"I was visiting Portland this week for a work trip and the weather — much chillier than it is in LA — made me crave something warm and cozy. Obon Shokudo was a block away from where I was staying and fit the bill perfectly. Although the menu is entirely vegan (and I am not), I still left the meal incredibly full and supremely satisfied. The curried korokke (Japanese croquette), made with mashed kabocha pumpkin, was sweet, creamy, and incredibly fragrant with a perfectly fried crust. It’s a dish I definitely want to attempt to recreate at home. The tamarind dipping sauce on the side, punchy and velvety, was the perfect accompaniment. I rounded out the meal with tempura udon and came to the conclusion that Obon Shokudo really knows how to fry. The vegetable kakiage (tempura) was crisp without being oily, the ideal foil for the warming soy mushroom broth and bouncy udon noodles." - Eater Staff
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