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Posts Tagged ‘tuna’

You can’t tell from the pic, but believe me, there’s a 1/4 lb cod filet under all of that chickpea and tomato sauce. This dish was based on a recipe from the old Jewish Ghetto of Rome called Tonne con Piselli. The original is tuna and peas.

For this dish I used a handful of chopped parsley, 1 tablespoon of coriander seeds ground, 1.5 cups of strained tomatoes, 1/2 onion diced, 5 garlic cloves minced, 14oz can of chickpeas, a bunch of haricots vert, 1 teaspoon of dashi-no-moto, and a 1 lb filet of cod.

I cut the cod into 4 portions and laid it in a glass baking dish. I sprinkled it with salt and pepper then let it sit while I prepared the rest.

In a hot pot I poured about 2 tablespoons of olive oil and then dumped the onion, garlic, coriander, and parsley in. I let that all saute for about 5 minutes before pouring in the strained tomato. I added the dashi-no-moto to 1/4 cup of hot water, let it dissolve, and then added it as well. You can use fish stock, but I didn’t have any, that’s why I used instant dashi. I let that come to a low boil, turned the heat down, and let it simmer for about 10 minutes. I drained the chickpeas, rinsed them off, stirred them into the sauce, and turned off the heat. I seasoned it with salt and pepper and then covered the fish with it.

I put it in a 375 degree oven for about 15 minutes. During that time I steamed the haricots vert. I served everything with white rice.

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Friday night Yuki and I took advantage of another Groupon we had purchased a while back. Gotta love Groupon, great opportunities to try new places at a discount. This one was for an Ethiopian restaurant we haven’t tried yet, Demera. We love Ethiopian food and had read good things about Demera, so it was one of those things that had to be done.

Apparently we weren’t alone in our love for Ethiopian food. We didn’t have a reservation and when we got there, about 6:30 or so, we were told there was a 15-20 minute wait. No worries, we had just driven all the way up to Lawrence and Broadway, no way were we going to turn back. A few minutes of waiting and the manager came by and said there would be a 35-45 minute wait. Eh? How’d it get longer? It ended up only being about 15 minutes, so I’m glad we stuck it out.

Typically a beer drinker with Ethiopian food I saw that they have house made honey wine. Had to give that a try. Not so sure I’m glad I did. It wasn’t bad, but I wouldn’t say it was good either. Honey fermented with hops. It was like a honeyweiss without the bubbles. Not a big fan of honeyweiss. Oh well, it was tolerable. Next time I’m sticking with beer though.

We started off with the Sambussa Sampler. Basically it’s one each of their sambussas…beef, chicken, tuna, lentils, and spinach. Served with a spicy little chili sauce they were all very good. Simple, but delicious and homemade.

For the main course we had to go with the Messob, traditional communal dining. That way we could sample a bunch of different items instead of each of us ordering 1 dish. Plus, it’s the Ethiopian way to eat. Why eat American-style at an ethnic restaurant? Starting at the top and going clockwise we got the quosta (spinach), ye-shimbra assa (ground chickpeas), michetabish (ground beef), ye-salmon dulet (salmon with homemade cottage cheese), doro wat (chicken and hard-boiled egg in berbere, Ethiopia’s national dish), lega tibs (lamb with rosemary), and a salad in the center. Of course, everything was served on top of a piece of injera with plenty of injera on the side to grip and scoop our food. We couldn’t finish everything, but we expected that. Gotta love Ethiopian leftovers the next day, yet another similarity between Ethiopian food and Indian food (simmered food, communal dining, similar spices, same upset stomach, etc.).

In all honesty, we probably could have finished our dinner, but not only would we have missed out on leftovers, we would have missed out on dessert! We decided to split the hibist volcano. I’ve never had hibist bread before. It’s very much like a thick sweet roll. If it weren’t for the refreshingly cold ice cream on top I don’t know that we could have eaten it all. The spiced lemon sauce was really good as well.

