Mark Wooten Archives - Pechluck's Food Adventures

Yurukyara Grand Prix, a Nodoguro Mascot Dinner

May 26, 2016 by Pechluck 5 Comments

This Throwback Thursday post is a recap of Yurukyara Grand Prix. This is a Nodoguro Mascot Dinner from last year, in their previous space next to Pastaworks but I realized I had never posted this. This may be me, thinking about all the wonderful themes that have inspired Nodoguro dinners that I have been able to enjoy, and reading back on them and looking at the photos reminiscing. I am also looking forward, wondering what it will be like in the new space at Genoa they have now leased – I’ll let you know if I can hopefully get into a June or July Sousaki dinner. You can see all my other Nodoguro recaps of my dinner experiences from before the new space here. This weekend, I will be going to the new space for the first time, to attend SupaHardcore.
Nodoguro at their old space they rented next to Pastaworks before they moved to the Genoa space in 2016

In Japan, they promote it seems anything and everything – any company, sometimes a very specific product, even public transit or a mountain park or historical castle or other part of local government (!) with mascots. Japan’s Yurukyara Grand Prix is a special annual event where mascots are essentially in a popularity contest based on the public vote – and apparently for 2015 had 1727 mascots competing! The fact there are so many has generated controversy and a push to cut back recently, per the The Japan Times.
Nodoguro at their old space they rented next to Pastaworks before they moved to the Genoa space in 2016, here decorated for Yurukyara Grand Prix, a Nodoguro Mascot Dinner

I think my favorite thing with this Yurukyara Grand Prix theme is how it inspired so many people to draw their own mascots.
Mascots contributed by guests for Yurukyara Grand Prix, a Nodoguro Mascot Dinner

Here’s a look at the courses:
Menu for Yurukyara Grand Prix, a Nodoguro Mascot Dinner

As always you can choose to add beverage pairing to your meal, which can include sake or wine (or do both!)
Sake or wine beverage pairings for the Menu for Yurukyara Grand Prix, a Nodoguro Mascot Dinner

Salted Salmon with aged shoyu and water pepper
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner. Course 1 Salted Salmon with aged shoyu and water pepper

Amberjack, miso, and ginger being plated by Caesar version of Mark Wooten
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 2 Amberjack, miso, and ginger being plated by Mark Wooten

Oyster with crushed daikon and strawberry This dish is an example of why I come here – because where else can I go to get that combo together of flavors and textures?
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 3 Oyster with crushed daikon and strawberry

Buckwheat, crab, and spruce. Same comment as above. This is why Nodoguro is like no one else. This is why Nodoguro has regulars that keep coming back as they change it up every theme.
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 4 Buckwheat, crab, and spruce

Team Mark Wooten and Ryan Roadhouse plating away like best bros.

Smoked Burdock Salad with onion and peppers
"Yurukyara

Another awesome aspect of Nodoguro is being able to ask all the questions you want with Chef Ryan and he is so casually well knowledged in explaining every ingredient and technique and context of culture or inspiration how it connects to the theme, the humble genius that he is.
'Another

Rice bran cured mackerel with citrus and turnip

Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 6 Rice bran cured mackerel with citrus and turnip

Roasted pork and cabbage Okonomiyaki. I admit the courses like the previous one and this one tend to be my favorite in the course progression.
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 7 Roasted pork and cabbage Okonomiyaki

Sasanishki rice with eel and tea. It aws refreshing for a change to get a light touch of sauce instead of the usual stronger sweeter unagi sauce you typically get with Japanese eel dishes.
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 8 Sasanishki rice with eel and tea

Course 9 is always the Omelette, which is always a mixed (but not sobering, ha ha…) moment as I realize we are now in the falling action part of the meal story heading to dessert and tea and then I have to go home. That omelette is always perfect.
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 9 Omelette

Dessert Sweet potato and Red Bean
Yurukyara Grand Prix at Nodoguro, a Japanese mascot themed dinner Course 10 Sweet potato and Red Bean

I got involved with conversations and apparently forgot to photograph the last course of tea, oops!

