"Warsugai is former Danwei Canting chef Kyo Koo’s love letter to the nostalgic restaurants of his childhood, primarily Portland and Beaverton spots spanning myriad Asian cuisines. Koo views the dishes of his childhood through an Oregonian culinary lens, however: Crab Rangoons are filled Dungeness and creme fraiche over cream cheese and imitation krab, wontons get luxurious with Oregon black truffle, and the silken tofu in black vinegar starts with Portland-made Ota Tofu. The restaurant’s namesake dish and the sizzling rib-eye bulgogi are the must-orders, however." - Eater Staff
