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Finding a Piece of Japan in a Portland Harbor: Izakaya Minato and The Beef Yukke
Sometimes the best travel experiences are the ones you don’t plan for. I was exploring the East End of Portland, a neighborhood with a cool, creative vibe, and I walked past this place called Izakaya Minato. It was subtle, with a warm light coming from the windows, and it just pulled me in.
The moment I stepped inside, I felt like I’d been transported. It wasn’t a quiet, formal restaurant. It was buzzing. People were laughing, sharing plates of food, and just having a great time. It had the energy of a neighborhood pub, but with a distinctly Japanese feel. It was cozy and lively all at once.
I learned that the name ‘Minato’ means harbor in Japanese, which is just perfect for a spot right here on the coast of Maine. The whole place is the dream of a couple, Thomas and Elaine, who lived in Japan and fell in love with the izakaya culture. An izakaya is basically a Japanese pub, a place you go to unwind with friends, have a few drinks, and share some delicious small plates. They wanted to bring that exact comforting, lively atmosphere back home with them, and they absolutely nailed it.
It’s not about a big, fancy dinner. It’s about sharing, trying different things, and just enjoying the company you’re with. It feels like a project born from a genuine love for a certain way of life, and you can feel that warmth and authenticity in every corner of the room.
The menu was filled with things that all sounded amazing, a bunch of small plates perfect for sharing. My eyes, however, locked onto something that sounded incredible. Beef Yukke. I had to try it.
When it arrived, it was almost too beautiful to eat. A small mound of deep red, raw wagyu beef sat in the center of the plate, with a tiny, perfect quail egg yolk nestled on top. It was surrounded by little treasures, thin slices of sweet pear and crispy garlic chips.
I broke the yolk and mixed everything together. The first bite was just phenomenal. The wagyu was so tender and rich it practically melted in my mouth. Then you got the sweetness from the pear, a little salty kick from a sweet soy dressing, and this amazing crunchy texture from the garlic chips. It was a perfect bite, a mix of incredible flavors and textures that all worked together. It was delicate but so satisfying.
Izakaya Minato was a total surprise and one of the highlights of my trip. It’s a place that shows how food can transport you. For a couple of hours, I wasn’t just in Portland. I was in a cozy little pub in Japan, sharing a delicious plate of food, feeling perfectly at home.
Recreating That Perfect Bite
The flavor of that beef yukke haunted me in the best way possible. I knew I had to try and make it. It seemed so simple, but I knew that meant every single component had to be perfect. The mission started with the beef. This is the one place you absolutely cannot compromise. I went to a butcher I really trust and explained what I was making. He gave me a gorgeous, fresh piece of wagyu sirloin, assuring me it was perfect for eating raw.
Back in my kitchen, I put the beef in the freezer for about fifteen minutes. This just makes it a little firmer and so much easier to slice. Then, with my best knife, I sliced it and then chopped it into a fine dice. You don’t want to grind it, you want to feel the texture of the meat.
For the sauce, I just tried to recreate the flavors I remembered. I mixed some soy sauce with a little sesame oil, a touch of mirin for sweetness, and some minced garlic. I poured that over the diced beef and gently mixed it all together, letting the beef soak up all that flavor.
I remembered that sweet crunch, so I took a pear and sliced it into super thin, matchstick-like pieces. I arranged those on a plate to make a little bed for the beef. Then I carefully spooned the seasoned beef into a mound right in the middle. The final touch, the part that makes it feel so special, was the quail egg. I carefully separated the yolk and gently placed it right on top of the beef, like a little jewel. A final sprinkle of toasted sesame seeds and it was ready.
I broke the tiny yolk with my chopsticks, mixed everything together, and took a bite. It was all there. The rich, tender beef, the salty-sweet sauce, the fresh pop of the pear. It was an instant trip back to that cozy little izakaya in Portland. It was a taste of a perfect memory, made right in my own home.
Chef’s Notes: Garlic Sesame Beef Tartare
• Freeze beef for clean slicing – Chilling firms the meat, making it easier to cut into uniform strips and keeping the tartare refreshingly cold.
• Use sushi-grade beef – Ask your butcher for lean, high-quality cuts labeled for raw consumption. Tenderloin or top sirloin are ideal.
• Soak pear in sugar water – This prevents browning and adds a crisp, sweet contrast to the savory beef.
• Whisk marinade until emulsified – Sesame oil binds the garlic, soy, and honey into a glossy coating that clings to each strip.
• Slice against the grain – This keeps the beef tender and easy to chew. Use a sharp knife and work quickly to maintain chill.
• Toss gently – Overmixing breaks down texture. Use a silicone spatula and fold just until coated.
• Serve immediately – Tartare is best fresh. Chill plates beforehand for a restaurant-style presentation.
• Garnish with pine nuts and egg yolk – These add richness and crunch. Let guests mix yolk into their portion for customizable creaminess.
• Pair with crisp sides – Rice crackers, sesame toast, or cucumber ribbons complement the dish without overpowering.
• Add gochugaru or chili oil for heat – A touch of Korean chili brings warmth and depth to the marinade.
Garlic Sesame Beef Tartare
Dive into a dazzling play of textures and flavors with this Garlic Sesame Beef Tartare! Think tender, icy-cold strips of prime beef kissed by toasted sesame oil, garlic, and honey, all nestled atop crunchy pear ribbons. It’s a glamorous appetizer that bursts with nutty, garlicky, and slightly sweet notes—perfect for impressing friends at dinner parties or adding flair to your next date-night at home. No cooking required—just slice, toss, and savor every cool, mouthwatering bite!