What do you think you would have drawn for your mascot?
Mascot contributed by guests for Yurukyara Grand Prix, a Nodoguro Mascot Dinner

Filed Under: Food and Drink, Restaurant Review Tagged With: #tastythursday, #tbt, Amberjack with miso and ginger, Buckwheat and crab with spruce., Mark Wooten, Nodoguro, Nodoguro Mascot Dinner, Nodoguro PDX, Nodoguro Portland, Nodoguro Yurukyara Grand Prix Dinner, Oyster with crushed daikon and strawberry, Rice bran cured mackerel with citrus and turnip, Roasted pork and cabbage Okonomiyaki, Ryan Roadhouse, Salted Salmon with aged shoyu and water pepper, Sasanishki rice with eel and tea, Smoked Burdock Salad with onion and peppers, Sousaku dinner, Sweet potato and Red Bean, Tasty Thursday, Throwback Thursday, Yurukyara Grand Prix

Nodoguro Harajuku Theme

October 30, 2015 by Pechluck 6 Comments

I’ve written about Nodoguro themed dinners and also Noduguro Hard Core Sushi Omakase before, and I won’t retread the old material of my love and devotion to their depth of flavor layering, beautiful artful presentation, thoughtful construction of textures and how it works with the theme and as a progression of dishes, how every new theme (every month and a half or so it changes) is a shift in the restaurant decor that transforms it in new creative ways every time.

Instead, let’s go straight to dinner. As always, there was a printed menu at each place setting for me to add to my Nodoguro menu collection – this one was printed on both sides with the courses listings one one side and a little Harajuku illustration on the other
Nodoguro Dinner in October 2015, theme Harajuku

I was fortunate enough that for this dinner, I also got to be reunited with the Three Hungry Broads, and sat next to Mike the Firefighter. We had an amazing time all together chatting and eating, and I also enjoyed meeting the Latino sisters + brother group to my left who were also super fun. Never feel like you can’t come enjoy Nodoguro without a partner – go ahead and come solo, you’ll have a good time meeting new food friends!
Nodoguro Dinner in October 2015, theme Harajuku

OK, I lied, let’s check out the new decor first before the food.
Nodoguro Dinner in October 2015, theme Harajuku

The theme for this visit was Harajuku, which is a neighborhood in Tokyo known for fashion and being a gathering place for urban Tokyo youths from their teens to 20s and the hip culture and trends they embody.
Nodoguro Dinner in October 2015, theme Harajuku

On the counter between where we ate and where the chefs plated food were a few set up scenes with fashion dolls with big blinky eyes and posed onstage, at a pink piano, or with the backdrop of their fabulous apartment.
Nodoguro Dinner in October 2015, theme Harajuku

I loved this idea where the Nodoguro staff dressed up and took a fashion photoshoot on the streets of Hawthorne right by this pop-up restaurant (currently next to Pastaworks until January 2016 – not sure if they will keep the space or move when Pastaworks closes at that time). Each photo really did look like it was lifted from an Asian fashion magazine.
Nodoguro Dinner in October 2015, theme Harajuku

Ok, now dinner.

Course 1: Sea Bream with Citrus and Wasabi

I always enjoy having a clean, fresh start of sashimi to dinner. As for the sake pairings, the first of the flight was actually the Johan Vineyards Pinot Noir Petillant Naturel 2014, a naturally sparkling rose that I drank before I even took a picture of its beautiful strawberry colors (I’ve had it before though at the Hardcore Sushi Omakase dinner).

