We enjoyed chef Trent Pierce's earlier venture, Fin, during it's short life and waited impatiently for his resurrection in a new space. With the success of his izakaya Wafu, Trent was finally able to satisfy his desire to serve incredibly creative seafood-based cuisine to a carefully controlled small nightly audience of diners. He and partner chef Patrick Schultz dance a sublime choreography as they assemble your food. It's amazing: El Buli level food prepared before your eyes. I have only eaten here twice...so far. Each time we sat at the bar to be able to watch the actual food preparation as well as interact with the two chefs. The first time we went for the four course tasting. Last time we worked through the full 10 course chef's tasting menu. We dutifully ate and drank through a full four hour extravaganza of food. The service is impeccable, attentive but not smothering. Each course is small but they do add up. And each is a surprising, unpredictable combination of ingredients, flavors and techniques artfully compiled. And everything comes from a small open kitchen with no oven, real stovetop, deep fryer or other traditional equipment. Food is preped in a sous vide bath and on a few magnetic induction hot plates supported by an amazing mise en place. While no pricier than other highly respected Portland restaurants Roe offers a new level of sophistication. We are the kind of insane foodies who have planned a two week trip to Peru mainly just to eat. If you are looking for something different, exquisite, delightfully surprising , flawlessly devised created and served save the airfare and eat here!