Brazakaya started as an idea for a Brazilian Izakaya, with offerings of small plates in tapas style to be paired with great wines selected by our Chef/Sommelier in a relaxed setting.
With plates like yakitori skewers (ranging from chicken thighs to pork belly or lamb meatball skewers), flank steak and top sirloin dinners, lamb burgers, double fried chicken wings and appetizer plates like creamy polenta, japanese style potato salad and more.
With the arrival of Covid our plans changed and instead Brazakaya came back as a Ghost Kitchen concept with the hopes of eventually opening as a dine-in destination for the local Portland community.
Chef Marlon grew up in Southern Brazil, in the Minas Gerais state, where since a young age he watched his grandma closely when cooking traditional Brazilian dishes. Later in his life he moved to NYC to attend culinary school and pursue his passion to be a part of the hospitality industry.
His first kitchen job was at michelin star "Jean-George's" restaurant where he learned the ins and outs of a professional kitchen. He had stints at "The Breslin" and "Public Restaurant" before working at "Momofuku" for David Chang for several years.
Eventually, being curious about the wine world, Marlon decided to study and get certified as a sommelier to further enhance his food and wine knowledge and better perfect his wine pairings. He was a sommelier at "Tribeca Grill", an iconic restaurant with a spectacular wine list, before deciding to move to Oregon and work in the Willamette Valley with wine production. He spent two years working with local legend Tony Rynders at "Tendril Wine Cellars" in the Yamhill-Carlton AVA.
And now he is excited to share his knowledge with the local community at his Brazakaya location.
1125 Southeast Grand Avenue, Portland, Oregon 97214, United States
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