Hachidori Organic Japanese Home Cooking

03/20/2023

Come join us for Hachidori lunch pop up TODAY, noon to 4pm at the Chambers Project in Grass Valley!! I'm serving my Nevada City Farmers Market favorite, such as Tori Soboro Don, Smoked Salmon Sushi Sandwich and miso soup. There will be a seating area inside with heater. Bring your friends, family and coworkers!!

05/05/2022

Kicking off the farmers market season this Saturday!!
Hahchidori is introducing new items to the regular menu, 'Kimbap sushi sandwich' and 'matcha oat milk boba tea'. The Hachidori version of kimbap comes with gochujang (Korean hot pepper paste) sauteed oyster mushroom from MushBarn, spinach from Blue Bird Farm, carrot from Super Tuber Farm, homemade takuan (pickled daikon radish), and brown rice wrapped in nori seaweed. Also, the matcha boba tea is sweetened with organic maple syrup, it's a dairy free drink you must try!! Looking forward to seeing all your smiley faces out there❤️

Menu for 5/7

*Tori soboro don
Mary's organic chicken seasoned with savory sauce, local organic eggs Back to the Basics Farm - B2B Farm, kale salad, homemade kimchi over brown rice

*Azuki don
azuki bean cooked with savory sauce, local organic eggs Back to the Basics Farm - B2B Farm, kale salad, homemade kimchi over brown rice

*Smoked salmon sushi sandwich
wild smoked salmon, salad green Sunrock Farm, cucumber, brown rice wrapped in nori seaweed. drizzled with tahini tamari sauce

*Kimbap sushi sandwich
gochujang (Korean hot pepper paste) sauteed oyster muchroom MushBarn, spinach Blue Bird Farm, carrot Super Tuber Farm, homemade takuan (pickled daikon radish), brown rice wrapped in nori seaweed

*Matcha oat milk boba tea
organic matcha, oat milk, organic maple syrup, tapioca pearls

04/27/2022

Let's celebrate Earth Day with our community!!
Nevada City is hosting the first Earth Day festival this Saturday, 30th from 10am to 5pm in downtown. Hachidori is honored to be a part of it, serving the Japanese savory pancake "Okonomiyaki". It is truly one of the 'soul foods' for Japanese, and the pancake includes tons of cabbages, sweet-savory sauce, mayo, bonito flakes and seaweed on top. There are choices with sustainably raised pork and wild shrimp, or Mushbarn's oyster mushroom. It is gluten-free, with a vegan option available upon request. Also, I'm serving rooibos-oat milk boba tea sweetened with maple syrup. It's a healthier version of standard boba, with no caffeine nor refined sugar. I'm sure the drink will be refreshing for everyone. I'm looking forward to seeing you there!!

03/09/2022

Hachidori Pop Up Restaurant in March😋 -

Hachidori is pleased to announce the second pop up restaurant this Saturday, 12th and 26th at Kosmos Spa(ce) in Nevada City!! This month I've created a menu of authentic Japanese dishes, with a twist, under a Spring time theme. And as always, I'm sourcing local, organic, and sustainable ingred...

03/09/2022

My business “Hachidori” (Japanese for hummingbird) took its name from a South American folktale where a community was working to put out a forest fire, and even the small bird, whose beak couldn’t carry much water but his wings move fast, decided that every little bit helps and the forest community would thrive only if all the animals work together.

Hachidori strives to do its small part to promote sustainability, local farmers, small businesses, healthy eating and thriving community.

Growing up on the island of Kyushu in Japan, I learned from my parents and grandparents all the family kitchen secrets and basics of Japanese home cooking. As an adult, transplanted in San Francisco and then 10 years ago to Nevada County, Kaori has become a self-taught chef branching out from Japanese cuisine to learn new recipes from the many places she visited in the world, and following her palate to experiment with these unique taste sensations of world cuisine. Bringing all of that home to cook for the community of Nevada City/Grass Valley and contribute what I can to help it thrive.

02/24/2022

Hachidori is committed to source organic, local and sustainable ingredients as much as possible to create a true farm-to-table experience. In this month's pop up dinner I'm using wild coho salmon from Sierra Seafood, citruses from Sunrock Farm, oyster mushroom from Mushbarn, Ribeye beef from Nevada County Grass Free Range Beef.

Photos by Rachel Budde