obon shokudo

720 SE Grand Ave Portland, OR 97214-2218

• kenchinjiru — GF – ginger/miso stew, shiitakes, leeks, seasonal root vegetables, greens, tofu, toasted sesame oil & shichimi
• tsukemono — we make a lot of different types of pickles, mostly asian-style. this is a small flight of them. **allergen warning: please notify us if you have any! we sometimes use barley or nutty miso to pickle things.**
• curry meal — GF – our own blend of 17 herbs & spices, potatoes, shiitakes, carrots, onions & celery. served with a side of rice, salad & house pickles.
• sprouted brown rice — GF – we sprout our own rice over a three day period, makes it tasty & extra nutritious.
• market salad — GF - seasonal mix from local farmers, topped with goodies & sesame dressing. let us know if you'd prefer dill dressing.
• tempura udon — choose GF option if you'd like. our handmade udon noodles in a soy-mushroom broth with fried tofu, scallions & kakiage. GF - tempura noodle: organic tinkyada brown rice noodles in soy-mushroom broth with fried tofu, scallions and GF kakiage
• curry udon — choose GF option if you'd like. handmade udon noodles w/ our house curry & a bit of shiitake dashi, topped w/ kakiage, fried tofu & scallions. GF curry noodle: organic tinkyada brown rice noodles, house curry dashi, topped w/ GF kakiage, fried tofu & scallions.
• kakiage — choose GF option if you'd like. savory fritters comprised of onions, cabbage, and other seasonal ingredients, sesame dressing, shichimi. add a side salad for $4 more.
• potato salad — GF – creamy potato salad with quick pickles
• tofu katsu — ota family tofu marinated in soy/sesame/ginger mixture, breaded w/ little t bakery panko. served with house tonkatsu (default) or dill dressing.
• doggy sushi — free for dogs! but we’d love it if you posted a picture of your pupper somewhere on social media & tagged us. the recipe is simplicity at its best, with just 2 ingredients: sprouted brown rice & nori.
• jorinji's amazake flight — GF - amazake is a no-added-sugar sweet rice drink that gets its sweetness through an enzymatic process that koji uses to break down simple starches. we have a variety a few different flavors in this flight that may include white rice, black rice, oats, japanese sweet potato or brown rice.
• katsu curry — our 17 spice and herb blended house curry w/ ota tofu katsu. includes sprouted brown rice, house pickles & side salad.
• udon salad — freshly made & cooked udon chilled & coated with sesame dressing, buried in a seasonal salad mix. served with fried tofu & some bites of kakiage. more dressing, sesame seeds & shichimi to finish.
• noodle refill — choose GF option if you'd like. we get it, sometimes you need extra noodles. chose our house made noodles or gf organic brown rice noodles.
• extra sauces — notes: all sauces are gluten free and scratch made | dill dressing is sunflower seed-based | tamarind sauce is tofu-based | all are delicious
• ichigo daifuku — GF - a springtime favorite, it's a fresh strawberry buried in a sweetened adzuki bean mixture all wrapped up in a housemade mochi blanket. *limited quantity- made fresh, daily*
• 3-chili kanzuri sauce (bottle to go) — GF - habaneros, fresnos, serranos, yuzu, buddha’s hand & house shio koji.
• kids onigiri — GF - brown rice onigiri! made plain and fun
• kids noodle soup — choose GF option if you'd like. clear mushroom soy broth with noodles and a touch of sesame oil. no add-ons please
• a nice hat for nice people — subtle style for today’s young people. now in black! check counter for size/color availability
• kinzanji miso-glazed tofu dengaku — sweet onion or spicy thai chilies added to our kinzanji miso (made w/ soy, barley & rice koji). spread on atsuage-fried tofu & toasted. garnished with scallions & sesame seeds.
• matcha & sakura panna cotta — GF - matcha and vanilla creamy panna cotta topped with cherry blossom gel. made by nikki <3
• hand-battered karaage — GF* – karaage aka japanese chicken tendies. chunks of marinated tofu, breaded with gluten-free batter. served with garlic-lemon aioli. *fried in same oil as our gluten-full items
• (to go) matcha & sakura panna cotta — GF - matcha and vanilla creamy panna cotta topped with cherry blossom gel. made by nikki <3
• 3-chili kanzuri hot sauce — GF - habaneros, fresnos, serradnos, yuzu, buddha's hand & house shio koji.
• onigiri — choose GF option if you'd like - each onigiri is made of sprouted brown rice, sesame seeds, & plain tofu misozuke or smoked tofu misozuke* in the middle. choose your flavor below
• chili crisp jar- to take home or gift! — GF - pretty hot chilis w/ fried shallots & garlic & all the warm & savory spices we could find. notable hints of celery seed, fenugreek & cinnamon blended in organic sunflower oil. contains soy & sesame
• karaage sando — baked in-house shokupan bread, tofu karaage cutlet, shredded red cabbage slaw (w/ sushi ginger, lemon juice & stone ground mustard), egg salad (w/ tofu, preserved lemon, red onion & celery). pickle on the side.
• obon pickle bowl — GF - seasoned sprouted brown rice topped with 3 kinds of house-made pickles & 3 kinds of rotating bites (like kinpira gobo or shiraae, ask us what we're serving today). comes with a cup of miso soup. choose from our off-beat flavors below.
• giant tater tots — 3 little t bakery panko encrusted, herbed mashed potatoes. creamy dill sauce. add a side salad for $3 more.
• okonomiyaki — can take up to 1/2 hour to be made. cabbage and onion pancake with fried tofu. choices are ginger-pickled beet or our early-summer special house kimchi w/ scallions. both are topped with house tonkatsu sauce, veganaise, house furikake and shichimi.
• the combo — choose two onigiri, also includes one giant tot, one curried korokke, kakiage dressed w/ sesame & a little side salad w/ sesame dressing. TO MAKE IT GF choose below to sub all 3 of the fried goods (tot, korokke & kakiage) w/ gluten-free kakiage (which is cooked in the same oil as our gluten-FULL items).
• shokupan (saturday & sunday only) — 100% vegan japanese milk bread to take home with you! makes the best pb & j, or grilled cheese. use in any & all bready applications. really really tasty when toasted, but it's not a necessity. cut it yourself; thick or thin slices. *order for pickup on saturdays & sundays only.
• foraged mushroom & asparagus harumaki — the spring foraging gods have been good to us so we decided to make these little fried spring rolls stuffed w/ asparagus, porcinis & coral mushrooms. served w/ a garlicky tamari sauce.
• n.y. style cheesecake w/ strawberry purée — GF - a collaboration with our friends at cultured kindess. we make the toppings, they make the cheesecake.
• curried korokke — japanese sweet potatoes plus raisins, curry spices, little t bakery panko. tamarind sauce. add a side salad for $3.
• grilled wild mushrooms & hazelnut tantan — chilled udon noodles in a creamy/zesty soy milk broth, shio koji’d morel (&/or porcini &/or coral) mushrooms, quick pickled cucumbers & snap peas. topped with a roasted hazelnut-tofu crumble, & umeboshi.
• iced matcha latte — oat milk latte w/ everybody's favorite japanese green tea. add house-made strawberry puree to fully embrace the onset of spring.