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✔️Dinner ✔️Dine in
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Minimal-chic Korean spot with upscale tasting menus & drink pairings, plus noodle & dumpling nights.
Address and Contact Information
Address: 511 NE 24th Ave, Portland, OR 97232
Phone: (971) 255-0032
Website: http://www.hanoakpdx.com/
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Han Oak PDX
Han Oak celebrates Korean culture mixed with Oregon ingredients. It remains the place where we keep our family together, cook the food that means something …
Reservations — Han Oak PDX
* Please keep in mind with late reservations that spontaneous karaoke may or may not occur. ** Please note that our space offers indoor and outdoor dining and …
About — Han Oak PDX
We’ve been grateful to receive recognition for our work over the years and have expanded our restaurant family. … Han Oak Restaurant – Portland, OR. Steichen …
Reviews
Adarsh
Amazing food, amazing time! Couldn’t find a single thing to improve with the dishes, service, and timing. We got the $75pp prix fixe option and had more than enough to eat. Highly recommend coming here to anyone who enjoys Korean food. Will definitely come again.
Shout out to Jeannie who provided expectional hospitality and atmosphere.
… moreShout out to Jeannie who provided expectional hospitality and atmosphere.
Jason Lim
We were lucky enough to be the winning bidder for this amazing auction experience for an incredible multi-course meal at Han Oak, and our group of eight descended on the restaurant on a Tuesday night for what turned out to be a truly special experience.
From the moment we walked through the door, everything felt thoughtful and welcoming, from the complimentary wine to the beautifully paced courses that followed.
Every dish was divine.
The flavors were bold and balanced, the atmosphere warm and intimate, and the experience was made even better by sharing it with good friends.
An unforgettable night all around.
… moreFrom the moment we walked through the door, everything felt thoughtful and welcoming, from the complimentary wine to the beautifully paced courses that followed.
Every dish was divine.
The flavors were bold and balanced, the atmosphere warm and intimate, and the experience was made even better by sharing it with good friends.
An unforgettable night all around.
Vivian Xiao
Overall we enjoyed the dinner here but found it to be a bit pricey for what it is.
The vibe is A+, maybe it’s unique to us as we are visiting Portland and never been to a restaurant that has this cozy, more casual but also elevated indoor/outdoor vibe. Compared to most fine dining places, I felt more relaxed here.
All the banchans were pretty solid. The taste compared to other Korean restaurants is a bit more approachable (I found it less spicy/funky than usual, and some seasonings are more fusion style). I loved the egg and crab custard, it’s made more like Japanese chawanmushi, it was probably the best thing we ate from the whole meal. Wish we could’ve ordered or had a bigger portion of just that! Also the hamachi ceviche was really good.
I wish they would explain how to eat everything. I ended up making some hand rolls with the nori, rice and pickled vegetables which was pretty good. Also dipped the rice in the soup since it was a bit salty to drink on its own. I do agree with another commenter that they should bring out mains a bit earlier so you can enjoy the meat and rice and sides all together.
For mains we got the galbi Jim and the noodles. Galbi Jim lacked spiciness so it tasted more westernized. The cold noodles were ok (just noodles and raw vegetables tossed with sauce). I wish I had went with another meat main dish instead since the galbi didn’t have that much meat for 2 people and I had a lot of leftover rice.
The makgeolli goes well with the meal and is served in a fun metal bowl. We couldn’t finish the whole bottle so we took the rest to go. If you never tried it before, it tastes kind of like Yakult/Calpico with some soju and carbonated water. Super yummy.
I enjoyed the dessert, it’s not too heavy and is pretty simple but tasty.
Overall I think this is a good place to be introduced to Korean food, but the food is pretty similar to what you can get at most casual Korean restaurants. This place just has a more elevated and fun fusion vibe.
… moreThe vibe is A+, maybe it’s unique to us as we are visiting Portland and never been to a restaurant that has this cozy, more casual but also elevated indoor/outdoor vibe. Compared to most fine dining places, I felt more relaxed here.
