Han Oak Restaurant LLC

The late night weekend gimbap party is absolutely the hidden gem of Portland.
I’ve never had more fun while also eating some of the best food.
The sweet potato bites? To die for.
The meat? I think of it often.
The website “warns” that during later reservations spontaneous karaoke might break out.
I told my husband- we need the latest reservation they have.
It was SO FUN.
I laughed the entire time, and even did a song.
And I won a t-shirt!! This place is the best.

Food was great, service and hospitality was absolutely fantastic.
Dishes were served along with the details of ingredients and how to eat. I’ll reduce a star because its costly for kimbap though we get it with unique banchan , starter and amazing dessert . Golden hour coconut milk is the best in beverages.

Han Oak comes with high praise and I had really high expectations about dinner. Banchan - the OTA beancurd dish was great, simply because the beancurd was just outstanding.
Tastes like a creamy soy burrata - just makes me wanna go to OTA tomorrow! Appreciate that they did a simple chilli-vinegar dressing on it.
Just let the star ingredient shine! The kimchi was a little underwhelming.
Not much balance of heat, salt and acid… just alot of acid.
I wonder if it would fare better with longer fermentation. The corned beef soo yuk is awesome - I can see the chef’s brilliance here.
Great interpretation of a traditional dish.
The thinly sliced fatty beef goes great with sliced veg.
Great texture and flavour.
The yuzu packs a punch and makes the corned beef work so well here… while not overwhelming the broth, which is just awesome - save it so you can have it with the rice later.
This dish is 5star! Perhaps the gimbap is just not a dish that allows the chef to show his/her finesse and skill.
Beef and pork were cooked and seasoned nicely tho the rest of the ingredients basically needed no cooking - a basic pickle, saute or served fresh. Personally, I feel a gimbap tastes way better in a roll cos the mouthfeel of a well packed roll - when you bite into the various flavours and the texture/ crunch just bursts in your mouth - is simply lost when deconstructed. Bingsu - it’s pretty standard fare tho here’s a suggestion… this would be way better if the pineapple and mango toppings were on top - as they usually are.
Not hidden at the bottom. I thk it was gojucharu sprinkled on top - that does nothing for bingsu on its own.
Well… maybe if there was more condensed milk, that could work.
But chilli powder on ice? Hmm. Tho when you dig down to the fruity flavours at the bottom, then you can tell why the combi works.
A clever twist on mango with spice but lost in the order of presentation. Tip - dig in quickly without toppling the bingu mountain! Small tweak that would hugely improve the experience. Maybe the chef was trying to turn the bingsu on its head creatively..
but I thk the usual way fares better. Good service with chirpy staff.
May come back when they have a different menu and would recommend you to consider that.