4
servings20
minutes0
minutes420
kcal1
hour40
minutes2
hoursKeep the screen of your device on
Ingredients
- Protein Prep
1 pound 16 oz premium beef steak, well-trimmed of fat and chilled in the freezer until firm
- Crisp Pear Nest
1 large Bosc or Anjou pear peeled and cut into slender sticks
4 cups ice-cold water mixed with 2 Tbsp granulated sugar
- Garlic–Sesame Marinade
12 peeled garlic cloves finely minced
1 small bunch green onions white and light-green parts thinly sliced
2 Tbsp light soy sauce or gluten-free tamari
2 Tbsp raw honey or light agave nectar
4 Tbsp toasted sesame oil
2 Tbsp toasted sesame seeds
Pinch of freshly ground black pepper
- Garnish
¼ cup pine nuts lightly toasted
Optional: 1 egg yolk per person chilled and separated
- Alternative Ingredients
Coconut aminos in place of soy sauce for a soy-free option
Maple syrup or agave nectar instead of honey for a vegan twist
Fuji or Bartlett pear in place of Bosc pear if out of season
Slivered almonds or chopped walnuts instead of pine nuts for nut-allergic guests
Tamari or liquid aminos instead of soy sauce for gluten-free diets
Directions
- Freezing and Preparation – Place the trimmed beef in a sealed bag and freeze for 60–120 minutes until firm but not rock-hard. Chilling meat makes slicing into uniform strips easier and keeps the tartare extra-cold to reduce bacterial growth. Optional: Pop your serving plates in the fridge for 15 minutes for an elegant chilled presentation.
- Matchstick Pears – While the beef chills, peel and slice the pear into thin matchsticks. In a mixing bowl, stir 4 cups of ice water and 2 tablespoons sugar until dissolved, then soak the pear sticks for 10 minutes. This sweet soak adds a crisp, refreshing counterpoint and prevents browning. Drain in a colander and pat dry.
- Whisking the Marinade – In a clean bowl, combine minced garlic, sliced green onion, soy sauce, honey, sesame oil, sesame seeds, and black pepper. Whisk vigorously for 2–3 minutes until emulsified. Tip: The oil binds the flavors and the garlic’s allicin delivers a punch of aroma. Optional: stir in ½ teaspoon gochugaru for a hint of Korean chili heat.
- Slicing and Tossing – Rinse the chilled beef under cold water, pat completely dry, then slice into fine strips against the grain (about 5–7 minutes). Place strips into the marinade and gently toss with a silicone spatula until every strand is coated (about 1 minute). Overmixing can break down the texture, so handle gently.
- Assembling the Tartare – Arrange drained pear matchsticks in a ring on a plate, leaving a well in the center. Pile the marinated beef into the middle, sprinkle pine nuts over the top, and serve immediately. Offer a raw egg yolk on the side for dipping so each guest can customize richness.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- colander
Notes
- • Use the freshest, highest-grade beef you can find—ask your butcher for a lean cut labeled “sushi- or tartare-grade.”
• Serve with crisp rice crackers or toasted sesame bread for extra crunch.
• Add thinly sliced Asian pear or cucumber ribbons for a bright, juicy layer.
• For more umami depth, stir in a teaspoon of fish sauce or a dash of toasted chili oil.
Nutrition Facts
- Serving Size: 200g
- Calories: 420kcal
- Fat: 28g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 400mg
- Carbohydrates: 15g
- Fiber: 1.5g
- Sugar: 10g
- Protein: 28g
- Vitamin A: 50IU
- Vitamin C: 3mg
- Calcium: 24mg
- Iron: 2mg
FAQs: Garlic Sesame Beef Tartare
Can I use a different cut of beef for this recipe?
Yes, you can! At Izakaya Minato, chefs often select tender cuts like sirloin or tenderloin for their purity and smooth texture. The philosophy of Izakaya Minato emphasizes using high-quality ingredients that allow the marinade’s toasted sesame aroma to stand out beautifully, no matter which cut you choose.
Is it safe to eat raw beef at home?
Absolutely, as long as you handle it correctly. The key is to use sushi- or tartare-grade beef, just like the careful sourcing practiced at Izakaya Minato. The freshness standard at Izakaya Minato ensures that the meat is chilled and handled with precision — something home cooks can replicate with attention to hygiene and cold temperature control.
Can I prepare this dish ahead of time?
You can slice and marinate the beef up to an hour in advance, but assembly should happen right before serving. This is how Izakaya Minato ensures its tartare remains cool, glistening, and vibrant when presented to diners. The approach of Izakaya Minato emphasizes immediacy — every bite feels freshly dressed.
What’s the best side dish to pair with this tartare?
A crisp pear salad, cold soba noodles, or a glass of chilled sake complement it perfectly. Izakaya Minato often pairs sesame-based dishes with light, citrusy notes to balance the richness. That contrast — inspired by Izakaya Minato’s Japanese-Korean fusion — creates a layered, refreshing meal.
Can I make this recipe without raw egg yolk?
Definitely. The raw yolk adds silkiness, but at Izakaya Minato, chefs also serve a drizzle of egg-yolk soy or miso cream for guests who prefer cooked components. The innovation at Izakaya Minato lies in maintaining that rich texture while adapting to different comfort levels.
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