The staff was so attentive, and the menu was so beautifully curated. Definitely a special meal we'll be talking about for a long time!
Koko Bobo
I've had Nodoguro on my must-try list for a while, and I'm so happy my boyfriend took me here for my birthday. The atmosphere was intimate, and the overall experience was great. I enjoyed every dish. Definitely planning to return for special occasions.
Atmosphere: 5
Food: 5
Service: 5
Shelley M.
if you want to reward a place full of attitude, where you will be surrounded by people who can afford to pay $600 for two people with drinks and a tip, not accessible to 99.999 percent of people in Portland, twice as expensive as any other nice restaurant in the city, with stupid "exclusive" practices making it hard to get in but making you feel like you are better than everyone else, this is the place. it is obscene to charge this much money for a meal and not give any choices. It means they are committed to only making food for millionaires and billionaires. I had someone who was super rich take me here because they are super rich and like to do super rich things that most people cannot do. I was grossed out and repelled when I saw how much it cost. It is in no way worth it. They try to act like they are cool, quirky, and non corporate but they are charging prices only bankers and CEOS can afford, which means you are surrounded by useless rich people who think they are better than you. If the people who make food here think what I want in life is to be in a scene surrounded by people like that, and that they are still "cool" and "bohemian" while serving exclusively the super rich, they are very wrong. Just a really gross and disgusting business model, inaccessible to the vast majority of people in the city, but very accessible to super rich people who like being only around other super rich people.
Heidi H.
Exceptional food and even better service! Thank you for taking the time to create this amazing experience!
Betsy G.
It is challenging to write a restaurant review for a dining experience of which you have nothing to compare it to can be a challenge. The $250 dining experience is certainly unfamiliar territory for me. Approaching it with an open mind and a willingness to embrace a new and different culinary adventure is a must. The warm greeting and the offer of a small glass of sake set a positive tone for the evening. They hung up our coats and settled us into a comfy spot with a view of both fellow diners and kitchen activities, which contributed to the intimate yet comfortable ambiance. The limited seating, accommodating about 15 people at a continuous, U-shaped table, added a communal aspect to the experience. The social dynamics of dining nearly elbow to elbow with strangers may not appeal to everyone, but your enjoyment of the socializing aspect adds a personal touch to the experience. The progression of 21 courses, each offering a small bite of something wonderful, showcased the culinary artistry. I was initially concerned about the quantity, for after about round 10 I started to feel quite full, but my determination prevailed, even finishing some of my friend's courses - this chick don't waste caviar! The dining experience is nearly a four-hour duration and I began to grow restlessness after two hours. This is a valid consideration for those with a shorter attention span. The adventure was quite an endurance activity! Which ended with me feeling a little shaky and nauseous. I would definitely do it again, and I highly recommend! But wear very stretch pants and fast for the whole day!
Forrest S.
Was this the pinnacle of dining experiences for me? Yes, it most certainly was and it is something I'm still deconstructing to understand why, so I'll do my best to convey that over these next few paragraphs detailing one very memorable night. The location at first seemed like we were in the wrong place, a gate on the side of a house in a wide alley adjacent to a tall hedge row. Entering through a glass door we came into a room that was a small bar to the left and to the right, a U shaped table and chair arrangement that faced the kitchen so you can watch chef Ryan and company at work. We were greeted by a friendly staff who offered us glasses of sake and took our photos. Being a non drinker they tactfully made me a lovely non alcoholic drink, which I really appreciated the thoughtfulness of. The staff in general were attentive, friendly, polite and did not miss a beat when describing the dishes or answering any questions. The ambience was clean, minimalist and warm, with a relaxing atmosphere that lacked any air of pretentiousness. For me the highlight was being able to watch the kitchen at work, it was fun to see the focus of the chef, he seems to be be enjoying his work, which that translates to the food and how it is presented, which brings me to the most important part, the food. I only have a couple photos to share because I was so immersed in the experience, the food and the conversation with my date that I just decided it would be best to put the phone away and keep it there, I'd suggest you do this as well. In the 3 hours I was there I did not find myself bored or drumming my fingers waiting for the next dish because the 21 courses were all so delicious, unique and the timing was so well paced that there was never a very long interval between dishes. In spite all the food, by