Overall, everything we ate was delicious! Would I call Demera the best Ethiopian food in Chicago? I don’t know about that. Ras Dashen and Abyssinia are right up there as well, I don’t think you can go wrong with any of the three. I think it all depends on what you are looking for. If I were in the mood for doro wat I would go to either Ras Dashen or Abyssinia. If I wanted seafood I’d come to Demera (the salmon was fantastic with the jalapeno and cheese). It’s really a toss-up. I’m sure I’ll be back at all three at some point in my life, and my digestive system will be all the better for it.

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Last weekend I did a little searching to try to find the best ramen noodles in Chicago. It’s damn near impossible to find a good, authentic bowl of Japanese ramen in this town as all Japanese restaurants seem to be the same neighborhood sushi joint serving up Americanized sushi (ie- California Roll, Dragon Roll, Philly Roll, etc.). While that’s all well and good, what I wanted was ramen!

While searching online I came across very positive reviews of newly opened (only about 3 weeks old) Arami on Chicago just west of Wood. Billed as an authentic Japanese restaurant in my neighborhood I got a little excited, tingly you might say. Not really in the mood to cook last night I decided to take Yuki out and give Arami a go. Very wise decision indeed.

The decor is true to Japanese philosophy, very simple and natural. The entrance is a big torii (traditional Japanese gate) and sets the atmosphere off right. The walls are very light, somewhere between eggshell and wasabi green, but more on the eggshell side. The tables are bamboo and the fixtures look to be made of reclaimed wood. I especially like the bar. It’s just a big slab of tree trunk.

Service was excellent. Usually, when a restaurant first opens up, the service is the worst part of the experience. The place ran like a veteran. Our server, Tiffany, was very knowledgable of the menu and very attentive without being annoying. Food came out in timely order and nothing was rushed.

As I get to the food I want to apologize as I usually do when posting pics from my phone. They are terrible! I do my best to make the food visible, but my phone’s camera is a piece of  junk. Keep that in mind and don’t let my pics deter you.

We started off with the Togarashi Seared Tuna. A beautiful strip of tuna coated in togarashi and seared perfectly, about a millimeter cooked all around the edges with the center completely raw. There were 6 pieces served on top of a seaweed and kelp salad with a meyer lemon dressing. The seaweed and kelp salad was excellent. A lot of times seaweed salads are just dripping with vinegar. Not this one. Perfectly dressed and a nice compliment to the natural fat of the tuna and mild spice of the togarashi.

Next, we got the Akami Ankimo. Akami is the red part of blue fin tuna and ankimo is monkfish liver (one of my all-time favorite ingredients). The slices of akimi sashimi (you could tell that they were cut by professionals who understand the subtlety of cutting fish) topped with small slices of ankimo and some sort of sliced green. Yuki thought it was a kind of pepper, but I think it’s just the green part of scallions. Doesn’t matter whose right, it was outstanding! Too bad Arami doesn’t yet have a liquor license as sake would have matched this perfectly.

For an entrée Yuki got the Kimchi Ramen. Hands down the best ramen I’ve ever tasted in this city! The broth was maybe a little too light to be considered authentic (in Japan the best part about ramen is all of the gelatin from using bones to make the broth, your lips should feel a little greasy), but the flavor was fantastic. Thick chunks of pork belly, cubes of tofu, sliced kimchi (not an authentic Japanese flavoring for ramen, but a delicious one), a par-boiled egg with a nice runny yolk, and sliced scallions for garnish. The only real problem is that it’s too hot in Chicago right now to eat ramen. Yuki was sweating a little from eating it. That didn’t stop her though as it was friggin fantastic.

When ever I see short rib on a menu there’s a very high likelihood that’s what I’m getting. Combine that with my love for all things donburi and I had to get the Short Rib Donburi. I really nice short rib braised in a soy-based broth served on top of rice. To counter the fattiness of the meat they serve it with sliced pickled asian pear and scallions. The rib was very tender and the broth flavors almost penetrated completely through. I’m glad it didn’t to preserve the natural flavors of the meat itself. Another winner in my book.

