Nodoguro Hardcore Sushi Omakase

A photo recap of my first Nodoguro dinner for 2016 – they popped up in the back room of Renata on January 31 as they are transitioning into their space from where they were last year by Pastaworks to now sharing a space with Peter Cho as reported in Eater until they find a new home.
Nodoguro Hardcore Sushi Omakase 1/31/2016 Nodoguro Hardcore Sushi Omakase 1/31/2016

This night was Nodoguro Hardcore Sushi Omakase where from 7 to 10ish I enjoyed a menu that included special orders from Tsukiji and Fukuoka Municipal, California Abalone, wild aji from Nagasaki, Kohada from Kumamoto, Baby white shrimp, Wild Scallop from Miyagi, and Masaba from Toyama. 

Nodoguro Hardcore Sushi Omakase 1/31/2016 Nodoguro Hardcore Sushi Omakase 1/31/2016

Here’s a look at what could appear before you at one of these amazing dinners – pay attention to when they list as they sell out quickly from the Nodoguro website as soon as tickets go on sale. This is the best sushi and sashimi experience in Portland.

  1. Starter of oysters
    Oysters to start the 19 course dinner of Nodoguro Hardcore Sushi Omakase 1/31/2016
  2. Scallop Somen with quail egg and Ikura (salmon eggs). Somen is noodles so in this case he sliced the Scallop into Noodle like pieces. I’m not afraid to admit I slurped every last drop from the dish.
    Scallop Somen with quail egg and Ikura, Nodoguro Hardcore Sushi Omakase 1/31/2016Scallop Somen with quail egg and Ikura, Nodoguro Hardcore Sushi Omakase 1/31/2016
  3. New Zealand Sea Bream: one thing I love about sashimi are noticing these little details about the beauty of the fish
    New Zealand Sea Bream fro Nodoguro Hardcore Sushi Omakase 1/31/2016 New Zealand Sea Bream from Nodoguro Hardcore Sushi Omakase 1/31/2016
  4. Aji, a Japanese Horse Mackerel with Sesame, Persimmons and Buckwheat
    Aji, a Japanese Horse Mackerel with Sesame, Persimmons and Buckwheat from Nodoguro Hardcore Sushi Omakase 1/31/2016 Aji, a Japanese Horse Mackerel with Sesame, Persimmons and Buckwheat from Nodoguro Hardcore Sushi Omakase 1/31/2016
  5. Sake steamed abalone with sea urchin (uni)
    Sake steamed abalone with sea urchin at Nodoguro Hardcore Sushi Omakase 1/31/2016 Sake steamed abalone with sea urchin at Nodoguro Hardcore Sushi Omakase 1/31/2016
  6. Fresh snow crab with rice, uni and mayo. I always love presentations in the shell
    Fresh snow crab with rice, uni and mayo from Nodoguro Hardcore Sushi Omakase 1/31/2016 Fresh snow crab with rice, uni and mayo from Nodoguro Hardcore Sushi Omakase 1/31/2016
  7. Tai with yuzu and thyme
    Tai from Nodoguro Hardcore Sushi Omakase 1/31/2016 Tai from Nodoguro Hardcore Sushi Omakase 1/31/2016
  8. Aji
    Aji from Nodoguro Hardcore Sushi Omakase 1/31/2016 Aji from Nodoguro Hardcore Sushi Omakase 1/31/2016
  9. There was a Wild Scallop here that I forgot to photograph I think, but I wrote the note “Hokkaido Scallop w aged soy and yuzu juice”
  10. Baby White Shrimp
    Baby White Shrimp from Nodoguro Hardcore Sushi Omakase 1/31/2016
  11. Geoduck giant clam from Washington, with a touch of yuzu and Jacobsen Sea Salt
    Geoduck giant clam from Washington, with a touch of yuzu and Jacobsen Sea Salt at Nodoguro Hardcore Sushi Omakase 1/31/2016
  12. Octopus
    Octopus from Nodoguro Hardcore Sushi Omakase 1/31/2016 Octopus Nodoguro Hardcore Sushi Omakase 1/31/2016
  13. Uni and Crab
    Uni ad Crab Nodoguro Hardcore Sushi Omakase 1/31/2016
  14. Ikura on rice
    Ikura on rice at Nodoguro Hardcore Sushi Omakase 1/31/2016
  15. Shimmery Kohada
    Kohada from Nodoguro Hardcore Sushi Omakase 1/31/2016 Kohada at Nodoguro Hardcore Sushi Omakase 1/31/2016
  16. Handroll
    Handroll from Nodoguro Hardcore Sushi Omakase 1/31/2016 Handroll from Nodoguro Hardcore Sushi Omakase 1/31/2016
  17. Masaba. Can you tell I thought this was beautiful?
    Masaba from Nodoguro Hardcore Sushi Omakase 1/31/2016 Masaba from Nodoguro Hardcore Sushi Omakase 1/31/2016 Masaba from Nodoguro Hardcore Sushi Omakase 1/31/2016 Masaba from Nodoguro Hardcore Sushi Omakase 1/31/2016
  18. Unagi
    Unagi from Nodoguro Hardcore Sushi Omakase 1/31/2016
  19. The last course is by your request –  some went for Oysters, I prefer ending with sashimi and Ryan created this lovely medley
    Nodoguro Hardcore Sushi Omakase 1/31/2016 Nodoguro Hardcore Sushi Omakase 1/31/2016

