Blog Archives

Izakaya Month

3/25/2015

January was Izakaya month at Nodoguro. It was such a fun menu. The point of focus was creating the more assertive tavern fare while maintaining identity and respecting all of the existing limitations. The result was a menu that was comforting and familiar, but very clearly Nodoguro style.

This is our rice course, which was basically a Chazuke. It was made with Sasanishiki rice and Sake and smoke treated Sockeye Salmon. The Chazuke was topped with baby aka karaine greens, katsuobushi, kizami nori, and popSoba, finished with a luxurious tea scented Dashi. This was one of my favorite rice courses of the year. Super fun.

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Yakizakana

3/14/2015

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This is the Yakizakana course from the Glitter menu at Nodoguro. Local sable fish marinated in liquefied sake lees and smoked over cherry wood with roasted chestnut miso and pickled icicle radish. After the cold smoke the fish is air-dried and aged. This dish started as a fun alternative to the Miso Black Cod, which has nearly become a menu requirement for any Japanese restaurant, but it has evolved into a Nodoguro signature move.

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Auspicious Sea Bream

3/13/2015

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Auspicious Sea Bream from the glitter menu at Nodoguro. Winter citrus, pickled persimmon, and shredded kelp

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Osechi Ryori

3/12/2015

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This shot is the sunomono course from the Glitter menu at Nodoguro. The glitter menu was our end of year menu and all the dishes were inspired by Osechi ryori. This dish was based on Kohaku namasu. Pickled lotus root, seasoned carrot, and poached Dungeness crab.

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Spring

3/11/2015

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Spring is nearly here once again. It is one of the most exciting moments of the year. I love to watch the flowers bloom and life begin once more. This year it is even more special. Nodoguro began last spring and has completed one full cycle of its life. It has already grown and evolved in unforeseen ways and I expect it will continue to do so. Thanks to all of you for being part of it.