Dessert is the one area they fell short on. The only two options were the typical mochi ice cream balls or three different gelatos. I asked if the gelato was made in-house and Tiffany said it wasn’t. We still opted for the gelato though. They had three flavors (green tea, ginger-lemon, and muscato) and you get two scoops per order. We were told that we could only pick one flavor, but Tiffany talked the chef into letting us have two, so we got the green tea and ginger-lemon. The green tea was terrible! Overly sweet and very chunky. It was not a good product and they need to get rid of it immediately! The ginger-lemon, however, was great. Not too sweet, nice and creamy. They could do more with desserts though. I’m tired of every Japanese restaurant serving mochi ice cream and ice cream. There are so many things that can be done with Japanese ingredients to make great, simple desserts. Green Tea Pot De Creme with Adzuki Ganache was an idea I gave Tiffany. She seemed to like that idea, so hopefully she can get the chef to open his mind and make some real desserts. You don’t have to be a pastry chef to make good desserts.

At any rate, Arami is our new favorite Japanese restaurant in Chicago. While we didn’t try a lot of the sushi, we could see that they know what they’re doing. We will definitely be back over and over again, especially once they get a liquor license as I was told they’ll have a killer sake list! Sushi and sake, sounds good to me.

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Back during Chef Week a few weeks ago Yuki and I went to Spring for dinner. We have both been there before, so we pretty much knew that a $30 pre fix there would be well worth the dollar. We were right, as usual.

I do apologize, the pics I took with my phone were absolutely terrible! You’re going to have to use your imagination if TV, cinema, and the internet haven’t already sapped you of it.

When we got there our table wasn’t quite ready. No worries, we went to the bar and ordered a bottle of wine. Within a few sips we were seated. The first thing I remembered about the tables is that, unlike a lot of restaurants (and I mean you Paul Kahan!), there is more than ample space. The only conversation I heard was ours, my elbows weren’t banging into anyone, and there was no chance of an accidental ass-to-the-face of the person next to me when one of us got up. It is definitely a more romantic atmosphere.

We started with one each of the two appetizers. A smooth lemongrass-cocunut soup with prawn dumplings, thai chili, shaved shiitake, and kaffir lime. As well as a tuna and hamachi maki roll. The soup was outstanding, and while the maki was good, it was very basic. It could have been from a good sushi restaurant instead of a place like Spring.

We both got the skatewing. It was lightly floured and pan-fried to perfection. The natural sweetness of the fish was perfectly matched with light gnocchi that was flavored with kimchi as well as some Brussel sprouts and almonds. Skatewing is not a fish that I get to eat very often, so it was a nice change from salmon, tuna, or halibut, the typical fish found on menus.

For dessert, we ordered one of each. There was lemon sorbet served in a black tea. The sorbet was slightly sour, but not to the point that made your lips pucker. I guess lemons aren’t quite in season yet, they’ll get sweeter in a month or two. The other dessert was a delicious moist brown butter pound cake with caramel ice cream.

Service was quick and attentive. I never felt rushed, but never ignored either.

Overall, Spring was just as good as I remembered. It’s one of Chicago’s best seafood restaurants and Chef McClain is one of Chicago’s finest chefs and restauranteurs.

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Alright, finally my last Restaurant Week experience. Yuki and I took advantage of the Art Institute’s free month in February this past Sunday. Afterwords we had planned on meeting up with a couple of friends, one in from Japan, for dinner downtown. We walked by Texas de Brazil and it looked damn tasty. So, I asked the hostess if they were participating in restaurant week, and when she said yes I made a reservation for us. What they normally charge for $50, we got for $32. Not a bad deal at all, not bad. Those of you have been to a Churrascaria before know what I’m talking about.

Again, the pics were taken with my cell, so they’re not the best quality. Also, if you’re a vegetarian or a little squeemish, don’t look any further. There are chunks of bloody animal carcass on my plate. Consider yourself warned.