the end of the meal I was satiated but not uncomfortably full and I appreciated the execution of this as well as the planning that goes into it, because it can't be easy. I loved how the food was a balance of more traditional Japanese omakase offerings as well as some highly creative and respectfully done dishes had their roots in Japanese cooking that were complex yet simultaneously simple, and always more than the sum of their parts. As for the fish and shellfish, it was meticulously prepared and certainly some of the best, if not the best I've had the privilege to eat. Prior to this I wasn't the most fond of oysters or uni, but this changed my mind on more than a few things I previously disliked. If only all seafood was this well selected and prepared, with sinewless, flavorful fish that just melts or buttery, sweet uni that reminds you of the essence of the sea in the best possible way. The rice is nice as well to say the least, it is often an unsung component of sushi and they are making some excellent rice here and that's one of the many seemingly small details that makes Nodoguro such a wonderful experience. The creativity of flavor combinations, quality of ingredients as well attention to every minute detail in the food and presentation really elevates the cuisine and dining experience to a level of greatness most restaurants can only aspire to. The menu features numerous highly creative dishes that balance the traditional and innovative so well. Often they are much more than the sum of their parts, with names that are simple and somewhat deceptive, not revealing more than the minimum about the dish, which is part of the fun, as you read the spartan description only to be surprised by what greets your senses when the plate is in front of you. One of my surprise favorites was "walnuts and baby fish". Why? It was nothing I had before and was a delightful sweet, savory salty, umami dish that sounded so strange but makes sense once you eat it. This trend continued through the night with things like persimmon and shiitake, uni rice (a food of the gods) or the dessert, Hokkaido raisin bread. I would like to give more details about these or other dishes, but why ruin the surprise? I'd love
Taylor B.
We were greeted upon entry and our costs were hung up by the staff. We were given a welcome drink upon arrival, some sake. My husband, who does not drink, was given a cold brewed barley tea. The space is clean and minimalist, containing a table with 14 seats, a bar, a kitchen space and a restroom. The table was set with festive winter decor and each placemat contained a charger plate, chopsticks, wooden spoon, and mother of pearl caviar spoon. I opted to enjoy the sake and wine pairings with my dinner while my husband enjoyed a ginger spritzer (actually 3 of them since he liked it so much). I had never tried sakes like the ones paired with the meal so it was a very fun experience to not only taste them but learn about them; one recipe is the same as what has been brewed at the brewery's start in the 8th century! 21 courses were served throughout the evening, from traditional breakfast chazuke soup made with a green tea base, to sushis made with fresh cuts straight from Japanese fish markets, to a sweet custard-like matcha tofu. We tried so many different things we had never eaten before and the staff was more than willing to tell us more about each plate and its source. Ryan even came to serve us plates and chat with us throughout and after the meal, which was a real treat. It was clear how much knowledge and passion he has around his craft. This dining experience was, hands down, the best I've had in Portland to-do. While very expensive, I felt the cost was justified. My only wish is that I had unlimited funds to be able to return every 6 weeks as the menu changes!
Karen K.
This is the most overhyped restaurant in Portland. I don't really understand the exorbitant prices. The food just doesn't justify the amount you pay here. It's not particularly creative and the cooked stuff is better than the actual sushi. The fish isn't very fresh either. I think Portland has great food but this isn't it. You're better off supporting actual Japanese owned sushi places and restaurants. You'd be supporting the AAPI community that grew up in the culture with a deep connection to their food. The service here is also very slow especially towards the end.
linda
I had the pleasure of going to Nodoguro with my partner for our 10th anniversary and the experience from top to bottom was well worth it. The initial walk in to the restaurant was already very cozy and intimate feeling, with the music, the lighting, and the seating with other patrons. We ended up having very nice chats with another couple sitting next to us and with the folks working at the restaurant too. The employees were super nice and helpful!I usually eat food quickly and it’s not often I have a meal and think “wow I wish I would’ve taken a picture too to savor it later too” but just about every bite afterwards gave me that feeling. I had the drinks pairing to go along with the meal and it went together perfectly! I feel like I also need to really emphasize how cute the plates, bowls, and cups they use are. Everything definitely feels lovingly picked or crafted in some way.I want to make it a tradition to come here every year as an anniversary treat. Thanks for the experience!
