Nodoguro

07/25/2024

September is just around the corner, bringing cooler days, perfect evenings, and the best of harvest. It’s the time to settle into routine and delight in delicious food. We’re excited to connect with you. Our September tickets are now live on our site!

“The autumn moon is incomparably beautiful, and its light refreshes our hearts.”
- Yasunari Kawabata

📸 .ancell

07/19/2024

For the past 10 years of Nodoguro, we have been living by the spirit of “omotenashi” - the genuine Japanese approach to hospitality. For us, it’s not just about great food and service; it’s about truly understanding and anticipating what our guests need, creating a warm and welcoming experience every time. Our top priority is to love and care for our customers, making each visit special and memorable.

We’re looking for someone special to join us as a host This role involves greeting guests warmly, ensuring the room is clean and inviting, managing plants, organizing dishes and seating, paying attention to guests’ needs, and offering warm service.

Nodoguro’s host is the first impression of our restaurant and the custodian of the atmosphere. By upholding these responsibilities, we insure that the spirit of omotenashi is present in every aspect of our guests’ experience.

If you have a keen eye for detail, a passion for hospitality, and a genuine desire to make people feel welcome, we’d love to have you join the Nodoguro family. Together, we can continue our tradition of exceptional, sincere service.

Please DM me for details 🤍

06/26/2024

The heat of summer is here, and so are our August reservations at Nodoguro. This is the season for cooling foods. Chef Ryan will treat us to: Dashi Tomatoes, Octopus, Corn, Eel, Cucumbers, Figs and
Uni Tofu :)
“The summer grasses,
All that remains
Of warriors’ dreams.” – Bashō

We love the warmth of August with its fresh, simple, pure flavors of the Pacific Northwest, cold Sake and friends to hike, swim and hang out with. We hope you can visit us this summer 🤍

🔗 link is in our bio

06/25/2024

We were short-staffed this week, but our amazing kids, fresh out of school, stepped up and helped us with the prep. They worked alongside Ryan, Jaci, and me, showing incredible resilience and effort. Running a small business is hard, especially now, but the love and support from our family keep us moving forward. Even on the toughest days, the kindness of our guests and the hugs from our kids make it all worthwhile.

“Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.”
- Buddha

06/13/2024

Celebrate Father’s Day with Ryan’s Special Chirashi Bowls and Provisions! 🎉

Thoughtfully scattered with Uni, crab, salmon roe, a school of other fish, juicy pickles, and our signature tamago, these bowls are a mix of Kansai and Kanto styles - super flavorful rice, scattered style, with pristine cuts of raw and prepared fish - truly a feast for the senses. 🐟🍣🥢

🗓 Pick-Up Details:
📆 Sunday, June 16th
🕛 12:00 PM - 12:30 PM at Eleusis: 623 ne 23rd ave.

🍶 We also have a few bottles of gorgeous daiginjo to perfectly complement your chirashi experience.

✨ This offering, which began during the pandemic, has become one of our favorite things to make, and we’re excited to share it with you for this special occasion. ✨

🚀 Follow the link in our bio to reserve your bowl and make this Father’s Day unforgettable. 🤍

05/29/2024

🌿🍓 July Tickets Are Available On Our Site Now 🍄

As we are planning Summer University visits with our daughter, we realize you may need time to plan your Summer break as well. We hope you can visit us in July to celebrate the peak of PNW summer at Nodoguro! Inspired by the 72-season calendar, July transitions from “Minor Heat” (Shōsho) to “Major Heat” (Taisho), marking the height of the season’s delicious ingredients: the freshest greens, sweet juicy berries, and earthy mushrooms. The menu will feature the coolings foods: Refreshing green tea soba, Heirloom Hokkaido rice, Seasonal vegetable medleys and freshest fish from Toyosu and PNW.

See you at 📍 Nodoguro, Portland, OR

05/11/2024

June tickets are here together with our first heat wave and Aurora 🤍

With the arrival of the first PNW summer heat, comes the excitement to our kitchen. Bustling nature gifts us with an abundance of seasonal treasures.

Last night, we were treated to a breathtaking display of the Aurora dancing across the night sky—absolute magic in our corner of the world.

