It’s wild to think that OBON recently celebrated its ninth year in downtown Tucson.
Over the past few years, the restaurant has been keeping things fresh by incorporating new broth variations into their ramen bowls, adding limited-time cocktails to the menu, and sourcing sustainable seafood — all while planning future openings.
So, what’s next? Sunday Brunch!
Just a couple of weekends ago, OBON unveiled its brand-new, Japanese-inspired brunch menu at 350 E. Congress St., which is only available on Sundays from 10 a.m. – 3 p.m.
“The first weekend was a complete success with great feedback and support from the downtown community,” said Daniel Thomas.
If you’re a fan of matcha, you’re in for a treat because it’s a recurring ingredient on the new menu!
Looking for something sweet? Check out the Matcha Pancakes (matcha powdered sugar, black sugar syrup, whipped cream, and berries). Wash it all down with a Matcha Latte or OBON’s new Matcha Bloom cocktail (Awayuki gin, coconut matcha, strawberry foam).
There are also a couple of benedicts on the menu — the Pork Belly Benedict and Salmon Benedict. Both include 64-degree eggs, which are cooked slowly (at that temperature), giving them a velvety texture with custard-like whites and a slightly runny yolk. It’s what makes benedicts so addicting!
Keep scrolling to see the full brunch menu.
OBON’s Brunch Menu
Sweet
- Matcha Pancakes – $12 – Matcha powdered sugar, black sugar syrup, whipped cream, and berries.
- Crispy Rice Lox – $18 – Smoked salmon, garlic soy whipped cream cheese, pickled onion, and chives.
- Avocado Toast – $12 – Japanese milk bread, marinated tomatoes, onions, tofu aioli, furikake, and 64-degree egg.
- French Toast – $14 – Japanese milk bread, yuzu berries, and miso whipped mascarpone.
Savory
- Pork Belly Benedict – $16 – Chashu pork belly, crispy rice, 64-degree egg, miso hollandaise, and negi.
- Salmon Benedict – $18 – Miso salmon, crispy rice, 64-degree egg, miso hollandaise, and negi.
- Omurice – $19 – Fried rice, demi-glaze, and tornado omelet.
Signature Coffee
- Matcha Latte – $8 – Matcha, espresso, and strawberry foam.
- Miso Macchiato – $8 – Miso toffee, espresso, and coconut milk.
- Cherry Blossom Iced Coffee – $8 – Rose water, honey, espresso, and coconut milk.
- Black Sesame Pumpkin Latte – $8 – Sesame syrup, pumpkin foam, and sesame seeds.
Traditional Coffee
- Cappuccino – $5
- Latte – $5
- Drip Coffee – $4
- Cold Brew – $5
Cocktails
- Mimosa – $10 – Shiso Passionfruit
- Bloody Mary – $14 – Spicy soju, umami, and bonchon.
- Matcha Bloom – $12 – Awayuki gin, coconut matcha, strawberry foam
- Watermelon Spritz – $12 – House-infused soju
- Pineapple Spritz – $12 – House-infused sake
In other news…
Chef Anthony Dromgoole of OBON came out on top at Iron Chef Tucson 2024, defeating two-time champion Chef Ken Foy of Dante’s Fire. In a room filled with hundreds of local foodies at Desert Diamond Casino Sahuarita, the chef proposed to his girlfriend in front of the crowd (she said “yes”).
Dromgoole joined the OBON team earlier this year, bringing a blend of innovative creations and time-honored Japanese dishes to the downtown restaurant.
OBON is located at 350 E. Congress St. For more information, visit obonsushi.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
