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A plate of tuna nigiri at Zilla Sake.
Nigiri from Zilla Sake.
Zilla Sake House

20 Knockout Sushi Restaurants in Portland and Beyond

The places in Portland for standout nigiri and rolls

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Nigiri from Zilla Sake.
| Zilla Sake House

As a city with ample access to high-quality fish and nationally celebrated Japanese food, Portland knows its way around some sushi. Still, the sushi scene in Portland has continued to improve over the last few years, from exciting and affordable additions like Fish & Rice and Yoshi’s to nationally recognized staples like Zilla Sake and Nimblefish.

Portland has lost some of its finest sushi restaurants over the course of the pandemic. Nonetheless, there are several exceptional spots to devour tuna-draped nigiri, swirls of salmon maki, and ultra-creamy slabs of scallop sashimi, either in a lively dining room or on an al fresco patio. Some are old-school favorites for sushi bento and conveyor belt rolls; others are new kids on the block incorporating nontraditional ingredients. But all of them have their place in the city’s larger sushi scene. For more Japanese food, check out our ramen, izakaya, or broader Japanese cuisine maps.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Syun Izakaya

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A homey izakaya in Hillsboro, Syun offers quality sushi as well. Artfully laid-out plates of sashimi, cut generously, are a real draw at Syun, as well as its flashy maki stuffed with crab or blanketed with seared scallop. The assorted plates and donburi — many featuring raw seafood — really shine here. For example, the Hokkaido chirashi offers a particularly artful spread of salmon, crab, scallops, sea urchin, and salmon roe.

Yuubi Sushi

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Tucked away near the main strip of downtown Beaverton, Yuubi is one of the west side’s hidden gems for sushi. Chef Ricky Tam orders bluefin tuna and amberjack directly from Japan and dry ages fish to achieve a rich umami taste. Yuubi has a spacious patio, but diners who opt for indoor seating will get a view of the week’s shipment hanging inside the dry ager. Fruit figures into the restaurant’s uramaki — peaches are tucked inside the Ora King salmon-topped Finity roll while key lime juice is squeezed over the Yuki roll.

Koya Sushi

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This sushi spot in downtown Beaverton serves a sizable menu full of fun appetizers, Japanese classics, and sushi. Although Koya has a tremendous amount of rolls on the menu, the tempura rolls are the clear draw, ranging from a surf-and-turf roll with seared Kobe beef and shrimp to a lobster roll with avocado. This is also a spot that offers baked sushi, filled with everything from crab to scallops.

Sushi Ki-ichi

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A true west-side gem, Ki-Ichi serves impeccable fish that is remarkably inexpensive, considering the quality; the restaurant’s sweet shrimp is particularly well done. Opt for the restaurant’s omakase options, a chef’s selection that doesn’t exceed $35. While many appetizers and side dishes are negligible at sushi restaurants, Ki-Ichi’s stands out, with everything from dashimaki tamago to an array of udon. 

Yoshi's Sushi

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Working in a small Multnomah Village cart doesn’t stop Yoshi Ikeda, a former Bamboo Sushi chef, from serving high-caliber nigiri and maki. Yoshi’s offers a small menu of innovative rolls and rotating nigiri, as well as sporadic omakase dinners and and the occasional handroll, but specials like the meticulously seared scallop nigiri with yuzu pepper marmalade continue to be the star of the show. Yoshi’s is currently slinging takeout via phone orders only, but there’s onsite dining at the Multnomah Village French Quarter pod.

Fish-San

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On the Portland State University campus, diners sit down to pairs of aburi (seared) nigiri, including bruleed tamago, or carry out creations like the Hamachizilla, which includes yellowtail both inside and on top of the roll. Fish lovers are catered to with the variety of a 10-piece nigiri set or chirashi. For special occasions — or a treat-yourself dinner — visitors can order custom platters of artfully arranged sashimi with advance notice of a day ahead.

Momoyama restaurant

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When it comes to flexing, this Pearl District sushi bar knows what it’s doing. Yes, it has seared A5 wagyu nigiri. Yes, it has both Japanese and California sea urchin. Yes, it has surf clams, spot prawns, and a full gradient of cuts, tuna-wise. The menu even offers a specific list of items from Japan’s famous Toyosu fish market. It’s worth it to splurge on the full omakase, which is a parade of raw and slightly seared delights.

This little traditional Japanese mainstay can be found right across from the Keller Auditorium, serving everything from Japanese hotpot dishes to house-cured mackerel. Murata’s greatest strengths lie in the sushi sets and fish selection, allowing diners to either hand over control to the chef or pick their favorites a la carte.

