About Sakura Kitchen
The art of Japanese cuisine in the Pacific Northwest.
Where precision meets the Pacific Northwest.
Chef Yuki Tanaka trained for 12 years in Tokyo's most celebrated sushi restaurants before moving to Portland in 2015. Sakura Kitchen is the culmination of that journey, a space where the discipline of traditional Japanese technique meets the extraordinary bounty of the Pacific Northwest.
Every morning, Chef Tanaka personally inspects the day's fish delivery. Our salmon comes from the Columbia River. Our uni is sourced from the Oregon coast. Our wasabi is grown fresh in the Cascades. This obsession with provenance is what makes Sakura Kitchen unlike any Japanese restaurant outside of Japan.
The restaurant seats just 42 guests, by design. Intimate dining allows our team to give every table the attention that great food deserves. Our 12-course omakase is available by reservation only and changes nightly based on what the sea and the land provide.
Our Values
Precision
Every cut, every plate, every temperature is calculated to honor the ingredient.
Sourcing
Direct relationships with Pacific Northwest fishermen, foragers, and organic farms.
Hospitality
Omotenashi, the Japanese art of anticipating a guest's needs before they arise.