Mr. Tuna
Sushi restaurant · Portland ·
Sustainable Maine seafood hand rolls, donburi bowls, sashimi
Sustainable Maine seafood hand rolls, donburi bowls, sashimi
"I appreciate how this place evolved from a hot dog cart into a gleaming beacon of sustainable local seafood, sourcing almost everything directly from Gulf of Maine fishermen so everything tastes stunningly fresh; highlights include luscious hand rolls filled with creamy uni and spicy-sweet Maine scallop and crab, halibut amped with mango, habanero, cucumber, and puffed rice, and a bright tuna de tigre—diced bluefin with avocado, cilantro, and crunchy shallots—that’s a don’t-miss staple." - Alexandra Hall
"I followed the story of a former culinary-school student who launched a sushi business from a refurbished Craigslist hot dog cart and trailer and in May 2024 opened a cheerful, bright brick-and-mortar in Portland, Maine. The food is delightful, impeccable, honest, and full of surprises, with an emphasis on Japanese-inspired sushi: elaborate, overflowing donburi rice bowls, gorgeous sashimi, and more than a dozen hand rolls. Standout dishes include the Tuna de Tigre, a Peruvian- and Thai‑inspired ceviche of creamy avocado and ruby-red tuna dressed with coconut, fish sauce, lime juice, and bird chiles and topped with herbs and crispy shallots; Skin N’ Dip, crispy fried salmon skin dusted in seaweed powder served with yuzu mayonnaise and marinated salmon roe; and a range of hand rolls (seared tuna belly with shishito peppers, Maine uni, tuna tartare with pickled daikon and scallions). The menu also features creative maki, dressed-up sashimi (for example, scallops with matsutake ponzu, pickled shiitake, shiso, and popped rice), a bright, mayo-forward potato salad topped with furikake and salmon roe, and an off‑menu tuna sashimi tasting that explores four distinct cuts from a Maine tuna. Sustainability is central: most seafood comes from the Gulf of Maine (with wild Alaskan salmon as an exception), Atlantic bluefin tuna is caught one fish at a time by rod and reel as it migrates, uni and scallops are offered only in season, unused parts are composted by a local farmer, and long-term relationships with local suppliers allow the chef to get exactly what he wants." - Raphael Brion
"What started as a food cart serving handrolls and bites on the street is now a softly pink sushi bar and restaurant in the Old Port. Mr. Tuna feels as fresh as the seafood it serves while being casually cool and easygoing, no matter the occasion. They really focus on responsibly sourced seafood, meaning you’ll find lots of local bluefin tuna, Maine scallops, and sea urchin in various handrolls and sushi. Come for a bento box special or sushi burrito for lunch, or just some ridiculously good sashimi and an ice cream sandwich before or after your dinner reservation." - alana dao 2
"What started as a food cart serving handrolls and bites on the street is now a softly pink sushi bar and restaurant in the Old Port. Mr. Tuna feels as fresh as the seafood it serves while being casually cool and easygoing, no matter the occasion. They really focus on responsibly sourced seafood, meaning you’ll find lots of local bluefin tuna, Maine scallops, and sea urchin in various handrolls and sushi. Come for a bento box special or sushi burrito for lunch, or just some ridiculously good sashimi and an ice cream sandwich before or after your dinner reservation." - Alana Dao
"A sushi-focused restaurant built around a deep engagement with local Atlantic bluefin tuna, where the chef breaks down large fish—sometimes 500-pound bluefin—and highlights a range of cuts from lean akami to fatty toro. Guests come for hand rolls, espresso Martinis, and a tuna sashimi tasting that serves as an education in marbling and technique." - Becky Duffett