Gallery: Miyake: World-Class Sushi in Portland, Maine

Omakase Course #1: Sashimi
Omakase Course #1: Sashimi
Lobster with garlic oil, Tazmanian salmon, suzuki (some of the nicest I've had), kampachi, madai, and coarse-grated wasabi.
Omakase Course #2: Scallops
Omakase Course #2: Scallops
Local scallops with fennel, crisp-tender hijiki seaweed, and scallop-dashi broth.
Omakase Course #3: Black Bass
Omakase Course #3: Black Bass
Black bass with tempura-battered fennel, shiso, and burdock root in spring onion dashi broth. My surprise favorite of the omakase.
Omakase Course #4: Sweetbreads
Omakase Course #4: Sweetbreads
Smoked teriyaki sweetbreads with tomato caramel (read: caramelized cherry tomatoes), ohitashi (sesame spinach), sesame butter, pickled Miyake farm baby carrot, and glazed pearl onions. Incredibly rich, but also delicate.
Omakase Course #5: Nigiri
Omakase Course #5: Nigiri
Bluefin tuna (left) and sawara (Spanish mackerel; right), both brushed with smoked dashi shoyu and draped over saffron sushi rice.
Inaniwa Udon ($18)
Inaniwa Udon ($18)
Hand-rolled thin noodles from Japan's Akita prefecture, served in a sweet broth with pickled local vegetables and sesame seeds. Available hot or cold.
Ceviche ($17)
Ceviche ($17)
Nothing like the Peruvian presentation, this maki-style ceviche features Japanese snapper tossed with lemon and lime juices, cilantro, truffle oil, ohba leaves, tobiko, and radish sprouts.
The omakase's sweet ending
The omakase's sweet ending
White chocolate filled with gooey passion-fruit caramel. Perfect.