Nodoguro SupaHardcore

I’ve written about Nodoguro pretty often, but this was my first time experience their dinner called Nodoguro SupaHardcore. This is also my first, but definitely just the beginning, of experiencing a dinner at their new location at the old Genoa restaurant space at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches. The back lounge area will eventually be also open for more service which is still to be determined as they get into the groove of their new space and service during these first few weeks.
Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches Nodoguro has moved to a new location at 2832 SE Belmont. The new location is a blend of minimalist Japanese aesthetic with Western modern touches

The main attraction is still the chef counter seating which now has a little bit more room for each guest to comfortably claim versus the tighter seating arrangement at the bar at the old space. Meanwhile, the plating now occurs at a large rolling counter stand in the middle so that everyone can see the magic, but now they have a bit more depth in working space.
Ryan Roadhouse welcomes everyone to Nodoguro SupaHardCore Dinner May 29, 2016

So what is this new SupaHardCore dinner format? Well, Nodoguro first started out with they calling the Sousaku Tasting menu, which offers a new theme every 6 – 8 weeks or so that inspires an 11 course Japanese meal – sort of a “kaiseki without the rules”. Some of my favorite examples of these types of meals vary from the smart Haruki Murakami themed or the  Totoro themed to now the famous Twin Peaks theme or more recently for me, the Harajuku Theme. Currently, Salvador Dali is the theme,  and as of today some July Sousaku dinners are still available!
Ryan Roadhouse plating a course at Nodoguro SupaHardCore Dinner May 29, 2016 Chef Ryan Roadhouse plating a course of SupHardCore on May 29 2016 at Nodoguro while to the left is Mark Wooten and right Elena Roadhouse, his right and left hand peoples making Nodoguro happen so smoothly

Then, Nodoguro started offering essentially a sushi experience, featuring 19 courses of sushi and sashimi with seafood from Japan’s Tsukiji and the Fukuoka fish market in a dinner experience they called Hardcore Sushi (I last recapped one when I attended one this past January). Now, SupaHardcore takes the Hardcore Sushi up another level by presenting a 20 course tasting menu that includes the sushi experience of Hardcore, but also including composed courses like from the sousaku dinners, plus also featuring A5 Wagyu and Ossetra caviar.

Elena Roadhouse brought out the certified Wagyu for us to admire/take photos of raw, and then Mark Wooten brought it out after it had been grilled over charcoal.
Elena shows the A5 Wagyu from Japan at SupaHardCore Mark Wooten models the certified A5 Wagyu from Japan after it's been grilled Mark Wooten models the certified A5 Wagyu from Japan after it's been grilled

I was out of the country for their first offering, and when they decided to open their new space I immediately bee-lined to get a ticket (you make reservations online at their website – follow them on social media to know when the tickets go on sale, many will sell out quickly, some in minutes!) for SupaHardcore. Here’s a look at my dinner and what it could be like for you (menus are finalized the night before based on the freshest seasonal ingredients so changes). You can choose wine by the glass, or pairings, or sake instead to go with your dinner as well.

One

Sparkling Wine welcome. Sorry, no photo as I was chatting away and taking photos of the space!

Two

Tofu with jam, uni (sea urchin), wasabi, dashi. This was so silky smooth and rich, and I always love seeing tofu being used like this where it almost feels decadent… but it’s tofu!
Tofu with jam, uni, wasabi, dashi at Nodoguro SupaHardCore May 29, 2016

Three

Flounder sashimi. I like the presentation, though honestly I’m not personally a huge fan of putting it on ice if it gets too cold.

Four

Sake steamed abalone and abalone liver puree with kelp – it was poached in sake, then pureed with kelp and steamed
Sake steamed abalone and an abalone liver puree with kelp - it was poached in sake, then pureed with kelp and steamed - at Nodoguro SupaHardCore May 29, 2016

Five

This course was the most beautiful to me in it’s little set tray that included (counterclockwise) Oyster with citrus; Prawn Roll with shiso and avocado; Bone crackers with horse mackerel that are dried, deep fried and finished with curry salt; Fava bean salad with tofu; Then our first style of the A5 Wagyu, here sashimi style with uni and Ossetra caviar. Five little plates for the fifth course! Everyone was oohing and ahhing as these platters were put in front of them.
Course 5 included 5 little bites that were (counterclockwise) Oyster with citrus; Prawn Roll with shiso and avocado; Bone crackers with horse mackerel that are dried, deep fried and finished with curry salt; Fava bean salad with tofu; The A5 Wagyu with sea urchin and caviar - at Nodoguro SupaHardCore May 29, 2016 Oyster with citrus at Nodoguro SupaHardCore May 29, 2016 Prawn Roll with shiso and avocado at Nodoguro SupaHardCore May 29, 2016 Bone crackers with horse mackerel that are dried, deep fried and finished with curry salt; Fava bean salad with tofu at Nodoguro SupaHardCore May 29, 2016 Tartare or raw sashimi style A5 Wagyu with sea urchin and Ossetra caviar at Nodoguro SupaHardCore May 29, 2016

Six

Grilled Japanese Eggplant with dashi and Cold Smoked Black Cod. This was one of my favorite tastes of the night as I love the flavors of that charcoal grilled eggplant whenever it appears at Nodoguro.
Grilled Japanese Eggplant with dashi and Cold Smoked Black Cod at Nodoguro SupaHardCore May 29, 2016