All the banchans were pretty solid. The taste compared to other Korean restaurants is a bit more approachable (I found it less spicy/funky than usual, and some seasonings are more fusion style). I loved the egg and crab custard, it’s made more like Japanese chawanmushi, it was probably the best thing we ate from the whole meal. Wish we could’ve ordered or had a bigger portion of just that! Also the hamachi ceviche was really good.
I wish they would explain how to eat everything. I ended up making some hand rolls with the nori, rice and pickled vegetables which was pretty good. Also dipped the rice in the soup since it was a bit salty to drink on its own. I do agree with another commenter that they should bring out mains a bit earlier so you can enjoy the meat and rice and sides all together.
For mains we got the galbi Jim and the noodles. Galbi Jim lacked spiciness so it tasted more westernized. The cold noodles were ok (just noodles and raw vegetables tossed with sauce). I wish I had went with another meat main dish instead since the galbi didn’t have that much meat for 2 people and I had a lot of leftover rice.
The makgeolli goes well with the meal and is served in a fun metal bowl. We couldn’t finish the whole bottle so we took the rest to go. If you never tried it before, it tastes kind of like Yakult/Calpico with some soju and carbonated water. Super yummy.
I enjoyed the dessert, it’s not too heavy and is pretty simple but tasty.
Overall I think this is a good place to be introduced to Korean food, but the food is pretty similar to what you can get at most casual Korean restaurants. This place just has a more elevated and fun fusion vibe.
Charlene Yu
Overhyped and overpriced. Tried the tasting menu at Han Oak despite mixed reviews, and it was a mistake.
The menu looks long but the tasting menu is basically three mediocre courses. Appetizers were mostly overly salty pickles; the kimchi was oddly bland. Sashimi was tiny and shared between two people. The only decent dish was an extra order of marinated raw shrimp—which says a lot.
Main course was forgettable and not worth the price. Dessert was also weak.
$65 per person, and with drinks and add-ons we paid nearly $200 for two. Would not return.
… moreThe menu looks long but the tasting menu is basically three mediocre courses. Appetizers were mostly overly salty pickles; the kimchi was oddly bland. Sashimi was tiny and shared between two people. The only decent dish was an extra order of marinated raw shrimp—which says a lot.
Main course was forgettable and not worth the price. Dessert was also weak.
$65 per person, and with drinks and add-ons we paid nearly $200 for two. Would not return.
loneoceans
We were really excited to finally try Han Oak after years of hearing great things. While the food was decent, it ultimately fell short in several areas. Our experience seems to line up with a handful of more mid-reviews here: thoughtful, but not quite on par with Portland’s usual culinary standard, especially for the price.
This fall’s seasonal menu was jipbab (집밥), or ‘home-cooked meal’. The $65 set menu began with an array of banchan. I thought the silken egg custard with dashi gel was the highlight, delicate and delicious (its only flaw being too small). The other sides, carrots and beets, potato salad, and smashed cucumbers, were fine but felt an overworked. The chilled kimchi consomme was interesting but reminded me a little too much of cold instant-ramen broth.
I was also hoping the kimchi would tie the meal together, but it really needed more age and depth.
I wish the banchan had been served as true side dishes with the rice and mains, rather than as an ‘appetizer’ course. I think that could have been the intention given the way it was written in the menu, and the seasoning level, but it looked like the rice only came with the mains, and I wish they all came at the same time, or the rice with the banchan. Portions overall felt small. At times it seemed we were sharing one portion between two people.
For the mains, we tried the galbi-jjim and the kimchi-pepper-glazed pork ribs. Both were good but not exceptional. The galbi-jjim could’ve used a longer braise for more tenderness and a touch more caramelization. The pork ribs were flavourful and fun, and the corn with ramen seasoning powder added a nice playful zing.
Dessert was a take on tiramisu with coffee jelly. Creative, but like several dishes before, it felt like it was trying a bit too hard and didn’t quite land.
Overall, I appreciated the creativity, friendly service, and the charming and hidden setting. But for a ‘home-cooked’ meal concept, the experience felt a little confused and a bit under-satisfying both in portion and in spirit. We left wanting to like it more than we actually did, and unfortunately, also a little hungry.
