Best Dishes the Eater Portland Team Ate This Week | Eater Portland
"An entirely vegan Japanese menu that still delivers umami and satisfaction: the curried korokke (mashed kabocha pumpkin croquette) is sweet, creamy, and fragrantly fried with a perfectly fried crust and a punchy, velvety tamarind dipping sauce. The tempura udon features vegetable kakiage tempura that is crisp without being oily, served in a warming soy mushroom broth with bouncy udon noodles—evidence that this kitchen "really knows how to fry" and can convincingly capture Japanese flavors without bonito." - Eater Staff
