On a stretch of Main Street better known for historic storefronts than high-end clams, Ginza Sushi & Asian Fusion is quietly serving one of the Pacific Northwest’s priciest seafood curiosities: geoduck. The new downtown Oregon City restaurant is sliding the giant Pacific clam onto plates as sashimi and in a salt-and-pepper preparation, right alongside more familiar rolls and cooked entrees. In a region where geoduck rarely surfaces on neighborhood menus, its sudden appearance here is turning local heads.
What They’re Plating
Ginza’s online menu breaks the clam service down into options: geoduck sashimi by the half or whole, a salt-and-pepper take, and a steamed version that may need a heads-up from diners. As laid out on SpotOn, a half order of geoduck sashimi lands in the low triple digits, with a full sashimi portion climbing higher. The rest of the sushi rolls and cooked entrees stay in a more approachable midrange price band.
Owners And Neighborhood Ties
The restaurant is run by co-owners Qing Tan and Guo Li, who pitch the concept as a mashup of Japanese sushi and Chinese flavors. According to Ginza Sushi & Asian Fusion, the spot sits at 818 Main St. in downtown Oregon City. The pair also operate Thien Hong in northeast Portland, a link noted by Here Is Oregon, giving them a broader footprint in the metro dining scene.
A Pacific Northwest Delicacy
Geoduck (Panopea generosa) is a long-lived, burrowing clam native to the West Coast, prized for its sweet, firm meat and distinctive siphon. According to NOAA Fisheries, geoduck supports both wild harvest and a growing aquaculture industry in the Pacific Northwest. A government market study notes that most of that production ships out to China and Hong Kong, which helps explain why the clam shows up as a rare, luxury item instead of a standard option on local sushi boards.
How To Try It
Ginza sits at 818 Main St. in downtown Oregon City, with reservations, hours and the full menu available through the restaurant’s website and ordering platforms. For current availability and precise pricing, diners are directed to check the online menu via the site or ordering portal. Steamed or whole geoduck preparations may require advance notice or a special request.
“This is our passion for food; we want to share good food and culture with the community,” owner Qing Tan told Here Is Oregon. For Oregon City diners, that passion translates into a chance to try a regional clam that more often disappears into export channels than into neighborhood sushi bars. Whether geoduck becomes a standing Main Street attraction now hinges on demand and how smoothly the clam’s supply chain holds up in the months ahead.
