They don’t call Masa Miyake the Sushi Whisperer of Portland for nothing. Taking advantage of his bustling port city’s proximity to the ocean, Mikaye pulls butter-soft, gorgeous fish off the boats to offer diners the freshest raw food around. From September through April, he serves astoundingly fresh uni, while the rest of the year offerings might include wild salmon, geoduck, or diver scallops. And where does he get those exotic mushrooms and sea greens? Some of them may have been picked by a forager from the surrounding regions.