Chef Josh Dorcak will open Kandō, a members-only lounge, and Good Juice, a shop specializing in wine and sake
By Jim Flint for Ashland.news
Something unique is stirring in Ashland’s culinary landscape, with two distinctive new additions on the way.
This spring, Josh Dorcak, the creator of MÄS and Nama, will unveil Kandō, an exclusive, members-only lounge perched in a sleek penthouse above the two high-end restaurants, which are located in the same building, at 141 Will Dodge Way and 140 Lithia Way.
And about a block away, in the Armory Annex buildings on Oak Street, Dorcak will open Good Juice, a retail wine and sake shop.
“The potential for further growth is incredibly exciting for me,” he said.
Named for the Japanese concept of “moving experiences,” Kandō promises a high-touch retreat where members can taste premium pours, indulge in a canapé-forward menu and host intimate gatherings or high-stakes business meetings — all with personalized service. With limited membership and a waitlist now open, Kandō aims to bring a new level of hospitality to Ashland.
Long in the planning
Chef-owner Dorcak has been contemplating the venture for many years.
“I’ve seen the hospitality industry moving toward a more exclusive experience,” Dorcak said. “I think Kandō will truly complement our restaurants by offering an elevated experience along with a knowledgeable team to provide exceptional service.”
Dorcak describes MÄS’s cuisine as “Cascadian,” featuring multicourse tastings with a focus on locally sourced and foraged foods. Nama offers a menu of “elevated” surf and turf selections and craft cocktails. Both feature wine lists designed to complement the cuisine.
How will Kandō distinguish itself from the high-end dining and drink experience already available at Dorcak’s established restaurants?
Dorcak said Kandō will be different, with its aspects of private membership and a highly personalized approach.
“But it will align with the brands of MÄS and Nama,” he said. “I cook the way I cook, and that won’t change.”
Dorcak said there will be some dishes from MÄS served in the members-only lounge.
“We also have catalogued some of our favorite snacks, and drinks are currently being developed for Kandō,” he said. “The menu and offerings will fluctuate, much like the menus at MÄS and Nama.”
A Scandinavian touch
The penthouse operation will have a Scandinavian ambience, with subtle Japanese influences. Dorcak said he is going for high-end, but also comfort and serenity.
He chose the membership model for Kandō because he views it as a solid plan for a high-end establishment.
“It allows us to offer a better product to our members, and it fosters a more personal connection with our customers,” he said. Members will pay dues, similar to those at a country club.
Dorcak’s longtime associate Maggie Hawk, general manager of all operations, will serve as manager of Kandō.
Filling a niche
The decision to open Good Juice was inspired by the lack of an independent shop in Ashland that specializes in wine and sake
“Guests often ask us where they can find a bottle of sake we serve, and I always have to deliver the disappointing news that there’s one nowhere in town,” Dorcak said.
Although Good Juice will be primarily a retail outlet, Dorcak hopes to offer flights and glass pours as well, in an effort to introduce and educate guests about sake, still an emerging category for many in the United States.
Sake is sometimes called “Japanese rice wine,” but it is a unique brewed beverage with its own category, not wine.
“We’ll also have some sake-focused events at the shop, featuring sake brewers or importers,” he said. “It’s going to be a fun atmosphere.”
Although the shop will stock rare and high-end selections, there will be options for more casual enjoyment too, he said.
“We hope to expand our wine club through Good Juice, and provide some higher-end allocations that become available,” Dorcak added.
Joseph Shaughnessy, MÄS’s sommelier, will help curate the selection at Good Juice. Lin Stone will manage the day-to-day operations and event schedule for the shop.
A balancing act
Launching two new ventures while running two successful restaurants is an ambitious endeavor, requiring a careful balance of time and resources.
“I have a great team,” Dorcak said. “My longtime friend has partnered with me, and with the expertise of everyone around me, it’s making it all possible.”
In addition to Hawk and Shaughnessy, team members include Andy Peterson, chef de cuisine at MÄS; Jeffrey Kimura, sous chef at MÄS; Hez Johnson, chef at Nama; Jill Stokes, lead of bar development at Nama; Aiden Beasly, head porter; and Tristan Keroles, sous chef at Nama.
Meanwhile, Dorcak is once again in the sights of the James Beard Foundation, whose awards recognize chefs, restaurateurs, authors and journalists for excellence. Dorcak is a 2025 semifinalist for best chef in the Northwest and Pacific (Oregon, Washington, Alaska and Hawaii). Finalists will be announced in April, and the winners will be revealed in Chicago in June.
With Kandō and Good Juice, Dorcak expands his vision, bringing new depth to Ashland’s dining scene, one inspired venture at a time.
And with the James Beard Foundation once again taking notice, his journey is far from over.
For more information about Dorcak’s operations, visit masashland.com or namaashland.com.
Freelance writer Jim Flint is a retired newspaper publisher and editor. Email him at [email protected].
