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Vegan Sushi and Omokase

April 7, 2017 @ 7:00 pm - 9:00 pm


Using the training I received at Izakaya Yuzuki, we’ll be presenting to you a 5 course plant-based omakase.
We’ll be using umami rich ingredients and long fermentation to create deep flavors that support the vibrance of fresh spring produce.
Bring some sake or ice-cold Asahi, and come say hi!
This is a very popular meal, and likely to sell our early.  If you are interested, you can make reservations here.

That said, let us tell you about the menu!

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.

King Trumpet Mushroom Sunomono
Shredded and marinated king trumpet mushroom, accordion-cut cucumbers, wakame, daikon sprouts, and a tosa vinaigrette.

Cauliflower Kara-age

Marinated cauliflower fried in a light yuzu-kosho tempura batter, and served with yuzu aioli and dusted nori.

Soba-Noodle Mazemen
Mazemen is ramen, but heavier on noodles and toppings, lighter on the soup.
Our version uses buckwheat noodles, pickled veggies, charred Tokyo negi, soy-pickled shiitakes, koji-cured carrot, and fried tofu.
Tableside, we pour over a hot, umami rich dashi, seasoned with a caramelized aromatic tare.

Strawberry-matcha Cheesecake
Cashew-based cheesecake with strawberries and matcha layers.
Served with macerated strawberries.

This 5 course meal is an all inclusive (no tax, no tip!) $39, and reservations can be made here.

Hope to see you soon!



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April 7, 2017
7:00 pm - 9:00 pm




Humboldt House
Chicago, 60651 United States + Google Map