Carpaccio of Big Eye Tuna, Hearts of Palm, Avocado, Soy-Bonito Dressing
1 of 8
Sashimi of Japanese Horse Mackerel “Shimaagiâ€Â
2 of 8
Fondue of Peekytoe Crab Meat with Asparagus, Warm Leek Vinaigrette, and Beet Juice
3 of 8
Maine Scallops with Soba Gnocchi, Trumpet Royale Mushroom, Celery Root-Parmesan Foam
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Soy-Ginger Caramel Pork Belly, Pickled Daikon Salad, Steamed Buns
5 of 8
Duck Fat Fried Chicken, Ginger, Lemongrass, Napa Cabbage Slaw
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Roasted Indiana Duck Breast and Confit Leg with Kumquat Marmalade, Ginger-Orange Glaze
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Roasted Wasabi-Crusted NY Strip Steak, Miso-Glazed Fingerling Potatoes, Glazed Salsify
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Chef Takashi Yagihashi of Takashi - Chicago, IL
Photo: Antoinette Bruno | May 2008
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