Obon Shokudo

"Vegans love this Southeast Grand spot for its supremely comforting, homey Japanese food, ranging from earthy miso stew to onigiri stuffed with misozuke. Those who prefer a lighter lunch will appreciate Obon’s wide range of onigiri, an easy grab-and-go option; those looking to linger should start with some crispy kabocha korokke, followed by a bowl of the restaurant’s lovely, handmade udon noodles." - Paolo Bicchieri

"Obon Shokudo in the inner Southeast even charms meat-eaters thanks to an idiosyncratic Japanese vegan menu that’s comfort food at its finest. If you didn’t know any better, you might think the homestyle tidbits, soups, and curries offered at this restaurant, with butter-yellow walls and rustic wood tables, are the most hippie-ish Japanese food ever. Sprouted brown rice is the default grain, lentil-and-barley miso is made in-house, yet nothing tastes like dated health food. Look to specials for seasonal options like matsutake tempura and onigiri incorporating creamy tofu, persimmons, and hazelnuts. We especially like the comforting udon soups made with shiitake dashi, organic brown rice noodles, and fried beancurd from Ota Tofu, a local legend that’s been at it for more than 110 years." - Krista Garcia

"Serving vegan homestyle food, Obon Shokudo uses a variety of fermented ingredients made by owners Humiko Hozumi and Jason Duffany. Onigiri, or rice balls wrapped with seaweed, are popular in Japan for their portability. At Obon, onigiri are made with sprouted brown rice and filled with toasted miso in flavors like buddha’s hand with hominy and yuzu with pumpkin seed — they can be “made unseemly,” aka deep fried. First-timers should go with the combo, which includes a wide selection of menu items: two onigiri of your choice, a giant panko-crusted tater tot, a korroke, a kakiage, and a small salad." - Janey Wong

"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

"This all-vegan Japanese restaurant is a longtime staple in the Portland vegan community, thanks to its kenchinjiru ginger miso soup and countless onigiri made with house-made misos; however, the udon noodle bowls are equally enjoyable. Smooth, yet springy, the house-made udon pairs beautifully with Obon Shokudo’s curry, finished with shiitake dashi, fried tofu, and kakiage fritters. The restaurant also offers a lighter soy-mushroom broth, as well as gluten-free rice noodles." - Waz Wu