Today, our Hollywood farmers’ market haul brings the richness of the season. Freshly dug potatoes, crisp greens, juicy turnips and first strawberries.

We are pouring spring release floral sake, and serving Inada—baby yellowtail—and spring Saba.

The green tea soba is a refreshing hint of the summer yet to come. Sushi made with an heirloom Hokkaido rice is a celebration of simplicity and tradition, a taste of Japan infused with the spirit of the Pacific Northwest

05/03/2024

Hello friends,

We just hit a major milestone—10 years of Nodoguro and we’re feeling incredibly grateful. Thank you for being a part of this journey with us.

We express the biggest thank you to our family, especially Elena’s mom and dad. They’ve been there from the start, helping us turn our dream into reality. Elena’s dad has been a rock, handling everything from art to construction to making sure our place is spotless. And even with Alzheimer’s, he still insists on ironing every napkin for every service. Elena’s mom has been our lifesaver, watching our kids so we could focus on the restaurant.

And let’s not forget Jaci—she’s been Ryan’s right-hand through ups and downs, especially during the craziness of the pandemic. We’re so lucky to have her with us.

To all of you our friends and amazing customers—YOU are the heart and soul of Nodoguro! Your support, your smiles, your friendship mean the world to us. We’re beyond grateful for each and every one of you.

It’s been an incredible 10 years, and we couldn’t have done it without you. Please see our stories for upcoming events like our annual dinner with esteemed sake brewers and handroll nights 🤍

03/21/2024

All of our Spring tickets are now posted and we can not wait to share the best of the PNW spring with you: tender flavors of the early greens, radishes, and the much-anticipated arrival of wild mushrooms. Pairing these with quintessential Japanese spring ingredients, Ryan creates dishes that are a bridge between cultures and climates.

Haru (spring) brings fresh seafood: Ko-saba, Ko-dai, Nore Sore and Hotaruika all complimenting vivid colors of young greens symbolizing the natural awakening and the fresh bounty that the season brings.

My personal favorite ingredient of the season is Takenoko. I look forward to experience its flavor once a year and carry the memory of it to the next spring.

Takenoko, young fresh bamboo shoots. In Zen cuisine, the importance of harmony with nature and the changing seasons is paramount, and takenoko represents the essence of spring. Takenoko symbolize resilience, flexibility, and the ability to grow rapidly, much like the bamboo from which they sprout. The way bamboo shoots break through the soil in spring is seen as an act of nature’s perseverance and a reminder of the constant change and impermanence that define our existence.

Takenoko taste in my opinion is subtle, yet distinct, deep and complex, with a unique, slightly nutty flavor and a crisp texture that can become tender when cooked properly.

The preparation of takenoko is considered an art in itself, involving peeling, boiling, and often soaking to remove any bitterness, reflecting the mindful and careful approach to cooking that Zen embodies.

Eating takenoko is about connecting to the moment and the natural world reflection on growth, change, and the simple joys that seasonal foods bring to our lives.

You can find our May tickets and June cooking class posted on our tickets page 🤍

03/18/2024

Beautiful and unpredictable March unfolds in the PNW and is a true crossroads of seasons. Outside, the first blooms courageously pierce through the last of winter’s chill. Yet, in the farms, it is the time of root vegetables—sturdy, grounded, and full of the earth’s essence. Our menu this season reflects this beautiful contrast: chicories, beets, cauliflower, and the comforting warmth of oden with the brightness of citrus and tenderness on blossoms in the vase.

Eihei Dogen, a Zen monk said: “If you understand the point of impermanence, you do not lose yourself in the fleeting seasons”.

Let’s savor the simplicity and depth of flavors that this unique period offers together.

03/09/2024

One of our favorites and a staple at Nodoguro is Shima Aji, a Striped Jack. 🐟

Shima Aji, is known for its delicate yet rich flavor, making it a prized ingredient for any omakase experience.

While we work with both farm-raised and wild fish, the texture of wild Shima Aji is superior.

Shima Aji thrives in the pristine waters of Kagoshima Prefecture, where the wild environment contributes to its exquisite taste and texture. Unlike its farm-raised counterparts, wild Shima Aji has a leaner body with a perfect balance of fat, offering a cleaner, more nuanced flavor profile that truly shines in sushi. Active life in ocean waters gifts Shima Aji a firm, satisfying texture.