Sushi Ichiban

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Conveyor belt sushi has its devotees, and the Old Town staple Sushi Ichiban has been one of the city’s favorites for decades. The fish is fresh, well-priced, and generous in its portions, trailing behind a toy train engine on a continuously spinning track. This isn’t the spot for omakase, but when looking for a slab of salmon nigiri, spicy tuna hand rolls, or creamy scallops, Sushi Ichiban delivers — via a tiny train car.

Kaizen Sushi

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From the same owners as Portland sushi standby Mirakutei, this downtown sushi restaurant not only offers Oregon Dungeness sashimi and a variety of salmon and mackerel cuts; it also heads into inventive territory, topping maki with garlic butter or yuzu tobiko. Start with the restaurant’s distinctive ponzu “ceviche,” before opting for a salmon flight — a round of salmon belly, salmon aburi, ocean trout, and wild sockeye nigiri. Those who love the super-involved rolls should finish with the Pacific NW roll, which tops Dungeness crab and spicy albacore with more albacore, pesto, tempura, and eel sauce.

Mirakutei Sushi & Ramen

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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.

Afuri Izakaya

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The stylish Afuri is really known as a ramen bar, more than anything; people don’t often think of it as an obvious choice for sushi night. This is a mistake. The menu’s tight selection of nigiri, sashimi, and rolls is curated more than anything, only highlighting impeccably cut, flavorful fish. The house-cured ikura is particularly special, as is the flight of bluefin tuna, when available.

This Sellwood spot comes from two veteran sushi chefs, who have cut and rolled sushi all over the world before landing in Portland. Fish here is flown in fresh from Japanese sushi markets, whether it’s a spear squid topped with uni or bluefin marinated in jalapeno soy sauce. It’s best to order off of the specials card that arrives with the main menu, though the restaurant also offers omakase-style options and sushi combinations. Reservations are required.

Bluefin Tuna & Sushi

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Originally from South Korea, Bluefin Tuna and Sushi expanded into Northeast Portland in 2020. Bluefin is probably most recognizable by the cute round sushi it serves, offering a different aesthetic than most sushi places in Portland. The name “Bluefin Tuna” isn’t just for show either: Bluefin slings various cuts of bluefin tuna at market price. The move is to hit up Bluefin during happy hour, when six-piece maki sets clock in at $6; happy hour runs daily from 4 p.m. to 6 p.m.

Zilla Sake

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Known for their meticulous sourcing and high-quality sushi options, the effortlessly cool and casual Zilla has become a destination for rare sake and fresh sushi. Chef Kate Koo serves specialties such as lobster karaage and house-braised Portuguese octopus alongside classic sushi options like salmon and tuna. Highlights include Oregon-caught wild King salmon and Hokkaido scallops, served alongside Oregon-grown wasabi. Shocking no one, this is also a nice spot to pair sushi with distinctive sakes.

Nimblefish

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Portland’s very own Edomae-style sushi restaurant, Nimblefish serves stunning cured and fresh fish in its most traditional form of nigiri or sashimi in a tight-quarters cafe. Fish rotates seasonally and shows off a variety of curing techniques, as well as simple, fresh slices of fish. When stopping in for omakase, it’s worth it to add on specialty options like Bafun uni or A5 wagyu that’s seared with a hand-torch just until the fat begins to render.

Sushi Mazi

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This cozy, first-date-friendly Division sushi bar is one of those spots that works well for a wide range of sushi enthusiasts. Those seeking simply adorned, beautiful cuts of fresh or aged fish — maybe cut and arranged to look like a rose — will find that in spades. Those who want an elaborate maki drizzled with mango sauce or topped with seared salmon are also well taken care of here. Specials can be ornate and flashy, like grilled mussels topped with salmon belly, and vegetarians will have plenty of options, as well.

Kashiwagi

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This Division-area sushi spot is the return of the now-closed, beloved Sushi Takahashi 2, a conveyor belt spot in Southwest Portland. At Kashiwagi, Takeo Kashiwagi tops soft pillows of rice with coho, pickled mackerel, and crab, rolling chopped scallops with spicy mayo for maki and frying calamari for tempura sushi. Kashiwagi is also a spot that sells inexpensive hand rolls, for those who want a more tactile sushi experience.

Yoko's Japanese Restaurant & Sushi Bar

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Gladstone institution Yoko’s has held a cult following for decades, delightfully old-school with a range of reasonably priced nigiri and elaborate maki. Yoko’s offers a wide selection of salmon, from ikura to skin to smoked, as well as fan favorites like the poki roll, ahi, and albacore — seared and raw — over a cucumber-avocado roll. For a heartier option, opt for the restaurant’s generous chirashi.

