Obon Shokudo

Closed on Friday (like Target?? 🤯). Now you’ll have time to delete you Amazon prime account! ♥️

But wait! There’s more! Wash it all down with a cup of miso soup. Choose from our off-beat, house-made flavors: aleppo chilis w/ lima bean miso, buddha’s hand w/ hominy miso, or garlic w/ white (soy) miso. Add some fried goodies to it in the form of kakiage & you’ve covered all the basic food groups

We’re finally serving our pickles & miso(s) as they were intended! It’s the Obon Pickle Bowl! This little baddie comes with seasoned sprouted brown rice loaded with 3 kinds of house-made pickles & 3 osozai as rotating bites (currently kinpira gobo, shiraae w/ leafy greens & braised ginger kombu)…

New Year’s Eve Toshikoshi soba dinner tickets are now available on our website. More info & of course a link to purchase at www.obonpdx.com.

The 2025 VegNews Restaurant Awards The 2025 VegNews Restaurant Awards are here! Across the nation, new and exciting plant-based eateries are cropping up (Filipino baked goods in California, Neapolitan pizza in Hawai’i, Arabian tapas in...

We’ve been nominated for best vegan asian restaurant in the U.S. There’s only about 39 hours until the polls close (midnight on 12/1). Give us & some of your other Portland faves a boost, the survey is full of them! vegnews.com/vegnews-rest...

We’re donating 10% of our sales next Friday (8/22) to Animal Aid PDX, a no-kill shelter & rescue organization. It’s a good excuse to get our food in your face.

Dessert alert! Yokan is now on the menu! For those not in the know, it’s layers of red bean anko & a gel made from agar embedded with fresh seasonal fruit. Topped with fresh whipped cream! Yum.

This figure has 4 parts. The top left is the Grilled Morel Hazelnut Tantan, which consisted of chilled udon noodles in a richly flavorful creamy soy milk broth, lively umami-rich shio koji marinated grilled morel mushrooms foraged by Humi and Jason, quick pickled cucumbers, and fresh yellow cherry tomatoes, topped with a roasted hazelnut-tofu crumble and chili crisp. It was spectacular. The top right is the Okonomiyaki, which consisted of cabbage and onion pancake with fried tofu and house kimchi, topped with house tonkatsu sauce, house-made tofu-based mayo, house furikake, and shichimi. Crispy outside, tender and juicy inside, with luscious toppings, we could happily eat this every day. Both this version with kimchi and the other one with ginger-pickled beets are fantastic. The bottom left is the Ichigo Daifuku, which consisted of fresh strawberry buried in a sweetened adzuki bean mixture and wrapped up in a house-made mochi blanket. It was imaginative, dreamy, and delightful. The bottom right is the Ginger Milk Panna Cotta with Miso Caramel, made by Camellia Vegan Patisserie. It consisted of a smooth, rich, and creamy ginger-spiced soy milk panna cotta base topped with light and fluffy ginger Chantilly whip, multidimensionally flavorful miso caramel sauce made with Obon Shokudo’s jasmine rice hominy miso, and a crispy caramel tuille shard.

Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. They show without a doubt that being vegan is not about deprivation.

Very late in the season, we finally found enough morels to put on the menu! They’re shio koji’ed & grilled, then added to a chilled/creamy soy-based hazelnut tantan w/ udon. Other bites include fried tofu crumble, quick-pickled cucumber, fresh tomatoes, & house made chili crisp.

Last chance to get our Zaru Soba for a bit. But worry not, we’ve got another special coming in hot!

Almost out of this amazing dessert. We estimate we’ve got about a week left before we run out.

New drink on the menu!

So incredibly proud to be one of two all-vegan restaurants on this list! www.pdxmonthly.com/eat-and-drin...

She Won. They Didn't Just Change the Machines. They Rewired the Election. How Leonard Leo's 2021 sale of an electronics firm enabled tech giants to subvert the 2024 election.

Numbers don’t lie. Share widely. open.substack.com/pub/thiswill...

Revoke the Permit for the ICE Detention Facility in Portland Please sign this petition to state your opposition to the ICE Detention Center in Portland, Oregon. By signing, you let the City Council and mayor know that you do not approve of the permission they g...

Unsure how much this will help, but… campaigns.organizefor.org/petitions/re...

We’re in #TheOregonian! This story features @obonpdx.bsky.social, Jade Rabbit, and @wazwu.bsky.social. So excited for this Sunday’s #VeganizerAsianMarket at Redd on Salmon!

www.oregonlive.com/living/2025/...

#veganevents #portland #pdx #vegannightmarket #aapi #aanhpi #portlandvegans #asianmarket

Chilled noodles anyone?! We’ve got Zaru Soba w/ Broccoli Raab on the menu now. To craft a bite, you dip the buckwheat noodles (not GF, sorry) in a tamari sauce w/ a little wasabi. Then take a big bite of kakiage which highlights the sweetest broccoli of the year! All topped with fried tofu & nori.☀️

New special! As we await the full force of spring mushroom season to hit us, we’ve been out collecting bracken fern sprouts (aka warabi).

It’s Zaru Soba:
Chilled handmade buckwheat noodles with asparagus and foraged warabi kakiage paired with warm kombu dashi dipping sauce w/ a bit of wasabi.

We love making folks happy!

That’s amazing! Thank you for sharing the picture. 🌱💫

Beautiful work! It looks great!

America's Marketplace America's Marketplace

Handy list of businesses that profess their fealty to fascist/authoritarian ideas & leaders. It’d be a shame if someone used it as a list of companies to boycott. 😏 www.publicsquare.com/search/busin...

Thank you 🌱

We’re soliciting your little nomination for @wweek.com’s Best of 2025 Vegetarian/Vegan restaurant. You. Can. Do it! (Or nominate someone else. We’ll never know).

We foraged the two main ingredients for our new special! It’s Sakura Nigiri! To make them we salt-cured cherry blossoms & nasturtium leaves, then mixed the sakuras with sprouted brown rice, & wrapped that mixture with a nasturtium leaf. Topped with tofu misozuke & Korean shiso oil. 🌸

Nature is amazing!

Sad news: Nature is running out of edible nettles for our Stinging Nettle Bo-Gyoza. They’re all flowering! But worry not gentle reader, our nettles are certified 100% flower-free! 🐝

We love spending time in your hood. So fun!

They are good!

They really are! We will definitely put them on the menu again, but we don’t want to have too many desserts at the same time!