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?

Signature

Nodoguro Harajuku Theme

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 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 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 Nodoguro Dinner in October 2015, theme Harajuku 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 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 Nodoguro Dinner in October 2015, theme Harajuku Nodoguro Dinner in October 2015, theme HarajukuNodoguro Dinner in October 2015, theme Harajuku  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 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 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 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 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 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.
Takoyaki with Tomato and Avocado Takoyaki with Tomato and Avocado

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 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 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 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?

Signature

Nodoguro Hardcore Omakase Sushi

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 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 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
Tataki with 2 types miso

Three

Monkfish liver tofu salmon roe yuzu
Monkfish liver tofu salmon roe yuzu

Four

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

Five

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

Six

Ryan plating geoduck with toasted matsutake sautéed miso butter Ryan plating geoduck with toasted matsutake sautéed miso butter
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
Poached Monkfish liver over sea bream cured with kelp (Konbu jime) 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
Kanpachi on aged soy Kanpachi on aged soy Kanpachi on aged soy Kanpachi on aged soy

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 Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy Tasmanian ocean trout Marinated 2 hours in soy sauce and finished with aged soy

Ten

Miyagi fresh wild scallop
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 Wild Mackerel ponzu aged soy and shiso underneath fish

Twelve

Uni from Santa Barbara with shrimp
Uni from Santa Barbara with shrimp Uni from Santa Barbara with shrimp

Thirteen

Giant clam with a little sea salt and yuzu
Giant clam with a little sea salt and yuzu Giant clam with a little sea salt and yuzu

Fourteen

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

Fifteen

Yuzu, fresh Wasabi, salmon roe on rice
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.
Just eel that Ryan butchered himself and then prepared with Sansho Peppercorns.

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.
Hand roll with crab and uni

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. Tamago. Look at those perfect layers.

Twenty

Miso soup
Miso Soup

Twenty One

My encore that I requested was the Sanma with grated red radish
My encore that I requested was the Sanma with grated red radish at Noduguro Hardcore Omakase Sushi

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

Nodoguro Menu, Reviews, Photos, Location and Info - Zomato

Signature

Nodoguro Twin Peaks Dinner and a Guide to Nodoguro

When I was at dinner at Nodoguro yesterday, a guest sitting to my right asked me if this was my first time or if I was a regular. And I sorta realized I *am* a regular- I’ve been to seven Nodoguro dinners, including this one. Thanks to all the great press Nodoguro has gotten, there are lot of new people discovering and experiencing Nodoguro.

As a regular patron of the Nodoguro culinary arts, I thought besides my usual photo recap of my latest Nodoguro dinner, I would provide an overview of what to expect your first time. So here’s my Guide to Nodoguro, as well as a recap of the Nodoguro Twin Peaks Dinner theme.

The March tickets just went on sale for the new Spring theme so HURRY and snap one up!

Nodoguro Twin Peaks Dinner theme in 2015 Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse

What kind of food is Nodoguro?

There are two main kinds of experiences with Nodoguro. You may see tickets for a “Hard Core Omakase” dinner sometimes. Those are sushi/sashimi dinners where you put your fate in them to take you on a chef’s choice journey based on whatever was just flown in from the famed fish markets of Japan.

The second are “9 course Tasting Menu“. This 9 course tasting menu changes based on the theme, which generally changes every month. To give you an idea, here is a listing of the themes I experienced before this post’s Nodoguro Twin Peaks Dinner theme of February 2015

My Previous Nodoguro Coverage:

As far as I know, I only missed the theme of October 2014 (Tribute to Water) and December (Glitter) and January (Izakaya). Because I’m a stalker I can refer you to Misadventures with Miso for the better than I would have written anyway recaps of Water with Nodoguro and Time to Get Your Sparkle On Nodoguro Style posts.

Anyway, the 9 courses are served in what I, who am not Japanese and not very well versed in the complexities and intricacies of Japanese culture, would describe as a combination of  Modern Kaiseki and Kappo Ryouri style. The Modern Kaiseki description I picked because the dinner is very formal in presentation and the food philosophy is sophisticated simplicity to respect the local and seasonal ingredients.

In presentation, each individual dish tries to showcase taste, texture, appearance, and color. Both the food and the dishware count as important elements of the visuals. Nodoguro carefully considers what plates and bowls they will use as well as carefully arrangement of every element in plating the ingredients. You might even notice in even placing the dish in front of you, they may even turn it just right to face you. All these artful dishes will be small, but trust me, they do add up so you will be satiated.