Sakura Yakitori and Sushi

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The sushi and yakitori restaurant serves standard rolls like spicy tuna and futomaki, but the menu gets creative with specialty rolls rooted in a sense of place, like the seared wagyu beef Plains roll or the vegetarian Valley roll, which brims with grilled shishitos and zucchini. Diners will also find seasons reflected in rolls, like the refreshing Spring (yellowtail, yuzu dressing, micro cilantro) or crisp Winter (snow crab, apple, scallop, orange marmalade).

Syun Izakaya

A homey izakaya in Hillsboro, Syun offers quality sushi as well. Artfully laid-out plates of sashimi, cut generously, are a real draw at Syun, as well as its flashy maki stuffed with crab or blanketed with seared scallop. The assorted plates and donburi — many featuring raw seafood — really shine here. For example, the Hokkaido chirashi offers a particularly artful spread of salmon, crab, scallops, sea urchin, and salmon roe.

Yuubi Sushi

Tucked away near the main strip of downtown Beaverton, Yuubi is one of the west side’s hidden gems for sushi. Chef Ricky Tam orders bluefin tuna and amberjack directly from Japan and dry ages fish to achieve a rich umami taste. Yuubi has a spacious patio, but diners who opt for indoor seating will get a view of the week’s shipment hanging inside the dry ager. Fruit figures into the restaurant’s uramaki — peaches are tucked inside the Ora King salmon-topped Finity roll while key lime juice is squeezed over the Yuki roll.

Koya Sushi

This sushi spot in downtown Beaverton serves a sizable menu full of fun appetizers, Japanese classics, and sushi. Although Koya has a tremendous amount of rolls on the menu, the tempura rolls are the clear draw, ranging from a surf-and-turf roll with seared Kobe beef and shrimp to a lobster roll with avocado. This is also a spot that offers baked sushi, filled with everything from crab to scallops.

Sushi Ki-ichi

A true west-side gem, Ki-Ichi serves impeccable fish that is remarkably inexpensive, considering the quality; the restaurant’s sweet shrimp is particularly well done. Opt for the restaurant’s omakase options, a chef’s selection that doesn’t exceed $35. While many appetizers and side dishes are negligible at sushi restaurants, Ki-Ichi’s stands out, with everything from dashimaki tamago to an array of udon. 

Yoshi's Sushi

Working in a small Multnomah Village cart doesn’t stop Yoshi Ikeda, a former Bamboo Sushi chef, from serving high-caliber nigiri and maki. Yoshi’s offers a small menu of innovative rolls and rotating nigiri, as well as sporadic omakase dinners and and the occasional handroll, but specials like the meticulously seared scallop nigiri with yuzu pepper marmalade continue to be the star of the show. Yoshi’s is currently slinging takeout via phone orders only, but there’s onsite dining at the Multnomah Village French Quarter pod.

Fish-San

On the Portland State University campus, diners sit down to pairs of aburi (seared) nigiri, including bruleed tamago, or carry out creations like the Hamachizilla, which includes yellowtail both inside and on top of the roll. Fish lovers are catered to with the variety of a 10-piece nigiri set or chirashi. For special occasions — or a treat-yourself dinner — visitors can order custom platters of artfully arranged sashimi with advance notice of a day ahead.

Momoyama restaurant

When it comes to flexing, this Pearl District sushi bar knows what it’s doing. Yes, it has seared A5 wagyu nigiri. Yes, it has both Japanese and California sea urchin. Yes, it has surf clams, spot prawns, and a full gradient of cuts, tuna-wise. The menu even offers a specific list of items from Japan’s famous Toyosu fish market. It’s worth it to splurge on the full omakase, which is a parade of raw and slightly seared delights.

Murata

This little traditional Japanese mainstay can be found right across from the Keller Auditorium, serving everything from Japanese hotpot dishes to house-cured mackerel. Murata’s greatest strengths lie in the sushi sets and fish selection, allowing diners to either hand over control to the chef or pick their favorites a la carte.

Sushi Ichiban

Conveyor belt sushi has its devotees, and the Old Town staple Sushi Ichiban has been one of the city’s favorites for decades. The fish is fresh, well-priced, and generous in its portions, trailing behind a toy train engine on a continuously spinning track. This isn’t the spot for omakase, but when looking for a slab of salmon nigiri, spicy tuna hand rolls, or creamy scallops, Sushi Ichiban delivers — via a tiny train car.