It might be a little time before my next Nodoguro theme dinner (you can see other Nodoguro themed dinner recaps here) since my next big dinners are the Chef’s Week PDX big 30 course West Coast 2016 dinner at Departure, of which Ryan Roadhouse is one of the 30 chefs each contributing a course to a marathon dinner.

Next week is also Dumpling Week 2016, and I am going to my first Meadowlark supper club dinner. Then it might be time for a little healthy eating to clean my system out before Portland Dining Month in March.

What are you looking forward to eating in February? Do you eat sushi/sashimi, and have a favorite sushi or sashimi?

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Nodoguro Upcoming Offerings, Recap of November MacDonald’s Menu

This month of December and expanding into January, Nodoguro is offering two different kind of dinner experiences you can choose from. I have written about Nodoguro many times previously, and will recap the November “MacDonald’s” fast food playful theme shortly, but wanted to get this important news out first so you can act upon it.

The first of the two dinner options you can currently choose from is, just as in the dinner I am about to recap, to let chef Ryan Roadhouse take you on a themed journey that includes nine courses, with optional beverages you can order separately or as a pairing when you get there for $85 (gratuity not included). Previous themes included Totoro, Haruki Murakami, a July Tanabata Matsuri Japanese Festival theme, and Firefly, for instance as well.

For December, the theme is GLITTER. Check the website for the dates that are available. There is a recap already from another blogger, Misadventures of Miso, of the Glitter Dinner as well!
Nodoguro's McDonalds theme for November 2014, a play on fast food. Chef Ryan Roadhouse plates the dishes right at the counter in front of diners

In addition, Ryan is also offering this month a couple times and multiple times in January a Hardcore Sushi Omakase experience for $120 (again with optional beverages you can order separately, gratuity not included). If you first got to experience Ryan or wish you had experienced Ryan when he was working at Masu, now’s your chance to try a more traditional Japanese sushi dinner. Some of the fish is being brought directly from the famed Tsukiji Market in Japan, which Ryan and Elena painstakingly pick up from the airport after midnight for you and the fish is extremely high quality, beautiful, and delicious.

AND/OR, you can also buy gift certificates to give to friends and family who you think would enjoy the Nodoguro experience, with or without you! You can purchase the gift certificate on their website on their Reservation page. I also hear he is open to hearing other proposals such as catering or classes, so be sure to inquire if you have ideas and requests. If you could see the small kitchen he currently works at then you would know that he can put together amazing things no matter what is or is not in your kitchen or desired dining space.

You should definitely try to snap up your reservation tickets online ASAP as they are selling out quickly. And, I think both of these fixed dinner prices is a steal considering that Nodoguro and Ryan have recently been the subject of lots of award and praise,. It began just earlier this year with Michael Russell at the Oregonian article “Nodoguro pop-up bringing creative Japanese cuisine to Northeast Portland who helps highlight why you should be thinking pretty hard about trying Ryan’s Hardcore Sushi Omakase.