… moreThis fall’s seasonal menu was jipbab (집밥), or ‘home-cooked meal’. The $65 set menu began with an array of banchan. I thought the silken egg custard with dashi gel was the highlight, delicate and delicious (its only flaw being too small). The other sides, carrots and beets, potato salad, and smashed cucumbers, were fine but felt an overworked. The chilled kimchi consomme was interesting but reminded me a little too much of cold instant-ramen broth.
I was also hoping the kimchi would tie the meal together, but it really needed more age and depth.
I wish the banchan had been served as true side dishes with the rice and mains, rather than as an ‘appetizer’ course. I think that could have been the intention given the way it was written in the menu, and the seasoning level, but it looked like the rice only came with the mains, and I wish they all came at the same time, or the rice with the banchan. Portions overall felt small. At times it seemed we were sharing one portion between two people.
For the mains, we tried the galbi-jjim and the kimchi-pepper-glazed pork ribs. Both were good but not exceptional. The galbi-jjim could’ve used a longer braise for more tenderness and a touch more caramelization. The pork ribs were flavourful and fun, and the corn with ramen seasoning powder added a nice playful zing.
Dessert was a take on tiramisu with coffee jelly. Creative, but like several dishes before, it felt like it was trying a bit too hard and didn’t quite land.
Overall, I appreciated the creativity, friendly service, and the charming and hidden setting. But for a ‘home-cooked’ meal concept, the experience felt a little confused and a bit under-satisfying both in portion and in spirit. We left wanting to like it more than we actually did, and unfortunately, also a little hungry.
Nick Ton
Fun, but unpolished.
The fried potato sticks on the king salmon would have been better as burdock.
The kimchi was too, young? Needed a day or a little more for the flavor to set in past vinegar.
The meats were not polished. The kalbi tasted boiled and sauced rather than slow braised. The pork ribs tasted baked, again not braised. The meats were the let down.
Bacon creme on the tuna was overpowering. Couldn’t taste any tuna.
Corn ribs should have been fried then sprinkled with their seasoning, a nori powder combined with their current powder would be really nice.
I dont want this to be a critique of only negatives. It was OK, but needed more. Polish? Time fixing the small things? It really missed love.
Not bad, but it really really tastes like its made by someone trained in the US by white chefs here instead of learning from his family or having cooked this at home.
… moreThe fried potato sticks on the king salmon would have been better as burdock.
The kimchi was too, young? Needed a day or a little more for the flavor to set in past vinegar.
The meats were not polished. The kalbi tasted boiled and sauced rather than slow braised. The pork ribs tasted baked, again not braised. The meats were the let down.
Bacon creme on the tuna was overpowering. Couldn’t taste any tuna.
Corn ribs should have been fried then sprinkled with their seasoning, a nori powder combined with their current powder would be really nice.
I dont want this to be a critique of only negatives. It was OK, but needed more. Polish? Time fixing the small things? It really missed love.
Not bad, but it really really tastes like its made by someone trained in the US by white chefs here instead of learning from his family or having cooked this at home.
Vee H
We saw an article about han oak in the new york times so we thought to check it out since we’re already in the area. We had high expectations and we’re very excited to try it out. Service was good. We were not very impressed with the food. None of the dishes stood out above average. The duksu was very very salty. The cocktail drink was cute. It had one large ice cube and a seasoned lime but tasted sort of like you chewed a rubber band. Very interesting. We enjoyed the restaurant vibe. It was partly indoor, which gave it a patio feel. Parking can be a challenge. We found street parking and walked it. Overall, it was an experience, but we’re unlikely to return.
… moreEric Lao
Had dinner here tonight with my wife and we really enjoyed ourselves. The food was tasty and beautifully presented, the service was friendly, and the ambiance was warm, modern, and intimate—felt like a cozy little hidden gem.
One big plus? It’s great value. For two people, including drinks, our total came out to just $167—super reasonable for the quality, especially considering how well-crafted the dishes and cocktails were.
Only reason I’m giving 4 stars instead of 5 is the timing of the meal. The dishes came out quite slowly, and not in the most logical order. For example, our rice arrived hot at the beginning, but since everything else came out gradually across an hour, by the time we finished eating, the rice had gone cold. Just felt a bit mismatched in pacing.
