Obon’s new late-night bites, cocktails & Happy Hour (MENU)

The tail end of 2022 turned out to be big for Obon Sushi + Bar + Ramen.

First, in October, more than two years after the pandemic took a bite out of the local restaurant scene, Obon brought back its popular lunch menu. Then, in November, the very first Tucson Foodie Presents took place and the restaurant hosted a Sustainable Whole Bluefin DinnerChef Ernie Soto was the star of the night, talking about ocean sustainability and answering questions while he broke down the tuna right before everyone’s eyes.

Assorted cocktails at Obon (Photo by Hannah Hernandez)

Assorted cocktails at Obon (Photo by Hannah Hernandez)

Now, it’s a new year and Obon has made some changes to its menu, bringing in new dishes, a handful of crafty cocktails, and a Happy Hour that’s equipped with half-priced appetizers and sushi, including yellowtail, salmon, tuna, and California Rolls.

Some of the new items found on the Starters menu include Pork Belly, Pressed Hamachi, and Gyoza (veggie options available). Look a little further down the menu and you’ll find Salmon Teriyaki, Fried Rice, the pork belly Katsu Sandwich, and a Korean Fried Chicken Sandwich in the Large Plates section.

Other dishes to explore include the Tataki Salad and the two new Crudos, the Chili Ponzu Salmon and the Finadene Albacore.

Pressed Hamachi at Obon (Photo by Hannah Hernandez)

Pressed Hamachi at Obon (Photo by Hannah Hernandez)

Finadene Albacore at Obon (Photo by Hannah Hernandez)

Finadene Albacore at Obon (Photo by Hannah Hernandez)

“We want people to come back in and have them feel like ‘oh, this is Obon,'” said Daniel Thomas, Director of Operations of Blueprint Restaurant Concepts (OBON Sushi + Bar + Ramen/Goodness). “You sit down and the menu tells you it’s Obon right away.”

From 4 – 6 p.m., Obon kicks off its Happy Hour and that means half off of select dishes and discounts on cocktails, wine, sake, and beer. Then, being that the restaurant is now staying open later on the weekend, the Reverse Happy Hour lifts off from 10 p.m. – midnight on Friday and Saturday.

Happy Hour Menu

Half-off Bites
  • Select Nigiri, Sashimi, and Maki (cut) rolls
  • Egg Rolls
  • Edamame
  • Gyozas
  • Miso Soup
  • Cucumber Salad
Beverage Specials
  • $5 off House Cocktails
  • $10 Featured Cocktails
  • $6 Well Spirits
  • $2 off House White or Red Wine
  • $7 Featured Wines
  • Specials on Featured Bottles (ask your server)
  • $3 off Pineapple Sake and Watermelon Soju
  • $4 Draft Sake
  • $3 off IPAs
  • $5 Sapporo

(Photo by Hannah Hernandez)

The cocktail menu hasn’t changed much but they’ve brought back a few classics including the Black Tea Old Fashioned, Chiltepin Cobbler, and Passion of the Spice.

Obon Cocktail Menu

  • The Black Dragon – Japanese whiskey, black sesame, amaro, bitters
  • Pineapple Thai Chili Margarita – blanco tequila, mezcal, falernum, pineapple, Thai chili, citrus, togarashi
  • Kung-Fu Pandan – rose vodka, bergamot liqueur, pandan, lime, shiso, soda
  • Pai Mei – Irish gin, aloe liqueur, sage, lemon, honey tea bitters
  • Melon Mojito – white rum, melon liqueur, herbal liqueur, lemongrass, mint, soda

Obon Classic Cocktail Menu

  • Black Tea Old Fashioned – Four Roses whiskey, tea syrup, black bitters, orange
  • Chiltepin Cobbler – gin, chiltepin syrup, lemon juice, vermouth, allspice
  • Passion of the Spice – vodka, lemongrass, passion fruit syrup, hibiscus bitters
Assorted cocktails at Obon (Photo by Hannah Hernandez)

Assorted cocktails at Obon (Photo by Hannah Hernandez)

With the restaurant serving food and drinks until midnight on Friday and Saturday, it’s a prime destination for downtowners and anyone who’s having a fun night out on the town.

OBON Sushi + Bar + Ramen is located at 350 E. Congress St. For more information and the full menu, visit obonsushi.com. Also, check out our article “What a catch! Ernie Soto, fishmonger & executive sushi chef of OBON.”

At a very young age, Matt was gifted with the artistic ability to masterfully roll a burrito to the highest of standards.

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