Omakase & À la Carte
Hamono Sushi — Toyosu-Sourced Omakase in Portland
Twelve courses. Unlimited after.
Fish from Toyosu Market, Tokyo.
The Ceremony
Omakase means I leave it up to you.
The fish decides the menu.
Toyosu Market, weekly. What arrives shapes the menu — never the same twice.
Two rounds, twelve pieces.
One piece at a time, paced by the chef. Crab shiro miso through Hokkaido uni.
Then the menu is yours.
After twelve, order anything — sashimi, nigiri, rolls, kitchen. Until you say stop.
The evening is yours.
About two hours at the table. No rushed turns — sake, slow dessert, time to talk fish.
"Our chef presents two rounds of courses, featuring twelve seasonal fish flown directly from Toyosu Market, Tokyo. When the courses are complete, feel free to order more — we'll continue to serve until you say stop."
This Week
Bluefin Toro
The belly cut of bluefin, sourced from Spain and Japan. Silky, melting, the peak of the tuna progression. Served as the eleventh course — just before the uni finale.
“Dissolves before you finish chewing.” — one of twelve.
From Toyosu Market, Tokyo
This Week's Selection
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Bluefin Tuna hon maguro
Toyosu Inner Market, Tokyo
Prized for its deep umami and silky texture. In summer, clean and elegant — the pure essence of premium tuna.
After Hours
Twelve courses by night.
Donburi by midnight.
The same Toyosu fish, in a bowl, in your hands — until 1 AM.
Order to Goor call (503) 863-1683