May 16, 2019: As the weather heats up, a new five-course tasting menu has been introduced at the contemporary Japanese restaurant, YÅ«gen. Inspired by favorites from the restaurant's decadent 10-course offering, the five-course menu is thoughtfully curated and beautifully presented while still capturing Chef Mari Katsumura's unique, bold and elevated flavors.
The scrumptious five-course meal will include Canapés like Tako Yaki, Crab Motoyaki, Tamago Yaki, Beef Jerky. While the main course dishes will include dishes like Seaweed Salad (Oyster, Celery Root, Watermelon Radish), Sashimi (Frozen Japanese Citrus, Okinawa Sea Grape, Buddha's Hand), Crab Rice (Alaskan King Crab, Salmon Roe, Puffed Grain Furikake), Chawanmushi (Santa Barbara Uni, Hudson Valley Foie Gras, Asian Pear), and Dry-Aged Lamb (Spring Onion, Prune, Nasturtium)
Every meal is incomplete without a good delicious dessert. So this spring, Pastry Chef Jeanine Lamadieu created two new desserts sure to be the perfect end to a memorable meal. Guests will be delighted by ‘Strawberry’ (Kefir Sorbet, Strawberry Streusel, Strawberry Jus) and ‘Goat’ (Honey Cream, Goat's Milk, Smoked Cashew.)
"While not all guests have the time to sit for 10 full courses, we still wanted to offer them a chance to experience some of the most beloved dishes on the menu, which is why we added the five-course option. Additionally, those who enjoy the traditional 10-course experience can look forward to a refreshed selection of new seasonal dishes," said Chef Katsumura.
Coordinates: 652 W. Randolph St., Chicago, IL, USA
