"Chef Naoko Tamura has been cooking and serving authentic Japanese dishes to Portlanders for more than a decade. She uses only local, seasonal, organic ingredients. Lunch trays of shumai dumplings, Japanese fried chicken, and wild Alaskan salmon are complemented with rice, salad, pickles, and miso soup. In the evenings, the menu is a fixed traditional omakase dinner. The décor here, which was revamped by renowned architect Kengo Kuma in 2017, is nearly as impressive as the food. You’ll find thin, whorled bamboo screens decorating the ceiling and a mini zen garden. Photos courtesy of Jeremy Bittermann. "