Wordless Wednesday: Omakase

Sushi

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.

Cauliflower Karaage

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.

Fancy Plants Cafe and Catering
613 W Briar St
Chicago, IL 60657

 
 

 

 

Windy City

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.