Summary: We spent an unforgettable evening at Han Oak, Chef Peter Cho’s Korean American restaurant in Portland that doubles as his family home. What began as a leap of faith with reservations booked weeks in advance turned into a once-in-a-lifetime Gimbap Party, complete with vibrant banchan, hands-on rolls, and even our first taste of raw fish. Surrounded by cousins, friends from TravelCon, and a warm, welcoming staff, the night became more than just dinner. It became a core memory of connection, food, and faith coming together in the best way possible.
Location: 511 NE 24th Ave, Portland, OR 97232 (Kerns neighborhood). | @hanoakpdx on IG
After the Upright Brewing after party in Portland, we weren’t ready for the night to end. Instead, we found ourselves walking toward something I had been hoping for weeks would come together: a dinner at Han Oak, a Korean American restaurant that’s unlike anywhere else in the city.
Han Oak isn’t just a place to eat; it’s part of Chef Peter Cho’s home. On one side is where his family lives, and on the other is where he cooks for guests. The first time I saw it on Somebody Feed Phil, I thought, What would it be like to share a meal in such a space, equal parts restaurant, family table, and creative vision? That dream became real when I clicked “Reserve” a month earlier, not knowing if anyone would even show up.
What started as a leap of faith turned into one of the most intimate and memorable meals we’ve ever had in Portland or possibly anywhere.
The Story Behind Han Oak
To understand what makes Han Oak in Portland so special, you need to know a little about its story. Chef Peter Cho once worked in New York as a Director of Operations for a major restaurant group. At the time, it felt like the peak of his career. Everything shifted when his mother was diagnosed with cancer. He and his family packed up, moved back west, and looked for a new way forward.
That turning point led to Han Oak. His wife found the space on Craigslist, and in 2016, they opened a restaurant that would double as their family home. Guests walk into a space that feels lived in, warm, and personal. You’re not just sitting down for food; you’re being welcomed into a story about family, culture, and balance.
Since opening, Han Oak has earned national recognition, from James Beard nominations to being featured on Somebody Feed Phil and Ugly Delicious. It’s regularly named one of Portland’s best restaurants, not only because of the food but because the experience itself feels different from anything else in the city.
Taking the Leap of Faith
A month before TravelCon, I stared at Han Oak’s reservation page. Spots open exactly 30 days in advance at 10 a.m., and Portland food lovers know they disappear fast. I had no idea who might be able to join, but something in me said make the reservations anyway. I just knew it would come together and we would find our crew to have one of the most memorable experiences of our Portland trip.
I booked several reservations, knowing it would cost us if no one showed up, but being confident that we would find enough fellow foodie travel enthusiasts that would be just as excited as we were to share this Somebody Feed Phil experience. For a planner like me, that was completely out of character. I don’t gamble on dinners, let alone ones in another state. But this time, I did. It felt like a quiet act of faith, the kind of decision where you just trust that the right people will come together.
And somehow, they did. Two of my cousins who live in Portland signed on, and while at TravelCon, we invited friends almost on the fly. Piece by piece, the table began to fill, and I realized what once felt impossible was actually happening.
First Impressions
Walking into Han Oak at 511 NE 24th Avenue, you immediately feel that it’s not your typical Portland restaurant. The space is part dining room, part family home, and all energy. Everyone around us seemed cheerful and excited. I, on the other hand, was almost in disbelief. I even said out loud, half-laughing, “This is like real.”
The ambiance was intimate but lively, with perfect vibes for a communal meal. Details caught my attention, like the mix of modern and homey design and the feeling that we weren’t just sitting at a restaurant but being invited into someone’s life. Even the bathroom had a playful light show, a small surprise that made the evening even more memorable.
From the very first moments, it was clear: Han Oak wasn’t going to be just another dinner.
The Gimbap Party Feast
That night, Han Oak was hosting a Gimbap Party, a set menu that turned dinner into something interactive, communal, and unforgettable.
We started with banchan, the small Korean side dishes that aren’t appetizers but essential companions to rice and the meal as a whole. Each one felt like its own little story:
Mom’s Kimchi – both napa and daikon, bold and full of depth.
Ota’s Silken Tofu – soft, delicate, topped with chili vinegar, cilantro, scallion, and sesame oil.
Smashed Vegetables – cucumber, turnips, and radishes brightened with lemon, fermented kimchi paste, and furikake.
Blanched Greens – spinach dressed simply in sesame vinaigrette.
Corned Beef Soo Yook – a rich 15-hour bone broth layered with charred cabbage and tsuyu-kimchi.
Then came the Gimbap Party itself: sheets of gim and rice paper, seasoned rice, and a spread of proteins, vegetables, and sauces that invited us to build our own rolls.
Proteins:
Bulgogi – sweet soy-marinated beef from Creekstone Farms.
Dry-brined Coppa – Lan-Roc Farms pork coppa with a chojang marinade.
Cured Hamachi – Japanese yellowtail tuna with citrus, gochu-mayo, and yuzu soy.
Vegetables and Extras: sesame ginger carrots, pickled mushrooms, egg ribbons, cucumber, charred leeks, bread-and-butter daikon pickles.
Sauces: house-made ssamjang, hot mustard, and perilla tamari.
We also ordered dumplings, both veggie and pork/beef, an extra charge but completely worth it.
