Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
Issue link: http://digital.greengale.com/i/94797
GUIDE devour far east movement SAMPLE FLAVORS FROM THE OTHER SIDE OF THE GLOBE AT THE BEST LOCAL PAN-ASIAN EATERIES. BY ALEXANDRA GALLUCCI Arami Go C hef Shin Matsuda rolls out sushi at lightning speed in Streeterville, where on-the-go diners can personalize their bento box meals with rice, protein, tempura, vegetables, house-made pickled items, and salads to create their own custom no-hassle, flavorful lunch. 203 E. Ohio St., 312-245-3003; arami-go.com Ara-On T his oasis in the Financial District welcomes diners with a tranquil atmosphere and Asian-French fusion. Beef tenderloin is paired with satsuma sweet potato gnocchi, grilled napa, and gochujang; the 190 S. sushi dish features soy paper, scallion, yellowtail, tuna, cilantro, avocado, red pepper, lime, and chili oil. 160 W. Adams St., 312-781-7300; ara-on.com Embeya M uch like Peking duck, whole chicken is dried, marinated, blanched, glazed, and roasted at this West Loop hot spot that marries Vietnamese fare with Chinese techniques. Head to the lounge and sip on a Death of Reposado cocktail with aged tequila, Thai chili, pomelo, and shiso foam. 564 W. Randolph St., 312-612-5640; embeya.com Jellyfish H arold Jurado and Andy Galsan's 144 MICHIGANAVEMAG.COM Asian-inspired menu adds some sizzle to the steakhouse-saturated Gold Coast. The Tokyo Chicago pairs Wagyu and Black Angus with uni-Sriracha hollandaise, fingerling potatoes, and pearl onions; the Kiss of Fire roll features spicy tuna, jalapeño, white tuna, salmon, and wasabi sauce. 1009 N. Rush St., 312-660-3111; jellyfishchicago.com Lao 18 I n his first foray outside of Chinatown, chef Tony Hu ventures to River North to open an upscale venue offering cuisine from various Chinese regions. Enjoy signature dishes like Tony's Special Chicken, crispy shrimp, and dim sum served in an elevated atmosphere. 18 W. Hubbard St.; tonygourmetgroup.com Masaki E xquisite Japanese cuisine hits Streeterville with three-, five-, and seven-course omakase tasting menus; selections include jellyfish, kelp noodle salad, and stingray simmered in ginger soy. 990 Mies van der Rohe Way, 312-280-9100; masakisushi.com Saigon Sisters E xecutive chef Matt Riordan's menu at this intimate Fulton River District restaurant emphasizes seasonal ingredients and local meats to create authentic Vietnamese cuisine that includes sweetbread and beef tongue. Sunda E astern and Southeastern Asian influences artfully blend in River North, where an ever-changing menu keeps diners on their toes. Warm up with pork belly, tofu, and bok choy kimchi soup, or indulge in hearty Australian Wagyu rib eye with yuzu-chili- stuffed bone marrow. 110 W. Illinois St., 312-644-0500; sundachicago.com Union Sushi + Barbeque Bar T his River North mainstay serves three types of Japanese cuisine, including cold dishes such as truffled tuna and duck fat yakisoba, sushi wrapped in black rice, and the signature open flame style of barbecue grilling. For more exotic fare, indulge in Buffalo duck wings or grilled alligator. 230 W. Erie St., 312-662-4888; eatatunion.com MA How is the irori pit significant? It's a way for the guests to connect with Japanese culture. That's really where robata came from; it started with using coals as a way to cook. Why tofu for dessert? Silken tofu is a soy milk version of the Italian panna cotta. It's the perfect finish to a meal because it's very light and has a sweet note. How does Sumi Robata Bar support the community? We work with farmers to grow Japanese vegetables; the climate is very similar to Japan [in certain areas]. Sumi Robata Bar Fusion is the name of the game at these Chicago eateries. 567 W. Lake St., 312-496-0090; saigonsisters.com Sumi Robata Bar S tart the evening in the down- stairs Charcoal Bar with a classic Manhattan or Tom Collins in hand, and head up to enjoy the spectacle that is watching chef Gene Kato grill using the ancient Japanese Robata technique in his brand-new River North restaurant. 702 N. Wells St.; sumirestaurants.com MR. ROBATA We grill chef Gene Kato about Sumi.