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Takashi-San – Will you marry me? NYE Dinner to Die For!

18 February 2011 No Comment

Yes, I am married, but I will marry you too!

Will you marry me Takashi san? Your NYE dinner made me fall off my chair after each bite because it was simply…orgasmic. I can live with your creations for the rest of my life.

Your take on Japanese cuisine is like no other in Chicago – delicate and light flavors encompassing and for very good reasons, you are a Michelin starred restaurant. If you haven’t been, GO and GO NOW!

If you’re looking for Maki rolls people – go somewhere else! You won’t even find maki rolls here on the menu because this isn’t what the restaurant is about. Rather Takashi is about eclectic Japanese cuisine with a European (French) flair.

Let’s start with the ambiance – much like Trotters, Takashi is literally housed…in a house. A very typical Chicago style home on the outside but on the inside, it’s cozy and dimly light (in the evenings). The open kitchen is bustling with chefs specializing in making your night special.

The $85 menu was expensive (+$35 for wine pairing), even for NYE – but the last three years, Michelle and I went the “cheaper route” and found ourselves so disappointed in what was offered in terms of taste and quality (previously we went to Avec and Enoteca Roma for the NYE specials). I savoured each bite and stared endlessly at the beautiful food in front of me. Each bite was followed by “oohhh…ah..that was soooo good” and then the rest of the time, it was quiet as we all closed our eyes (all six of us) and masticated gently….

Maine lobster - papaya salad, kaffir lime curry vinegrette

For an amuse bouche, this was quite a generous portion. I am usually picky about my amuse, as it really should be just a one or two biter, but when it comes to lobster, give me as many bites as possible! I LOVE kaffir lime leaves – it’s so fragrant and delicate – it paired very well with the papaya!

Sashimi of "buri" Japanese Yellowtail - umami-soy daikon salad

Look at the gorgeous marbling of bit of fat in the yellowtail; it was buttery soft and the perfect size for one bite. I hate it when my sashimi is sliced too big and I have to stuff my mouth with it.

Malaspina Oyster - yuzu gelee

I have no words – just “muah!” (salivating as I write this…)

Foie Gras - compote of quince and huckleberry in port reduction

Look how big this piece of foie gras is! Aside from it being a “good deal”, I’ve never tasted such amazing foie gras. I’ve eaten very good quality FG in the past and have never complained because I didn’t know what amazing was until I had this. Previous FG’s may have had a membrane or two, but this was silky as can be. The sweetness of the quine and huckleberries really cut the fat.

Sauteed Maine Scallops - soba gnocchi & celery root foam

I personally didn’t try this (don’t know why I didn’t!) but I was told this was a real winner too! I LOVE the taste of celery root and I’m sure it went well with the scallops (oh they are so freaking pretty I can barely contain myself!)

Sauteed East Coast Fluke - chanterelle and white bean

I wasn’t quite sure I was in the mood for beans and fish – I’m sorry I doubted you Takashi-san! These ain’t the canned bean variety! The outside of the bean actually had a nice bite to is and the inside soft and mild in taste. The fish however, was the real winner. Sometimes, simplicity is best – gently sauteed to and smooth and butter on the inside. It was so fresh! We all agreed this may have been the best dish of all the dishes.

Grilled Bob White Quail - wrapped in pancetta over crispy polenta

Another dish that I didn’t try – unfortunately, this didn’t meet expecations – it was very good but definitely not as good as the fish.

Wow, this seems like an aweful lot of food so far, doesn’t it? Well, there are still two more courses! (it was a five course meal and with 6 of us, we were able to get at least one of everything)

Roasted Pennsylvania Squab - chestnut risotto, jerusalem articokes

Tender, moist squab – just lightly marinated, pan seared then finished in the oven to medium rare. If you’ve never had squab before, it’s much like duck – a nice thick layer of fat on the outside keeps the meat on the inside juicy. It’s a very flavorful meat and I don’t find it very gamey at all.

Roasted wasabi crusted NY strip - winter vegetables

This dish reminded me of the steak we served at our wedding (I designed the entire menu to be Asian fusion) and one of our entree was exactly wasabi crusted steak! YUM

Finally onto dessert…the grand finale…

Sauteed Apples with Pecan Shortbread

Perhaps the perfect finish to a perfect meal. My meal at Takashi was BY FAR the best “things” I ate in 2010. I’m so glad we splurged this year!

Takashi-san – Thank you again for making our night so memorable and getting us sooo full that it was nearly impossible to get drunk on NYE! Service was wonderful and paced well. The wine pairings (although the waiter hesitated to recommend due to the price) was excellent!

If you want to treat yourself to a meal – you can’t go wrong at Takashi any night of the year.

Reserve Now