Then recently Ryan was highlighted as a Rising Star Chef 2014 and Nodoguro listed one of Portland’s Best Restaurants by Portland Monthly, which makes a case for the themed menus that I have been dining at and the upcoming Glitter menu.  Ryan and Nodoguro also made the Eater PDX Top 3 List for 2014 Chef of the Year and 2014 Restaurant of the Year. Ryan will also be participating in the exciting Chefs’ Week PDX alongside many of the best and brightest culinary talents in Portland.
Ryan Roadhouse, Rising Star Chef 2014 of Portland Monthly

After purchasing your reservation online from the Nodoguro website, usually a couple days before your dinner Ryan will email you what the specifics of the menu for your dinner evening will be. During the reservation process you can let them know any constraints you might have (I often dine with a friend who can’t eat salmon and she is always accommodated for, and another time there was someone who could not eat pork).

Dinner from start to finish is about 2 hours or so. The email will let you know when they will start seating, and when you enter they have only a small amount of space so knowing what size parties they need to balance, Elena or someone from the Nodoguro team will let you know where you will be seated. This is when you will also have the chance to peruse the beverage menu and choose to order drinks a la carte or do a pairing.
Mark Wooten and Ryan Roadhouse of Nodoguro PDX - check out the Nodoguro Upcoming offerings to see when you can see them!

I am recapping a meal that was last months’ theme which means you can’t get it anymore. However, I like to think it helps you readers who might be researching what the experience might be like by seeing these recaps each month.

As usual, the meals do vary even within the same month or even same week based on what is fresh – I think this time I was unlucky because a very cold weather front came in during November that froze a lot of vegetables, so diners earlier in the month I think got a little bit more.

Large Cola

I know it was described how they created this homemade soda, but I brought a guest this time to dinner who was new to Nodoguro so chatted a lot more than my normal attentive dining so confess I totally missed it, sorry 🙁
Nodoguro's McDonalds theme for November 2014, a play on fast food - Large Cola

Crab, Bread and Butter (Crab, ikura, and dill)

I don’t know what to say except yum…
Nodoguro's McDonalds theme for November 2014, a play on fast food: Crab, Bread and Butter (Crab, ikura, and dill) Nodoguro's McDonalds theme for November 2014, a play on fast food: Crab, Bread and Butter (Crab, ikura, and dill)

Wartime Sashimi (soy cured ocean trout and wasabi)

During wartime new fishes entered the Japanese diet as their regular fish were not always available, as represented here by this trout
Nodoguro's McDonalds theme for November 2014, a play on fast food: Wartime Sashimi (soy cured ocean trout and wasabi)

Tofu nuggets with special sauce (tofu, uni, and aged soy)

I love uni, and keep enjoying the magic Ryan has been pulling off with taking tofu and breaking expectations of what tofu tastes and feels like.
Nodoguro's McDonalds theme for November 2014, a play on fast food: Tofu nuggets with special sauce (tofu, uni, and aged soy)

Filet o fish (yuan yaki Ling Cod and tartar sauce)

I can never say no to anything Ryan seems to pull out of that oven every dinner, and this cod is no exception. I was wondering what I would think of this homemade tartar sauce and whether it would get in the way of the beautiful flavors of the fish, but I found it to be a nice contrast and didn’t leave any sauce left on my plate.
Nodoguro's McDonalds theme for November 2014, a play on fast food: Filet o fish (yuan yaki Ling Cod and tartar sauce) Nodoguro's McDonalds theme for November 2014, a play on fast food: Filet o fish (yuan yaki Ling Cod and tartar sauce) Nodoguro's McDonalds theme for November 2014, a play on fast food: Filet o fish (yuan yaki Ling Cod and tartar sauce)

Chocolate Sukiyaki (wagyu sukiyaki, potatoes, miso, chocolate)