We started off with a round of caipirinha’s. While the bartender whipped those up we headed over to the sushi and salad bars.

I apologize, I ate the sushi and most of my first run to the salad bar before snapping a pic. I have to say, the sushi was quite good. There were three different maki rolls, tuna and avocado, california, and salmon. The salad bar was outrageous! Check out their website for a complete list of items. My favorites were the tuna tataki, pomegranate quinoa, and the cheeses. Everything was top quality. They did not skimp at all. The soup was lobster bisque, which for some reason none of us tried. Why is that?

Once we finished the first round at the salad bar the meat-a-thon began! Flip the token to green and meat just started flying everywhere! Highlights were the garlic beef (of course), bacon-wrapped filet (of course), and the sausages (of course). I asked the gaucho what the sausage was spiced with and his answer was brilliant, “Brazillian spices”. Great, now I know how to make them at home. Other tasty bits were the lamb chops, leg of lamb, and flank steak. Just like the salad bar the meat was all top quality. They definitely did not buy their meats from Jewel! While mauling the meat we were served mashed potatoes, little cheese puffs, and fried plantians as well.

After ingesting about two and three fifths of large farm animals I thought it would be best to get some leafy greens in my stomach. I made another run to the salad bar and just grabbed some mixed greens and topped them with what they call “Brazillian Dressing”, just some small diced tomatoes and peppers in lime juice. Had I not gone for the salad I don’t even want to think about what would have happened to my intestines.

Dessert was also offered with our meal. We had our choice of a banana’s foster cheese cake or key lime pie. So, we got two of each.

I tell ya, as much fun as Churrascarias are and as delicious as they are, I don’t think I can go to one again. I always end up eating so much meat it’s not even funny. Don’t get me wrong, I love meat, it’s my favorite vegetable. Let’s be honest though, a 150 pound man should not swallow 207 pounds of dead animal in one sitting! It’s just not right! I almost couldn’t get up from the chair after the night’s festivities came to a halt. It also ruined my normal cycles for a few days, but that’s a whole different story in itself.

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Alright, back to the Land of the Rising Sun. Better known as Japan. Yuki was at a gathering with a bunch of her friends one of the Saturday nights we were there last November. Instead of hanging out with her parents, whom I love to spend time with, I met up with an ex-coworker of hers that I am also friends with, Reiko-chan, who moved back to Tokyo. We decided to meet up at the Ebisu train station and then head to one of the many Izakaya in that neighborhood. Izakaya are Japanese-style bars. Much different from what we’re used to they usually have a great chef that focuses on creative small bites that match with different types of alcohol. I had done some research and found this great little Izakaya called Ippo that focused on seafood and sake, my drink of choice.

Ippo is an extremely hard place to find. We walked all over the neighborhood for about 30 minutes trying to find it. Since Reiko is Japanese, and being Japanese speaks Japanese, I left it to her to ask various retail stores for directions. No one seemed to know exactly where it was even though we had an address. About to give up and go to a different Izakaya, I turned around and noticed the big Fugu hanging in front of the door. Finally! I needed some sake!

When we sat down the bartender handed us each a couple of little starters. One was a cold pork and green bean salad, the other was a macaroni salad in a mayonnaise dressing. Nice little starters, good with either a beer or sake.

Speaking of sake, their list was over fifty long, all written in Japanese. I had no idea where to start. Luckily, one of the bartenders lived in Las Angeles for a while and spoke fluent English. He also knew that sake list off the back of his hand. There were all varieties of sake from brewers both large and small as well as from every region of Japan that produces it. I honestly can’t remember what all I drank, but throughout the night I ended up putting back 4 cups of different sake, all delicious in their own way. Some more floral, some herbal, some sweeter, all fantastic selections. When I say 4 cups I don’t mean those little sake cups we’re used to getting at sushi joints, I mean 4 12oz cups filled to the rim! Love it!

