{"id":6225,"date":"2026-09-08T19:41:11","date_gmt":"2026-09-08T19:41:11","guid":{"rendered":"https:\/\/www.diningandcooking.com\/chefs\/6225\/"},"modified":"2026-09-08T19:41:11","modified_gmt":"2026-09-08T19:41:11","slug":"portlands-newest-sushi-restaurant-has-just-8-seats-for-its-195-omakase-here-is-oregon","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/chefs\/6225\/","title":{"rendered":"Portland\u2019s newest sushi restaurant has just 8 seats for its $195 omakase \u2013 Here is Oregon"},"content":{"rendered":"

\"FishSushi Fukami Fish read for slicing at chef Cody Auger’s intimate new sushi omakase restaurant, which will only serve eight guests per night, four nights a week. (Courtesy of Oska Featherstone\/Sushi Fukami\/Courtesy of Oska Featherstone\/Sushi Fukami) <\/p>\n

Cody Auger\u2019s intimate new sushi restaurant is nearly ready for its close-up.<\/p>\n

As first reported by The Oregonian\/OregonLive in May, the longtime Nimblefish co-owner is expanding with a sushi omakase \u2014 chef\u2019s choice \u2014 spot where just eight seats face a Japanese cypress counter.<\/p>\n

Sushi Fukami, which will open this month in the 700-square-foot downtown Portland space previously home to Lil\u2019 Shalom, will serve its omakase menu to just eight guests, four nights a week. The cost: $195 per person, and the restaurant is already taking reservations.<\/p>\n

Auger sees this latest iteration of his long-running Fukami pop-up as a place he can \u201cuse all the knowledge and fundamentals I\u2019ve learned in my two decades of sushi practice, a final project that I can settle into and work for the rest of my career.\u201d <\/p>\n

As with Nimblefish, Sushi Fukami will serve seasonal seafood in the Edo style, meaning the fish is cured, marinated or otherwise preserved to enhance its flavor. Unlike Nimblefish, the new restaurant has a full kitchen, allowing a few cooked dishes to surround the 13- to 15-piece nigiri sushi progression.<\/p>\n

\"Ebodai,Sushi Fukami Ebodai, or Japanese butterfish, from Nimblefish co-owner Cody Auger. In July, Auger will open Sushi Fukami, a new 8-seat chef’s counter devoted to edo-style sushi. (Courtesy of Sushi Fukami\/Kari Young\/Courtesy of Sushi Fukami\/Kari Young) <\/p>\n

At $195, Sushi Fukami is on the high end for Portland sushi, especially compared to set menus at the likes of Nimblefish ($125) or Sellwood\u2019s Kaede ($85-$97).<\/p>\n

But Sushi Fukami is part of a small wave of similarly elevated sushi restaurants to join the local landscape over the past year. Those include Sazanami in Beaverton, where the nine- and 11-course menus from James Beard Award-winning chef Hajime Sato cost $170 and $200 per person, respectively. Meanwhile, Meadowrue, the lobby bar at the Ritz-Carlton in downtown Portland, has a 10-course menu for $220 a head, including cocktail pairings.<\/p>\n

Added together, it\u2019s starting to sound like our guide to Portland\u2019s best sushi will need a rewrite soon.<\/p>\n

Starting on Sept. 18, Sushi Fukami will serve its omakase menu at 6 p.m. Wednesday through Saturday at 1128 S.W. Alder St. Reservations are available at sushifukami.com.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sushi Fukami Fish read for slicing at chef Cody Auger’s intimate new sushi omakase restaurant, which will only serve eight guests per night, four nights a week. (Courtesy of Oska Featherstone\/Sushi Fukami\/Courtesy of Oska Featherstone\/Sushi Fukami) Cody Auger\u2019s intimate new sushi restaurant is nearly ready for its close-up. As first reported by The Oregonian\/OregonLive in<\/p>\n","protected":false},"author":2,"featured_media":6226,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5,6197,6198,6196,6747,6199,6748],"class_list":["post-6225","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef","tag-food-dining-newsletter","tag-hio","tag-hp-top-stories","tag-portland-sushi","tag-portlandor","tag-sushi-fukami"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117237126492760188","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=6225"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6225\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/6226"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=6225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=6225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=6225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}