Traditional Japanese Restaurant Takibi

Grab a drink and stay awhile at Takibi, inspired by traditional Japanese izakaya, which translates as “stay-drink-place.”
Grab a drink and stay awhile at Takibi, inspired by traditional Japanese izakaya, which translates as “stay-drink-place.”

Written by Lauren Sharp

Outdoor enthusiasts and foodies can rejoice with the opening of Portland’s new Japanese restaurant, Takibi. It’s a collaboration between Submarine Hospitality, known for acclaimed Portland restaurants Tusk and Ava Gene’s, and Snow Peak, a Japanese outdoor apparel and lifestyle products retailer.

“We like to consider ourselves the foodiest brand in the outdoor industry,” said Matt Liddle, Snow Peak’s chief operating officer. “Most of Snow Peak’s products are food related, as we’re well known for our top-of-the-line camp cookware, tableware, and grills. We see it as an extension of our mission to bring out outdoor values into the dining room, giving friends a gathering place to reconnect.”

Founded in 1958 by Yukio Yamai in the Niigata Prefecture of Japan, Snow Peak has strived to create heirloom quality mountaineering and camping gear. In 1980, the founder’s son, Tohru Yamai, took the helm as CEO. He jumped at the opportunity to reach a larger outdoor audience by expanding their selection of car camping equipment, which is intended to foster outdoor gatherings and meals.

Located adjacent to the Snow Peak retail flagship on NW 23rd Avenue, Takibi serves Japanese inspired dishes and craft cocktails in its indoor dining room, but it’s the outdoor space that embodies the overarching concept of “Dwelling Outside, Together,” informed by Portland design innovators Skylab Architecture. In the spirit of an izakaya, executive chef Alex Kim created a bar, midday and dinner menu of rotating, “seriously seasonal” small plates, sourcing produce, meats and other ingredients exclusively from local producers and farms. This is exemplified in the grilled white-miso black cod with Pacific Northwest mushrooms and signature Snow Peak vegan gratin with in-season vegetables.

James Beard award winning mixologist Jim Meehan designed a bar program that also spotlights both local purveyors and Japanese ingredients for wholly original offerings. You won’t want to skip out on the Tanigawa, served in a Snow Peak titanium camp mug of hand-shaved ice steeped with Westward American Single Malt Whiskey, St. George Spirits Umeshu, McCarthy’s Oregon Single Malt Whiskey and shiso.

Guests can peruse Snow Peak cookware, dining ware and camp furniture in the restaurant space. As dining capacity regulations increase, Kim is also planning to host campfire cooking classes focused on outdoor food prep techniques.


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