We started off with a plate of sashimi. I don’t know all of the different types, some of the communication was lost in translation, but there were two kinds of tuna and three different kinds of hamachi. I do remember that they were all fresh as can be (they get their fish every morning from the Tsukiji Market) and cut by a chef who knows how to cut a piece of fish. You can’t get sashimi that good here in Chicago.

After the sashimi we got a plate of the house specialty, Namero. It’s basically a tartare of mackerel in miso, ginger, and scallions. Mackerel is a strong-tasting fish with a lot of natural oil, but this was incredible! The miso and ginger masked the strong fishy smell and fit the flavors perfectly. I can see why this is a house specialty as it was probably the best match with sake I’ve ever had.

Then we got the Daigaku Imo, candied sweet potatoes. These were prepared different than normal though. They’re usually deep fried and then coated in a sweetened soy sauce with black sesame seeds. Here, they lightly coated them in batter that had black seseame seeds mixed in before frying, basically tempura style. The were sweet enough that they didn’t need any added sugar. Served only with some grated daikon they were a great snack to eat at a bar.

Kaki was next up. Some of the biggest, juiciest oysters I’ve ever seen on a plate! Removed from the shells and grilled all the chef did was add some herbs to them. With a squeeze of lemon they’re ready to go. If you’re a fan of oysters, you’d love these. If you hate oysters, you’d still probably love these.

After the Kaki we ordered up some Ankimo. Steamed monkfish liver served with grated daikon, ponzu, and green onions this is one of the great delicacies of Japanese cuisine. It’s called the foie gras of the sea, but in all honesty, I think foie gras should be called the ankimo of the land. It’s so soft and creamy. If not for the next dish I’d call it Japan’s greatest contribution to the world of food.

Here it is, one of the greatest things in the world. An item that will make most Americans sick to their stomach but makes my mouth water…Shirako. The king of seafood. Meaning “white children” in Japanese, shirako is the soft roe of male fish, usually monkfish, cod, or fugu (pufferfish). Basically, it’s the male fish’s genitalia. You read that right, it’s a fish sperm sack! You may be wincing at the thought of eating that, but think about it, you eat caviar don’t you? Well, this is the male counterpart to caviar. It’s extremely soft and delicate with a slightly sweet briny taste that literally melts in your mouth (and it’s not sticky!). Ippo serves it raw with ponzu, scallions, and sesame seeds. It can also be steamed. Any way you look at it, I luz me some fish balls!

My experience at Ippo really makes me sad that we have nothing like this in Chicago, or really anywhere in America for that matter. Sure, there are a handful of Izakaya-style bars throughout the country (mostly on the west coast), but nothing quite like Ippo. Just a long bar in a hidden space that serves up some of the best quality seafood and sake one could ever ask for. Why are we stuck with bars that serve nothing but big greasy burgers (not that there’s anything wrong with that), frozen wings, and chicken fingers? Let’s get some creativity into the American bar scene! Great chefs don’t need to be in a white cloth atmosphere to shine. We’d all be better off for it there were Izakayas scattered throughout the country.

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Restaurant Week just started here in Chicago. Probably the best week in Chicago for foodies, especially broke foodies like me. Restaurants that participate offer 3 course pre fix meals at $22 for lunch and $32 for dinner. Of course drinks, tips, and tax are not included. However, it’s a great deal at some of the joints that do offer up these meals. It allows people to try out different places that they normally wouldn’t without breaking the bank. We’re taking advantage this year and hitting up a few places. The first one was last night at Japonais. Before I get into my review I want to apologize for the quality of pics on this post. I used my phone’s camera instead of my Canon. Since Japonais is kind of loungy, the lights are low. Because of this, the pics didn’t turn out so well. So please, bear with me on this one.

The pre fix they offer consists of an appetizer, an entrée, and choice of either dessert or cocktail. We decided to split one dessert so Yuki got their signature cocktail, the Floating Orchid. It’s a martini made with Absolute Vodka mixed with fresh pear and lemon juices with an edible orchid garnish. It wasn’t that strong, but it wasn’t a bad drink. It is definitely a chick drink though.

