"Tucked away near the main strip of downtown Beaverton, Yuubi is one of the west side’s hidden gems for sushi. Chef Ricky Tam orders bluefin tuna and amberjack directly from Japan and dry ages fish to achieve a rich umami taste. Yuubi has a spacious seasonal patio, but diners who opt for indoor seating will get a view of the week’s shipment hanging inside the dry ager. Fun applications of produce figure into the restaurant’s uramaki — peaches are tucked inside the Scott roll alongside Ora King salmon, while pickled radish provides a fun contrast to the bluefin-packed Tuna Divide." - Seiji Nanbu, Janey Wong
