Takibi | Japanese Restaurant
Japanese restaurant · Northwest District ·
Japanese-inspired hearth cooking, sushi, sake, craft cocktails
Japanese-inspired hearth cooking, sushi, sake, craft cocktails
"From its location within the North American flagship store for design-driven Japanese outdoor brand Snow Peak to its light-filled dining room wrapped in gleaming wood, Takibi’s environs link its diners with nature. That ethos extends to its menu: its tight, lunchtime ramen menu features noodles made with snow-aged wheat, a technique traditional to Japan’s Niigata prefecture. Chef Yoshimitsu Seki pairs these chewy noodles with savory shoyu broth or vegan-friendly tonkotsu, topping it all with artful arrangements of chashu pork and bamboo shoots." - Zoe Baillargeon
"The Capitol Hill karaage joint from chef Shota Nakajima posted a notice that it would be closed temporarily; while it still hasn’t reopened, Nakajima is using the space to bring back his first restaurant in a limited pop-up collaboration with Portland chef Cameron Dunlap. The initial pop-up dates—February 13, 14, and 15—sold out; additional seatings were added from February 27 to March 1 and from March 6 to March 8. All the materials stress that seats will be very limited — there will only be five seatings total across those three nights. Pricing is $285 per guest with an optional beverage pairing available as an add on. A press release describes the project: "It will be a fine dining counter service experience that blends edible art with heartfelt hospitality, rooted in the spirit of omotenashi [a Japanese hospitality concept]," and adds, "Chef Shota is very much looking forward to hosting an intimate dinner with locals and cooking for them each night, being able to chat and reconnect with guests from the past 10 years." - Harry Cheadle
"The zero-proof drinks at this Northwest 23rd Japanese restaurant, tucked behind Snow Peak, use truly creative techniques to add depth to booze-free drinks. Take, for example, the Early Harvest: carrot and pineapple juices are combined with ginger and bitter roots before being gently carbonated for a refreshing drink with a little bite. Various teas also appear in nonalcoholic drinks, like the Verdant Growth, with hojicha (charcoal-roasted green tea), cucumber, lime, lemon essence, and tonic." - Thom Hilton
"After closing temporarily in January 2024 due to a chimney fire, I’m glad the wood-fire restaurant will reopen on September 12 with a new menu and a new chef. Chef de cuisine Milo Vanderpool and Snow Peak culinary advisor Yuichi Kugimoto have redesigned the menu with a focus on Japanese comfort food, adding dishes like Oregon albacore tuna and Columbia River king salmon sashimi, Snake River Farms pork belly katsu, and a slow-cooked chashu steak. Seasonal vegetables sourced from local farmers markets will be prepared in a Dutch oven over a fire, and later this fall the restaurant plans to open a cart specializing in Niigata-style ramen on its outdoor patio." - Janey Wong
"On a drizzly evening this week, I was cozily ensconced in the dining room at the freshly reopened Takibi, which is sporting a completely revamped menu. I tried several dishes but the oysters on the half shell we started our meal with was perhaps my favorite course. The briny bivalves were dressed with ponzu and ikura, which provided a fun textural element and amped up the fresh seafood flavor. Paired with a glass of brut, it was a fun midweek indulgence." - Eater Staff
