Smoked Beet Nigiri: Nitsume sauce, wasabi, shiso, sesame snow.
Carrot Gunkanmaki: ‘Battleship sushi’ topped with roasted carrot yuzu kosho foam.
Asparagus Inside Out Roll: Salt/sugar cured asparagus, avocado, daikon, sprouts, kelp caviar, and spicy aioli.
Abalone Mushroom Sunomono
Shredded and marinated abalone mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.
Marinated cauliflower fried in a light yuzu kosho tempura batter, and served with yuzu aioli and dusted nori.
Soba Noodle Mazemen
Ramen made with buckwheat noodles, nuka-pickled veggies, charred Tokyo negi, soy-pickled shiitakes, koji-cured carrot, tofu misozuke, and tempura wakame.
Hot dashi, seasoned with a caramelized aromatic tare, poured table side.
Strawberry Matcha Cheesecake
With macerated strawberries and matcha meringue.
My words still haven’t quite caught up with me to describe the experience, but rest assured, Chicago made a big impression on me in only 2 1/2 days. For now, you can check out the rest of my photos over on Flickr, to be expanded upon at a later date.