Seven

Sashimi course that includes Amberjack, Giant Clam, and Sea Scallop with aged soy and fresh wasabi. I love the texture of Giant Clam.
Sashimi course that includes Amberjack, Giant Clam, and Sea Scallop with aged soy and fresh wasabi at Nodoguro SupaHardCore May 29, 2016 Sashimi course that includes Amberjack, Giant Clam, and Sea Scallop with aged soy and fresh wasabi at Nodoguro SupaHardCore May 29, 2016

Eight

Ryan Roadhouse begins plating the grilled A5 Wagyu steak at SupaHardcore Ryan Roadhouse slices the certified A5 Wagyu from Japan after it's been grilled with assist from Mark Wooten
Second style of preparation of A5 Wagyu, grilled over charcoal with crushed daikon, fermented yuzu skin, peppers, and ginger blossom
Second style of preparation of A5 Wagyu, grilled over charcoal with crushed daikon, fermented yuzu skin, peppers, and ginger blossom at Nodoguro SupaHardCore May 29, 2016

Nine

Shirako (meaning white children… it can be any kind of fish but here it’s sea bream sperm sac) and Onsen Egg in Dashi. So clever, having both types of “eggs” here ha ha… clearly SupaHardCore is taking it up a level on eating adventures for everyone. But, having this way is perfect – you may not think to ever order or try it, but when it’s presented to you as part of these courses, why not go ahead and try it – and be surprised that it’s not at all what you thought.
Shirako (meaning white children... it can be any kind of fish but here it's sea bream sperm sac) and Onsen Egg in Dashi at Nodoguro SupaHardCore May 29, 2016

Ten

The third way we enjoyed the A5 Wagyu, here Sukiyaki style with sake, sugar and soy and then served with a yolk sauce and chrysanthemum flower. I could have eaten like 4 more plates of these.
The third way we enjoyed the A5 Wagyu, here Suikiyaki style with sake, sugar and soy and then with a yolk sauce and chrysanthemum flower at Nodoguro SupaHardCore May 29, 2016

Eleven

New Zealand Snapper with ponzu sushi
New Zealand Snapper with ponzu sushi at Nodoguro SupaHardCore May 29, 2016

Twelve

Hokkaido Scallop with yuzu juice sushi. Hokkaido is famous for their cold waters that are also full of a lot of nutritious plankton (not for us – for the sea life here…) and so the scallops from here are sweeter and as you can see quite plump!
Hokkaido Scallop with yuzu juice sushi at Nodoguro SupaHardCore May 29, 2016

Thirteen

Aji sushi (Japanese horse mackerel) with shiso and aged soy
Aji sushi (Japanese horse mackerel) with shiso adn aged soy at Nodoguro SupaHardCore May 29, 2016

Fourteen

Uni sushi (sea urchin) from Hokkaido
Uni sushi (sea urchin) at Nodoguro SupaHardCore May 29, 2016

Fifteen

Ikura (salmon caviar) with soy and yuzu over rice
Ikura (salmon caviar) with soy and yuzu over rice at Nodoguro SupaHardCore May 29, 2016

Sixteen

Salmon sushi with shiso, fresh ginger, sesame
Salmon with shiso, freh ginger, sesame at Nodoguro SupaHardCore May 29, 2016 Salmon with shiso, freh ginger, sesame at Nodoguro SupaHardCore May 29, 2016

Seventeen

Kojada sushi
Kojada sushi at Nodoguro SupaHardCore May 29, 2016

Eighteen

Anago sea eel sushi
Anago sea eel sushi at Nodoguro SupaHardCore May 29, 2016

Nineteen

Crab Hand Roll with dry curry seasoning and kewpie. You may be surprised that this simple roll was also one of my favorite tastes of the evening. The homemade curry mix that Ryan made was light but with every bite it tasted boldly of curry just like a big plate of curry rice would. I couldn’t believe how much full Japanese curry punch each little bite gave me.
"Crab

Twenty

Miso Soup, served in a mug. I totally forgot to take a photo of this. I love taking photos to help remember and look back on the meal, but sometimes I just love the socializing with others and put my camera down and don’t remember to get the picture

Twenty One

Buckwheat Tea – since I was already heated up from the miso soup it took me a while and a lot of chatting before I drank my tea and I don’t have a photo either.

Thank you for a wonderful dinner Nodoguro! I, and the whole room I think, got blissfully silent as we enjoyed each of our wagyu courses which were a highlight of the entire dinner. But, the wagyu alone wasn’t the only star – several other courses were just as delicious in a different way, a perfect demonstration with how Nodoguro elevates flavors from everything and anything.

This is why Nodoguro is among the best meals and experiences you can have in Portland – and why I keep obviously coming back like an addict. I would definitely do SupaHardCore again.

To make a reservation, follow Nodoguro on social media Ryan Roadhouse on Twitter and get on their newsletter to hear when tickets are going to be released, and be prepared to look at dates/buy your tickets right at when they are released as some dinners may sell out in less then 15 minutes (particularly the SupaHardcore and Hardcore, “which are offered less frequently). You can also contact them directly to book the entire room for instance for your party.

Would you have tried all these courses? Have you had Wagyu before (even if it’s from the US instead of Japan)?

Signature