Zilla Sake

This was my first omakase experience and I feel like it has set a High bar. I have been to many sushi spots. Caught my own seafood and prepared it on the spot. However, Zilla takes it to another level. Dry aging select fish, fermenting their own dishes and delevering a superior product. We were taken on a journey of culinary expertise that lasted well over two hours. The staff was very attentive and it was on par with many Michelin restaurants I have been to.

I think their website kinda catfished us. There were far fewer options here than we expected, and the bowl of white rice was seasoned sushi rice instead of just plain rice, so my friend's kids who wanted just something simple were put off by it. The ambience was a little dark and dreary, but the bathroom was unexpectedly nice. Service could've been better coordinated- we saw what we thought were our cooked dishes sitting on the counter for a while even though it was a kind of quiet night, and the chef could have just brought the dishes over to us as we were less than 10 feet away but he didn't, he just kind of left them there and stared off into space and we watched him stare off into space hungrily hoping those dishes were for us. We didn't go up to the counter in case the dishes might be for someone else, but nope, they were ours. Haha! Oh well! I almost forgot the funniest part- my drink. My Negroni had a huge umeboshi garnish. It did not belong there at all and was super weird to have it there. You simply can't enjoy eating one of those pickled plums without some plain rice, they are extremely salty and potent, that is very basic knowledge. Anyone who has ever tasted one knows this and would be confused by this pairing.

Amazing sushi bar experience. The chef is super knowledgeable and creative. Where else can you get dry aged sushi? Highly recommend!

I've found a new favorite restaurant and it's Zilla Sake! This is a lovely, quiet, cozy and dedicated gluten free sushi restaurant. They have an extensive sake menu as well as spirits, cocktails and zero proof beverages. The food menu focuses on fresh ingredients offering sashimi, rolls and even a pasta! They have vegan options as well. My spouse and I thoroughly enjoyed our dinner. The pasta with mushrooms was a favorite. The yellowtail sashimi was melt in your mouth delicious. And our rolls were lovely portions and fresh. Our server perfected the balance of attentiveness while providing us plenty of quiet time to enjoy. We will be back very soon.

Sake was on point. I had a lot of fun trying a flight, it had an interesting variety of flavor profiles. Dishes were hit or miss. Highly recommend both karaages. Service is super slow. I would come back just for drinks.

The ambience was perfect. Not too dark and not too bright. Excellent music vibe. The sushi was impeccable! Highly recommend. Lobster was to die for. Friendly and engaging staff. Don't wait go now!

Made reservations here for my mom's birthday. Food was fine but the overall dining experience was a bit of a let down. We came on a Wednesday night and it wasn't very busy. There were plenty of tables available so I bummed that our server decided to stick us in a corner table by the door.We did the Omakase ($75 per person), which came with 7 courses. They do mention on the menu to allow 60-90 minutes for this experience but we ended up dining here for over 2.5 hours and waited 20-30 minutes in between some of the courses. There were people that came after us, got their food promptly, and finished their dinner before we even were half way through ours. Our reservation was at 6:30 but weren't done until a little after 9. Service was lacking. Had to ask several time for water refills and soy sauce.As for the Omakase, I didn't really care for the sunomono or miso soup. Thought it was a waste of the two courses. I feel like it's something that is usually on the house at other Japanese restaurants. The tamago and chicken karaage were okay. Wish that they provided more of the yuzu Mayo to dip the chicken with rather than a smear. I thought the uni pasta was interesting and was excited to try it at first but by that point I kind of just over how long everything took.We also ordered 3 of their rolls: the Hana, spicy tuna, and yuzu scallop. They were mediocre. I thought it was kind of strange that they decided to bring these out in the middle of the meal. Didn't seem well thought out.However, if you decide to come here - I would recommend ordering just their nigiri or sashimi. The quality of the fish is great and you can tell it's fresh. That was the only thing that I thought was actually worth the visit.

The moment you walk in it feels like a sake bar. The vibe, the decor, the smell. We had several nigiri, a few different rolls, Japanese pickles, miso, and a couple different sake. I'd love to come back for the omasake but this wasn't the night for it. The service was very good and attentive though surprisingly slow on one order despite it not being busy. But we weren't in a hurry so we're happy to wait. Altogether I'd recommend it as a great neighborhood sake and sushi bar.

Hit and miss. First, the Korean (?) Sushi chef with arm tats was very personable, very friendly. Conversely, a Caucasian 20-something employee needs to attend a customer service workshop. When clearing plates he kept demanding, "move your chopsticks", in a command-like tone.Good place for specials and uncommon menu items. Enjoyed the Lobster Karaage, albeit very pricy. Likewise, the Roasted Shishitou Peppers were wonderful. And something as simple as miso soup is a cut above here.Unfortunately, we did not care for the four different sushi dishes ordered. The "brown-white rice was the consensus negative. The California Roll (don't judge, I like it even as a sushi enthusiast) was one of my least favorite of all the elevated sushi houses in Portland. I suppose the Green Godzilla 2.0 rolls were the best of the bunch.Good ambiance. But it's one and one for us.

3 hours for a full omakase service is just too long and you do not get enough food for the price - just not worth it in this economy to have so much of your time occupied to leave a place hungry and unsatisfied. gets 3 stars because the head chef Jeff is nice to talk to and you could tell the ingredients used were of high quality and freshness. the sake selection is impressive as well.