Revised version of our Grilled Morel & Hazelnut Tantan: Chilled udon noodles in a creamy/zesty soy milk broth, shio koji'd morel mushrooms, quick pickled cucumbers & snap peas. Topped w/ roasted hazelnut-tofu crumble, & umeboshi. Get it delivered anywhere in Portland!

It's true! We finally broke down & decided to start delivering to a wider region! We figured the fees aren't bad on our side & if anyone is willing to pay the additional fees to get our food in their face, why should we stop them? To place an order just head over to our website: obonpdx.com.

Shokupan is back on the menu for weekend pickup! Get it while it lasts!

Our Sakura blossom pickles are ready, so we’re making Sakura Nigiri. It’s salted cherry blossoms mixed in sprouted brown rice. wrapped with mustard greens. finished w/ tofu misozuke & shiso.

🍓 We were surprised to find the first of the year strawberries at the farmers market yesterday! Luckily Humi was ready to SPRING into action & start making these little baddies! 🌱

After many requests, we put our Japanese milk bread (aka shokupan) on the menu. It’s available on our website now for preorder & pickup over the weekend. www.obonpx.com

Fiddlehead foraging is always the best foraging. No bushwhacking, just a nice walk in the woods. Bonus cherry blossoms found too! Both will be on the menu for all to enjoy in one form or another very soon!

Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. They show without a doubt that being vegan is not about deprivation.

Coming soon: Szechuan-style pickled purple broccoli raab (extra fresh from @sauvieislandgrowers)! Caaaan’t wait to crunch into them! 🥦

🌹 New rosy cocktail hitting the menu today! It’s the False Spring Fizz, with Roku gin, house made rose syrup, lime, & lemon/lime Rambler sparklies.

Closed on Friday (like Target?? 🤯). Now you’ll have time to delete you Amazon prime account! ♥️

We’re finally serving our pickles & miso(s) as they were intended! It’s the Obon Pickle Bowl! This little baddie comes with seasoned sprouted brown rice loaded with 3 kinds of house-made pickles & 3 osozai as rotating bites (currently kinpira gobo, shiraae w/ leafy greens & braised ginger kombu)…

New Year’s Eve Toshikoshi soba dinner tickets are now available on our website. More info & of course a link to purchase at www.obonpdx.com.

We’ve been nominated for best vegan asian restaurant in the U.S. There’s only about 39 hours until the polls close (midnight on 12/1). Give us & some of your other Portland faves a boost, the survey is full of them! vegnews.com/vegnews-rest...

We’re donating 10% of our sales next Friday (8/22) to Animal Aid PDX, a no-kill shelter & rescue organization. It’s a good excuse to get our food in your face.

Dessert alert! Yokan is now on the menu! For those not in the know, it’s layers of red bean anko & a gel made from agar embedded with fresh seasonal fruit. Topped with fresh whipped cream! Yum.

Humi and Jason’s spectacular Japanese comfort food at 100% #vegan @obonpdx.bsky.social in #PDX is a joyful celebration of locally and sustainably grown food, and they keep coming up with amazing seasonal specials. They show without a doubt that being vegan is not about deprivation.

Very late in the season, we finally found enough morels to put on the menu! They’re shio koji’ed & grilled, then added to a chilled/creamy soy-based hazelnut tantan w/ udon. Other bites include fried tofu crumble, quick-pickled cucumber, fresh tomatoes, & house made chili crisp.

Last chance to get our Zaru Soba for a bit. But worry not, we’ve got another special coming in hot!

Almost out of this amazing dessert. We estimate we’ve got about a week left before we run out.

New drink on the menu!

So incredibly proud to be one of two all-vegan restaurants on this list! www.pdxmonthly.com/eat-and-drin...

Numbers don’t lie. Share widely. open.substack.com/pub/thiswill...

Unsure how much this will help, but… campaigns.organizefor.org/petitions/re...

We’re in #TheOregonian! This story features @obonpdx.bsky.social, Jade Rabbit, and @wazwu.bsky.social. So excited for this Sunday’s #VeganizerAsianMarket at Redd on Salmon! www.oregonlive.com/living/2025/... #veganevents #portland #pdx #vegannightmarket #aapi #aanhpi #portlandvegans #asianmarket

Chilled noodles anyone?! We’ve got Zaru Soba w/ Broccoli Raab on the menu now. To craft a bite, you dip the buckwheat noodles (not GF, sorry) in a tamari sauce w/ a little wasabi. Then take a big bite of kakiage which highlights the sweetest broccoli of the year! All topped with fried tofu & nori.☀️

New special! As we await the full force of spring mushroom season to hit us, we’ve been out collecting bracken fern sprouts (aka warabi). It’s Zaru Soba: Chilled handmade buckwheat noodles with asparagus and foraged warabi kakiage paired with warm kombu dashi dipping sauce w/ a bit of wasabi.

Handy list of businesses that profess their fealty to fascist/authoritarian ideas & leaders. It’d be a shame if someone used it as a list of companies to boycott. 😏 www.publicsquare.com/search/busin...

We’re soliciting your little nomination for @wweek.com’s Best of 2025 Vegetarian/Vegan restaurant. You. Can. Do it! (Or nominate someone else. We’ll never know).

We foraged the two main ingredients for our new special! It’s Sakura Nigiri! To make them we salt-cured cherry blossoms & nasturtium leaves, then mixed the sakuras with sprouted brown rice, & wrapped that mixture with a nasturtium leaf. Topped with tofu misozuke & Korean shiso oil. 🌸

Sad news: Nature is running out of edible nettles for our Stinging Nettle Bo-Gyoza. They’re all flowering! But worry not gentle reader, our nettles are certified 100% flower-free! 🐝

We’re out of buckwheat flour, so today is our last day we’re serving these amazing chocolate chip cookies. While the cookie itself is pretty gooey, those sesame seeds give them a very satisfying crunch! 🌗

Found our first conical verpas ever the other day. We’ve been mushroom hunting for 15 years & rarely does a year go by that we don’t find a species to be on the lookout for. #themoreyouknow, the more you realize how little you really know. Some of the season’s first morels were in attendance too! 😋

FYI: We’re down to just 50 yuzu seedlings for the week! There are still a bunch in our main sprouting pans, but they haven’t popped their heads out yet, so we’re leaving them to grow until next Sunday. 🌱

Where rainbows REALLY come from…

#handsoffprotest rolled by! So proud of our city!

Had a great day yesterday wandering the countryside in search of edible goodies. Some were found! Here we have our first #verpa of the day! #foraging

These are our first (landscape) morels of the year! Check those woodchips! Making a little staff meal with them today!

Extremely honored to be mentioned in this article, there’s so many great plant-based spots here, it can’t be easy to pick a top ten. Of course everyone has an opinion about their favorite & who’s missing! 😅 www.abillion.com/articles/10-...

We still have plenty of yuzu seedlings! Come get one! 👶🌱

Our first post on #bluesky! Do the #hashtags work? How about a shoutout to @veganizerpdx.bsky.social? …it all seems to work! Super excited to move away from those other social media spaces! Anyway, we’re still making Stinging Nettle Bo-Gyoza. In fact, we’re going out to collect some more now!