Sea Bream with Citrus and Wasabi

Course 2: Ankimo and Ground Cherry

Recently, Portland Monthly listed Nodoguro as the 2015 Restaurant of the Year, and described Mark Wooten pictured here helping to plate this dish as “house farmer has a Mad Max haircut and GQ looks”. Also helping to plate is quiet and intense Colin Yoshimoto.
Plating a Nodoguro course is Mark Wooten, house farmer has a Mad Max haircut and GQ looks Nodoguro plating here assisted by Mark Wooten and Colin Yoshimoto "Also

And the silky mouth melting foie gras of the sea, ankimo (monkfish liver) combined with the other secret/not so secret treasure of ground cherry and the fun pop of that roe. I thought this was great with the Ohyama (Big Mountain) Tokubetsu Junmai Sake that offered a bit of sweetness, a bit of grain, floral, and dryness to add more layers of flavor to this course. Another sake that is just too easy too drink and enjoy.

Ankimo and Ground Cherry

Course 3: Curry Mackerel Sunomono

Chef Ryan made the curry vinegar here and I was thrilled to see such a hefty seafood in the sunomono (more acidic salad course) this dinner with the cured then grilled mackerel. Curry dishes are a common regular Japanese food that is very affordable and hearty.

Curry Mackerel Sunomono

Course 4: Winter Squash Chanko Cup

Chankonabe is usually a huge hearty one pot stew – think HUGE pots – served to sumo wrestlers as part of their weight gaining diet, and is served in restaurants sometimes operated by retired sumo wrestlers. The more senior wrestlers eat first at the table, and then the next rank down, and next rank etc down to the juniors so I guess this mini version would be what’s left for us from the original giants.

Winter Squash Chanko Cup

Course 5: Banana Fish with Walnut

With the dehydrated bananas and fish and walnuts I wondered how this was going to work out, but it was fun – fresh and a little sweet that reminded me a bit of the feeling of hope and youth and being a good kinda nutty different that is in Harajuku among the people who hang there. The dish was working well both as an homage to the now defunct Japanese Fashion Brand Banana Fish and it’s creative spirit.
Banana Fish with Walnut

Course 6: Yum Yum Yummy Pork

This dish is a reinterpretation of a gyoza – in Harajuku you can find Harajuku Gyoza, a restaurant devoted completely and totally to only serving Japanese dumplings (usually they are pork). Ryan has ditched the dough outside to let the skin shine for crispness instead and focus on the rich pork belly in the slightly sweet sticky sauce.
Yum Yum Yummy Pork

I don’t recall exactly when the Shirataki Junmai Ginjo Jozen Mizunogotoshi was poured, but the mildly floral and fruity sake was gone pretty quick and is so light that anyone would enjoy it. I think I complained to Mike that I needed a second of it. And third.

Course 7: Takoyaki with Tomato and Avocado

Another one of my favorites for the evening was this fun and bright Takoyaki with Tomato and Avocado and that delicate coriander flower inspired by takoyaki, a street food version of Octopus Balls without the batter and brightened in flavors.

Course 8: Moshi Moshi Box Bento with Futomaki, pickles and matsutake

There’s always a rice course, and here it is in the form for this dinner of futomaki rolls with delicate buttery matsutake mushrooms on one end and homemade pickled veggies from Phantom Rabbit Farm on the other.
Moshi Moshi Box Bento with Futomaki, pickles and matsutake

Course 9: Eggs & Things Omelet

The tamago, sweet and light and with all those little layers pressed in, is the sign it’s time to end the meal with dessert and tea approaching…
Eggs & Things Omelet

Course 10: Toasted Corn Crepe and Apricot Cream, Tea

An interpreted twist on the crepes you get at stands in Harajuku filled with fruit and cream and sometimes a whole slice of cheesecake. I had no idea this flavor combination of Corn and Apricot could and would work. That’s why I love coming back, to see the new little food adventures I may experience with combinations in entirely new ways that work by the geniuses here.

And soybean flour us a truly underappreciated underused topping for ice cream – it adds a roasty flavor and contrast of dry texture to a frozen cold dessert that’s marvelous. Here, it does double duty to be a nod to the thin crepe that usually wraps the Japanese creme cone dessert.

