Takibi | Japanese Restaurant — Restaurant in Portland

Beautiful space, but service and execution missed the mark

We visited Takibi with high expectations and ordered the omakase for three (two adults and one child). The space itself is stunning, warm, modern, and very Portland, but the overall service and experience didn’t live up to the restaurant’s reputation.

We mentioned that we wouldn’t be doing the sake pairing due to having a minor with us and asked for drink recommendations. The server only suggested non-alcoholic options, and when I asked again for adult beverage recommendations, she simply repeated her earlier response. We ordered a sake flight and a dirty martini. Oddly, the server asked if I wanted a lemon twist or olive garnish, something I’ve never been asked with a dirty martini. When the drink arrived, it was completely clean with no olive brine flavor at all. I asked for a side of olive brine and mentioned the drink tasted too clean, and she let me know that the bartender was in training, which explained the mix-up.

We also requested the Wagyu upgrade for the omakase, but when it arrived, only one portion included the upgrade. When we asked, the server said we had only ordered one and that an additional piece would be an upgrade charge. We just brushed it off and continued with the meal.

Later, the server told us she was leaving for the night and that her assistant would take over, but she continued bussing tables for another 15 minutes, which added to the confusion.

Finally, when dessert arrived, I found a hair in mine. The assistant server offered to replace it, but at that point, I was ready to be done and just asked for the check. She returned and mentioned the drinks had been comped because of the hair, something I didn’t ask for but appreciated nonetheless.

Overall, Takibi is a beautiful space with a great concept, and the food had good moments, but the combination of service issues, miscommunication, and a hygiene slip made the experience fall short of expectations. It’s a place with potential, but the execution and attention to detail need improvement to match the setting and the...

Delicious food and knowledgeable staff, and a great time if you're inclined.

We managed to make it down to Takibi - It's been on the list for a while, but it's hard to have an optimal experience when the worlds in an emergency mode. But since things have subsided .. we came by and had a delicious sake recommendation - a namasake in case anyone was curious. You'll have to ask what's seasonal if you're not familiar with the offerings, though, which I'll admit we weren't.

I know other commenters were talking about costs - but it's a small plate restaurant, most of which do cost about as much as an entree in other venues. If you're not okay with this, avoid Takibi. There's no 'value option', I'm afraid. That said.. we ended up ordering about half the menu.

The pickles were, well, subtle. A slow start, but lovely. The pate and salmon roe? Amazing. It's a wonderful combination. Clams were excellent and uniquely tasty. The camping spork to eat them with was an amusing touch. Fried oysters? Delicious. The pork belly was a standout. Amazingly soft and tasty braise with perfectly cooked egg on the side. Soba was well seasoned, but again, expect a small portion. Finally, the fish was lovely - especially the cod plate.

We also ordered a few cocktails - delicious, and well crafted. However, I'd have to say that if you're just looking for the cocktail experience, there are better places about town. But as a pairing to the food and venue, well, it's hard to match that.

You read this far (and I don't write this many words, to be honest) - should you go? Yes. Once a season or as long as the menu rotates. This is more a gastronomical experience than a bang-for-the-buck type, so be warned. You like snow peak's camping gear? Perfect, this is also your spot to...

Takibi in Japanese means bonfire and true to its name the menu centered around local ingredients cooked on a wood-burning hearth and a smoky flavor in most items .The cuisine is an amalgamation of PNW bounty cooked in a Japanese-inspired cuisine. This had been long on our list even before they opened owing to a conversation with the very popular mixologist of PDT in NYC talking about opening of this place even before covid. We were super excited when they opened on the street across from us , however it took us a while to actually come visit. The vibe is intimate and cozy and they have a cute outdoor patio with a fire pit as well. We were seated immediately owing to the fact that it was middle of the week. Our server was sweet and friendly and made sure to answer all our beverage and food questions. We had Black Cod - Highly recommended this. I have never had a better smoked fish that was so fresh. Kamo Nanban Soba Albacore Warayaki Chicken Karaage Tofu Donuts - Very light and fluffy which I was not expecting specially with Tofu .

The food was good but the portion sizes are small and pricey but I feel the quality justifies the price for a few things but not all .

For drinks we had - Patio Season, Fir Coat, we will , will Roku and since my hubby can never have enough of smokey drinks the bartender whipped up a great Penicillin for him that he loved. They add an automatic gratuity to every bill but they also tell upfront. I am not a fan of the system but when you ensure such a good service and experience, I am anyways paying this much tip if not more . Overall I think it's a solid choice if you are looking for a Japanese inspired cuisine that's not limited to...