As soon as we saw the a la carte menu we realized that this was no ordinary sushi place. Two kinds of clam on the everyday menu. Scallops and lobster, not too much of a surprise in Maine. Maki full of gobo, kanpyo, shiso, pickled carrots, garlic, and so on. Two or three good kinds of tuna, so far so good. Monkfish liver I've not seen on the a la carte slip before. Uzura on the uni, that's a bit unusual around here. Real crabmeat I've never had as sushi. Tubugai (snail) I've never even heard of! Lime ceviche bincho maguro, chemically cooked an eighth of an inch deep on the outside and luscious on the inside, with finely ground oshinko and bonito garnishes and ponzu sauce. Wow. The ultimate sushi crescendo.
We stopped on the way back too, with much less hesitation. The chef recognized us and plied us with things that weren't on the menu. He had perfect fatty tuna, finely marbled with no stringy shear layers. After feeding it to us raw, he cooked some, and the rendered fat made it taste like pate. Just incredible.
29 Exchange St
Portland, ME 04101
Apparently their sushi master is opening a location in Framingham (as Miyako, not to be confused with the Miyako on Newbury Street). I can't wait.