My sake here, the Tsukasabotan Yamayuzu Shibori, is perhaps maybe my third such little cup of what Ryan called the sake version Mike’s Hard Lemonade upgraded, but I’ll give it more class and say like a limoncello with such strong Meyer lemon notes that the 5 of us (Broads, Mike and I) indulged in with lots of laughs.

Toasted Corn Crepe and Apricot Cream

Thanks for another fabulous dinner Nodoguro!
Tea at Nodoguro with a Harajuku friend Nodoguro Dinner in October 2015, theme Harajuku

The themed dinners can be reserved by purchasing prepaid dinner tickets at NodoguroPDX for $85 for 9 courses plus tea service which does not include gratuity and beverages (you can pay via cash or credit card via Square reader there).

Which course do you think most interests you? What do you think of how Elena brought the Harajuku theme to life in the Nodoguro pop up space?

Filed Under: Food and Drink, Restaurant Review Tagged With: #nodoguropdx, #nodoguropopup, Ankimo and Ground Cherry, Banana Fish with Walnut, Curry Mackerel Sunomono, Eggs & Things Omelet, Elena Roadhouse, Mark Wooten, Moshi Moshi Box Bento with Futomaki and matsutake, Nodoguro, Nodoguro Dinner, Nodoguro October 2015, Nodoguro PDX, Nodoguro Pop up, Nodoguro Portland, Nodoguro themed dinner, Ryan Roadhouse, Sea Bream with Citrus and Wasabi, Takoyaki with Tomato and Avocado, Toasted Corn Crepe and Apricot Cream, Winter Squash Chanko Cup, Yum Yum Yummy Pork

Nodoguro Hardcore Omakase Sushi

October 9, 2015 by Pechluck 9 Comments

I’ve written about Nodoguro extensively – I was lucky enough to hear from a friend about their very first pop-up, and for the past 1.5 years, have attended many of the pop up dinners at their space now next to Pastaworks on SE Hawthorne. Every 90 days or so they rotate out/in a new theme as the inspiration for their menu and their decor. However, last week was my first visit to their Hardcore Omakase Sushi dinners. And so this is a recap of that 21 course dinner.
Place setting at Nodoguro Hardcore Sushi Dinner Chef Ryan Roadhouse explains the various seafood in his display of the sushi to come, fresh from being picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

At these dinners, Ryan chooses what the menu will be just like his themed nights (aka Omakase), but there is more of a focus on sushi, and it’s not your usual tuna and yellowtail, and there’s no imitation crab meat or anything with cream cheese or drenched in sauce in sight. Everything is dressed intentionally, but simply. Of the 21 courses, you get to see Ryan carefully slice the fish he has displayed on the platter at the beginning of the evening for about half the dishes.
Chef Ryan Roadhouse explains the various seafood in his display of the sushi to come, fresh from being picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

Rest assured it is not a night of just raw seafood despite the “hardcore” in the name. Ryan includes many “snacks” before the sushi parade starts, and not all of the fresh seafood which he just picked up less than 24 hours before, ordered from Tsukiji and Fukuoka Municipal, comes in raw form.
Display of the sushi to come, fresh from picked up at the airport less than 24 hours before and sourced from Tsukiji and Fukuoka Municipal

The dinner menu if you attend will depend strongly on what was ordered, based on what is freshly caught at the market and if there are certain fish in season. In my visit, Sanma, or Mackerel Pike, an autumn silvery fish, was a feature that you won’t see long after the beginning of winter. (naturally in Japan, there’s a festival in celebrate the arrival of Sanma season). For the last course you get a chance to request a second helping of your favorite, so of course I went back for this specialty though without the rice, as excellent as it is (as covered in detail by Kyle Hildebrant here).

