new in town
OBON SESAME!
Get your sushi and ramen fix at Scottsdale Quarter’s newest eatery BY ALISON BAILIN BATZ PHOTOS COURTESY OF OBON SUSHI
A
+ BAR + RAMEN
fter nearly a year of anticipation, Tucson-based OBON Sushi + Bar + Ramen – a modern interpretation of traditional Japanese fare with Korean influences – has opened its doors at Scottsdale Quarter, marking its first Valley location. “My partner, Andre Joffroy, and I initially opened OBON in Tucson in 2015 after being inspired by the Obon Festival in Japan, an annual Buddhist celebration of one’s ancestors,” says co-founder Brandon Katz. “The sentiment behind the event itself – honoring life, family and fun – is at the heart of this concept.” The new OBON space in Scottsdale, which is nearly 2,800 square feet, exudes a Zen-like vibe with pale woods and large windows that fill the room with natural light. There are a mix of communal tables, booths, patio seating, and an expansive bar area. The menu was crafted by Chef Paulo Im and is a playful combination of traditional and modern techniques found in Asian cuisine. “The soul of the menu is the signature
sushi rolls, which include the Fukushu Roll made with spicy salmon, spicy tuna, spicy mayo, Sriracha and rice pearls; and the Tsunami Salmon, a combination of capers, onion, avocado and smoked kelp foam,” Katz says. “A variety of ramen selections are also available and include mouthwatering options like the OBON Ramen, which features pork belly and shoulder, bean sprouts, black garlic oil and an egg; or the Veggie Ramen, which, as the menu explains, features ‘nothing with a soul.’” Also, do not miss the steamed buns (try the fried spam bun – seriously!), spicy OBON edamame, array of crudos (the jalapeno albacore is a standout option), and “build it yourself” poke bowls. Equally as impressive is the creative cocktail program, which was developed by OBON beverage director and recent Tucson Bartender of the Year honoree, Matt Martinez. Cocktails unique to the Scottsdale location include: New Growth ($12), a snap pea gin concoction made with black pepper honey ginjo sake, and Coconut Thyme ($10), a combination of SO SCOTTSDALE! |
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blended rum, coconut milk and thyme jellies. Those who’ve visited the Tucson location will also be happy to see fanfavorite cocktails, including the restaurant’s signature four “seasonal” highballs: Spring: shochu (a traditional Japanese liquor made from grains and vegetables), dill, vanilla and soda water. Summer: vodka, apples, celery and tonic water. Fall: a scotch blend, pineapple, matcha and soda water. Winter: whisky, nigori sake, barley honey and sassafras. The beverage menu also features sake (both cold and hot), wines by the glass, and bottled and local craft beer. Currently, the restaurant is open Sunday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. Later this fall, the venue will also open for lunch daily at 11 a.m. OBON Sushi + Bar + Ramen, 15059 N. Scottsdale Road; 602.491.2796; www.obonsushi.com.