Nodoguro June 2014 Firefly Theme Dinner, Chawanmushi topped with Dashi soaked Ikura and Wasabi Nodoguro July 2014 Cucumber soup with fermented ume, and Nasturtium Nodoguro June 2014 Firefly Theme Dinner, Canned Albacore with Roasted Pepper

In terms of hearing it’s simple food, don’t be fooled. There is always a printed menu at your seat, and often there will only just be a handful of words to describe what the dish is – say one dinner there was a dish described as Dungeness Crab and Fennel Sunomono. In this dish, there was this tubular vegetable thing that had some sort of weird melt in your mouth taste and texture in it? Oh says Ryan offhandedly, just Uni wrapped in Kelp. No big deal. There are so many times that you ask about one element – why does this Dashi broth in this Black Cod with Dashi dish feel so soft, what is that other flavor? Oh, I vaporized sake in it, explains Ryan. There is all sorts of hidden complexity in the simplicity.

Nodoguro PDX September 2014, theme dinner Totoro. Fourth Course: Dungeness Crab and Fennel Sunomono and Uni wrapped in kelp Nodoguro PDX September 2014, theme dinner Totoro. Fourth Course: Dungeness Crab and Fennel Sunomono and Uni wrapped in kelp

The Kappo Ryouri description I picked because you will be sitting right across from the chefs at a kitchen counter. If you’ve been to a Japanese restaurant before and seen the sushi counter – it’s very similar to that, but without any glass case needed to keep seafood cold for sushi. Kaiseki also has a specific set of rules of the progression of food, while kappo ryori has more freedom on what each course may have in terms of ingredients and cooking style.

At a high level, based on my dinner experiences so far, there will always be generally within the first few courses some sort of raw and/or sashimi dish. There is always a sunomono dish, a “salad” which as Ryan wryly explained, is “stuff in vinegar”. There is always a cooked fish dish – it may be smoked, or broiled. After that is some sort of meatier dish, which may be just generous protein or a protein on top of rice bowl dish. There is always a sweet rolled omelette dish (tamago) as the 8th course, followed by dessert as the 9th course, and that is usually finished with hot Japanese tea and manju snack.

Nodoguro's McDonalds theme for November 2014, a play on fast food: Wartime Sashimi (soy cured ocean trout and wasabi) 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 Nodoguro June 2014 Firefly Theme Dinner, Cherry smoked black cod with miso jam and soba Nodoguro PDX September 2014, theme dinner Totoro. Seventh Course: Chiashu with Turnip, Miso, and Walnut, a dish that is a nod to Spirited Away also by Hayao Miyazaki Nodoguro June 2014 Firefly Theme Dinner, Sweet Dashi omelette Nodoguro PDX September 2014, theme dinner Totoro. Tea Service: Moon Manju with Peppermint Tea

Where is Nodoguro?

Ryan Roadhouse, Rising Star Chef 2014 of Portland Monthly

Nodoguro’s origins are as a nomadic pop-up restaurant, since it had no permanent home. My journey with them started at Yakuza, and then they moved to Evoe, where Nodoguro would visit for a few days every month. They would  literally be bringing in the prepped ingredients and food in boxes that day and at the mercy of what Evoe’s kitchen state was, with the Evoe menu on the chalkboard taking up most of the largest wall a reminder that we were only visiting.

When Evoe shuttered in August, the space then permanently became Nodoguro at 3731 SE Hawthorne Boulevard. This is an attached space directly to Pastaworks, a gourmet grocery store. You can see a Nodoguro sign to the left (facing them) of the Pastaworks with a door, but also if you enter Pastaworks, on the left side as you step in, you will see the Japanese style sliding doors that demarcate the grocery store from Nodoguro’s dining space and you can also go in that way (sometimes musicians seem to camp very close to the Nodoguro door, so you may feel more comfortable coming in/out from Pastaworks).

There will be some that probably would debate whether Nodoguro still qualifies as a pop-up since it no longer moves around and has control over their kitchen and dining space. At the same time though, the same philosophy of a pop-up still is a driving force, since

  1. Nodoguro is constantly doing something new, creative, and experimental because the change in themes every month allows for a lot of freedom and flexibility
  2. The menus at Nodoguro are always prix fixe because of the limited nature of the kitchen and number of guests, it is always a very crafted controlled menu progression designed by Nodoguro
  3. The small space also limits Nodoguro to one seating per day, with a limited number of seats, and you have to purchase your “dinner ticket” ahead of time. They are only a few days every week.

Who is Nodoguro?

Nodoguro PDX in action, with Chef Ryan, Sous Chef Mark, and Hostess/Designer Elena

If you haven’t heard, Ryan Roadhouse is nominated as one of the James Beard Best Chef Northwest for 2015.