At Japonais all dishes are intended to be shared, so they aren’t concerned with bringing things out at the same time. That fit our agenda so it worked out nicely. The first dish they brought out was Bin Cho, baby tuna sashimi marinated in a citrus vinaigrette and served with a daikon salad and arugula. The tuna was fresh, soft, and delicious! Very high quality fish.

Next came the lobster spring rolls. They were served on top of a mango relish with a cilantro sauce and blood orange vinaigrette. The sauces matched the natural sweetness of the lobster quite well. There were also some pea shoots on top as garnish that added a touch of pepperiness.

The first entrée brought out was the soy braised short rib. Food should be brought out lightest to heaviest. Seeing as this is the heaviest, it should have been done last. Oh well, that’s getting a little nitpicky. The rib was perfect, extremely tender and very flavorful. Served with poached pear, a few brussel sprout leaves, and sweet potato puree this was a very satisfying dish. Another pic disclaimer, the sauce is smeared in this pic because I almost started eating it before taking the pic. My bad.

The next entrée was the chestnut crusted chicken. There were some initial problems with this dish. It took quite a while for it to show up after we finished the short rib. Our server stopped by a couple of times to apologize for the wait and to tell us that it’s on the way. Fine, just bring it already! When it finally did arrive I cut into it only to find that it was pink and raw. I know they were running late with the dish, but there’s no excuse for serving raw chicken. Take the 2 extra minutes and make sure it’s cooked! So we had to wait a little longer. The manager did make up for it, I’ll show you how once I get through the chicken review. When they brought the second chicken out I cut into it only to find that it was also a little undercooked. Not nearly as bad as the first one, this one was mostly edible, so we dug in and ate what we could. I do have to say that it was delicious. The ginger-lemon sauce was outstanding and went really well with the crunchy chestnuts. The shiitake rice was fantastic and the brocolini was pretty good too. While a professional chef should know how to cook a piece of chicken, they did get the rest of the dish right. Also, my last pic disclaimer, this pic came from yelp as mine turned out horrible.

While we were waiting for the second chicken the manager brought us this tuna sushi plate on the house. Again, extremely high quality fish with some sort of ginger cream sauce. He definitely made up for the chef’s lack of chicken cookery. This was a great plate of sushi.

Dessert was a chocolate marscapone mousse topped with berries and a small scoop of vanilla ice cream on the side. The name is misleading though. It’s really a marscapone mousse with two chocolate wafers inside and coated with cocoa powder. It was ok, but nothing to write home about. It was by far the weakest dish we ate, but at least it wasn’t undercooked.

I also didn’t mention that our table was 20 minutes late. There’s a cocktail lounge in the basement, so we waited at the bar and had a drink. 20 minutes is about as long as I wait before I start to bitch to the host. So they just made it. Overall though, I have to say, I was impressed. I expected it to be more pretentious than it is. Don’t get me wrong, it is definitely a place to see and be seen, but it is also a little more laid back than other loungy places. The food was high quality, and for the most part extremely well executed. While there were a few mishaps in service, all was made up with the comped sushi as well as comped drinks on our bill. It is definitely a place worth checking out.

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I have to apologize to the environment as well as my physical well-being. There was no Meatless Monday last night. Cafe Hoang is sending all proceeds from yesterday’s take, including tips, to Haiti in order to help feed those who need. For my part I figured the least I could do was to eat some tasty food for charity. From what their website states, they’re doing it again next Monday, the 8th. I encourage you all to take part and keep my boy Jason Tran busy as hell cooking his ass off.

So, instead of a Meatless Monday post I’m going to tell you about a dinner we had at Yuki’s sister’s condo in Tokyo with her family last November. As you can see, it was family-style with some authentic Japanese flavors and some not-so-Japanese.

We had some shrimp tempura. Pretty simple, just fresh juicy shrimp deep fried in panko. Yuki’s mom scattered some cherry tomatoes, parsley, and little pieces of lemon around the plate. A squeeze of citrus, a dip in soy, some herb….makes me a happy man.

