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About Us

About Otosan

Otosan, which means father in Japanese, is a collaboration between Woo and her father, a 40-year restaurateur who owns eateries in Portland, Oregon. Otosan is Woo’s love letter to her father who she credits with teaching her everything about running a restaurant and, more importantly, how to connect with others through good food.

The restaurant features a modern and chic design featuring 18-foot high ceilings, an exhibition kitchen and sushi bar with a mix of banquettes and tables all infused with pops of chartreuse, lime and green apple. The space is further texturized with exposed pipes, wood beams, pendant lighting and a handmade seashell mural that Woo had commissioned from two local artists who are sisters. Otosan, which seats nearly 100 guests evenly divided between indoor and alfresco seating, also offers private dining for 10 with front row access to the culinary performance that takes place within the open-air kitchen.

Carolyn Dihn is the restaurant’s pastry chef whose decadent menu includes mochi doughnuts and dessert dumplings that are sweet instead of savory.

When the restaurant opens for indoor dining, guests can expect a curated, multi-course experience similar to Kaiseki-style dining, but with a more approachable menu. There will be two seatings each night, both lasting approximately two hours, with a selection of prix-fixe menus arranged sequentially with an emphasis on presentation.

our team

JAE EN (Jane) WOO

PROPRIETOR

CAROLYN DINH

PASTRY CHEF
WHAT IS

Kombu Dashi Drama

When starting a blog, it often makes sense to start at the beginning. I would normally answer questions like , “What are my entrepreneurial ambitions?” or “Where did I start my journey as a restaurateur?” and most importantly, “What the hell is Kombu Dashi?” Upon further reflection of my current situation, I realize that the universe might be really really mad at me. These are my tales opening up a restaurant during a Global Pandemic

Follow the journey here

UPCOMING

NEWS & EVENTS

With the world in flux we are having to be creative with our offerings. We will be having private indoor limited special chef tasting events to celebrate our grand opening. These will be by reservation only and prepared with the utmost attention to safety. Reservations and social distancing will be required.

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