Nodoguro Pop-up

I was thrilled to be part of Ryan Roadhouse’s first Nodoguro PDX Pop-up on April 28. I considered it a birthday present to myself. And, I was very happy with it. Perhaps I toasted myself with too much sake by the end of the evening, so I would probably cut back on that, but I would definitely want more of this exquisite food.

Nodoguro PDX Pop-up Nodoguro PDX Pop-up

This initial pop-up was held at Yakuza Lounge since they are normally not open on Monday and Tuesday anyway. The weather was just warming up so it would soon be in the 80s, so they had the garage doors open to let in the breeze.

Nodoguro PDX Pop-up

They had their full bar open and were offering their full drink menu, and when I arrived around 5:35 I asked Ryan to recommend a sake to start with. He said he is a big fan of Kimoto style sake which is more earthy while also being dry and crisp, and the method is more old-fashioned painstaking in brewing. Thanks so much for taking the time to give me advice to order the Dewatsuru Kimoto on your busy first pop-up day Ryan

! Nodoguro PDX Pop-up

For $85, you receive 9 courses plus tea service at the end, minus additional alcoholic drinks and gratuity for the servers. This time, the menu included the following:

Course 1: Sea urchin chawan mushi

Don’t let the fact it says sea urchin scare you. This was a wonderful mix of creaminess and a hint of the sea

Nodoguro Pop-up Course 1: Sea urchin chawan mushi Nodoguro Pop-up Course 1: Sea urchin chawan mushi Nodoguro Pop-up Course 1: Sea urchin chawan mushi

Course 2: Albacore sashimi with water pepper Seriously, how beautiful is this. I could have eaten two of these plates, easily.

Nodoguro Pop-up Course 2: Albacore sashimi with water pepper

Course 3: Bamboo shoot with miso, speck and prickly ash

I think this was the dish which I liked, but not as much as the other courses because of the acidity and saltiness.

Nodoguro Pop-up Course 3: Bamboo shoot with miso, speck and prickly ash

Course 4: Sable fish yuan yaki and cherry blossom nectar 

Nodoguro Pop-up Course 4: Sable fish yuan yaki and cherry blossom nectar Nodoguro Pop-up Course 4: Sable fish yuan yaki and cherry blossom nectar

Course 5: Poached Mackerel steak in haccho miso, with shimonita leek buds and ginger

I don’t know where Ryan got this haccho miso, but I want it and I would just put a few drops on plain rice and be happy

. Nodoguro Pop-up Course 5: Poached Mackerel steak in haccho miso, with shimonita leek buds and ginger Nodoguro Pop-up Course 5: Poached Mackerel steak in haccho miso, with shimonita leek buds and ginger

Course 6: Nettle and dandelion salad with pickled sativum

I admit that after I finished eating this little palate cleanser of a course, I picked up the little bowl and drank down the rest of the dressing, it was so good.

Nodoguro Pop-up Course 6: Nettle and dandelion salad with pickled sativum Nodoguro Pop-up Course 6: Nettle and dandelion salad with pickled sativum

Course 7: Sasanishiki rice with soy cured salmon roe, wasabi with greens 

My favorite course of the entire night. It was the one I was most looking forward to once I saw the menu, and it still exceeded my expectations. Simple, but elegant perfection. Nodoguro Pop-up Course 7: Sasanishiki rice with soy cured salmon roe, wasabi with greens Nodoguro Pop-up Course 7: Sasanishiki rice with soy cured salmon roe, wasabi with greens

Course 8: Sweet dashi omelet This seems like a no brainer, but if you’ve watched Jiro Dreams of Sushi, you know that in Japan you may be working for months just perfecting a perfect egg omelette like this.

Nodoguro Pop-up Course 8: Sweet dashi omelet

Course 9: Buckwheat dessert tofu with japanese black syrup

Nodoguro Pop-up Course 9: Buckwheat dessert tofu with japanese black syrup Nodoguro Pop-up Course 9: Buckwheat dessert tofu with japanese black syrup

Seasonal Tea Service: Tea snack +Tea

Nodoguro Pop-up Seasonal Tea Service: Tea snack +Tea Nodoguro Pop-up Seasonal Tea Service: Tea snack +Tea

I really thought the food this evening was exceptional. I was flashing back to my experiences while I was in Tokyo 2 years ago. For this dinner, every single plate was thoughtfully considered and composed in terms of flavors and textures for each individual course and the journey across courses, perfectly executed,  beautifully plated. I look forward to eating more deliciousness from Nodoguro PDX and Ryan Roadhouse.

Check out the website to get on the mailing list to find out when the next pop-ups will be. You can also find Ryan not only at Nodoguro whenever they plan their next event (the next four are in June at Evoe), but the next time Ryan will be cooking for the public will most likely be a pop-up with Ippai and Will Harper as part of an Ippai Kaiseki Dinner Series, popping up at Roe/Block & Tackle on May 25th for $100 a person for 10 course Kaiseki with pairings. Thank you Alisa for recommending I get in on this Nodoguro event!

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Comments

  1. Unfortunately, Ryan is no longer at Masu. The next time Ryan will be cooking for the public will most likely be a pop-up with Ippai and Will Harper at Roe on May 25th. I am not sure how many seats are left.

    • Thanks Gary for the heads up- I just heard about the Kaiseki Dinner Series but hadn’t looked into it, and have updated the post accordingly!

  2. Yum! Happy Belated birthday- I hope you enjoyed it. Nodoguru’s decor/props are awesome.

  3. I wonder what prickly ash is? And as far as I’m concerned, there’s no such thing as toasting yourself with too much sake! :)

  4. Wow that looks amazing! And happy birthday! :)

Trackbacks

  1. […] The new theme is going to be Sasa no Ha, which is a local sushi in Northern Japan that uses fish with bamboo leaf. Honestly, it doesn’t matter because whatever the theme, whatever he is serving, I am there. You will see below why- and don’t forget that I also went to his first Nodoguro Popup dinner and had a different menu in May that I recapped here. […]

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