Mirakutei Sushi & Ramen
Ramen restaurant · Buckman ·
Upmarket sushi, ramen & small plates with fresh seafood
Upmarket sushi, ramen & small plates with fresh seafood
"A legendary Portland sushi restaurant, Mirakutei was once home to chefs like Hiro Ikegaya before it was purchased by longtime employees and brothers Nicolas and Job Martinez. Here, people can find delights like Dungeness crab nigiri and bluefin belly sashimi, alongside classics like sweet shrimp and bigeye tuna. Beyond the wide assortment of sushi, sashimi, and nigiri, uber-fresh raw fish and seafood take center stage in specialty dishes like hamachi carpaccio and ceviche. On Friday and Saturday nights, Hiro Ikegaya also helms the sushi bar for limited-seating, reservation-only omakase." - Zoe Baillargeon
"Old school Portland legend Hiro Ikegaya opened Mirakutei in 2011, a favorite for Sapporo-style ramen and exceptional cuts of sushi; it’s now owned by longtime employees Nicolas and Job Martinez. It’s a dependable mainstay for raw fish, but the restaurant coaxes in locals for its scrambled-egg-laden genki ramen, as well. Grab takeout, dine in Mirakutei’s spacious dining room, or try to snag limited sidewalk seating." - Brooke Jackson-Glidden
"A legendary Portland sushi restaurant, Mirakutei was once home to chefs like Hiro Ikegaya, before it was purchased by longtime employees and brothers Nicolas and Job Martinez. Here, people can find delights like Dungeness crab nigiri and hamachi belly sashimi, alongside classics like sweet shrimp and bigeye tuna. Beyond the wide assortment of sushi, sashimi, and nigiri, Mirakutei’s appetizer menu includes a number of preparations of raw seafood, from salmon belly with grapefruit to scallops with uni, yuzu, and white truffle." - Seiji Nanbu, Janey Wong
"I learned that Martinez and his brother Nicolas bought Mirakutei from celebrated chef Hiro Ikegaya in 2018, borrowing money from family to do so and struggling early on (making about $30,000 a year) while modernizing a proudly old-school operation — Ikegaya had kept handwritten receipts and books. Ikegaya agreed to sell on the condition he could still come in sometimes to make sushi, and with a few years of work the brothers put Mirakutei on solid ground; Nicolas stayed to run it while Job moved on to open Kaizen." - Brooke Jackson-Glidden
"Located on the ground floor of a modern building on lower Burnside, Mirakutei has been serving sushi, ramen, and tidbits like kushiyaki, grilled steak, chicken, and salmon skewers, for close to a decade. Anyone wanting to branch out from the usual suspects should try the uni sandwiched between sliced scallops and topped with colorful masago. Takeout and delivery, including bottles of sake and wine, are available."
