Zach and I had the best experience dining omakase at
Sushi Yasuda when we were in New York earlier this year. We wanted to relive that experience, so we made a reservation at the renowned Chicago Japanese fusion restaurant,
KaiZan, for dinner. I am always overly excited by the fact that we can park for free in the Humboldt Park neighborhood! For me, it's one little perk of dining at KaiZan!
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| tuna and escolar with soy and truffle oil-soaked scallions |
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| oyster shooter served in ponzu sauce with black tobiko, quail egg |
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| uni shooter served in ponzu sauce with black tobiko, quail egg |
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| "madai carpaccio" - red snapper topped with black tobiko and basil miso |
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| "angry crab" - spicy crab wrapped in fresh tuna, topped with tempura crunch |
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| shiitake mushroom broth with a piece of seared tuna |
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| grilled escolar with black tobiko topping |
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| tako yaki - fried octopus dumpling with tako yaki sauce and bonito flakes |
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| "char siu" - grilled pork belly with broccolini |
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| tako wasabi salad |
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| "fiesta maki" - tuna, salmon, jalapeno, avocado cilantro, masago, chili oil, and lime juice |
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| sake-steamed New Zealand mussel topped with black tobiko and negi mayo |
10 courses. We both stumbled out of the tiny restaurant with our bellies full. Kai Zan's version of "omakase" is really more like a prix fixe. We were served the same dishes we had before when we dined there almost 2 years ago. Chefs Melvin and Carlo Vizconde are masters at blending flavors and textures. You eat there because you want something creative and adventurous.
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