Chef Naoko

Chef Naoko Sustainable Japanese cooking

01/06/2026

Like Japanese radicchio, fukinoto is among the first to sprout in spring. Its bitterness tells the season.

Happy new year to you!

I’m honored to share my story at Portland State University this November.“The Chef Naoko Story: A Journey of Discovery t...
11/02/2025

I’m honored to share my story at Portland State University this November.
“The Chef Naoko Story: A Journey of Discovery through Food and Healing”
explores how food can connect, heal, and inspire us — across cultures and communities.

Join me as I reflect on my journey from Japan to Portland,
and how local ingredients, farmers, and people have shaped my philosophy of “Food as Medicine.”

📍Portland State University
🗓️ November 13, 2025 | 5:30 PM

Everyone is welcome. Admission is free
Presented by PSU Center for Japanese Studies














A New Chapter: Join Me for a Special Event with Alice Waters Dear Friends of Chef Naoko,++It’s been some time since I la...
12/08/2024

A New Chapter: Join Me for a Special Event with Alice Waters

Dear Friends of Chef Naoko,
+
+
It’s been some time since I last reached out, and I hope this message finds you well. As many of you know, I closed Chef Naoko in 2023 after 17 wonderful years. Since then, I’ve embarked on a new journey at OHSU (Oregon Health & Science University), where I create meals for patients with a focus on health, sustainability, and care.
Now I am thrilled to invite you to a special event co-hosted by OHSU and the nonprofit I founded during the TohokuEarthquake, From Portland With Love. This event will feature the visionary Alice Waters, a leader in the farm-to-table and slow food movements.

📅 When:Sunday, January 12, 2025

⏰ Time:1:00 PM Open Doors | 1:30–5:00 PM Event

📍 Where:OHSU Auditorium

🎙 Moderator:Greg Higgins

The event will focus on Alice’s recent visit to Japan, with a screening of the documentary that was made there. Alice will also be talking about how local and sustainable food practices can play a part in creating healthier, more connected food systems, and lead to healthier lives for us all.

Tickets is in Bio
I want to thank you all for the incredible support and memories we’ve shared over the years at Chef Naoko. Your encouragement has made it possible for me to continue this journey in a new and exciting way.

I hope to see many familiar faces at this event as we explore the intersection of food, health, and community. Please feel free to share this email with anyone who might be interested.

With warm regards and gratitude,
Naoko Tamura

What kind of side dishes do you like? When I make bento, I imagine the faces of the who will eat it. I really enjoy cook...
08/23/2023

What kind of side dishes do you like? When I make bento, I imagine the faces of the who will eat it. I really enjoy cooking for someone.
・
Summer is almost over. How many more times can we go to the beach?

What is your favorite side dish? When I make bento, I imagine the faces of the who will eat them. I really enjoy cooking...
08/23/2023

What is your favorite side dish? When I make bento, I imagine the faces of the who will eat them. I really enjoy cooking for someone.

Summer is almost over. How many more times can we go to the beach?

ギフトに使われるお弁当のご注文〜気の行き届いた物にしたいね！人もお弁当もたまには着飾ろう！春ですね！ #料理好き
04/06/2023

ギフトに使われるお弁当のご注文〜気の行き届いた物にしたいね！人もお弁当もたまには着飾ろう！春ですね！

#料理好き

A little special bento - cooked with nature's energy. These maitake mushrooms were full of energy! :自然のエネルギーを料理したちょっと特別な...
03/26/2023

A little special bento - cooked with nature's energy. These maitake mushrooms were full of energy!
:

自然のエネルギーを料理したちょっと特別なお弁当〜この舞茸は特にエネルギーがいっぱいだった！ほうれん草も素晴らしかった！

The second week of healthy lunches is full of winter root vegetables.Wild salted salmon. Organic egg rolls with leeks fo...
02/01/2023

The second week of healthy lunches is full of winter root vegetables.
Wild salted salmon.
Organic egg rolls with leeks for extra flavor.
Mary Chicken raised without antibiotics and hormones, is steamed with Roger's shiitake mushrooms, yuzu and fennel.
Steamed salad - organic cabbage, celery root, GTF carrots, spinach, Oregon hazelnuts and beans with house ginger dressing.
Baked Ota Tofu topped with homemade sweet miso paste.
Gobo no gomaae.
Garnished with sunchokes, parsnips, squash and lotus.

Hope you enjoy.

It has been a while since our last communication. But I would like to announce that starting this Wednesday, January 25...
01/23/2023

It has been a while since our last communication. But I would like to announce that starting this Wednesday, January 25th, we will be offering limited take-out bentos and onigiris, with details already at our online store. The store will be open generally from Wednesday to Saturday but with exceptions when we have catering events (check our online store for actual availability). Orders are required at least 24 hours in advance.

Our restaurant is still not open for regular dining, but our beautiful facility is available for private dining and space rentals, as well as Japanese catering services for gatherings. Please send any questions and enquiries to
[email protected]

明けましておめでとうございます！昨年中は大変お世話になり、有り難うございます。今年は少しずつ再開していきますのでどうぞよろしくお願いします。Happy New Year!Thank you very much for your suppor...
01/01/2023

明けましておめでとうございます！
昨年中は大変お世話になり、有り難うございます。今年は少しずつ再開していきますのでどうぞよろしくお願いします。

Happy New Year!
Thank you very much for your support during the last year. This year, we will resume our activities little by little.
#ポートランドでお正月

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Portland, OR

Opening Hours

Tuesday 5pm - 9:30pm
Wednesday 11:30am - 2pm
5pm - 9:30pm
Thursday 5pm - 9:30pm
Friday 5pm - 9:30pm
Saturday 5pm - 9:30pm

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