Obon Shokudo

Name: Obon Shokudo
Telephone: +1 503-660-3176
Price range: $$
Rating: 4.96

720 SE Grand Ave, Portland OR 97214, USA

4.96 (115)

Very friendly

Japanese, Vegan, Organic

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Recent Reviews

pdxveg4,502 reviews

This was a collaboration between Obon Shokudo and Feral for the Circle V Portland Vegan Food & Drink Festival, which benefitted Equitable Giving Circle and Portland Immigrant Rights Coalition. It consisted of meaty and flavorful Lion’s mane seitan with mame miso huckleberry BBQ. Served with harvest salad of 🌽, 🥒, chanterelle, shiso, shio koji, persimmon vinegar, soy, and sesame oil. It was creative and delicious. #seitan #lionsmane #supportveganbusiness #pdxevent #pdxvegan

Lion’s Mane Yakitori & Friends

pdxveg4,502 reviews

This consisted of pan-fried open-ended stick-shaped gyoza filled with a crave-worthy mix of shio koji marinated lobster mushrooms 🍄‍🟫 foraged by Humi and Jason, tofu from Ota Tofu, green onions, and cabbage. They were crispy on one side with a softer, tender layer on the other side. They were served with a zesty tamari dipping sauce with a hint of their chili crisp. #bogyoza #gyoza #veganjapanesefood #supportveganbusinesses #pdxvegan

Lobster Mushroom Bo-Gyoza

pdxveg4,502 reviews

This consisted of a fresh strawberry buried in a sweetened adzuki bean mixture and wrapped up in a house-made mochi blanket. It was imaginative, dreamy, and delightful. (Gluten-free). #ichigodaifuku #veganjapanesefood #supportveganbusiness #pdxvegan #glutenfree

Ichigo Daifuku with Adzuki Bean Mixture

pdxveg4,502 reviews

This consisted of chilled udon noodles in a richly flavorful creamy soy milk broth, lively umami-rich shio koji marinated grilled morel mushrooms foraged by Humi and Jason, quick pickled cucumbers, and fresh yellow cherry tomatoes, topped with a roasted hazelnut-tofu crumble and chili crisp. It was spectacular. #hazelnuttantan #udonnoodles #morelmushrooms #veganjapanesefood #supportveganbusiness #pdxvegan

Grilled Morel Hazelnut Tantan

pdxveg4,502 reviews

Made by Camellia Vegan Patisserie, this consisted of a smooth, rich, and creamy ginger-spiced soy milk panna cotta base topped with light and fluffy ginger Chantilly whip, multidimensionally flavorful miso caramel sauce made with Obon Shokudo’s jasmine rice hominy miso, and a crispy caramel tuille shard. It was so creative and dreamy. #pannacotta #vegandessert #supportveganbusiness #pdxvegan

Ginger Milk Panna Cotta with Miso Caramel

pdxveg4,502 reviews

This consisted of wonderfully chewy chilled buckwheat noodles and a flavorful soy-kombu dipping broth with a little wasabi to add some spice. Served with fried tofu, broccoli top kakiage (tempura fritters), and nori slices. With a delicious variety of flavors and textures, this hit all the right notes. #zarusoba #kakiage #veganjapanesefood #supportveganbusiness #pdxvegan

Zaru Soba with Broccoli Raab Kakiage

pdxveg4,502 reviews

This was a lightly sweet mochi made with yomogi aka Japanese mugwort, which is herbal and a little earthy. It was dusted with kinako (roasted soy powder) and had a sweet and nutty adzuki bean paste inside that was a mix of smooth and chunky. It was dreamy. (Gluten-free) #mochi #yomogi #yomogidaifuku #veganjapanesefood #pdxjapanesefood #supportveganbusiness #pdxvegan #glutenfree

Yomogi Daifuku Mochi

pdxveg4,502 reviews

This consisted of sakuras (cherry blossoms) foraged by Humi and Jason, then salted and mixed with sprouted brown rice, and wrapped with cured nasturtium leaves that were also foraged by Humi and Jason. Topped with tofu misozuke and Korean shiso oil. It had wonderful herby flavors. #sakura #nigiri #nasturtiumleaves #veganjapanesefood #pdxjapanesefood #supportveganbusiness #pdxvegan

Sakura Nigiri

stevenses503 reviews

They are usually sold out of this item before we get there but we finally have this beautiful and delicious treat for take home. This panna cotta layered with colors of hinamatsuri (doll festival)! pink is sakura (or cherry blossom), white is vanilla, green is matcha. made by camellia pistrina vegan patisserie

Matcha & Sakura Panna Cotta

pdxveg4,502 reviews

Made by Camellia Vegan Patisserie, this delightful smooth, rich, and creamy panna cotta was layered with the colors of the Hinamatsuri "Doll's Festival" or "Girl's Day.” From the bottom up, this had green (matcha) and white (vanilla) panna cotta layers, then pink (sakura, the Japanese word for cherry blossom) gelée, topped with sakura chantilly (whipped cream) and plum blossoms. It was as delicious as it was creative and gorgeous. (Gluten-free) #pannacotta #japanesedessert #vegandessert #hinamatsuri #matcha #sakura #cherryblossom #supportveganbusiness #glutenfree #pdxvegan

Matcha & Sakura Panna Cotta

pdxveg4,502 reviews

These were pan-fried stick-shaped gyoza filled with a juicy, herby mix of stinging nettle tops gathered by owners Humi and Jason, tofu, king trumpets, shiitakes, and leeks. They were crispy on one side with a softer, tender layer on the other. Served with a zesty sesame/soy dipping sauce. This fabulous seasonal special made me happy that spring is here. #bogyoza #gyoza #japanesecuisine #supportveganbusiness #pdxvegan

Stinging Nettle Bo-Gyoza

pdxveg4,502 reviews

This consisted of a slice of Cultured Kindness New York-style cheesecake topped with house-made purée made with locally grown apples. The rich and creamy cheesecake was perfectly complemented by the bright, fresh, and sweet apple purée. It was such a brilliant collaboration between two amazing vegan businesses. #vegancheesecake #applepuree #supportveganbusiness #pdxvegan