Ryan was also highlighted as a Rising Star Chef 2014 and Nodoguro listed one of Portland’s Best Restaurants by Portland Monthly, Ryan and Nodoguro also made the Eater PDX Top 3 List for 2014 Chef of the Year and 2014 Restaurant of the Year.

There has been coverage of some of his themes by pretty much all the local media ranging from their first highlight by the Oregonian when opening as a pop-up to being part of the Restaurant of the Year roundup when the Oregonian dubbed the winner “All Portland Pop-up Restaurants”. There are also swoons by the Portland Mercury on the Haruki Murakami menu or recently the Examiner on the Twin Peaks menu I also am writing about in this post.

Nodoguro PDX demonstrates teamwork in plating with Sous Chef Mark Wooten and Chef de Cuisine Ryan Roadhouse

Besides Chef de Cuisine Ryan, he has 3 main partners in his crafting of the Nodoguro experience. There is Mark Wooten of Phantom Rabbit Farms who is providing so many of their ingredients. Apparently they just sat down with some coffee with a Japanese seed catalog and oh, decided what to grow all year. You will see Mark and his beautiful natural locks also working as Ryan’s sous chef.

Nodoguro PDX demonstrates teamwork in plating with Sous Chef Mark Wooten and Chef de Cuisine Ryan Roadhouse Nodoguro PDX in action, with Chef Ryan, Sous Chef Mark, and Hostess/Designer Elena

The second and best looking of the Nodoguro trio is Elena Roadhouse. Besides being Ryan’s wife, Elena also is the hostess who greets you and often explains the dishes and beverage pairings if you choose to purchase beverages AND is the designer extraordinaire who updates the atmosphere of Nodoguro every month based on the current theme. No detail is left unturned, be it the sign at the entrance to the tablescape to your menu or the art on the walls or hanging from the ceiling.

Finally, Paul Willenberg consults as the Beverage Director, with beverage expertise that includes beer, wine, sake, cocktails, probably everything liquid. Every menu has new pairings that he creates, and there always are surprises that challenge what you think of what a sherry or gewurtz or gruner are, and maybe new grapes or styles of sake you’ve never heard of before. He brings the best he can think of from around the world, but also always includes a local purveyor as well.

How do I experience Nodoguro?

There are limited seats and dates of the dinners. Every Nodoguro guest must always go online to buy your ticket beforehand. 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.

If you are dining with friends, buy your tickets together or communicate to Nodoguro to let them know because there are only a dozen seats. If they know ahead of time how many are in your party, they can make sure that there are seats together for you. You should 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) so they can prepare an alternative if needed.

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, and let you know what time to arrive.

Dinner from start to finish is about 2 hours or so. When you arrive, after picking your seat, you will also have the chance to peruse the beverage menu and then choose to order drinks a la carte or do a pairing.

Be aware that since you are sitting at a chef’s counter, you will likely be sitting right next to each other and mostly talk to your dining friends immediately to the right or left so set yourself up accordingly. After tea service, generally one of the Nodoguro people will have a tablet running Square so you can pay for your drinks/gratuity using a credit card, or of course cash.

Twin Peaks Dinner Recap in Photos

Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse
Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Nodoguro Twin Peaks Dinner theme in 2015, decor by Elena Roadhouse Sake and Wine Pairings for Nodoguro Twin Peaks dinner, courtesy of Paul Willenberg Sake and Wine Pairings for Nodoguro Twin Peaks dinner, courtesy of Paul Willenberg

Started off with a Welcome drink of a Long Stemmed Cherry Cocktail with shoyu and sake

Nodoguro Twin Peaks Dinner, Welcome drink of a Long stemmed cherry cocktail with shoyu and sake Nodoguro Twin Peaks Dinner, Welcome drink of a Long stemmed cherry cocktail with shoyu and sake

Cod in the Dashi Percolator, with flash fried black cod, dashi with vaporized sake, mustard greens, crispy parsnip

Nodoguro Twin Peaks Dinner theme, Cod in the Dashi Percolator with flash fried black cod, dashi with vaporized sake, mustard greens, green garlic, crispy parsnip

Sesame Pressed Trout Sashimi, it was cured with sesame and Ryan lovingly brushed sesame and sprinkled the Phantom Rabbit tiny green garlic on top
Nodoguro Twin Peaks Dinner theme, Sesame pressed Trout Sashimi

One damn good cup of coffee, in the form of Coffee Cup Custard (chawanmushu) with Black Trumpet Gel and freeze dried Corn

Nodoguro Twin Peaks Dinner theme, One damn good cup of coffee, in the form of Coffee Cup Custard (chawanmushu) with Black Trumpet Gel and freeze dried Corn Nodoguro Twin Peaks Dinner theme, One damn good cup of coffee, in the form of Coffee Cup Custard (chawanmushu) with Black Trumpet Gel and freeze dried Corn Nodoguro Twin Peaks Dinner theme, One damn good cup of coffee, in the form of Coffee Cup Custard (chawanmushu) with Black Trumpet Gel and freeze dried Corn

It lived up to what it needed to be.