Atmosphere: 5
Food: 5
Service: 5
Kristin Y.
Wow! Husband and I snagged a fairly last minute reservation here while we were visiting family in the area. We had already prepaid for dinner online when we got our reservation, and ended up also getting the drink pairing. When we arrived, we had a glass of welcome sake, and settled into our seats. The meal started out with small dishes, progressed to sushi, and ended with desserts. There were 21 courses / bites throughout the meal, 3 sakes, 2 wines, and tea. We even got a few mini bonus pours of sake! I should have written my review sooner so everything was fresh in my mind, but dinner here was amazing. Would definitely return.
Food was plenty and delicious. Quality was great and lots of imaginative and creative dishes.
Atmosphere: 5
Food: 5
Service: 5
Jessica C.
I love Japanese food and it's easily one of my go-to's. I frequent Portland and always excited to try new places. That said - this restaurant left me with a bitter taste. Just so you all know. I saw a couple get chased as they were leaving since they tipped less than 20%; loud enough for those within the vicinity were able to hear. Wow is all I can say. If the entitlement is present, I'd rather not deal with it as I personally tip for service and food. I'm not judging to what people should or not tip, can or can't, etc but this is how you treat your patrons? Hard pass
Maja
Some things you just can't uneat. Specifically, the ikura with curry crab (chef cured the ikura in a specially seasoned soy sauce). Going back to regular ikura is the difference between McDonald's and wagyu. Another standout was the uni risotto with coffee dusting. I could eat this for breakfast everyday of my life. They change their menu every 6 weeks or so and this dish is a stalwart as it's been so popular.Santa Barbara uni with caviar = No brainer. It was lovely and I adore uni but hubby and I agree that it was almost too perfect, soft, and delicate. We like our uni a little funkier and firmer, from the wrong side of the tracks, if you will. The tuna sashimi in garlic is about the most perfect piece of tuna I've ever eaten. Negitoro = fish butter. The honeyed walnut with tiny salted dried shrimp dish makes me cry. The Kyoto style miso was perfection. Best palate-cleansing ginger. Dessert was unique and surprising, especially the almond tofu and short bread Oreo. All in all, some of the best sushi and dishes we've ever had in our lives.Sidenote: hubby had the sake pairing with his meals. Can you say chocolate sake? I really appreciated the zero-proof offerings. When we were first greeted at the door, hubby was given sake and when I said I didn't drink, the waiter didn't skip a beat, just said "Cool!" and proceeded to bring me a For Bitter or Worse n/a cocktail and other libations as pairing with my meal, beyond hot green tea. Super inclusive and MUCH appreciated!Didn't take pics because I was in a food trance. ?
Atmosphere: 5
Food: 5
Service: 5
K J
The chef Ryan goes beyond expectations and his food is art and the art is the atmosphere! Intimate, thoughtful and with passion.
Atmosphere: 5
Food: 5
Service: 5
Kevin Allen
Simply amazing, 22 courses and 8 of them were "best thing I ever had"-level stuff, 8 more were really excellent, & the other 6 were merely very good - nothing remotely disappointing. Easily my new #1 restaurant in Portland, and tied with a 3-michelin star place elsewhere for #1 all-time (both have a 25/20 on my scale). Highlights were the burdock with smoked black cod, japanese eggplant, raw scallop/soba/caviar salad, earthy fig soup, toro hand roll, king salmon nigiri, chili crab with salmon roe, honeycake.. can't narrow it down, will be dreaming about all of those for a long time. Service and atmosphere were wonderful too. One of the best ways to spend $250/person, certainly. For reference I have this ranked above Tercet, Le Pigeon, Normandie, Kann, and Langbaan, and of those only Normandie really compares when it comes to goodness per $$
The staff was so attentive, and the menu was so beautifully curated. Definitely a special meal we'll be talking about for a long time!
