Sake To Me

NOA Sushi 

Beaverton OR

Week 4 January 23

One of the problems of being good cooks, cooks who grow and cook and eat our own creations, is that it is hard to find a meal that is significantly better or different than what we can prepare at home. So, this week we decided to find food that we don't make at home. Also, concern for healthy eating is no small factor in deciding what we will both enjoy and digest.

H chose Japanese food and researched for high ratings and images of beautiful dishes.  Arriving on Friday, (it was another beautiful faux spring evening) I was somewhat disappointed to find myself in a strip mall in the Murray Hill area of Beaverton. However, we stepped into a brightly lit, clean and modern space with tables and a sushi bar complete with three sushi chefs. Even as they just opened, many tables were already filled, and a continued to be busy with customers and take-out orders.

It took time to peruse the extensive menu; however, we had prepared ourselves ahead of time by watching several YouTube videos about Japanese dishes. Nonetheless, there were many unfamiliar items. Our charming server helped us select Sake (Drunken Whale brand, who could resist?) which was light and lovely, and after careful deliberation, we chose five small plates. While we waited, we watched one after another spectacular bowl and platter arrive at surrounding tables. We even asked our neighbors what they were eating. (A $55 bowl of multicolored fish - sashimi).

Since I do not eat raw fish, I was pleased to note that the menu includes little green fish icons to indicate raw food. We ate tempura shrimp, squid karage, Kobe beef wrapped around enoki mushrooms and green onion, grilled yellow tail collar and miso black cod, which was beyond delicious.  The servings were generous and perfectly cooked and beautifully presented. No rice, no sides, we ate it all and savored every bite. 

This restaurant gets a 10 out of 10 and we will go back. It was so enjoyable that we've spent the last several days learning about and purchasing Japanese foods to eat at home - healthy and delicious. 

$101

 

Nostrana

Week 3 January 17, 

Saturday was beautiful, a classic faux spring day in Oregon. The sky was so clear and blue that all the mountains were visible in their full glory as we crossed the I-5 bridge.  Sunny skies in winter are joy inducing. So is going out for a fun date - at almost any time.

Nostrana is an Italian restaurant, consistently one of PDX most highly rated.  We pulled into its parking lot and entered through a strangle double door arrangement I assume is in place to maintain heat.  The place is beautiful, warm and inviting with wooden walls, wide windows and lots of large posters throughout. Our table was at the windows, but each of us took the time to stroll around and admire the stunning bar, (thanks to the person who suggested that), its collection of roosters, and a huge farm scene mural that sets the tone of farm to table food to come. we were told that there are roosters in many forms hidden throughout the restaurant. 

Once seated, it was impossible not to admire the intricate woodwork of the soaring celling, and the decorative giant linen-like globes and large flowers of twisted fabric. 

The place was busy and full, but pleasantly quiet with soft music in the background. It's always good, in these post-pandemic days to see full tables and lots of activity, but that often means loud noise. After admiring the decor, H, the engineer pointed out that the ceiling decor also functions as sound absorption. Smart

Last week, we had been served by a slightly ditsy waitress, here, our server was delightful, funny and knowledgeable. She helped us select our glass of wine, which was served in the most beautiful and graceful glass. (It's the little things that please me.) 

We started with radicchio salad, red greens Caesar salad style. Fabulous. I ordered a pasta in lamb sauce and spinach. Not surprisingly, H ordered pizza Fra diavolo., from the wood fired oven. The food, though delicious and generous, was not outstanding, although I'd gladly go back and try more of the dishes. My pasta could have had more meat in the sauce, and the pizza dough was not crisp enough. The toppings were good. 

We shared perfect tiramisu for dessert, which was delivered with a lit rooster shaped candle. Happy Anniversary. Our server reminded us to blow out the candle and make a wish. 50 more years? At least 50 more great meals.

The check includes a 22% tip built in - I was glad I noticed because we were already calculating a tip to add ...