There was some Kuri Gohan, chestnut rice. This is a common dish throughout Japan. A favorite as chestnuts add a great flavor as well as nutrition to rice. Simply add the chestnuts to the rice while it’s cooking and then sprinkle some sesame seeds on top.

This is a Raw Tuna Salad that Yuki’s brother-in-law Jun made. Chunks of fresh tuna, avocado, and thinly sliced onion that’s been soaked in cold water to remove the rawness tossed in a vinaigrette. I forget exactly what he put in the vinaigrette, but it was something like sesame oil, soy oil, soy sauce, rice wine vinegar, and pepper. He lined the serving dish with some lettuce leaves and dumped it on top.

This one is a classic Japanese home cooked dish. Not sure what it’s called, maybe Yuki will leave a comment and let us all know. Yuki’s mom simmered some lotus root, bamboo shoots, green beans, shiitake, konnyaku, carrots, and chicken. Again, I’m not completely sure what the simmering liquid was, I think it was a mix of soy sauce, sake, and mirin. Maybe some dashi. Always delicious (at least when Tamiko makes it)!

We drank it all down with some Prosecco and some fantastic sake that we picked up on the way to the condo. After we ate we took turns kicking each others asses in Wii.

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Being an atheist Jew who doesn’t celebrate the birth of fictional characters I always end up at a Chinese restaurant on Christmas day. I know that Saturday Night Live had their famous skit about Jews going to Chinese joints on Christmas, but it’s only funny because it’s true. Buddhists share the lack of blind faith in Jesus that we do. Plus, with every other restaurant and grocery store closed someone has to make money on this capitalist holiday!

I did countless research to find something new and interesting as Chinatown (other than Cafe Hoang) is really nothing special. Every website had Lao Szechuan and Phoenix as the best places in Chinatown. Honestly, neither of them excite me at all. They’re ok, but nothing special. One thing New Yorkers truly can claim is far superior chinese food than Chicago (I don’t buy their claims of having better pizza or hot dogs, oh, they do also have better bagels though).

Then I came across Han 202. A little 36 seat restaurant in the Bridgeport neighborhood, 605 W 31st street. They do 5 course meals for only $20! When I read that Phil Vettel, he of the Tribune’s food critiques, enjoyed his visits there I thought it would be better than typical greasy chinese stir-fry. It was!

I started with the Spicy King Crab Miso Soup. A basic miso soup with real crab meat and some spicy bean paste added. It wasn’t en fuego spicy, but it had a nice little heat to jump-start my taste buds.

After that I got the Green Apple Salad. Julienned granny smiths tossed in a mix of olive oil and truffle oil with just a hint of fish sauce. There were also a few capers for saltiness and some red peppercorns for a little bite.

Yuki got the Lemongrass Beef salad which turned out to be the exact same as mine but with extremely tender slices of lemongrass beef on top. Had I known they were the same salad but with the beef I would have ordered this since beef is my favorite vegetable. Oh well, what can you do?

For the appetizer course I ordered the Salt and Pepper Calamari. Deep fried slices of squid with diced jalapeno and green onions. The squid was cooked to perfection, nice and tender without any rubberiness (is that a word?). My only complaint would be that it was a little too salty, but with salt in the dish’s name I guess that was to be expected.

For my entrée I ordered the Duck Breast in Sichuan Hot Bean Sauce. This was the only dish that truly had an authentic Chinese aroma to it, so good! The duck was a perfect medium rare. I would have liked for the skin to be a little crispier, but I can’t complain since it was otherwise cooked the way a good duck breast outta be cooked. The sauce had a nice little tinge of spice. There was sliced bell pepper, green onion, carrot, some sort of chinese green, and some diced pineapple for a little sweetness. It was a very well-balanced sauce that matched beautifully with the duck. A really nice modern take on a classic chinese dish.

Dessert was vanilla ice cream with some mango-tomato sorbet on top. The ice cream was nice and smooth while the sorbet added a nice flavor to the spoon.