I've had Nodoguro on my must-try list for a while, and I'm so happy my boyfriend took me here for my birthday. The atmosphere was intimate, and the overall experience was great. I enjoyed every dish. Definitely planning to return for special occasions.
Atmosphere: 5
Food: 5
Service: 5
if you want to reward a place full of attitude, where you will be surrounded by people who can afford to pay $600 for two people with drinks and a tip, not accessible to 99.999 percent of people in Portland, twice as expensive as any other nice restaurant in the city, with stupid "exclusive" practices making it hard to get in but making you feel like you are better than everyone else, this is the place. it is obscene to charge this much money for a meal and not give any choices. It means they are committed to only making food for millionaires and billionaires. I had someone who was super rich take me here because they are super rich and like to do super rich things that most people cannot do. I was grossed out and repelled when I saw how much it cost. It is in no way worth it. They try to act like they are cool, quirky, and non corporate but they are charging prices only bankers and CEOS can afford, which means you are surrounded by useless rich people who think they are better than you. If the people who make food here think what I want in life is to be in a scene surrounded by people like that, and that they are still "cool" and "bohemian" while serving exclusively the super rich, they are very wrong. Just a really gross and disgusting business model, inaccessible to the vast majority of people in the city, but very accessible to super rich people who like being only around other super rich people.
Exceptional food and even better service! Thank you for taking the time to create this amazing experience!
It is challenging to write a restaurant review for a dining experience of which you have nothing to compare it to can be a challenge. The $250 dining experience is certainly unfamiliar territory for me. Approaching it with an open mind and a willingness to embrace a new and different culinary adventure is a must. The warm greeting and the offer of a small glass of sake set a positive tone for the evening. They hung up our coats and settled us into a comfy spot with a view of both fellow diners and kitchen activities, which contributed to the intimate yet comfortable ambiance. The limited seating, accommodating about 15 people at a continuous, U-shaped table, added a communal aspect to the experience. The social dynamics of dining nearly elbow to elbow with strangers may not appeal to everyone, but your enjoyment of the socializing aspect adds a personal touch to the experience. The progression of 21 courses, each offering a small bite of something wonderful, showcased the culinary artistry. I was initially concerned about the quantity, for after about round 10 I started to feel quite full, but my determination prevailed, even finishing some of my friend's courses - this chick don't waste caviar! The dining experience is nearly a four-hour duration and I began to grow restlessness after two hours. This is a valid consideration for those with a shorter attention span. The adventure was quite an endurance activity! Which ended with me feeling a little shaky and nauseous. I would definitely do it again, and I highly recommend! But wear very stretch pants and fast for the whole day!
Was this the pinnacle of dining experiences for me? Yes, it most certainly was and it is something I'm still deconstructing to understand why, so I'll do my best to convey that over these next few paragraphs detailing one very memorable night. The location at first seemed like we were in the wrong place, a gate on the side of a house in a wide alley adjacent to a tall hedge row. Entering through a glass door we came into a room that was a small bar to the left and to the right, a U shaped table and chair arrangement that faced the kitchen so you can watch chef Ryan and company at work. We were greeted by a friendly staff who offered us glasses of sake and took our photos. Being a non drinker they tactfully made me a lovely non alcoholic drink, which I really appreciated the thoughtfulness of. The staff in general were attentive, friendly, polite and did not miss a beat when describing the dishes or answering any questions. The ambience was clean, minimalist and warm, with a relaxing atmosphere that lacked any air of pretentiousness. For me the highlight was being able to watch the kitchen at work, it was fun to see the focus of the chef, he seems to be be enjoying his work, which that translates to the food and how it is presented, which brings me to the most important part, the food. I only have a couple photos to share because I was so immersed in the experience, the food and the conversation with my date that I just decided it would be best to put the phone away and keep it there, I'd suggest you do this as well. In the 3 hours I was there I did not find myself bored or drumming my fingers waiting for the next dish because the 21 courses were all so delicious, unique and the timing was so well paced that there was never a very long interval between dishes. In spite all the food, by the end of the meal I was satiated but not uncomfortably full and I appreciated