Takashi: A Chicago Find

I had never heard of Chef Takashi before my recent trip to Chicago. My friend and I were looking for places to eat in Chicago and first found “Slurping Turtle,” a restaurant of Takashi’s, which specializes in noodles. The menu didn’t “wow” us, but then we found the restaurant of his namesake. That was enough for me to make an Open Table reservation for this Japanese and French inspired restaurant.
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My friend and I arrived to find a really cute, upscale restaurant. As we reviewed the menu, we decided on sharing two appetizers and two entrees. The appetizers of our choice were the corn chowder and the soy ginger caramel pork belly. The soup came out first and was enjoyable with a nice, sweet flavor and was comforting to the palette.
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The pork belly arrived with a pickled daikon salad and steamed buns that were meant to create open faced sandwiches. The pork belly was incredibly good, cooked with a sweet flavor of hoisin sauce that melted in my mouth. Oh, I wanted more.
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One of our entrees was the sautéed west coast sea bass. The fish came with a ratatouille on a bed of white beans. The fish was cooked very delicately with a crispy skin.
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Our other entree was the seared loin of veal. We got three pieces of veal each prepared on top of something different. We had a gratin of onion and zucchini couscous, asparagus, and bacon preserved lemon-caper brown butter. I haven’t had veal in a long time, but this was likely the best preparation I have had.
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My friend and I were quite full and ended up foregoing dessert. To be honest, we thought the choices were unattractive and slim. It was okay, because we enjoyed everything we ate.

As we were leaving, I saw copies of Chef Takashi’s cookbook, “Noodles”. As I flipped through it, I found that his recipe for the pork belly was in it. I asked the host if they had any autographed copies. The host responded that the Chef was there and could sign it. I ended up being able to meet him and have a photo with him. He was extremely nice and gracious. I am now a huge fan.
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