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Eating Portland: Miyake
Aug
02
2014

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miyake_girl (1 of 1)After teaching two cooking classes at Stonewall Kitchen’s Cooking School last week, I drove up to Portland for three days and two nights of, bascially, eating.

I kind of fell in love with Portland, and  its progressive, rugged, Nordic feel, cool summer weather, beautiful harbor and island views, and packed, pedestrian-friendly urban scene brimming with amazing restaurants, high and low.

There’s all kinds of eating in Portland, but I especially sought out Maine seafood, and beautiful local produce at its peak this time of year.

First up was Miyake on Fore Street, a sushi spot that does a great job of bringing in local seafood. This incredibly beautiful tray of nigiri (above) was on the way out as I sat down, setting the stage for what was about to come.

I started off with a simple, fresh heirloom tomato and spinach salad (left), and then had a daikon and carrot salad (right), topped with in ingredient that was a first for me: cypress blooms; it was both soft and cruncy with a neutral flavor, a sort of plant roe.

miyake_tomato (1 of 1)miyake_daikon (1 of 1)

Then I had a copious amount of good, fresh sashimi (below left) mounded on seasoned rice: salmon, salmon roe, halibut, yellowtail, and monkfish liver pate (the highlight — so good), plus pickled shiitake mushrooms and rolled omelette.

miyake_sashimi (1 of 1)

I capped off the meal with a Japanese take on a lobster roll (below right), the first of several lobster-centric dishes I would have in Portland (more on that soon).

Everything at Miyake was incredible, and the sushi was as good as the best I’ve had in, L.A., San Francisco, and Tokyo. I can’t wait to get back to Portland to eat there again.

miyake_lobsterroll (1 of 1)