Sazanami Restaurant

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Sazanami Restaurant

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SUSHI • SAKE • KAPPO
寿司 • 酒 • 割烹
Chef/Founder
Proudly Serving Sustainable Seafood near PDX
10053 SW Nimbus Ave., Beaverton, Oregon 97008
RESERVATIONS ARE REQUIRED

10/01/2026

Today is World Sake Day! Please celebrate responsibly! Don’t worry, you can still have more tomorrow! 😊

As dedicated students and passionate sake enthusiasts, Hajime and Mike have both been awarded the certification of Sake Sommelier 酒ソムリエ by Sake Sommelier Association. They are always excited to share information and answer questions about sake. Hajime and Mike look forward to creating personalized sake pairings to complement the courses they create for your omakase experience.

#酒 #日本酒 #吟醸酒 #利き酒 #純米酒 #酒 #日本酒 #酒飲み #酒蔵 #乾杯 #酒ソムリエ

09/30/2026

Itachi kyuri is a large, pale cucumber commonly grown in southern Japan. Its name literally translates to “weasel cucumber” because some people think the size and color are reminiscent of those little mischief makers. When searching for more information about this odd comparison between vegetables and cute critters, we were rewarded with images of cucumber/weasel comparisons that we honestly were not expecting. Japanese search engines are a thing of wonder.

We were fascinated when itachi kyuri made its way into our kitchen. As Hajime grew up near Toyko, he had not ever seen it before. Hajime’s research led to some interesting findings. When eaten raw, itachi kyuri has an extremely bitter flavor and an unpleasant leathery texture. Of course Hajime immediately ate it raw as he needed to verify these un-cucumber like qualities. Hajime then crafted a special vegetable based dashi with soy and mirin to cook the itachi kyuri in, resulting in a delicious transformation. The itchi kyuri took on a more classic soft yet crunchy cucumber texture. The flavor became outstanding, so deep and savory.

Pictured is a recipe Hajime created bringing cooked itachi kyuri together with freshly steamed ankimo. The creamy texture and gentle umami of the ankimo has such a pleasant contrast when tasted with the crispness and depth of flavor the itachi kyuri adds.

＃陶器 #あん肝＃だし＃ポートランド生活＃イタチキュウリ #うま味 #和食 #しそ #きゅうり＃酒の肴

09/18/2026

Our sincerest thanks again go out to
Eric Barton and Mei Chen with for helping spread the word about the importance of seafood sustainability. Hajime appreciates every opportunity he has to contribute to articles online or in print because it can lead to further discussions about eating more sustainably. Adventurists should always be excited to try something new!

https://www.theadventuristmagazine.com/city-guides/the-west/oregon/chef-hajime-sato-sazanami-restaurant-beaverton

#オレゴン州 #ポートランド #ノースウエスト #サステイナブル #寿司 #寿司屋 #美味しい #酒 #日本酒

09/15/2026

Hajime was able to source some incredible hotaru ika! The name of these tiny cephalopods translates to “firefly squid” because of their unusual bioluminescence. They create a surreal glow to the waters they inhabit. It is such an amazing sight that people travel just to see the ocean lit up blue. Nighttime boat tours are commonly chartered so folks can observe this wondrous beauty of nature.

Hotaru ika are deep sea dwellers found near the Toyama prefecture on Japan’s west coast. They rise to shallower waters for only a short time each year, so that determines their availability. Hotaru ika are only about 2” full grown. The good news is that you can eat the entire squid. They have a mild flavor, and they are not chewy like some of the bigger ika tend to be. Hajime is always excited when he gets hotaru ika. We think you will be as well.

#小鉢＃酒の肴＃ホタルイカ＃いか＃寿司屋＃陶器

09/07/2026

So many hikarimono (small, shiny fish) are caught specifically to be sent to commercial fish farms where they become feed for larger, more profitable fish such as bluefin tuna or hamachi (commonly mislabeled as yellowtail). The ratio of pounds of fish used for feed to the resulting pounds that go to market is alarming. Why use desirable fish in such an unsustainable manner? We should be eating more hikarimono for the health benefits as well as for pleasure. Hikarimono tend to have the more oily and rich tastes favored by those who appreciate more pronounced fish flavors.

We are always excited when Hajime is able to source fresh Boston mackerel. Typically they are not a targeted fish, but occasionally they are caught. We cannot predict when we’ll be lucky enough to receive Boston mackerel, and usually it only happens a few times each year. Boston mackerel is very flavorful, similar to the commonly served Norwegian mackerel but with a slightly lighter flavor. It is simply divine as nigiri.

Another outstanding (yet sadly underrated) hikarimono is aji. Aji is also sometimes known as horse mackerel. In all actuality, aji isn’t a mackerel, it is a member of the jack family. Aji is a strikingly beautiful silver fish with a well-balanced flavor. Even if you aren’t sure about fish with stronger flavors, you should divinely give aji a try. It is fantastic as nigiri or sashimi.

