Takashi, Salt Lake City
Tokyo-quality sushi in Utah.
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From Food & Wine , DEC 2005
Salt Lake City finally has an outstanding sushi bar. At this restaurant, which opened last year, chef Takashi adds South American accents to ultrafresh cuts of fish. His Peruvian upbringing shows in his liberal use of fruits and peppers (the Caribbean Roll of yellowtail and fresh mango, for example, gets its kick from chiles)....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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