the execution of this as well as the planning that goes into it, because it can't be easy. I loved how the food was a balance of more traditional Japanese omakase offerings as well as some highly creative and respectfully done dishes had their roots in Japanese cooking that were complex yet simultaneously simple, and always more than the sum of their parts. As for the fish and shellfish, it was meticulously prepared and certainly some of the best, if not the best I've had the privilege to eat. Prior to this I wasn't the most fond of oysters or uni, but this changed my mind on more than a few things I previously disliked. If only all seafood was this well selected and prepared, with sinewless, flavorful fish that just melts or buttery, sweet uni that reminds you of the essence of the sea in the best possible way. The rice is nice as well to say the least, it is often an unsung component of sushi and they are making some excellent rice here and that's one of the many seemingly small details that makes Nodoguro such a wonderful experience. The creativity of flavor combinations, quality of ingredients as well attention to every minute detail in the food and presentation really elevates the cuisine and dining experience to a level of greatness most restaurants can only aspire to. The menu features numerous highly creative dishes that balance the traditional and innovative so well. Often they are much more than the sum of their parts, with names that are simple and somewhat deceptive, not revealing more than the minimum about the dish, which is part of the fun, as you read the spartan description only to be surprised by what greets your senses when the plate is in front of you. One of my surprise favorites was "walnuts and baby fish". Why? It was nothing I had before and was a delightful sweet, savory salty, umami dish that sounded so strange but makes sense once you eat it. This trend continued through the night with things like persimmon and shiitake, uni rice (a food of the gods) or the dessert, Hokkaido raisin bread. I would like to give more details about these or other dishes, but why ruin the surprise? I'd love
We were greeted upon entry and our costs were hung up by the staff. We were given a welcome drink upon arrival, some sake. My husband, who does not drink, was given a cold brewed barley tea. The space is clean and minimalist, containing a table with 14 seats, a bar, a kitchen space and a restroom. The table was set with festive winter decor and each placemat contained a charger plate, chopsticks, wooden spoon, and mother of pearl caviar spoon. I opted to enjoy the sake and wine pairings with my dinner while my husband enjoyed a ginger spritzer (actually 3 of them since he liked it so much). I had never tried sakes like the ones paired with the meal so it was a very fun experience to not only taste them but learn about them; one recipe is the same as what has been brewed at the brewery's start in the 8th century! 21 courses were served throughout the evening, from traditional breakfast chazuke soup made with a green tea base, to sushis made with fresh cuts straight from Japanese fish markets, to a sweet custard-like matcha tofu. We tried so many different things we had never eaten before and the staff was more than willing to tell us more about each plate and its source. Ryan even came to serve us plates and chat with us throughout and after the meal, which was a real treat. It was clear how much knowledge and passion he has around his craft. This dining experience was, hands down, the best I've had in Portland to-do. While very expensive, I felt the cost was justified. My only wish is that I had unlimited funds to be able to return every 6 weeks as the menu changes!
This is the most overhyped restaurant in Portland. I don't really understand the exorbitant prices. The food just doesn't justify the amount you pay here. It's not particularly creative and the cooked stuff is better than the actual sushi. The fish isn't very fresh either. I think Portland has great food but this isn't it. You're better off supporting actual Japanese owned sushi places and restaurants. You'd be supporting the AAPI community that grew up in the culture with a deep connection to their food. The service here is also very slow especially towards the end.
I had the pleasure of going to Nodoguro with my partner for our 10th anniversary and the experience from top to bottom was well worth it. The initial walk in to the restaurant was already very cozy and intimate feeling, with the music, the lighting, and the seating with other patrons. We ended up having very nice chats with another couple sitting next to us and with the folks working at the restaurant too. The employees were super nice and helpful!I usually eat food quickly and it’s not often I have a meal and think “wow I wish I would’ve taken a picture too to savor it later too” but just about every bite afterwards gave me that feeling. I had the drinks pairing to go along with the meal and it went together perfectly! I feel like I also need to really emphasize how cute the plates, bowls, and cups they use are. Everything definitely feels lovingly picked or crafted in some way.I want to make it a tradition to come here every year as an anniversary treat. Thanks for the experience!