Pictured in the foreground is Boston mackerel nigiri with aji nigiri peeking out from behind. Both pieces are perfectly finished with a touch of freshly grated ginger and scallions.

#ボストン #握り寿司 #鰺 #しゃり #寿司 #寿司屋 #美味しい #サバ

08/31/2026

It’s been just over a month since we opened, so we are still getting settled in our space. We are delighted to have unpacked something really special to share.

Last year Hajime had the great honor of collaborating with Seafood Watch by contributing his recipe for Albacore Tuna Poke (modified for ease of preparation at home). The recipe cards had been available at Monterey Bay Aquarium and at their partner aquariums across the country. When you dine with us, be sure to take a recipe card home with you. We’d love to hear how your poke making adventures turn out!

Monterey Bay Aquarium also prints Seafood Watch guides, which we are currently waiting to receive. In the meantime, please use their QR code to view their recommendations digitally. It’s such a helpful tool for people who are eager to make more informed choices when ordering sushi.

Thank you again to Monterey Bay Aquarium for letting people know that sustainable can be delicious! Their extensive research and dedication to preserving sea life inspires us every day.

photo credit (first image): Seafood Watch

#寿司屋 #美味しい #地球生活 #サステイナブル #海を守ろう #寿司を守ろう #魚を守ろう #寿司の未来 #漁業 #まぐろ #びんちょう鮪 #ハワイの料理

08/27/2026

Most people are surprised to learn that the wasabi served at most Japanese restaurants actually contains no wasabi at all. Most of what is passed off as wasabi is primarily ground mustard and horseradish. The resulting “wasabi” is spicy with a sharp flavor. The low cost and ease of preparation have led to imitation wasabi taking over as the most common option at most sushi bars.

Real wasabi is rich and full-flavored without the pungency of imitation wasabi. Real wasabi has a beautiful umami that enhances the flavor of whatever it is being eaten with. The stems and leaves have a milder, sweeter taste than the root. When added to tsukemono or tossed in a salad, the flavor is sensational.

What is referred to as wasabi root is actually an extremely slow growing rhizome. Wasabi plants require very specific conditions in order to thrive. These challenges are reflected in the cost of genuine wasabi. We are proud to offer fresh Oregon grown wasabi root from the fine folks at Oregon Coast Wasabi grated to order.

Even if you enjoy imitation wasabi, you should definitely give the real thing a try. There’s a high probability that you will enjoy them both. Like Hajime says, take advantage of opportunities to try something new!

#本わさび #山葵 #オレゴン州 #寿司屋 #美味しい

08/23/2026

Poke is one of our favorite kobachi. Each day we prepare poke incorporating a sustainable seafood choice that our chefs are most excited to share with everyone. This is our take on the traditional Hawaiian seafood salad crafted using seaweed, sweet onions, garlic, sesame oil, and macadamia nuts.

Pictured is our poke made with Hawaiian albacore tuna, which was wild caught in the subtropical waters of the Pacific Ocean. The flavor of albacore is very much like that of yellowfin tuna but with a smoother texture and a slightly milder taste. Albacore matures fairly quickly, which leads to them reproducing at a faster rate than other tuna species that are slower to mature. With albacore populations remaining healthy, we will be able to enjoy albacore for generations to come!

#びんちょう鮪 #ポケ #ハワイ #サステイナブル #小鉢 #寿司屋 #美味しい #マグロ

08/21/2026

Our sincerest thanks to Mei Chen and The Adventurist Magazine for helping Hajime spread the word about the importance of seafood sustainability. Hajime appreciates every time he is mentioned online or in print because it can lead to further discussions about eating more sustainably. Adventurists should always be excited to try something new!

https://www.theadventuristmagazine.com/restaurant-news/northwest/oregon/sazanami-restaurant-beaverton-chef-hajime-sato

#オレゴン州 #ポートランド #ノースウエスト #サステイナブル #寿司 #寿司屋 #美味しい #酒 #日本酒

08/16/2026

Kamenote are also known as barnacles. These tiny crustaceans have a fantastic flavor with a pleasant texture. Hajime describes barnacles as tasting somewhat like a cross between a crab and a clam. We have been receiving beautiful live gooseneck barnacles from Alaska, and many folks have been excited to try them for the first time. It is good to see people trying new things!

In Portugal and Spain, barnacles are known as percebes. They are an incredibly popular treat in that region, so much so that they are routinely overharvested there. Elsewhere, not many people know that we can (and should) be eating barnacles. Barnacles are found in waters across the globe, so we should be harvesting them from the rest of the world and give barnacles in the Mediterranean time to replenish their populations. Eating sustainably is sometimes as simple as making slightly different choices.

#だし＃小鉢＃カメの手＃アラスカ＃ノースウエスト

Address

10053 SW Nimbus Avenue
Beaverton, OR
97008

Website

http://sazanamirestaurant.com/, https://www.instagram.com/sazanamirestaurant/

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