"Sellwood’s popular kappo-style sushi restaurant is practically made for solo diners: There’s bar seating that allows for maximum engagement and raw fish sliced and pressed onto seasoned rice by chef Shinji Uehara. Parties of one can snag hard-to-get reservations that larger groups can’t — Kaede limits visitors to groups of two. Diners should break out of their salmon and tuna rut by ordering one of the nigiri specials, like lesser-seen golden-eye snapper or try the signature saba battera, a square roll of buttery mackerel that’s cured and punched up with ginger and yuzu." - Nathan Williams, Krista Garcia
