Asian Fusion Flavored: Janken Restaurant

The Asian fusion restaurant trend started almost half a century ago in the USA, and Janken in Portland, Oregon, is a bright example of its evolution.

While pioneering chefs like Wolfgang Puck and Nobu Matsuhisa blended Asian and Western flavors in the 70s/80s, the style hit widespread popularity as a staple of upscale and casual dining by the 1990s. In the 2000s, the trend matured, with “Asian Fusion” becoming a common, though sometimes scrutinized, term, evolving into more specific, elevated, or regional pairings.

Upscale Janken restaurant is an example of Asian-on-Asian fusion – Japanese and Korean. Historically, Japanese influence has been strong in Oregon, and Portland is known for its large Japanese community, which even has large grocery stores specializing in Japanese food. And we even came across a store specializing only in Japanese and Korean food.

So it makes perfect sense for this interesting Asian-on-Asian fusion concept. Janken opened its doors in 2022, at the tail-end of the pandemic, and it is going strong. After cutting his teeth in Miami, chef Rodrigo Ochoa serves everything from wagyu steaks to pekin duck and nigiri at his first Portland restaurant.

The restaurant was packed despite its upscale prices, and a reservation is most definitely needed. Crowds were diverse, from Portland hipsters to families of all kinds.

We started with rolls (priced on par with top Manhattan restaurants), then had Peking duck, and finished with a couple of inventive appetizers, including Matcha tea tiramisu. The latter was a daring take on this Italian classic. We had mixed feelings about it.

The wine list is diverse enough to find something for everyone, though, given the flavors, I would design it differently. Pairing with Janken’s menu is a tap dance that requires a wine that can withstand strong, spicy Korean flavors without overpowering delicate Japanese dishes.

We picked off-dry 2022 Donhoff Riesling from the Mosel, Germany. The sweetness helped with spiciness, and floral flavors complemented the umami profile of nigiri and sushi without overshadowing them.

All in all, it was an enticing culinary adventure with diverse and compelling flavors. Keep in mind that it’s an upscale restaurant, and the value here is in the flavors, not the prices.

Have you tried any wild food combos lately? Or do you have a favorite Asian fusion spot? Drop your thoughts below—we want to hear about your foodie adventures! And if you’re into wine and good eats, swing by www.wineswinging.com for more stories, tips, and fun pairings.