| 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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 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.
We have added omakase sushi at nodoguro on Sunday nights!! I have been a bit busy here at Nodoguro and this blog has been neglected, but I plan to catch up quickly. Lots of new things and 8 full menu changes to share.These are shots from our October menu.
We just served our final week of Haruki Murakami themed dinners at Nodoguro. We had lots of rich food descriptions to inspire the dishes and great produce from Phantom Rabbit Farm. This has been so much fun. More highlights to come as we prepare for September and Totoro! Some highlights from the Nodoguro Firefly series of dinners. |
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