The much-anticipated restaurant roots itself in omakase sushi and kaiseki traditions of Japanese fine dining, from inventive chef Mark Garcia - who was also behind popular sushi bar Gaijin in New York. Prior to helming the kitchen at Gaijin, Mark Garcia worked at leading Chicago Japanese restaurants Momotaro and Sushi Kaze.
Garcia’s unconventional omakase dishes are complemented by kaiseki-style plates with ceative takes on modern Japanese fare. On offer will be a 13 or 16-dish tasting menu, which includes a back-and-forth between the omakase and kaiseki dishes - with also à la carte items, including nigiri, futomaki, rolls and rice bowls - served in an intimate restaurant.
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Soy-poached duck served with a Japanese-style spinach salad, Japanese ginger, and a yuzu miso sauce; stir-fry made with sesame yuzu sauce, bamboo shoots, and watermelon radish; bluefin tuna with caviar, yuzu zest, and plum soy sauce; Buri, a type of Japanese yellowtail, served with soy sauce and pepper-infused butter; and broiled Kinmedai, a bright-red fish, served with a crispy, honey-infused radish garnish.