129 SPRING ST.
Given Portland's status as one of the country's premier commercial fishing centers- its wholesalers supply many of the top restaurants in the country - it's somewhat surprising that it wasn't until Masa Miyake moved here from New York City that the city could claim to have a top-flight sushi restaurant. Miyake's résumé includes slicing fish at Nobu and working in Oceana's kitchen, and he combines the best of the local catch with fish imported from Tokyo's Tsukiji Market. But "sushi is only part of what makes Miyake special": Masa's cooked dishes, like sea eel wrapped around a mixture of miso and brown butter or pork intestine slow-braised in sake and soya, make the omakase menu a unique experience. We suggest you reserve one of the six counter seats and go with the letting-the-chef-choose-your-dinner option. Miyake is located in a converted corner store at the edge of the West End. They don't have a liquor license, so make sure to bring your own.