AFURI IZAKAYA SE PORTLAND

"This super fashionable Tokyo outpost — with its sister ramen and dumpling locations in Slabtown and Beaverton — is famous for its delicate and refreshing yuzu shio ramen. However, the real hit, especially in the cooler months, is the spicy, sesame-miso-based tantanmen, available with a fatty tonkotsu broth or vegan hazelnut base. It’s worth adding a few of the izakaya’s other offerings as sides, like the bluefin tuna sushi flight or flaky pan-fried gyoza." - Zoe Baillargeon

"The stylish Afuri is really known as a ramen bar, more than anything; people don’t often think of it as an obvious choice for sushi night. This is a mistake. The menu’s tight selection of nigiri, sashimi, and rolls is curated more than anything, only highlighting impeccably cut, flavorful fish. The house-cured ikura is particularly special, as is the flight of bluefin tuna, when available." - Zoe Baillargeon

"The stylish Afuri is really known as a ramen bar, more than anything; people don’t often think of it as an obvious choice for sushi night. This is a mistake. The menu’s tight selection of nigiri, sashimi, and rolls is curated more than anything, only highlighting impeccably cut, flavorful fish. The house-cured ikura is particularly special, as is the flight of bluefin tuna, when available. Let the chefs take over with Afuri’s new-ish omakase offering, which spans both the sushi menu and the broader Japanese offerings." - Seiji Nanbu, Janey Wong

"Members also mentioned a few favorite restaurants, including the Afuri location in downtown Portland." - Brooke Jackson-Glidden

"Tokyo-based ramen shop Afuri chose to open its first US location in Portland because the soft water from Mount Hood, much like Mount Afuri’s water, is ideal for making ramen noodles. Although the shop specializes in citrusy yuzu ramen, the savory-spicy hazelnut tantanmen is one of the most memorable bowls in town, and it happens to be vegan. Made with umami-rich miso tare, this bowl arrives with bouncy, thick noodles, topped with bok choy, shiitakes, leeks, miso cashew crumbles, and sesame chile oil. Snacks like seaweed salad and crispy eggplant buns make good starters before diving into this next-level bowl." - Waz Wu