Like chef Naoko Tamura’s Japanese cuisine, Tokyo-based Kengo Kuma’s design for her Portland, Oregon, restaurant exploits the finest natural ingredients. Each component, be it wood or stone, is rendered with attention to texture, color, and detail. Both the menu and milieu of “Shizuku by Chef Naoko” blend the refinement of Japan with the freshness of the Pacific Northwest.
Tamura—who met Kuma through a mutual acquaintance while he was working on the Portland Japanese Garden (PJG)—had a small restaurant in a single-story commercial building. When a neighboring business moved out, the chef asked the architect to design an expansion.
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