All in all, a lovely experience. 7 out of 10. 

total $161.04

  

 week two - we can be critics too

Stockpot Broiler at Red Tail Golf Course Sunday 11

It started off great. The restaurant was beautiful with a view of sunset over the golf course. On arriving, having informed our reservation that we were celebrating an anniversary, we were handed an envelope containing a Happy Anniversary card on Stockpot stationary, signed colored markers by .... who knows. 

I liked last week's champagne better.

Once seated, I ordered a sparkling wine cocktail with Absolut grapefruit and cranberry. It arrived a thing of scarlet beauty in a shapely glass, and, as the waitress said, "very refreshing." 

H chose this restaurant because the menu includes bouillabaisse, his favorite, and from my perspective, offered many tempting choices. Then the bread was served. In our family, good bread is an essential element. It's difficult to buy bread better than what H can bake, but a good effort is always appreciated. The bread served (with herb garlic butter) was clearly not baked in house. Not a good sign.

H ordered the bouillabaisse, and I ordered chicken marsala (one of my favorite dishes) served on black pepper linguini. We chose not to order appetizers etc., from a tempting assortment of possibilities - so there would be room for dessert. 

The second clue arrived with the bouillabaisse. This is dungeons crab season in Oregon. However, the chunk of crab on H's bowl was snow crab. In other words, not fresh and local.  Plainly stated, this was disappointing. despite this, H was happier than me - there was plenty of good seafood, well cooked in flavorful broth. However, the spoon provided with too small for enjoying the soup. My dish was chicken tossed in an oddly sweet sauce, not chicken marsala. The pasta was undercooked and heavy and flecked with black pepper. Clearly, corporate food - not the work of a chef. 

For dessert we ordered Limoncello Cake with berries. It was cake - though of no particular flavor with a dense cream (likely not dairy) served with a hearty serving of 6 blueberries. 

H described our experience perfectly, "everything bore a close resemblance to what we expected."

Nonetheless, we had a very good time - there is something freeing about knowing we will have lots of opportunities to try new places, discover what we like and what to look for as clues of what to expect. And to form our own opinions as part of our experience. This place, though highly rated, was not our slice of bread. Next up we will be finding small, non-corporate related restaurants to try. 

Totl $108.50

 

  Another, but different kind of ... inspiring idea

January 12, 2026

This year marks fifty years of marriage for H and me.  Certainly, something to celebrate - but how? That was the topic of several conversations over the holidays. After eliminating a cruise (everybody gets sick), long travels, (what about the dogs?), and a few other ideas, H arrived at a truly inspired idea.  

Take the budget we might spend on a major (but limited time) adventure and use it for a weekly night out to some of the great restaurants and venues in Portland and surrounding areas. A year of weekly great meals at places that we might never have had the opportunity or motivation to enjoy in the past feels like a perfect way to celebrate. 

We both love this idea - each for our own reasons. For me, I love a chance to get dressed up, see new faces, visit new places. For us both is means something to look forward to and plan every week, and of course, the chance to eat and explore great food and cooking. The plan is each of us gets to choose a place and plan the details. 

Last week, the first Sunday in January, we started off at Laurelhurst Market, my choice. A good omen, in the form of a rainbow, shined on us as we left the house. 

Laurelhurst Market turned out to be a great choice - the glass display case filled with charcuterie and meats of all kinds set the tone for real food and human hands doing the cooking. We had marked anniversary as our special occasion on our reservation (we will do this every time) and were greeted with glasses of champagne.

In all ways, service, atmosphere, food and enjoyment, this place did not disappoint. The charcuterie board, a selection of excellent pates, cold cuts and pickled vegetables would have been enough, but the steak (we shared) was tender and flavor rich. Jut what I was hoping for. Top this off with chocolate mousse for dessert, and a good time was had by all.

When we left, we took a moment to admire the full moon shining on us.

We rate this place a 9 /10. My only nit was choosing a cocktail with smoked ice. I found that weird - I'll not choose that again, though I will continue to try new cocktails as often as possible.  The total with tip $126.  We'd definitely go back.