Nodoguro — Local services in Portland

What can I say....Nodoguro took all my preconceived notions about Omakase dinners, broke them down and gave me something amazing in return. When you arrive, you walk through a small entryway into the dining room with a horseshoe table surrounds a small area with a prep station, a sink and a sliding door. 16 place settings, that's all. I began to worry - was this going to be too communal and too theatrical at the same time, with some uppity chef weaving long stories about each dish. We joined a motley crew of 14 other guests for a drink in a small room behind the dining room. It felt so Portland (we're from Seattle) in the best kind of way. Nothing pretentious yet. I waited for a gong to announce that dinner was starting. No gong. Just a gentle invitation to sit down. Dinner began. One spectacular dish after another began coming our way. The theme of the night was bulking up for winter and the introduction with each dish felt appropriate and relatable to the theme. Plus, it was delivered to each individual or group around the table, not to everyone at the same time. It felt relaxed, you're free to eat when you receive your food. No forced group enjoyment. Conversation with my wife felt private even though we had another couple right next to us. A few courses in - where's the chef. I had seen a guy come out and prep. He didn't say a peep, just carefully arranged the plates (and helping clear them on occasion). I felt bad, but Google: Ryan Roadhouse. It was the guy! Wait, he's the chef behind this food? Toward the end he made the rounds to greet every person. It felt genuine, like you were truly his guest (and his wife Elena's, who masterfully introduced each course). And just like that, two hours and 15 courses had flown by. Where were all the gimmicks, the theatrics, the stories about a prawn named something? Look somewhere else for that. This is the omakase for those who want to experience a true artist at his craft, served with love and authenticity. I intentionally focused on being present in the moment and didn't photograph each dish, but here's the menu and the trio of pine nut ae, soba tofu and prawn, avocado...

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...

Update:

It seems the owners took our complaint seriously and we soon after started getting responses, found postings on the website regarding available dinner dates! Thank you! I look forward to eating here. For now, I will leave this at a 5 star until I have had a chance to eat here! The menu does look amazing!

P.S. Thanks for listening!

Old Message Very Frustrated. Contacting these folks to get set up with a time to eat seems impossible, with literally no response. No phone number is available. Their website has a ticket purchase area, that never has any tickets for sale. They have a "be added to a waiting list" and we have never heard back. Joined the news letter in hopes to have dates announced to us, which we never received. There is also no indication of dates available. It said "February reservations coming soon, then "March reservations coming soon" and now changed to "April reservations coming soon." There is no place to actually make a reservation at any point between either. We can't seem to find a way to eat here. Food looked good too....