Nodoguro

Cherry blossoms arrived early this year.
We are lucky to live in a volcanic region that is similar to Japan in so many ways. The same trees, the same ocean, the same produce, the same seasons. It helps us stay in sync with how we cook and how we live. Yesterday was the equinox. Today is the first day of spring which means new menu begins the first week of April.

For the past few mornings, Ryan and I have been walking our usual loop. Coffee on Water Ave, across the Steel Bridge, and back over the Madison Bridge. Yesterday we brought the whole family. Ume onigiri, hojicha in a thermos, sitting by the river and watching the petals move across the water. At one point, a giant seal kept surfacing, as if he had joined us for the morning.
In the Japanese 72 micro-seasons, this is the moment when blossoms open. It doesn’t last long. This is not something to hold onto, but something to notice as it passes.

Portland is stunning right now. If you have time, take a walk today.

Toyama to Portland.

Earlier this year we were welcomed to Shiraiwa Brewery in Toyama, home of IWA Assemblage.

Founded with the vision of Richard Geoffroy after his years at Dom Pérignon, IWA applies blending philosophy to sake.

On March 29, Nodoguro will host a limited IWA Assemblage dinner.
24 seats. One evening.
Reservation link in bio.

We are so honored to host for their north American debut and can't believe our little dinner made A very special brewery making very special sake. We love to share these unique experiences with our Nodoguro guests. Stay tuned for more brewer dinners. Up Next we are very proud and honored to welcome .sake tickets will be available soon

Thank you to the for once again recognizing us and .nodoguro , but most importantly thank you to all of our guests in Portland, Or for keeping us going for 12 years!! We are beyond honored and grateful for another year making memories and delicious, inspired dinners.

From our tiny kitchen to your holiday tables 🤍🤍🤍

Caviar kits went out in the world, and we were picturing mochi blini and little piles of Kaluga and ikura in your own holiday kitchen yesterday.

We think it is a perfect way to start the celebration while the bird is still roasting and everyone is crowding the kitchen.

Thanksgiving is a moment for us to express our immense gratitude. Thank you for letting Nodoguro be part of your holiday traditions for so many years, thank you for supporting a small family place, for loving good fish, good rice, good company.

We’re grateful for our team, our farmers, fishers, and all of you who have been with us through so many seasons.

Yesterday, we were also putting a candle on a mochi blini for our daughter’s birthday; she grew up in this kitchen life with all of you as her extended Nodo family.

Sending you our love, wishes of umami food, cold bubbles, good company and so much gratitude from all of us at Nodoguro.

We are so honored to be included in this incredible piece from celebrating the growth and evolution of Portland's restaurant landscape. We are so happy our journey led us to Portland and we will be forever grateful to be part of its story. Thank you to and the entire team at for creating this beautiful and nostalgic celebration of our city.

Hello friends,
We’re so excited to share something new: Sundays at NodoguroZen, our version of high tea.
When we travel, we always make time for tea service. It is a tradition that’s become part of our family life, a way to slow down and connect. Vitaly’s Russian Tea at Heathman was our Portland Holiday tradition and we miss it so much. This year, we decided to create a tea service of our own.
Each Sunday, we serve a full afternoon experience. We start with a warming cup of dashi, sashimi and inari with curried shrimp, a welcome drink, a paired tea flight . We do have a champagne and a sake pairing available to add on to your experience. Our savory course set includes squid ink toast with scallop and shiitake, fried oyster sando, our 7-11 egg sando with ikura, masu zushi, and nori with ham and cheese. The sweets tray is filled with a honey cake, house-made mochi, meringue with buckwheat honey, dark chocolate bark, kabocha turnovers, and persimmon kanten.
There are reflection cards, tiny Zen gardens, and plenty of conversation.
Tickets are now live at nodoguropdx.com
Our Thanksgiving Caviar Kits for NodoguroZen are also available through the site.
We hope to see you soon for an afternoon of good food, calm, and connection.
Ryan & Elena

It's been an impactful 3 years at 623!! An empty room, an open door. Where should Peter Cat popup next?? On Sundays downtown, we carry the Peter Cat spirit forward with our take on an adult high tea: vinyls, caviar, sandwiches, sweets, tea flights, and sake pairings. Quiet, playful, unhurried. Check out our link in bio for tickets