Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140Caption Metropole 52 p o r t l a n d monthly magazine wave like tentacles under heat, as “Japanese comfort food.” Entering a food truck scene that in 2015 was largely populated by BBQ and Mexican favorites, Miller recalls a certain amount of reservation among customers toward their exotic menu. “People would approach and ask if there was anything kid-friendly. We’d say, ‘It’s all kid-friendly. Our toddler eats everything here!’ Our mission is to intro- duce people to real Japanese food.” Mami now boasts a loyal following and a packed summer schedule. “We’re total- ly booked out until October,” says Tama- ki, who’s also studying part-time at SMCC. After that, future plans include a stint work- to open Mami, he became Tamaki’s stu- dent. The daughter of one of Portland’s first sushi chefs, Tamaki learned the art of tradi- tional Japanese cooking at home. “I was ex- pected to cook for the family from a young age. As I grew older, friends from high school would come over to try real Japanese food for the first time. They were hooked!” Now in its second summer on the cir- cuit, the sleek black and botanical food truck is a flashy visitor to local breweries and festivals. The couple describe the menu, which offers favorites such as the rich and salty Yaki Soba and the more adventurous bacon Okonomiyaki (translation: “what you like”), featuring shavings of dried fish that ing and traveling in Japan over the winter before returning to Maine with a new menu and fresh ambition. “We’d love to get back into brick and mortar, something fun and relaxed–a take-out joint with great beer and room for the truck outside. Something like an “izakaya”– a Japanese pub, where people can come and relax, listen to music, and eat great food.” have fun with it The daringly named Muthah Truckah gives you a clue to owner Erica Dionne’s personali- ty. One of the only food truck owners around town going it alone–without a partner or em- ployees–she’s all energy and sass. Where did The daughter of one of Portland’s first sushi chefs, Hana Tamaki learned the art of traditional Japanese cooking at home. Mami food truck