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.
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.
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!
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.
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!
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
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.
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.
Seven
Sashimi course that includes Amberjack, Giant Clam, and Sea Scallop with aged soy and fresh wasabi. I love the texture of Giant Clam.
Eight
Second style of preparation of A5 Wagyu, grilled over charcoal with crushed daikon, fermented yuzu skin, peppers, and ginger blossom
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.
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.
Eleven
New Zealand Snapper with ponzu sushi
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!
Thirteen
Aji sushi (Japanese horse mackerel) with shiso and aged soy
Fourteen
Uni sushi (sea urchin) from Hokkaido
Fifteen
Ikura (salmon caviar) with soy and yuzu over rice
Sixteen
Salmon sushi with shiso, fresh ginger, sesame
Seventeen
Kojada sushi
Eighteen
Anago sea eel sushi
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.
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)?