Nodoguro now is offering two Hardcore Omakase Sushi nights – Sundays and now Wednesdays, partially to help alleviate the response of the October Sunday nights selling out in 30 minutes. Make sure that you follow Nodoguro on Twitter and get on their email list on the Nodoguro website so you get a pre-announcement the day before of when the $120 ticket will go on sale on their website.

The ticket includes dinner but not tip or alcohol – and pretty much you should always get a Sake flight, though wine flights or by the glass are also available. I have never ever been disappointed, unlike some of the alcohol choices at other pop-ups. If I had not had a work call after my dinner (I was the last to leave at around 10 PM), I might have “helped” them finish their open bottles…
Wine and Sake options curated by Paul Willenberg for Nodugoro Hardcore Omakase Sushi night

I wanted seconds and thirds, or maybe the whole bottle of the delicious Johan Vineyards 2014 Pinot Noir Petillant Naturel whose color was gorgeous, it was bubbly and effervescent sparkling, and very light and too easy to drink. Too easy. The Ohyama Big Mountain sake was fruity yet dry and I thought went with everything, another easy drinker.

Meanwhile, the yellower sake you will see in later photos is the Senkoma Koma Colt Sake had a much stronger maltier flavor that made it a sipper but I never tired of the depth of flavors unfolding as it warmed to room temperature that you will want to save to try tasting just a little sip with the dishes to compare what it can bring out in flavors.
Delicious Johan Vineyards 2014 Pinot Noir Petillant Naturel Sake

Next week, I’ll be going to the themed dinner (Harajuku). But for now, without further blabbing like I always do, here is the food porn you are waiting for.

One

Teamwork plating Prince Edward oysters in mignonette atop ice by Mark Wooten and Colin Yoshimoto
Teamwork plating oysters by Mark Wooten and Colin Yoshimoto Colin Yoshimoto carefully adding mignonette to the oysters

Oysters first course at Nodoguro Hard Core Sushi Dinner Prince Edward Oysters and mignonette first course at Nodoguro Hard Core Sushi Dinner

Two

Tataki with 2 types miso: buckwheat and saikyo young white miso

Three

Monkfish liver tofu salmon roe yuzu

Four

Flash fried Japanese eggplant in cornstarch, with avocado and salt and yuzu juice

Five

Abalone steamed in seaweed atop that same seaweed plus abalone liver and uni
"Abalone

Six

Ryan plating geoduck with toasted matsutake sautéed miso butter. It still annoys me that you say “gooey duck” even though it’s spelled geoduck. This is the most attractive I have ever seen geoduck. It was also sorta fun for me because I know matsutake also has a long, um, tubular stem to see it with the geoduck.
"Geoduck Geoduck with toasted matsutake sautéed miso butter

Seven

Poached Monkfish liver over sea bream cured with kelp (Konbu jime), here with the Senkoma Koma Colt Sake

Eight

Kanpachi on aged soy – I’ve always like the pretty colors of pink and white in kanpachi, it’s sorta romantic <3

Nine

Tasmanian ocean trout, marinated 2 hours in soy sauce and finished with aged soy. This was my second favorite fish. Well, after Uni but I don’t count Uni as fish… it should be spread freely, like truffles on pasta or fries or well anything.
Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy

Ten

Miyagi fresh wild scallop

Eleven

Wild Mackerel with ponzu aged soy and shiso underneath the fish
Wild Mackerel ponzu aged soy and shiso underneath fish

Twelve

Uni from Santa Barbara with shrimp

Thirteen

Giant clam with a little sea salt and yuzu

Fourteen

The grilled Sanma with grated red radish, my favorite of the night.

Fifteen

Yuzu, fresh Wasabi, salmon roe on rice

Sixteen

Mana with purple shiso flowers

Seventeen

Just eel that Ryan butchered himself and then prepared with Sansho Peppercorns. Fun fact, Sansho Peppercorns can have a tingly, slightly numbing sensation.

