Get ready to add a new hotspot to your dining list—Portland’s culinary scene just got a whole lot more exciting with the opening of Aomori, a Japanese restaurant that’s already buzzing with anticipation. But here’s where it gets even more intriguing: this isn’t just any Japanese eatery; it’s a passion project from acclaimed chef Masahiko Miyake, his son Reo Miyake, and Reo’s partner, Helen Carter. And this is the part most people miss—the name Aomori isn’t just catchy; it’s a nod to the prefecture in northeastern Japan where Chef Miyake hails from, a region that shares a surprising historical bond with Maine. Bold claim? This restaurant might just redefine what you think of as traditional Japanese cuisine.
Located at 52 Hanover St. in the heart of West Bayside, Aomori sits on the street level of The Armature apartment building, offering a cozy 44-seat space that feels both intimate and inviting. The menu? Think izakaya-style dining with a twist—shared plates, sushi, sashimi, and dishes so authentic they’ll transport you to the streets of Japan. Reo Miyake teases, ‘We’re serving up Japanese soul food, the kind of home-cooked meals my family grew up with.’ And let’s just say, your taste buds are in for a treat.
Controversial take? While many Japanese restaurants stick to the classics, Aomori dares to venture into uncharted territory with dishes like whisky pork—a shio-koji marinated pork chop drizzled with a soy-butter Japanese whisky reduction. Or how about the chef’s unique take on chinmi, a seafood charcuterie board that’s anything but ordinary? For the adventurous eater, there’s also a six-course seasonal kaiseki menu priced at $65, which is sure to spark debate: Is it worth the splurge?
The bar program is equally impressive, featuring 13 sakes, classic Japanese cocktails like the Lemon Sour, and eight specialty drinks that’ll make you rethink your go-to order. Take the hajikami martini, for example—a dirty martini with a twist, using brine from pickled baby ginger and Japanese gin or vodka. Plus, there’s a collaboration draft beer with Cushnoc Brewing Co. called Hikari Pale Ale, infused with Japanese bitter orange. Question for you: Is this the most innovative drink menu Portland has seen in years?
Aomori is open seven days a week, with hours from 5-10 p.m. Sunday through Thursday and 5-11:30 p.m. on Fridays and Saturdays. Late-night diners, rejoice—a smaller menu is available from 10-11:30 p.m. on weekends. But wait, there’s more! Miyake and Carter are also working on Aomori Kitchen + Market, set to open in an adjacent space by Christmas. This spot will offer grab-and-go Japanese delights, a market stocked with specialty goods, and house-baked pastries. Open daily from 8 a.m. to 8 p.m., it’s the perfect spot for your morning matcha or evening snack.
Final thought: Aomori isn’t just a restaurant; it’s a cultural experience that blends tradition with innovation. But here’s the real question—will it live up to the hype? Only one way to find out. What do you think? Is Aomori the next big thing in Portland’s food scene, or just another trendy spot? Let’s debate in the comments!
