The fourth course, Miyake-style nigiri sushi: salmon toro with sauteed Kumato tomato; H-toro aburi (tuna belly) with fennel, soy and mirin; hamachi (yellowtail) with truffle oil, mioga (Japanese scallion) and pine nuts; aji (horse mackerel) with ginger and arugula
Plating the nigiri
A stack of bowls
The third course, Miyake Farm rabbit: ribs, loin, kidney and sausage nikuman bun served with sea beans, roasted eggplant and hacho toma miso
Detail of the third course: rabbit ribs on top of roasted eggplant
Miyake plates the third course
Miyake (right) and a sous chef
A sous chef tops roasted eggplant with sesame seeds
The second course, Inaniwa udon: butter-poached monkfish; broccoli rabe; shiitakes; daikon and yuzu ankake (egg white mousse)
Miyake gets ready to serve the second course
Servers relax between courses
The attention to detail extends to the beautiful pottery for soy sauce
The first course, omekase sushi: kinmedai (red snapper); kampachi (amberjack); lobster; beni (sockeye salmon)
The "amuse bouche" from left: herring with sheep's yogurt, green apple and pine nuts; green papaya salad; scallop and shiso mousseline with yuzu koshu remoulade
Part of the amuse bouche: scallop and shiso mousseline with yuzu koshu remoulade
Chef Masa Miyake
The tasting menu
Miyake on Fore Street is Portland’s temple of sushi, renowned far beyond the city limits for pristine fish and artful presentations to rival big names in bigger cities. Now, a little more than two years after he moved his restaurant from its tiny first location in the West End to its current serene and swanky home in the Old Port, chef Masa Miyake is changing things up. He’s breaking out of the rigid Japanese mold to get more playful with both fish and meat and to serve food grown and raised on his own farm in Freeport. On Sunday, the chef invited local press to sample the revamped menu, which rolls out June 5. Meredith Goad has the full story on the Maine ala Carte blog; here’s a visual preview of what you can expect at the new Miyake.
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// About the Author
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. By day, she is an online content producer for The Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail.
Susan can be contacted at 791-6310 or firstname.lastname@example.org
On Twitter: @susansaxelrod
Real Mainer’s don’t wear diamonds. They wear barnacles. Meet Andrew.