Eighteen

Hand roll with crab and uni. Oh man this was so good too, the crab was so buttery and then with uni, and the hand roll meant I got 4 bites out of it. How many favorites have I used so far – this would be numbered in the top 5.

Nineteen

Tamago. Look at those perfect layers of this Japanese omelette. F usually doesn’t eat eggs, but I told him he is going to have a hard time when we visit Japan in December. Besides now being able to eat natto, and eating things with red bean, when he tried tamago he finally understood what I meant that Japanese egg is better than European or American eggs – it’s much lighter.
Tamago. Look at those perfect layers.

Twenty

Miso soup

Twenty One

My encore that I requested was the Sanma with grated red radish

What do you think of what I had – would you have eaten them all? What do you think you would have liked the most? What is your favorite Japanese restaurant, and what is your favorite thing to order?

Ryan forming the sushi while Elena awaits serving it to a guest

Filed Under: Food and Drink, Restaurant Review Tagged With: #foodiefriday, Abalone liver, Abalone steamed in seaweed, Colin Yoshimoto, Eel, Flash fried japanese eggplant, Giant clam with a little sea salt and yuzu, grilled Sanma with grated red radish, Hand roll with crab and uni, Johan Vineyards 2014 Pinot Noir Petillant Naturel, Kanpachi on aged soy, Mana with purple shiso flowers, Mark Wooten, Miso soup, Miyagi fresh wild scallop, Monkfish liver, Nodoguro, Nodoguro PDX, Nodoguro Portland, Nodoguro Sushi, Noduguro Hardcore Omakase Sushi, Noduguro Hardcore Sushi, oysters, Oysters and mignonette, Oysters in mignonette, Poached Monkfish liver over sea bream, Prince Edward Oysters, salmon roe, Sansho peppercorns, Tamago, Tasmanian ocean trout, Tataki, Unagi, Uni, Uni with shrimp, Wild Mackerel ponzu aged soy and shiso underneath the fish

Nodoguro Upcoming Offerings, Recap of November MacDonald’s Menu

December 10, 2014 by Pechluck 3 Comments

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)

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)

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)

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)

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)

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

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

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

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!

Filed Under: Food and Drink, Restaurant Review Tagged With: #nodoguropdx, and dill, butter and bread, Cheeseburger manju, Chocolate sukiyaki, Coco Ichiban salad homage, crab, Dashimaki Tamago, Elena Roadhouse, Hamburger manju, Homage to Yoshinoya, ikura, Mark Wooten, Nodoguro, Nodoguro Dinner, Nodoguro Japanese fast food, Nodoguro Kit Kat, Nodoguro MacDonald's, Nodoguro PDX, Nodoguro Portland, Nodoguro recap, nodoguro review, Ryan Roadhouse, Tofu nuggets with special sauce, Trout sashimi, yuan yaki Ling Cod and tartar sauce

The Nodoguro Haruki Murakami August themed pop-up

August 17, 2014 by Pechluck 7 Comments

Here’s my recap of the Nodoguro August themed pop-up- which this month was themed after the author Haruki Murakami, a famous post-modern literature author. I attended this dinner on 8/12/2014.
Nodoguro Haruki Murakami August themed pop-up

For next month, September, the new theme will be Totoro, from the animated move My Neighbor Totoro by Hayao Miyazaki!! Buy your tickets now for this pop-up of Nodoguro PDX that pops up at the Evoe space. The menu changes every month so it is only for a special 6-8 time culinary performance by Ryan Roadhouse and partner in crime behind the kitchen Mark Wooten of Phantom Rabbit Farms. At least, it seems, until they are ramped up to take over the Evoe they have been popping up in permanently!!

This time, because of where I was sitting by the counters, I took some special edition photos of our two chefs Ryan in the hat and Mark ready-for-a-shampoo-commercial preparing and plating the dishes. You will also get a glimpse of hostess and pop-up atmosphere curator Elena assisting in serving and explaining the dishes.

