In an intimate two-story A-frame building in Bucktown, the Japanese-born Takashi Yagihashi delicately combines Asian and French techniques with Midwestern ingredients, like chicken baked in a clay pot with shimeji mushrooms, eggplant, haricots verts and yuzu juice. A concise list of Spanish and French wines pairs well with the salty-spicy-tangy food.
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From Food & Wine , MAR 2009
Takashi Yagihashi (an F&W Best New Chef 2000) pairs Asian flavors with French technique at Chicago’s Takashi. F&W makes his recipes...MORE
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 From the May 2008 Food & Wine Go List
After earning great reviews at Tribute in Detroit, <a href="/bestnewchefs/?year=2000&chef=B29E49BE-8C1C-4DDC-BFC11766A99F5F0F ">Takashi Yagihashi (an F&W Best New Chef 2000)</a> 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 <em>ponzu</em> 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.
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