A similar seafood-hearth crossover is the restaurant’s miso-marinated black cod, a holdout from previous menus, which uses both Pacific Northwestern black cod and a Portland-made chickpea miso. “It uses the wood-fired hearth we’ve been working with and the raw program,” he says. To start, he’s using Oregon albacore, straw-smoked-and-seared, in the style of tataki. Auger has been experimenting with warayaki, a straw-grilling technique that sears and gently smokes the outside of the fish but keeps the interior tender and rare, if not raw. ![]() “Continue some very traditional ideas, invite some fun to the menu, and definitely put a little more seafood into the mix and accentuate that grill.”Īt Takibi, many of the dishes use a blend of Oregon ingredients in Japanese preparations for Auger, one of the recent additions to the menu is a great exemplification of that idea. “My focus is to get it back to the original foundation of what that menu was,” Auger says. When Submarine Hospitality left the restaurant after the launch, the team at Snow Peak – which owns Takibi - decided to hire Auger to take over, running the restaurant. In the summer, just after the restaurant’s opening, Auger began helping Takibi with its raw program, tackling classically Auger-ian dishes like salted-and-cured mackerel. At Nimblefish, Auger has taken Japanese dishes and techniques and incorporated Pacific Northwestern ingredients, curing his own salmon roe and cracking Dungeness for omakase service. “There were fun plays on traditional ideas, but nothing that strayed too far from it, and it felt true to the Pacific Northwest.”įor those familiar with Auger’s cooking, that same ethos isn’t far off from what he’s done in Portland. Before he began consulting on the raw fish program at Takibi, chef Cody Auger - known for his nationally praised sushi restaurant, Nimblefish - sat down for a meal at the newly opened Japanese restaurant, tucked behind the Snow Peak outdoor goods store in Northwest Portland.
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