How could we leave Portland without enjoying some of the best sushi in town. Our experience at Miyake topped a slew of a list of delicious honeymoon eats.
Last year we had a very satisfying bowl of ramen at its sister restaurant, Pai Men Miyake and couldn't wait to dive into this pick-your-own four-course dinner.
Marinated Salmon: [Thinly sliced raw salmon with capers, mustard vinaigrette, and oba shiso leaves] This unique carpaccio-style sashimi was tangy and briny with beautiful velvety slices of salmon but the pickled plum was the crowning jewel.
Tuna 3 Ways: [sashimi, zuke, tartare] The least innovative dish of the night was this classic trio which lacked the punch and wow of others. Not that it was terrible, just not as exciting. 
Tai Kubuton: [Tai snapper head marinated and braised in sake, soy, dashi and ginger] Now that's a face only a mother could love. It was a bit of a Hannibal Lecter moment but it's one of the best cuts; the flesh is melt in your mouth tender. The simple fragrant sauce was just what this dish needed and nothing more.
It wouldn't be a Chopsticks Optional honeymoon it we didn't stuff ourselves silly with delicious Maine eats! We took a few days for a short getaway to Portland and Kennebunkport after our wedding, where I gained all the weight I lost from suffering four days of food poisoning the week of my wedding. You read that right, what luck! Needless to say, after a brutal diet of bananas, rice, applesauce, and toast, I was ravenous! Here are a few highlights from our Portland leg:
Eventide Oyster Co: A trip to Portland wouldn't be complete without a stop by Eventide. It's our go to spot for a brown butter lobster roll but with each visit, we discover even better, innovative bites.
Bangs Island Mussel Tamago: fried mussels nestled in a creamy egg concoction, swirled with a salty umami-packed nam prik sauce and artfully sprinkled with pickled cabbage and crispy puffed rice. It was almost too pretty to eat, almost.
Roasted Jumbo Winter Point Oysters: We love raw oysters but these roasted beauties were too tempting to pass. Crispy fried potato added a wonderful textural contrast to the briny oysters but it was the Korean BBQ sauce that elevated this one bite wonder.
Torn Maine Scallops: These little beauties were caramelized to perfection and bathed in the same brown butter elixir from their signature lobster roll but it was the sweet creamy parsnip puree that sang to us and brought all the elements together.
Tuna 3 Ways: [sashimi, zuke, tartare] The least innovative dish of the night was this classic trio which lacked the punch and wow of others. Not that it was terrible, just not as exciting. 
