Posted 22 February 2007 - 07:38 AM
Posted 22 February 2007 - 08:54 AM
Posted 22 February 2007 - 09:18 AM
Posted 23 February 2007 - 06:21 PM
Posted 24 February 2007 - 08:47 AM
Posted 24 February 2007 - 12:57 PM
Pork bone ramen with fresh noodles? This can't open soon enough.
this is all true-in fact,they just put the hood and walk-in yesterday. im not totally sure yet but the menu will have several udon options(shoyu,miso,ect..)ramen options(tonkotsu,shoyu)and a yakimono deal with variety cuts like pork"toro",belly,chicken livers,chicken skin,and plenty of other choices.the ramen and udon noodles will be made fresh daily on the spot,as well as the homemade gyoza.
Posted 24 February 2007 - 04:15 PM
Posted 24 February 2007 - 05:31 PM
Posted 06 March 2007 - 07:46 AM
Posted 09 March 2007 - 11:15 AM
And now comes Biwa, an anticipated Japanese soul food spot opening next week in Southeast Portland. Former Viande butcher Gabe Rosen, 30, will beam his obsession with everyday Japanese on noodle shop-cum-yakitori grill complete with handmade noodles and grilled cuts of meat mostly unique to Japan.
Rosen, a Western Culinary Institute graduate who also holds a Bachelor of Arts in Japanese language, hopes to reproduce the fun, steamy, communal, casual Japanese restaurants he discovered while studying sheep in Hokkaido in 2003-04. "Eating lamb is an anomaly in Japan," says Rosen. "They want nothing to do with it, except in Sapporo."
It was during this period that Rosen found his cooking path. "Living there was fantastically interesting," he says. "The food was not what I expected. Nothing that you typically see here. It's so much more than sushi and tempura."
Nothing about Biwa sounds typical, either, at least in these parts. Though Rosen says it's considered heresy to find ramen and udon noodles under the same roof in Japan, Biwa will offer both -- an indication of how Rosen will merge authentic rules with his own sensibility. His handmade ramen noodles are served in broth simmered with pork trotters and chicken feet, then garnished with sliced pork shoulder and hard-boiled eggs simmered in sweet soy sauce. Udon noodles, thick stands cut by hand, will come in four versions, including a hot soup with seaweed, dried sardines and fried tofu -- "it smells like the sea," says Rosen.
The menu will also include some izakaya classics, such as kimchi fried rice, and nearly 20 grilled yakitori skewers, including air-cured sand dabs, Japanese peppers and lamb "Genghis Kahn," a Hokkaido specialty.
Judging from a peek in the window last week, the 50-seat restaurant has the hallmarks of the indie-slick industrial eastside: 1,250 square feet of exposed ducts and warm, reclaimed Doug fir, an eating counter that faces the open kitchen, and hard surfaces everywhere (read: It will be noisy; prepare to speak in sign language).
Rosen and his partner, Kina Voelz, have invested some $200,000 to open Biwa, and recent conversations have revealed the usual first-restaurant opening jitters.
"It would have been so much easier to open a ramen stall at PSU," Rosen said on the phone last week after yet another construction-delay headache. "I'm a wreck. But I'm happy. This is very much the place I've always wanted to have."
(Biwa is scheduled to open March 15 at 215 S.E. Ninth Ave.; 503-239-8830; www.biwarestaurant.com)