Atmosphere: 5
Food: 5
Service: 5
Wow! Husband and I snagged a fairly last minute reservation here while we were visiting family in the area. We had already prepaid for dinner online when we got our reservation, and ended up also getting the drink pairing. When we arrived, we had a glass of welcome sake, and settled into our seats. The meal started out with small dishes, progressed to sushi, and ended with desserts. There were 21 courses / bites throughout the meal, 3 sakes, 2 wines, and tea. We even got a few mini bonus pours of sake! I should have written my review sooner so everything was fresh in my mind, but dinner here was amazing. Would definitely return.
Restaurantji Recommends
Food was plenty and delicious. Quality was great and lots of imaginative and creative dishes.
Atmosphere: 5
Food: 5
Service: 5
I love Japanese food and it's easily one of my go-to's. I frequent Portland and always excited to try new places. That said - this restaurant left me with a bitter taste. Just so you all know. I saw a couple get chased as they were leaving since they tipped less than 20%; loud enough for those within the vicinity were able to hear. Wow is all I can say. If the entitlement is present, I'd rather not deal with it as I personally tip for service and food. I'm not judging to what people should or not tip, can or can't, etc but this is how you treat your patrons? Hard pass
Some things you just can't uneat. Specifically, the ikura with curry crab (chef cured the ikura in a specially seasoned soy sauce). Going back to regular ikura is the difference between McDonald's and wagyu. Another standout was the uni risotto with coffee dusting. I could eat this for breakfast everyday of my life. They change their menu every 6 weeks or so and this dish is a stalwart as it's been so popular.Santa Barbara uni with caviar = No brainer. It was lovely and I adore uni but hubby and I agree that it was almost too perfect, soft, and delicate. We like our uni a little funkier and firmer, from the wrong side of the tracks, if you will. The tuna sashimi in garlic is about the most perfect piece of tuna I've ever eaten. Negitoro = fish butter. The honeyed walnut with tiny salted dried shrimp dish makes me cry. The Kyoto style miso was perfection. Best palate-cleansing ginger. Dessert was unique and surprising, especially the almond tofu and short bread Oreo. All in all, some of the best sushi and dishes we've ever had in our lives.Sidenote: hubby had the sake pairing with his meals. Can you say chocolate sake? I really appreciated the zero-proof offerings. When we were first greeted at the door, hubby was given sake and when I said I didn't drink, the waiter didn't skip a beat, just said "Cool!" and proceeded to bring me a For Bitter or Worse n/a cocktail and other libations as pairing with my meal, beyond hot green tea. Super inclusive and MUCH appreciated!Didn't take pics because I was in a food trance. ?
Atmosphere: 5
Food: 5
Service: 5
The chef Ryan goes beyond expectations and his food is art and the art is the atmosphere! Intimate, thoughtful and with passion.
Atmosphere: 5
Food: 5
Service: 5
Simply amazing, 22 courses and 8 of them were "best thing I ever had"-level stuff, 8 more were really excellent, & the other 6 were merely very good - nothing remotely disappointing. Easily my new #1 restaurant in Portland, and tied with a 3-michelin star place elsewhere for #1 all-time (both have a 25/20 on my scale). Highlights were the burdock with smoked black cod, japanese eggplant, raw scallop/soba/caviar salad, earthy fig soup, toro hand roll, king salmon nigiri, chili crab with salmon roe, honeycake.. can't narrow it down, will be dreaming about all of those for a long time. Service and atmosphere were wonderful too. One of the best ways to spend $250/person, certainly. For reference I have this ranked above Tercet, Le Pigeon, Normandie, Kann, and Langbaan, and of those only Normandie really compares when it comes to goodness per $$
Atmosphere: 5
Food: 5
Service: 5