Beyond its delicious taste, Shima Aji is a powerhouse of nutrition, rich in omega-3 fatty acids, proteins, and essential vitamins, embodying the Nodoguro principles of deliciousness and healthfulness.

Join us for dinner at Nodoguro to experience the simplicity, elegance, and the celebration of natural flavors, one bite at a time.

03/04/2024

I think early spring flowers and sprouts capture the essence of Hina Matsuri and the anticipation of spring. Today, combines the delicate beauty of blossoms with the subtle presence of a Hina doll, creating the feelings of internal peace, joy, renewal, and the celebratory spirit of Doll’s Day.

02/28/2024

We are beyond honored as Nodoguro has been named the #1 restaurant by the and Michael Russell. This accolade is special to us as a recognition of our dedication to the region, craft and to the journey we've embarked upon with our beloved Portland community.
From the very beginning, our dream has been to connect the magical landscapes of Oregon with the rich traditions of Japanese omakase. The similarities in vegetation, seasons, and the bounty of local ingredients have been a wellspring of inspiration for our culinary creations, enabling us to craft experiences that resonate with the essence of both places we hold dear.
As we celebrate a decade of service, this recognition is a beautiful reminder of the love and support we've received.

We are profoundly thankful to everyone who has walked through our doors, to those who've shared our story, and to a place that's as wonderful as Oregon. We also want to congratulate all the other restaurants making Portland an exciting place to eat!!

Thanks again Michael Russell and !! Also, see Michael Russell's announcement piece for our Nodoguro in 2014 in the last photo

02/26/2024

Thank you to the Oregonian and Michael Russell for naming us the #1 restaurant in Portland on this years top 40 list

The best places to eat in Portland, reviewed and ranked by our restaurant critic, Michael Russell.

02/17/2024

Yesterday’s “Nature Morte” in the Nodo’s kitchen

02/14/2024

Happy Valentine’s Day 🤍. Today isn’t just about romantic love; it’s about celebrating all forms of affection - from tomo-choco (friendship chocolate) 🍫, jibun choco (self-love chocolate) 🤗, to the deep, romantic bond that Ryan and I share, both at home and in the hustle of our beloved little restaurant.

Running Nodoguro is our labor of love. Every night, we pour our hearts into creating an intimate dining experience, with Ryan behind the magic of each dish and myself welcoming you with open arms. Our place is small, but our dreams and the love it holds are immense. They say nothing glues a bond like super glue; ours is cemented by dedication, joy, and the countless shared moments over dinner and laughter with you, our guests.

Our recipe for keeping love and partnership strong? Work hard, love on our little ones and each other harder, and rest and have fun even harder. 🤍

We’re thrilled to share this journey with you 🤍

Our less formal, fun hand roll nights are a toast to connection and shared stories, letting us all remember: love, in its many forms, is truly worth celebrating. Find few hand roll nights posted on our site for March.

We hope to see you soon to share more love, laughter, and delicious flavors at Nodoguro. Cheers 🥂

02/11/2024

As we hit our 10-year mark, we have been asking ourselves if we should keep going. Last night, a guest brought us a gem - a menu tucked inside a thoughtful card from an old book on Japanese traditions. It’s moments like these, and people like you, that give us the energy and inspiration to keep going.

Our hearts are full thanks to the incredible kindness we’ve seen. This week alone, we’ve been gifted with sake magazines, a look back at our old menus, delicious pastries straight from Japan for our team, a CD from an amazing artist, and a special card that touched our souls.

Every Christmas card, every paper crane, or just a simple note you’ve shared with us over the years means the world. Ryan and I are beyond grateful for this community. You’ve made our journey unforgettable.

Thank you for all your thoughtful care🤍

01/29/2024

Last week of our special ‘osechi’-themed snacks! Today’s highlight: Sake and Kelp Steamed Abalone 🐚 - a symbol of patience and long life. Fun fact: you can only harvest abalone that’s grown to at least 9 cm!

🌸Excited for spring? So are we! March tickets are up on our site. Join us to celebrate the fresh start of spring with delicious food.

Can’t wait to see you there! 🌱