Dessert was bingsoo, a colorful, icy finish layered with guava coconut rice milk, chili-lime mango, pineapple whip, sweetened condensed milk, and just enough gochugaru to give it a subtle kick.
The entire experience was hands-on, social, and alive. Instead of a chef handing you a perfectly plated dish, you built your own combinations, a meal that became just as much about laughter and conversation as it was about flavors.
It wasn’t just dinner. It was a family feast, one that felt intimate, special, and interactive in a way most restaurants never attempt.
First Time Moments
For both of us, the night held a first we’ll never forget: trying raw fish. The cured hamachi, or Japanese yellowtail tuna, sat on the table looking almost too pretty to touch, citrusy, dressed with gochu-mayo and yuzu soy.
When they brought the food to the table, they specified that we would get unlimited refills of all the food except for these tiny little dishes of orangish-pink yellowtail tuna. When they said that, Rich knew this must be something special. Since he had never tried raw fish before, he figured what better time to try something new than right now when we obviously have access to some of the highest quality sashimi available. I mean, it must be pretty special when they only give you a two inch round dish with three pieces on it and say you don’t get refills of this. Rich quietly mentioned to me that he had never tried raw fish before so he wanted me to record him trying it. Our friend Matt overheard, and was so excited and supportive, and told Rich, “Oh man, you got to try it.” Unsure of how to properly eat it, Rich asked if he should put it in a wrap and Matt recommended that this was very high grade yellow tail tuna and to try it straight. Don’t add anything. Rich decided to take it straight so he could get the full experience. His eyes widened, and he admitted he had no idea what to expect, but he loved it. Matt said, it was one of the best he had ever tried, second only to Japan.
I don’t like seafood of any kind and I have tried several times to like it. Rich told me, I absolutely have to try this. It would be like nothing I ever tried in my life. So I followed his lead. The taste was a complete surprise: not fishy at all, but smooth and almost buttery, with just a hint of brightness from the citrus. In that moment, something shifted. It wasn’t just about eating food we’d never had before. It was about being open, trusting the process, and letting the experience carry us.
That single bite became one of the standout memories of the night, maybe even of the year, a reminder of how travel, food, and friendship can push you into new territory in the best possible way.
The Human Touch
As good as the food was, what made the night unforgettable were the people around the table. Han Oak’s communal style turned dinner into conversation, laughter bouncing back and forth as plates and stories were passed around.
Our server was a highlight of the evening. More than just attentive, she was a genuine conversationalist. At one point, we ended up swapping stories about Nashville and the new Friends in Low Places bar. It felt less like talking to a stranger at a restaurant and more like connecting with someone who was part of the experience with us. Her hospitality and humor had the whole table rolling.
That kind of warmth is rare in dining. It reminded me that the best meals are never just about what’s on the table. They’re about the people, the energy, and the connections that fill the room.
Why This Night Was Special
Looking back, the Han Oak experience was everything I had hoped it would be, and more. It started as a risk, booking reservations without knowing if anyone would come. It unfolded into a night of food, friendship, and discovery that felt almost dreamlike.
It wasn’t just the gimbap party, the buttery hamachi, or even the bingsoo dessert that made it memorable. It was the way the evening brought people together, cousins, friends from TravelCon, even our server, into one shared story.
For me, it became a core memory, one I’ll carry with me long after Portland. Han Oak was more than dinner. It was a reminder that sometimes the best experiences happen when you step out of your comfort zone, take a leap of faith, and let the night come together on its own.
Quick Tips for Visiting Han Oak
If you’re planning your own visit to Han Oak in Portland, here are a few things that will make the experience smoother:
Reservations: Open exactly 30 days in advance at 10 a.m. and sell out quickly. Set a reminder if it’s a must-do.
Dinner only: Open Wednesday through Saturday, 5 p.m. to 9:30 p.m. (last seating).
Menu style: Communal prix-fixe “jipbap” or gimbap party menu, usually around $65 per person. Extras like dumplings can be ordered separately.
Atmosphere: Casual, intimate, and interactive. Expect to share space, stories, and food.
Fun detail: Don’t skip the bathroom. There’s a playful light show inside.
FAQ About Han Oak
Q: What kind of food does Han Oak serve?
A: Han Oak specializes in Korean-American communal dining, with seasonal set menus that often feature banchan, gimbap, meats, seafood, and a creative dessert.
Q: How much does it cost?
A: The set menu is typically $65 per person, with optional extras like dumplings or drinks.
Q: Do I need a reservation?
A: Yes. Reservations open 30 days out and are highly recommended. A few walk-ins are sometimes available, but they’re rare.
Q: Why is Han Oak unique?
A: It’s located inside Chef Peter Cho’s home, blending family, food, and creativity into a restaurant experience unlike anywhere else in Portland.
Final Thoughts
That dinner at Han Oak wasn’t just about discovering new flavors. It was about connection. A house, a chef, a group of family and friends, and one long table that tied us all together.
If you’re visiting Portland and want a dining experience that blends story, soul, and flavor, Han Oak is a must. Just be ready to book early, and leave room for a memory you’ll carry with you long after the meal is over.
Acknowledgments
We want to thank our phenomenal friends and family that made time to be a part of this incredible experience. It wouldn’t have been the same without you. Thank you Paige, Alyssa, Matt & Nat (@adventuresofmattandnat), Moani (@appetites_abroad), and Sydney (@sydneybrowntravels). We are forever grateful for you and this amazing experience.
