stew was made with a clear dashi broth and filled with Conger eel, Thai snapper, lobster tail, tofu and wild parsley.  It was also mild in flavor but the seafood bits were very nice.

hamasui
hamasui
bowl
bowl
closer
closer

 

Sea eel tempura was dusted with yuzu citrus powder.  It was a tender coating and a lovely chunk of eel.  It was a fun texture and taste.  I dipped some of it in the soy sauce on the counter but it was fine on its own.

sea eel tempura
sea eel tempura
closer
closer
Frankie sniffed it
Frankie sniffed it
inside
inside

 

Kamo Aburi – Binchotan Grilled Duck Breast with Arima Sansho Balsamic Sauce and Truffle Oil was served with a piece of baby bok choy.  On the plate was a dollop of Kosho, a very spicy sauce.  The duck was wonderful and the bok choy was served cold which was an interesting twist.

Kamo Aburi - Binchotan grilled duck breast with Arima Sansho balsamic sauce and truffle oil
Kamo Aburi – Binchotan grilled duck breast with Arima Sansho balsamic sauce and truffle oil
closer
closer
duck
duck
greens
baby bok choy
saki
saki
saki
saki

 

We finished with nigiri of tuna toro (belly), threadfin bream (itoyori), shrimp and sliced ginger and wasabi.  They were all quite nice.

Nigiri - tuna belly, red fin bream, shrimp
Nigiri – tuna belly, red fin bream, shrimp
tuna belly
tuna toro (belly)
red fin bream
threadfin bream (itoyori)
shrimp
shrimp
ginger, wasabi
ginger, wasabi
chef preparing orders
chef preparing orders
Chef and Frankie
Chef and Frankie

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