Turnip Waldorf Salad and Miso with fresh apple
Nodoguro Twin Peaks Dinner theme, Nodoguro Twin Peaks Dinner theme, Turnip Waldorf Salad and Miso with fresh apple Nodoguro Twin Peaks Dinner theme, Nodoguro Twin Peaks Dinner theme, Turnip Waldorf Salad and Miso with fresh apple

Smoked Cheese Pig with fresh mozzarella cheese in dashi
Nodoguro Twin Peaks Dinner theme, Smoked Cheese Pig with fresh mozzarella cheese in dashi Nodoguro Twin Peaks Dinner theme, Smoked Cheese Pig with fresh mozzarella cheese in dashi

Seared Duck with Huckleberry and Real Potatoes
Nodoguro Twin Peaks Dinner theme, Seared Duck with Huckleberry and Real Potatoes

Uni Porridge with Coffee, a dish of Japanese rice in dashi and uni butter sort of like risotto but done to resemble gruel, topped with ground espresso. OMG SWOON.
Nodoguro Twin Peaks Dinner theme, Uni Porridge with Coffee, a dish of Japanese rice in dashi and uni butter sort of like risotto but done to resemble gruel, topped with ground espresso

Omelet
Nodoguro Twin Peaks Dinner theme, Omelet

Toasted soba ice cream wtih roasted soy bean powder and black sugar syrup and light as air cinnamon sugar donut, served with Roasted Tea
Nodoguro Twin Peaks Dinner theme, Toasted soba ice cream wtih roasted soy bean powder and black sugar syrup and light as air cinnamon sugar donut

I have to give a special bow also to the amazing pairings by Paul Willenberg for this meal, which I thought was the best pairing he’s ever done. I had the sake pairing and every single one was spot on, complimenting and revealing additional flavors to enhance the food.

The Hatsumago Junmai Kimoto with the Smoked Cheese Pig… those are flavors that were just once in a lifetime that I could experience, because I don’t think anyone would ever put all those things together ever again. On Paul’s Instagram I learned this was a Pairing he adored as well:

“I love sake with cheese! Here the sweaty aromas and deep mouthfeel of Kimoto style sake high in amino acids pairs with “Smoked Cheese Pig” off our Twin Peaks Menu. Chef @ryanroadhouse takes a fresh mozzarella and bathes it in dashi vinegar and shaved, cured ham. It’s finished with Hatcho miso, which like Kimoto method, is a traditional and time consuming process–it takes over 2 years!”

Sake and Wine Pairings for Nodoguro Twin Peaks dinner, courtesy of Paul Willenberg

See, how smart is that? The wine pairing (which I sampled a few sips of from my dining companion) was full of unexpected surprises, and I thought the fact that wines/grapes were unusual and not what you would initially think was a great nod to the theme of Twin Peaks. The La Cigarrera Manzanilla Sherry was not one I would like by itself, but with the Cod in the Dashi Percolator it emphasized the Dashi flavors wonderfully and who would normally think to start off with sherry?

He also reminded me of a grape he had introduced me to last year at the Totoro dinner, a Blaufränkisch which at this dinner he paired a Blaufränkisch wine (this one with Wachter Wiesler 2010 Pfarrweingarten Blaufränkisch) with the seared duck and it was heavenly. Actually both pairings with the duck – the wine and the sake- were so good I kept taking sips from both while my dining friend was in the restroom as I just couldn’t decide what worked better.

I was constantly the last person to finish my dish and would look around to see everyone’s place was cleared and I was taking way too long with my mini-bites trying to make it last as long as possible.

Overall, this was my favorite dinners from Nodoguro ever because although all the dishes are tasty, this was one progression just seemed like all were hitting it (though my favorite Nodoguro dishes of all time still remains the Chiashu with Turnip, Miso, and Walnut with the 2012 Johan Vineyards Blaufränkisch and his dessert of Sterling Tiramisu). I can’t wait to see what Nodoguro does next!

The March tickets just went on sale for the new Spring theme so HURRY and snap one up!

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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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