Nimblefish is a sushi restaurant. Dwight, the chef there, is very classically trained, but his restaurant feels a little bit more rock-and-roll than other Portland sushi places. They have incredibly high-quality fish—they work directly with producers and with fishermen, and are getting the varieties that are most in-season and fresh. They have a really nice selection of stuff from the Pacific Northwest, but also from Japan and Hawaii. You get the best of the best of whatever there is.
They often have several varieties of uni that are all just amazing and beautiful. My just-turned-five-year-old loves raw fish, so he loves this place, and we both really, really love the tamago. There’s also stuff that’s a little off the beaten path—the last time I was there, they had this white fish and seaweed broth, with white fish and shrimp dumplings. It was a Japanese technique for sure, but it was something a little different.