The Nodoguro Haruki Murakami theme this month meant creating dishes as described from various books by Haruki Murakami inspired a diverse journey of flavors, and yielded my most favorite sunomono yet from them. Each dish came from a description of the book listed with the dish (shown in bold italic), and spanned across 5 novels.

Nodoguro Haruki Murakami August themed pop-up, The books
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

For the optional beverage pairing, I shared a bottle of Ippongi Denshin Yuki Sake with my two dining friends, though I was tempted by the Wind Up Bird cocktail (The Wind Up Bird is another Haruki Murakami novel).
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Drink options for our dinner

So now, come take this visual journey…
Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Torke Oyster with Uni, and ginger blossom

From Hotel Lobby Oyster
Torke Oyster with Uni, and ginger blossom at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Fig Salad with tofu cream, chanterelle and pine nut

From 1Q84
Bonus photos of some of the prepping of the tofu cream mixture by Mark
Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014 Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

And here is the super tasty dish, which I think surprised many guests in its interesting flavors.
Fig Salad with tofu cream, chanterelle and pine nut by Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Sea Bream Sashimi with citrus, skin salad and water pepper

From Kafka on the Shore
Sea Bream Sashim with citrus, skin salad and water pepper, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
Ryan Roadhouse and Mark Wooten prepared these dishes on the cool fish plates while Elena Roadhouse explains something to a fellow guest diner
Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Midori’s Broiled Sablefish and spicy Lotus root

From Norwegian Wood
It smelled sooo good when Ryan opened this oven door. Sure, the handle fell off a little later, but it did the trick for this melt in your mouth fish with its crispy skin.

Definitely one of my favorite dishes of the evening.
Midori's Broiled Sablefish and spicy Lotus root from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

From Norwegian Wood/1Q84

I liked this sunonomo the most because it’s been more substantial then previous ones that were more palate cleanses, this one felt much more like a course that just happened to have refreshing acidity (and which I still picked up the bowl at the end and drank the rest of the vinaigrette). I liked that this time it had egg which gave a little creaminess to it as well.
Smoked Mackerel Sunomono with egg vinegar, cucumber and seaweed, my fave sunomono they have made so far at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Seared Japanese Eggplant, bonito, ginger, and red miso

From Norwegian Wood
The teamwork continues…
Ryan Roadhouse and Mark Wooten preparing the next dishes at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
And the artsy plating of the dish
Seared Japanese Eggplant, bonito, ginger, and red miso from Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Salmon Oyakodon with Koshihikari Rice

From 1Q84
The wasabi was grated with this shark skin paddle:

I never get tired of fish eggs and sashimi cut fish on rice.
Salmon Oyakodon with Koshihikari Rice, Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Omelette in Dashi

From Norwegian Wood
Omelette in Dashi at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

From Hear the Wind Sing
Canned Peach, pancake, and Coca Cola dessert course at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014

Watermelon Manju and Genmai matcha

Watermelon Manju and Genmai matcha at Nodoguro August themed pop-up- Haruki Murakami 8/12/2014
You can see past recaps of Nodoguro dinners I have attended here for July and here for June and here for May!

Filed Under: Food and Drink Tagged With: Broiled Sablefish, Canned Peach with Coca cola, Egg Vinegar, Eggplant with Miso, Elena Roadhouse, Fig Salad with Tofu Cream, Haruki Murakami, Lotus Root, Mark Wooten, Nodoguro, Nodoguro and Haruki Murakami, Nodoguro Dinner, Nodoguro Murakami Dinner, Nodoguro PDX, Nodoguro Portland, Nodoguro recap, nodoguro review, Omelette in Dashi, Oyster with Uni, Phantom Rabbit Farm, red miso, Ryan Roadhouse, Salmon Oyakodon, Sea Bream Sashimi, Smoked Mackerel Sunomono, Torke Oyster, Uni, water pepper, Watermelon Manju