The Portland Phoenix has published a review of Miyake.
In these muted surroundings it is the food that pops — with gorgeous presentation, colors both brilliant and pale, and an undiluted clarity of flavors. Small details charm as well — like the lovely handmade china and the rock on which you rest your chopsticks. The menu offers a chef’s omakase of five or seven courses, or you can make your own meal out of salads, soups, rolls, small plates, and large plates — the last of which include several chef’s-choice plates of nigiri and sashimi. We mixed and matched ourselves, but I defy you to watch the striking omakase plates go by and not calculate when you will go back and try it.