Kaizen Sushi

From the same owners as Portland sushi standby Mirakutei, this downtown sushi restaurant not only offers Oregon Dungeness sashimi and a variety of salmon and mackerel cuts; it also heads into inventive territory, topping maki with garlic butter or yuzu tobiko. Start with the restaurant’s distinctive ponzu “ceviche,” before opting for a salmon flight — a round of salmon belly, salmon aburi, ocean trout, and wild sockeye nigiri. Those who love the super-involved rolls should finish with the Pacific NW roll, which tops Dungeness crab and spicy albacore with more albacore, pesto, tempura, and eel sauce.

Mirakutei Sushi & Ramen

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.

Afuri Izakaya

The stylish Afuri is really known as a ramen bar, more than anything; people don’t often think of it as an obvious choice for sushi night. This is a mistake. The menu’s tight selection of nigiri, sashimi, and rolls is curated more than anything, only highlighting impeccably cut, flavorful fish. The house-cured ikura is particularly special, as is the flight of bluefin tuna, when available.

Kaede

This Sellwood spot comes from two veteran sushi chefs, who have cut and rolled sushi all over the world before landing in Portland. Fish here is flown in fresh from Japanese sushi markets, whether it’s a spear squid topped with uni or bluefin marinated in jalapeno soy sauce. It’s best to order off of the specials card that arrives with the main menu, though the restaurant also offers omakase-style options and sushi combinations. Reservations are required.

Bluefin Tuna & Sushi

Originally from South Korea, Bluefin Tuna and Sushi expanded into Northeast Portland in 2020. Bluefin is probably most recognizable by the cute round sushi it serves, offering a different aesthetic than most sushi places in Portland. The name “Bluefin Tuna” isn’t just for show either: Bluefin slings various cuts of bluefin tuna at market price. The move is to hit up Bluefin during happy hour, when six-piece maki sets clock in at $6; happy hour runs daily from 4 p.m. to 6 p.m.

Zilla Sake

Known for their meticulous sourcing and high-quality sushi options, the effortlessly cool and casual Zilla has become a destination for rare sake and fresh sushi. Chef Kate Koo serves specialties such as lobster karaage and house-braised Portuguese octopus alongside classic sushi options like salmon and tuna. Highlights include Oregon-caught wild King salmon and Hokkaido scallops, served alongside Oregon-grown wasabi. Shocking no one, this is also a nice spot to pair sushi with distinctive sakes.

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Nimblefish

Portland’s very own Edomae-style sushi restaurant, Nimblefish serves stunning cured and fresh fish in its most traditional form of nigiri or sashimi in a tight-quarters cafe. Fish rotates seasonally and shows off a variety of curing techniques, as well as simple, fresh slices of fish. When stopping in for omakase, it’s worth it to add on specialty options like Bafun uni or A5 wagyu that’s seared with a hand-torch just until the fat begins to render.

Sushi Mazi

This cozy, first-date-friendly Division sushi bar is one of those spots that works well for a wide range of sushi enthusiasts. Those seeking simply adorned, beautiful cuts of fresh or aged fish — maybe cut and arranged to look like a rose — will find that in spades. Those who want an elaborate maki drizzled with mango sauce or topped with seared salmon are also well taken care of here. Specials can be ornate and flashy, like grilled mussels topped with salmon belly, and vegetarians will have plenty of options, as well.

Kashiwagi

This Division-area sushi spot is the return of the now-closed, beloved Sushi Takahashi 2, a conveyor belt spot in Southwest Portland. At Kashiwagi, Takeo Kashiwagi tops soft pillows of rice with coho, pickled mackerel, and crab, rolling chopped scallops with spicy mayo for maki and frying calamari for tempura sushi. Kashiwagi is also a spot that sells inexpensive hand rolls, for those who want a more tactile sushi experience.

Yoko's Japanese Restaurant & Sushi Bar

Gladstone institution Yoko’s has held a cult following for decades, delightfully old-school with a range of reasonably priced nigiri and elaborate maki. Yoko’s offers a wide selection of salmon, from ikura to skin to smoked, as well as fan favorites like the poki roll, ahi, and albacore — seared and raw — over a cucumber-avocado roll. For a heartier option, opt for the restaurant’s generous chirashi.

Sakura Yakitori and Sushi

The sushi and yakitori restaurant serves standard rolls like spicy tuna and futomaki, but the menu gets creative with specialty rolls rooted in a sense of place, like the seared wagyu beef Plains roll or the vegetarian Valley roll, which brims with grilled shishitos and zucchini. Diners will also find seasons reflected in rolls, like the refreshing Spring (yellowtail, yuzu dressing, micro cilantro) or crisp Winter (snow crab, apple, scallop, orange marmalade).

Related Maps