Takibi

"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 nonalcoholic 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, A Haiku #2: Here, bartenders infuse sushi rice water with sencha for a luscious, almost grassy base, paired with Wilderton’s Lustre zero-proof spirit and the sweetness of marionberry jam. Wilderton spirits and various teas appear in a number of nonalcoholic drinks, like the Meadowlark, with Wilderton’s Bittersweet aperitivo and Mizuba chamomile hojicha." - Janelle Lassalle, Thom Hilton

"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

"For New Year’s Eve, this sleek Japanese-Northwestern restaurant will present a tasting menu with dishes such as chicken liver mousse dorayaki, tai kobujime (kombu-cured sea bream), chawanmushi with ikura and truffle, A5 wagyu rib-eye, and anmitsu. The tasting menu is $100 per person with an optional beverage pairing costing $55. Make a reservation on Resy." - Janey Wong

"Housed in a Japanese outdoors store Snow Peak, the light, breezy, wood-filled bar and grill Takibi was once home to legendary bar owner Jim Meehan, formerly of PDT in New York, as well as Portland’s own accomplished Lydia McLuen. While both have since departed, new bar manager Alex Anderson has held down the fort, and the drinks are as good as ever. Though elements of the restaurant and bar program nod to Japan and its stylings, there’s a hefty amount of local representation on the menu, as well — for instance, the Imperial Jade pairs Suntory Roku Gin with both Stone Barn Brandyworks Apple Brandy and Accompani Flora Green, two local liqueurs, giving the Japanese gin a lush, verdant note. Those looking to splurge can find the Tanigawa, a blend of Oregon and Californian spirits infused with shiso, a lovely accompaniment to the grilled fish and meats coming from the kitchen." - Alex Frane, Eater Staff