Snow Peak, the Japanese outdoor lifestyle brand, is pleased to announce the opening of Takibi, its much-anticipated culinary partnership with the award-winning Submarine Hospitality group and bartending legend, Jim Meehan. Designed to evoke the feeling of gathering around the fire, forming bonds over a shared meal, Takibi will open its doors today, May 18th, at its NW 23rd Street location adjacent to Snow Peak’s US headquarters and retail flagship. Dining service will commence on the restaurant’s outdoor patio, which seats 50.
In delaying Takibi’s original opening due to the Covid-19 pandemic, Snow Peak was able to fine tune the menu and space, perfecting its concept. Takibi, Japanese for “bonfire”, will serve Japanese-inspired cuisine by way of the Pacific Northwest, centered around seasonal cooking on a wood-burning hearth.
“We believe Snow Peak is the foodiest brand in the outdoor industry, and by opening Takibi, we’re on our way to becoming the outdoorsiest brand in the hospitality space,” said Matt Liddle, Chief Operating Officer at Snow Peak USA. “Many outdoor brands focus on performance or athleticism, but Snow Peak stands for the restorative power of slowing down and connecting with others in nature. The quintessential Snow Peak experience is sharing a thoughtfully prepared meal with friends around the fire. Takibi brings that moment to life in the heart of our new North American Headquarters.”
Executive Chef Alex Kim will bring to life the locally-sourced, produce-driven menu featuring seasonal, unique dishes, shifting throughout the year to feature nature’s freshest ingredients, bringing the outdoors in. Kim has a decade of experience cooking both in Japan as well as working at the award-winning San Francisco restaurant Rintaro and New York’s Kaijitsu.
Takibi’s beverage program will be barman Jim Meehan’s first in Portland. Best known for opening and operating the James Beard Award-winning bar PDT in New York and a second branch in Hong Kong a decade later, Meehan and rising star bartender Lydia McLuen have curated a local selection of wines, beers, beverages and spirits to mix classic cocktails with Japanese accents. Their Pacific Northwestern focus broadens to include coffee from Proud Mary, Japanese tea from Mizuba, Kettl and Smith, and a concise sake list available by the cup and carafe highlighting Niigata breweries from Snow Peak’s home prefecture.
“My family and I moved to Portland, Oregon because we were drawn to the city’s proximity to breathtaking nature and farms,” said Meehan. “Our first apartment was just a few blocks away from Snow Peak’s original US retail store, where I’d browse and dream of building a comfortable campsite for my friends and family to gather under the sun and stars. Seven years later, I’ve moved closer to that aspiration in partnership with Snow Peak at Takibi. We’ll gather guests around an open, wood-fired oven for food from those farms paired with a beverage program I’ve curated with Lydia McLuen, our bar manager.”
Partnering with Portland’s Skylab Architecture, the Snow Peak retail flagship, headquarters and restaurant showcases the brand’s entire line of Japanese-designed, lifetime-guaranteed products for outdoor living. The restaurant features a bar, open kitchen and a large multi-use patio space. With seating for 75 at capacity, the restaurant’s interior decor pulls inspiration from the concept theme of “dwelling outside together.” An open-flame hearth from the kitchen warms the wood panelled walls and tile repurposed from within the kiln of famed Heath Ceramics is used throughout the space.
Snow Peak chose Submarine Hospitality, as its partner and collaborator in opening its first restaurant in the US. Submarine helped conceive many of the key elements of Takibi, from its overall food and beverage concept, to restaurant and kitchen design to branding.
Takibi is located at 2275 NW Flanders, and will open May 18th 2021. Reservations can be made via Resy or by visiting the takibipdx.com. Follow Takibi and Snow Peak on Instagram at @takibi_pdx and @snowpeakusa.
About Snow Peak
Founded in Japan in 1958, Snow Peak has been serving customers in the USA for more than 20 years, with a mission to unite people and alleviate the stresses of modern life through time gathering outside. Its Japanese-designed, lifetime-guaranteed outdoor goods serve as a catalyst for restorative experiences in nature. Focused on bringing people together, Snow Peak operates immersive retail locations in Portland and New York City, as well as a Portland restaurant, Takibi, a PNW izakaya that brings to life the brand’s belief that time spent sharing food and drink by the fire is the best way to connect with one another. snowpeak.com
About Submarine Hospitality
Submarine Hospitality, co-founded by Joshua McFadden, connects diners to a community of local chefs, servers, farmers, ranchers, artists, and designers. The group’s motto—“Locally Sourced. Aggressively Seasonal”—speaks to the intent to promote both ethical food systems and optimal flavor. Submarine believes that true hospitality derives from a collection of details—from handcrafted ceramics to locally-grown ingredients, from custom candles to the customary greeting at the door. Each of Submarine’s projects exists to cultivate the creativity and knowledge their staff requires to realize these experiences of hospitality for every guest who walks through their doors. Current projects include Ava Gene’s, Tusk, Cicoria, Grand Stark Deli, Bar Chamberlain, and Takibi in Portland. submarinehospitality.com
About Jim Meehan
Jim Meehan, author of The PDT Cocktail Book and Meehan’s Bartender Manual worked at some of New York City’s most revered restaurants and bars including Gramercy Tavern and the Pegu Club before opening the James Beard Award winning bar PDT in 2007 and a second branch in Hong Kong a decade later. In 2014, Meehan and his family moved to Portland, Oregon where he continues to write and develop cocktail menus for the American Express Centurion lounges worldwide. Mixographyinc.com
About Alex Kim, Executive Chef
Alex Kim became introduced to food through an internship on a farm in New Mexico. He would begin his cooking career at Kaiseki restaurant Kajitsu in New York City. He would go on to be the sous chef at Rintaro in San Francisco before moving to Kyoto in 2017, where he could immerse himself in the culture and cuisine at a small Kappo-style restaurant in the Gion District. He comes to Portland directly from Kyoto, most recently completing a six month stage at Kikunoi Honten.