The addition of chocolate is so genius here. I haven’t seen this in the US, but in Asia sukiyaki is a type of fast food restaurant in which you don’t grab and go, but you sit at tables that have big pots of boiling broth. You are given pretty much raw ingredients (your choice of fish, pork, chicken, beef, potatoes etc) to cook in and because the broth is already so hot everything cooks extremely fast. It’s a family style meal where everyone gathers all at once simultaneously cooking and eating together but without having to prep anything beforehand and clean anything else up at the end.
Nodoguro's McDonalds theme for November 2014, a play on fast food: Chocolate Sukiyaki (wagyu sukiyaki, potatoes, miso, chocolate) Nodoguro's McDonalds theme for November 2014, a play on fast food: Chocolate Sukiyaki (wagyu sukiyaki, potatoes, miso, chocolate)

Coco Ichiban salad (Persimmon and root vegetables with curry vinegar)

Coco Ichiban is a curry chain restaurant, so you might have expected a curry dish but Ryan took it up a level by cooking curry down to use as the dressing!
Nodoguro's McDonalds theme for November 2014, a play on fast food: Coco Ichiban salad (Persimmon and root vegetables with curry vinegar) Nodoguro's McDonalds theme for November 2014, a play on fast food: Coco Ichiban salad (Persimmon and root vegetables with curry vinegar)

Yoshinoya bowl (seared Bonito, onion, Mizuna, and spicy soy)

Yoshinoya is a rice bowl chain restaurant famous for their beef on top of rice, though you can also get other proteins to top your rice bowl.
Nodoguro's McDonalds theme for November 2014, a play on fast food: Yoshinoya bowl (seared Bonito, onion, Mizuna, and spicy soy) "Nodoguro's

Omelet with Rice! (dashimaki tamago)

Nodoguro's McDonalds theme for November 2014, a play on fast food: Omelet with Rice! (dashimaki tamago) Nodoguro's McDonalds theme for November 2014, a play on fast food: Omelet with Rice! (dashimaki tamago)

Kit Kat

I couldn’t think of a better choice unless it was pocky because seriously Kit Kats are so well loved there. If you ever see Green Tea Kit Kat, buy it. You will get obsessed over it like so many others who have fallen for its flavors… but this upgraded fancy Kit Kat from Nodoguro with whipped coconut milk in the back is excellent too.
Nodoguro's McDonalds theme for November 2014, a play on fast food: Kit Kat Nodoguro's McDonalds theme for November 2014, a play on fast food: Kit Kat

Hamburger snack (manju) and Drive thru Coffee

OMG the most adorable little manju I’ve ever seen, and that was a high bar given the previously I’ve admired the rabbit in the moon one at a previous Nodoguro dinner.
Nodoguro's McDonalds theme for November 2014, a play on fast food: Hamburger snack (manju) with Drive Thru Coffee Nodoguro's McDonalds theme for November 2014, a play on fast food: Hamburger snack (manju) with Drive Thru Coffee Nodoguro's McDonalds theme for November 2014, a play on fast food: Hamburger snack (manju) with Drive Thru Coffee

I have to give a big hand again to Elena who always puts together the atmosphere for the new theme each month- it’s the second thing I look forward to, after the food of course. I want to see what food magic Ryan and partner in crime Mark Wooten of supplier Phantom Rabbit Farms has put together, and I want to see what decor Elena and her father/children have created. I was all excited like I haven’t been over Happy Meals for a long time when I saw the treats inside… which ha ha I’m not sharing the pics with you but they are super cute toys. I somehow missed the Menu Board that Misadventures with Miso did capture, so be sure to check out the recap at that blog as well, MwM seems incredibly knowledgeable about Japanese cuisine and understands the inspirations Nodoguro is rifting off of much better than I did.
Nodoguro's McDonalds theme for November 2014, a play on fast food Nodoguro's McDonalds theme for November 2014, a play on fast food Nodoguro's McDonalds theme for November 2014, a play on fast food

Follow on Twitter Nodoguro or Ryan Roadhouse to keep up for when new tickets or events for more Nodoguro Upcoming Offerings announcements as they come.

What do you think of the Nodoguro take on Japanese fast food? I’m sort of inspired by the idea, though I couldn’t do it with Japanese fast food, but a dinner using American fast food inspirations could be a fun challenge!

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