Review of Miyake

Portland Magazine has published a review of Miyake.

The first course, three gorgeous pieces of Alaskan sockeye salmon nestled over a smooth lemon mayo sauce and topped with delightful fresh scallion and capers, was a hint of the treats to come. Next was a single very large scallop, browned to a crispy outside, sprinkled with bright red roe, and set to bask on top of tasty miso sauce. And then, an amazing plate of eight pieces of Edo-Mae nigiri, consisting of the finest salmon, yellow tail, fluke, red snapper, shrimp, scallop, and mackerel, all of it perfect, but the mackerel almost astounding with its subtlety and texture.