That said, the overall experience was still very enjoyable. The flavors were great, the plating was thoughtful, and the price point was more than fair. We’d definitely come back again—and next time, maybe just let them know we’d like dishes to arrive closer together
… moreOne big plus? It’s great value. For two people, including drinks, our total came out to just $167—super reasonable for the quality, especially considering how well-crafted the dishes and cocktails were.
Only reason I’m giving 4 stars instead of 5 is the timing of the meal. The dishes came out quite slowly, and not in the most logical order. For example, our rice arrived hot at the beginning, but since everything else came out gradually across an hour, by the time we finished eating, the rice had gone cold. Just felt a bit mismatched in pacing.
That said, the overall experience was still very enjoyable. The flavors were great, the plating was thoughtful, and the price point was more than fair. We’d definitely come back again—and next time, maybe just let them know we’d like dishes to arrive closer together
Tiyash Basu
The Jipbap menu that they were serving felt homely indeed, but it wasn’t only the menu that gave such a relaxed vibe. The decorations and lighting throughout the entire space including the patio and play area created a sense of distinct yet interconnected spaces throughout the whole area. And the wholesome service throughout the evening, built up on that cozy homely vibe.
A point regarding their service that i deeply appreciated was the fact that they were openly communicative and mindful of the weather conditions that day and how their open space may affect some visitors. It was expected to be a hot summer day and since their space is an open one, they gave us a chance to reschedule if we needed to. Even though i wasn’t expecting to cancel or reschedule, i felt throughly reassured to visit them on one of the hotter weekends this year, knowing that we would be taken care of!
I was enamored by how salt and umami were intimately embraced by several of the offerings. As a salt fiend, it is sometimes a struggle, to find otherwise authentic dishes, that somehow haven’t had a dash of sugar added to make it more palatable for the masses. Such transgressions weren’t made here.
For drinks this evening, we ordered the citron tea soda and pic 4 pic which were both wonderfully refreshing and the perfect pairings for a hot summer evening.
For the accompaniments section, the chilled soup stood out the most for me. What i had expected to be just a palate cleanser turned out to be a spicy chilled soup which did its job well despite being spicy. The rice and pickles were other elements that i liked because of their simplicity, however the kimchi felt a bit underseasoned to me, but it could also be that this particular type of kimchi has a subtler taste than its bombastic cousins, which i enjoy a lot more.
The banchans were where the music really started. My wife’s favorites were the carrot with gochujang balsamic glaze and the kale and mustard greens with mushrooms and perilla dressing, however my favorite was the smashed cucumber with kim-chilli crisp and toum. All the banchans were very thoughtfully crafted, with flavor and texture in mind. The crunchy bits throughout each banchan truly elevated it. The portion sizes left us yearning for more, while setting the pace for what was to follow.
While my words wouldn’t do justice to the impact that the next dish had on my wife, i will try my best. The dry aged king salmon was a revelation for her. Not a fan of raw or cured fishes and meats, she was absolutely ecstatic after trying their salmon. She didn’t find it fishy at all. This had NEVER happened to her before and her mind was throughly and unequivocally, blown. It was life changing! I enjoyed the disappearing act of the salmon as well, as it was melting in my mouth within seconds. The citrus soy and ikura were perfect accompaniments and the slivers of shoestring potatoes just added that finer touch of texture that made this dish the pinnacle of our experience that night. THIS is what fine-dining should be about! We were so emotionally connected to this dish that we asked a server for seconds and were rightfully told that their portions are fixed.
The next dish in line was the crab and egg custard which changed our minds regarding the fact that custards don’t always have to be sweet. But we couldn’t forget about the salmon and asked Ness this time, if it was possible to get seconds. Ness inquired with the crew and one of the chefs happily came through by himself and served us another portion saying that they were happy that we enjoyed their dish so much. Props to both Ness and the chef for making our night memorable and sweet!!!
The galbi-jjim was totally reminiscent of a homely meat curry! Savory and delicious. And the jangban guksu with dungeness crab was an absolute flavor bomb, even though the balance of flavors in the broth can still be improved upon.
