A chef's best dishes are culled from childhood memories, which is why many spend years refining macaroni recipes and measuring flour with a sippy cup. Taste one chef's culinary heritage with this Groupon.
Choose from Three Options
- $35 for $70 worth of food and drinks for tables of two or more, valid Tuesday–Thursday
- $69 for $140 worth of food and drinks for tables of four or more, valid Tuesday–Thursday
- $50 for an 11-course kaiseki dinner for one, valid on Sundays (a $100 value)
Chef Takashi's Asian-inflected French-American cuisine includes cold plates such as Quilcene oyster on the half shell ($14), hot plates such as seared Quebec foie gras with candied gooseberry and poached quince ($18), and main dishes such as amish chicken in a clay pot with shimeji mushrooms and eggplant ($27). Menus rotate seasonally and are based on ingredient availability; see recent menus. Reservations are required.
Japanese-centric kaiseki tasting menus start with lighter dishes, such as housemade black sesame tofu with burdock and lotus root, before escalating to larger plates with seafood and meats, such as seared washugyu beef with miso peanuts and yuzu kashio. The expansive dinners close with desserts such as sheep's milk panna cotta with yuzu curd. Beverage pairings—which can include sake, wine, and beer with each course—are available for an additional $55.
With a star-studded resume that includes stints in such media-acclaimed restaurants as Yoshi's, Ambria, and Tribute—a Detroit-based eatery of his own that earned him a James Beard Award—it shouldn't be surprising that Takashi Yagihashi's latest culinary venture was a success. At his eponymous establishment, the chef crafts gourmet dishes inspired by his French culinary training and accented with the traditional flavors of his native Japan, creating a menu that has earned the restaurant a Michelin star and that Chicago Magazine called "the finest Asian fusion cuisine in the city." Beyond acclaimed culinary skills, Takashi Yagihashi's vivacious personality earned him the title Top Chef Masters Fan Favorite.
In a spartan dining room adorned with subtle art and slate-colored brick, diners savor entrees such as chicken in a clay pot simmering with shimeji mushrooms, eggplant, and yuzu juice, or soy-ginger caramel pork belly served with steamed buns. Yagihashi also highlights his versatility in a number of prix-fixe menus, such as the weekly 7 or 11-course Kaiseki dinner and a tasting menu that pairs each morsel with a complementary wine. While mulling over the menu, savvy wait staff offer their recommendations for the best wine, beer, or sake from the restaurant's lengthy drink lists, along with sweet post-meal choices such as Yagihashi's signature brown-egg dessert, which Chicago Magazine says "elevates crème brulee to Zen-like perfection."