{"id":12654,"date":"2017-03-23T18:47:58","date_gmt":"2017-03-23T22:47:58","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=12654"},"modified":"2018-01-26T11:00:38","modified_gmt":"2018-01-26T16:00:38","slug":"izakaya-minato","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/izakaya-minato\/","title":{"rendered":"Izakaya Minato"},"content":{"rendered":"

By Diane Hudson<\/strong><\/p>\n

April 2017 | view this story as a .pd<\/a><\/p>\n

Tasty and trendy, Izakaya Minato<\/strong> on inner Washington<\/strong>\u00a0 <\/span>has diners lining up for a new kind of urban experience. <\/span><\/h3>\n

\"APR17-Rest-Review\"Washington Avenue\u2019s star continues to rise with the arrival of casual-yet-cool, Japan-inspired Izakaya Minato<\/strong>. Like many of the latest hot spots on The Hill, Izakaya Minato fills up quickly, so go early if you want to get in at all. Seating is varied and can accommodate any mood or group. We sit at the bar just in front of the open kitchen, where the magic happens. And magic it is. Our server explains that an izakaya (\u201ci<\/em>\u201d meaning to stay; \u201csakaya<\/em>,\u201d sake shop; \u201cminato<\/em>\u201d meaning harbor) is the Japanese equivalent of the gastropub. <\/span><\/p>\n

T<\/span>he menu surprises by heading in four directions\u2013Starting Off, From the Port, From the Farm, and To Finish. Conspiratorially, our server whispers, \u201cIt\u2019s whatever you want here, however you want it.\u201d We pick a bowl of miso soup<\/strong> ($3). Aromatic and soothing, the broth simmers with dashi<\/em> (dried seaweed) and daily-changing vegetables. Velvety shredded daikon lends a fresh bite to the umami flavor. It\u2019s particularly delicious sipped directly from the bowl. <\/span><\/p>\n

Equally good for sipping are innovative cocktails like Plum Vesper<\/strong> ($11), made with plum sake, gin, vodka, and ume boshi <\/em>(Japanese pickled plum). Or try the wines, local draft, or a dizzying array of sakes. For those of us who aren\u2019t sake sommeliers, try the Sake Sampler<\/strong> ($14), three 1.5-oz. pours served on a wooden board. We\u2019re happy to discover our favorite, the Blue Current Junmai Ginjo, is made right here in Maine.<\/span><\/p>\n

\"Explore<\/a>S<\/span>tarting Off, we choose the Kinoko Salad<\/strong> ($8). Tender saut\u00e9ed mushrooms and roasted vegetables rest on a bed of spinach, artfully drizzled with a creamy ponzu dressing. Next up is Okonomiyaki<\/strong> ($10), a cabbage pancake that comes with either mushroom or bacon, depending on your conscience. Filling and rich, this is exotic comfort food. Equally irresistible is the Sakana Misoyaki <\/strong>($7), broiled seasonal fish marinated in miso.<\/p>\n

Serendipitous? Mackerel is the catch of the day. The tender meat arrives enveloped in delightfully crisped skin. We finish the plate in a matter of moments, vowing here and now to return until we\u2019ve tried every fish dish on offer.<\/span><\/p>\n

T<\/span>hough totally satiated, we couldn\u2019t possibly leave without sampling a ramen dish. Udon Vongole<\/strong> ($13), a quirky Japanese twist on the traditional Italian Spaghetti alle Vognole<\/em>, comes cooked with garlic, succulent clams, and sake, seasoned to just the right heat. News flash: these are The Best Noodles Ever. <\/span><\/p>\n

As the night unspools, we agree we have just enough room for dessert. Fresh ice-cream or sorbet flavors change daily. Luckily, a zesty bowl of Yuzu orange sorbet <\/strong>($4) from local artisan Little Bee hits the spot. After a rich, salty dinner, the sorbet is the perfect cooling palate cleanser. <\/span>n<\/span><\/p>\n

Izakaya Minato, 54 Washington Ave., Portland,\u00a0 <\/span>Mon.-Thu., 5-10 p.m.; Fri.-Sat., 5-11 p.m., closed Sun.\u00a0 <\/span>613-9939 izakayaminato.com<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

April 2017
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