Overall, I find Han 202 to be one of Chicago’s absolute best values. Besides my enjoyment of the food, Yuki also had only positive things to say about her Scallop and Lamb Chops. Our friend who joined us also enjoyed her Tuna and Strip Steak. Having sampled everything, I have to agree with their assessments as well. We walked out fully satisfied but not overly stuffed. They could have easily charged us $35 per person (I’m glad they didn’t) and I still would have been satisfied.

They’re also BYOB, which cuts the cost of dining. No corkage fee and they kept our beer in the cooler for us. They also have nice pint glasses.

Next time you’re in the mood for some good Chinese food head south of Chinatown for an updated take on not only classic Chinese flavors, but also extremely reasonably priced pre-fix.

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In light of my great respect for the fine art of Kaiseki, Yuki’s mom decided that she wanted to take me out for another style. That woman loves me! Frankly, I can’t blame her. At any rate, a friend of hers had recommended Ushiyama in the Meguro neighborhood of Tokyo, so we gave it a shot last night. And what a shot it was! Slam dunk!

It started off with a plate of carrots, shiitake, and mibuna with grated apple. Who would have thought of putting grated apple on mushrooms? Ushiyama, that’s who. I’m damn he did, it was amazing!

After that came a dish of four. I ate them clockwise from bottom left. Ama ebi (sweet shrimp), raw sardines with thinly sliced onion that’s been soaked in cold water to remove the sharpness, warm salted ginko nuts skewered on pine needles on top of seitan (wheat gluten) cakes on top of grilled sweet potato that was shaped like a ginko leaf, and uni in a lily blossom. No, I did not eat the maple leaf in the center of the plate nor the pine needles.

Next was the soup course. I heavily bonito flaked dashi broth that was nice and smokey with a rinkon (lotus root) and mochi dumpling and a bok choy leaf with some yuzu zest. It ranks right up there with the best soups I’ve ever eaten, next to the one I ate a few years ago at Iron Chef Michiba’s restaurant.

After the soup course was the sashimi course. It consisted of suzuki (sea bass), melt-in-your-mouth tuna, and ika (squid). It must be ika season because the ika I’ve eaten on this trip is by far the softest and sweetest I’ve ever had.

Then they served us home-made soba noodles in a light soy-dashi with some thinly sliced negi (green onions) on top. I’m telling you, there is absolutely nothing like top quality freshly made soba noodles. I don’t know if I can go back to store-bought dried soba when I get home. I mean, of course I can, but it just won’t be the same. So chewy and clean tasting.

Next up was the grilled course. Sawara (a cousin of the spanish mackerel) grilled with yuzu-miso and served with yuzu-miso konnyaku and daikon that was cut into a flower with a small slice of red pepper. I’ve never had yuzu-miso before, I’m a huge fan!

After that was the simmered course which was kinmedai (splendid alfonsino) in a ginger sauce. It was served with spinach and daikon radish with chawanmushi in the middle.

For the fried course we got a dish with some tempura. Shishito pepper and ebi imo (a kind of yam) served in a light dashi with momiji oroshi and chopped chives.

Then came the rice and miso course. The rice was a glutinous rice with chirimenjako (baby sardines simmered in saltwater, dried in the sun, and covered in a sweet soy marinade), sliced shiso, and served on top of a cherry leaf. The miso had mizuna greens in it. There was also some lightly pickled cucumber and daikon on the side (yes Nick, I even ate the pickles!).

Finally, for dessert we got sweet potato mousse. It was so soft and lightly sweet, it was really more like a light sweet potato cheesecake. Served with a sweet potato chip on top.

This Kaiseki was Kyoto-style which is considered to be the most sophisticated and delicate of all styles. Hard to argue as the food was simply magnificent! Plus, all of that food for only $50 per person! I challenge anyone to find a deal half that good for a meal of that quality prepared with that caliber anywhere in the states. Thanks so much for bringing me here Tamiko!!!

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