Takashi
1952 North Damen Avenue
Chicago, IL
As Featured In...
From Food & Wine, Dec 2008
“Yagihashi marinates the bird in sesame oil, soy sauce, ginger, garlic and chile oil overnight, then coats it in cornstarch and deep-fries it in duck fat...” MORE>>
From Food & Wine, Jan 2008
“F&W Best New Chef 2000 Takashi Yagihashi's latest venture is also his most intimate—just 55 seats....” MORE>>
From the May 2008 Food & Wine Go List
After earning great reviews at Tribute in Detroit, Takashi Yagihashi (an F&W Best New Chef 2000) is back in Chicago. In the two-story A-frame building that previously housed Scylla, the Japanese-born cook delicately combines Asian, French and American influences, serving slabs of marinated fluke with ponzu dipping sauce. The well-chosen, concise list of Spanish and French wines pairs well with the salty-spicy-tangy food.
We loved: Winter roll of prosciutto, shrimp and mizuna; duck fat–fried chicken with lemongrass.
Last updated May 2008 lastArticle = 12/2008 and lastAward =
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