Hooga Provisions
South Lake Union · Winter menu

The exhale when you get home.

Dinner, cooked this morning at Mikan on Fairview and chilled for tonight, waiting at your front desk from five. Rice bowls, grain bowls and soups: dal on Tuesday, kimchi jjigae on Wednesday, congee on Friday. The food you grew up with, or wish you had.

$19 a dinner · $23 when fish tops the rice for members, three nights a week
Or tomorrow's dinner by nine tonight $22 and $26, nothing added
Start this weekNo card until step three.

No app. No fee. No doorbell.

Founding twenty in the Boren tower: member prices locked for a year, first dinner free. Not ready to join? Order tomorrow's dinner by nine tonight.

A paper dinner bag and an open bowl on a kitchen counter at dusk

This week

Pick your nights by Sunday 9 pm. Skips are free until then.
Mon 9 Nov
Salmon donburi
Seared salmon over cooled short-grain rice, pickles, sesame
Fish on rice$23 · $26
Tue 10 Nov
Red lentil dal
With greens, turmeric and chilled barley
Grain bowl$19 · $22
Wed 11 Nov
Kimchi jjigae
Tofu and kimchi broth, packed apart from brown rice
Soup$19 · $22
Thu 12 Nov
Kabocha curry
Japanese curry, tofu, brown rice
Rice bowl$19 · $22
Fri 13 Nov
Mushroom congee
Shiitake, ginger, scallion, soft egg
Soup$19 · $22

Member price first, then the price by the night. First-round menu, winter; it changes every week and with the season. Soups travel cold and heat at home in four minutes. No added salt or sugar. Cooked and chilled for resistant starch.

How it works

Pick your nightsThree a week to start, five if you like. Choose from Sunday's menu by 9 pm.
Your bag is at the deskSame desk, same hour, every night. From five until eight, with your first name on it.
Charged MondayFor the nights you chose. Skips before Sunday 9 pm are free. Pause or cancel in one tap.
The kitchen

Jay cooks it. He lives upstairs.

Jay runs Mikan, three blocks from the Boren tower. Every morning he cooks the night's dinner, chills it, and walks it over. Rice and grains cooked and cooled, soups made in small batches with the broth packed apart, fish bought for the nights that want it, flavor from acid, herbs and umami rather than salt. The menu changes every week, with the season.