Nodoguro

Cherry blossoms arrived early this year.
We are lucky to live in a volcanic region that is similar to Japan in so many ways. The same trees, the same ocean, the same produce, the same seasons. It helps us stay in sync with how we cook and how we live. Yesterday was the equinox. Today is the first day of spring which means new menu begins the first week of April.

For the past few mornings, Ryan and I have been walking our usual loop. Coffee on Water Ave, across the Steel Bridge, and back over the Madison Bridge. Yesterday we brought the whole family. Ume onigiri, hojicha in a thermos, sitting by the river and watching the petals move across the water. At one point, a giant seal kept surfacing, as if he had joined us for the morning.
In the Japanese 72 micro-seasons, this is the moment when blossoms open. It doesn’t last long. This is not something to hold onto, but something to notice as it passes.

Portland is stunning right now. If you have time, take a walk today.

Toyama to Portland.

Earlier this year we were welcomed to Shiraiwa Brewery in Toyama, home of IWA Assemblage.

Founded with the vision of Richard Geoffroy after his years at Dom Pérignon, IWA applies blending philosophy to sake.

On March 29, Nodoguro will host a limited IWA Assemblage dinner.
24 seats. One evening.
Reservation link in bio.

Thank you to the for once again recognizing us and .nodoguro , but most importantly thank you to all of our guests in Portland, Or for keeping us going for 12 years!! We are beyond honored and grateful for another year making memories and delicious, inspired dinners.

Hello friends,
We’re so excited to share something new: Sundays at NodoguroZen, our version of high tea.
When we travel, we always make time for tea service. It is a tradition that’s become part of our family life, a way to slow down and connect. Vitaly’s Russian Tea at Heathman was our Portland Holiday tradition and we miss it so much. This year, we decided to create a tea service of our own.
Each Sunday, we serve a full afternoon experience. We start with a warming cup of dashi, sashimi and inari with curried shrimp, a welcome drink, a paired tea flight . We do have a champagne and a sake pairing available to add on to your experience. Our savory course set includes squid ink toast with scallop and shiitake, fried oyster sando, our 7-11 egg sando with ikura, masu zushi, and nori with ham and cheese. The sweets tray is filled with a honey cake, house-made mochi, meringue with buckwheat honey, dark chocolate bark, kabocha turnovers, and persimmon kanten.
There are reflection cards, tiny Zen gardens, and plenty of conversation.
Tickets are now live at nodoguropdx.com
Our Thanksgiving Caviar Kits for NodoguroZen are also available through the site.
We hope to see you soon for an afternoon of good food, calm, and connection.
Ryan & Elena