The tiramisu ended our beautiful night on a crescendo!
We’ll be back to try out the other entrees. The value for money at $65pp for the set menu, felt incredible!
… moreA point regarding their service that i deeply appreciated was the fact that they were openly communicative and mindful of the weather conditions that day and how their open space may affect some visitors. It was expected to be a hot summer day and since their space is an open one, they gave us a chance to reschedule if we needed to. Even though i wasn’t expecting to cancel or reschedule, i felt throughly reassured to visit them on one of the hotter weekends this year, knowing that we would be taken care of!
I was enamored by how salt and umami were intimately embraced by several of the offerings. As a salt fiend, it is sometimes a struggle, to find otherwise authentic dishes, that somehow haven’t had a dash of sugar added to make it more palatable for the masses. Such transgressions weren’t made here.
For drinks this evening, we ordered the citron tea soda and pic 4 pic which were both wonderfully refreshing and the perfect pairings for a hot summer evening.
For the accompaniments section, the chilled soup stood out the most for me. What i had expected to be just a palate cleanser turned out to be a spicy chilled soup which did its job well despite being spicy. The rice and pickles were other elements that i liked because of their simplicity, however the kimchi felt a bit underseasoned to me, but it could also be that this particular type of kimchi has a subtler taste than its bombastic cousins, which i enjoy a lot more.
The banchans were where the music really started. My wife’s favorites were the carrot with gochujang balsamic glaze and the kale and mustard greens with mushrooms and perilla dressing, however my favorite was the smashed cucumber with kim-chilli crisp and toum. All the banchans were very thoughtfully crafted, with flavor and texture in mind. The crunchy bits throughout each banchan truly elevated it. The portion sizes left us yearning for more, while setting the pace for what was to follow.
While my words wouldn’t do justice to the impact that the next dish had on my wife, i will try my best. The dry aged king salmon was a revelation for her. Not a fan of raw or cured fishes and meats, she was absolutely ecstatic after trying their salmon. She didn’t find it fishy at all. This had NEVER happened to her before and her mind was throughly and unequivocally, blown. It was life changing! I enjoyed the disappearing act of the salmon as well, as it was melting in my mouth within seconds. The citrus soy and ikura were perfect accompaniments and the slivers of shoestring potatoes just added that finer touch of texture that made this dish the pinnacle of our experience that night. THIS is what fine-dining should be about! We were so emotionally connected to this dish that we asked a server for seconds and were rightfully told that their portions are fixed.
The next dish in line was the crab and egg custard which changed our minds regarding the fact that custards don’t always have to be sweet. But we couldn’t forget about the salmon and asked Ness this time, if it was possible to get seconds. Ness inquired with the crew and one of the chefs happily came through by himself and served us another portion saying that they were happy that we enjoyed their dish so much. Props to both Ness and the chef for making our night memorable and sweet!!!
The galbi-jjim was totally reminiscent of a homely meat curry! Savory and delicious. And the jangban guksu with dungeness crab was an absolute flavor bomb, even though the balance of flavors in the broth can still be improved upon.
The tiramisu ended our beautiful night on a crescendo!
We’ll be back to try out the other entrees. The value for money at $65pp for the set menu, felt incredible!
Jacob
Food is decent, but overpriced and service was lacking. The restaurant was spacious so that’s nice. First the rice according to menu should accompany the appetizer tray but the rice did not come until the main dish. In Asian culture rice always comes early. I asked waitress for rice early and she said yes but did not follow up.
Once another waitress tried to take away my plates when I did not finish. This is a big service lapse.
Finally, they served several food in one plate instead of based on the number of parties, assuming we would share such as the dessert which is perfectly served separately.
Overall, food is overpriced and service is lacking. This place is not suitable for someone looking for the authentic Asian experience with decent service.
… moreOnce another waitress tried to take away my plates when I did not finish. This is a big service lapse.
Finally, they served several food in one plate instead of based on the number of parties, assuming we would share such as the dessert which is perfectly served separately.
Overall, food is overpriced and service is lacking. This place is not suitable for someone looking for the authentic Asian experience with decent service.