Category: My reviews

For my birthday dinner, Xue and I went to Yama Sushi on SE Clinton.  I started with Yoshi Dry Sake:

The friendly waitress says the liquid in the box is sake (not water), and after the glass is finished; it can be poured into the glass, or drank out of the box.  Nice.

The Chirashi entree is quite filling.  A lot of varied seafood packed into this delicious box.  Especially good was the large and unctuous salmon eggs, plus uni that can be mixed with the underlying rice using chopsticks.

For dessert, unfortunately, the anticipated Coffee Gilee was out. The waitress explained that the chef makes it on on Saturday, and it often runs out by Friday. She recommended the Strawberry Panna Cotta instead if we wanted a light dessert to suit the hot weather;  saying that it is lighter than the Italian version, and the housemade strawberry sauce is mixed with balsamic vinegar to tone down the sweetness. Mix the three layers together for the best taste, she suggested.  Excellent recommendation.

Xue had the Nikumiso (spicy ground pork) ramen, and rainbow roll (mango, avocado, and spicy tuna) which she enjoyed (sorry no photos).

Unfortunately, Pono Farm Soul Kitchen is now closed.

Pono Farm Soul Kitchen, in Hollywood district, serves Japanese influence comfort food in manageable portions.  Our group of six ordered the Portland Dining Month “3 Courses for $29” dinner [Dining Month Menu]

My first course, Kakuni (braised pork belly) was flavorful and so tender, that I could break it up into pieces and eat with my chopsticks.  Each small piece was deliciously satisfying infused with a sweet soy flavor.  It was served with half a soft-boiled egg, and apple/miner’s lettuce salad:

The other appetizer selected was Tempura soft-shell crab, with shaved fennel salad, grapefruit, and orange vinaigrette.  Ling says it was “nicely mixed flavors, crab was well cooked: tender under a crunchy not soggy crust, might have been nice to have the glaze as a dipping sauce rather than on the bottom of the bowl”:

My main course, pork chop, was a bit dry, and the “pea & foie gras sauce” failed to elevate it into a memorable dish.  It was served with garlic mashed potatoes and pea shoots:

Note: others who ordered the Braised Black Cod served with bowl of steamed rice were much happier with their choice. The kumquat puree sauce was a great complement to the tender soy and sake braised cod:

The dessert: tropical fruits, pomegranate seeds, and yuzu cream over a sake jelly was another hit.  It was not overly sweet. The six of us all enjoyed it.  It was the only dessert option:

7:30pm on a Saturday night was quite busy, and the bar was backlogged. The drinks arrived after the food. Despite the backlog, we had excellent service.  The noisy acoustics was not the best for conversation, but we all enjoyed the evening.

Marukin Ramen, a new restaurant with headquarters in Tokyo, opened in S.E. Portland a couple of weeks ago.  They’re still going through their soft opening with limited menu selection, with Grand Opening on April 1, 2016. Xue and I visited them yesterday for lunch.  We arrived at 11:40am, and were about fifth in line to order, with lots of available seating.  By the time we left, the line was stretched long, and seating was becoming scarce.  All ramen was $10.00 a bowl.  Xue ordered the Miso, because it didn’t have shoyu listed in the soup base, and she wanted to skip the extra sodium. Broth: “Miso in chicken and Carlton Farms pork bones base”.

I ordered the Tokyo Shoyu.  Broth: “Clear chicken and Carlton Farms pork bone broth base with shoyu”.

Xue was envious of the soft-center egg and two cuts of chashu pork.  We sampled each other’s, and both prefer the clear Tokyo Shoyu broth. The spinach and menma (bamboo shoots) were fresh tasting. The egg has nice, runny yolk.  The chashu was okay.  I also ordered a side of chicken karaage for $8.  The nuggets were crunchy on outside, and moist and tender inside with garlic added to the batter for taste.

A view from the entrance, as we left:

I can see how Marukin wold work in Tokyo to get salaryman in and out quickly during a lunch break.  No time to linger as efficient staff is there to whisk away your ramen bowl (even though you haven’t slurped the last drop of broth).

Bottom line:  Good, but we prefer Mirakutei (around the block).  We need to come back to try the Tonkotsu Shoyu (John) and Marukin Red (Xue – Tonkotsu made spicy).  Probably after the Grand Opening.  That may level the playing field.