London mikiko

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Mikiko Mochi Donuts, the pandemic-era pop-up known for their butter-mochi-based doughnuts, will soon have its own doughnut shop. Before Lisa Nguyen opens her glutinous rice flour doughnut cafe , Heyday, within the CORE food cart pod, another mochi doughnut shop will open in Northeast Portland, from another popular Portland pop-up.

Before the year ends, chef Alex McGillivray and his partner, Emily Mikiko Strocher, hope to open Mikiko Mochi Donuts, selling doughnuts in flavors like black sesame and Thai tea alongside doughnut-bun breakfast sandwiches and mochiko chicken with mochi waffles. Mikiko started as a pop-up in the Portland WeWork space right before the pandemic hit Portland in Despite the limitations of the pandemic, Mikiko was a hit: The couple sold hundreds of doughnuts for pre-ordered pickup, landed in Portland restaurants for brunch service, and ended up on the shelves at New Seasons around the greater Portland area.

At the new shop, the couple, joined by Joel Magruder, will sell eight varieties of both filled and unfilled doughnuts: POG passionfruit orange guava , black sesame, and Thai tea, as well as filled doughnuts like strawberry with matcha pudding or passionfruit curd.

McGillivray is also playing around with a chicken and waffle variation with mochiko chicken and mochi waffles, served with lapsang syrup and pickled stone fruit.

Mikiko Strocher, who works full-time as a teacher, has headed back to the classroom, but McGillivray and Magruder will be handling day-to-day at the new cafe. McGillivray, who has worked in kitchens for years, grew up 10 blocks from the new location with his mother, a former Oregon Culinary Institute instructor; his mother passed away earlier this month.

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