9- or 11-Course Kaiseki or Omakase Dinner for One or Two at Takashi (Up to 46% Off)

Bucktown

93% of 1,627 customers

Give as a Gift
Over 1,000 bought
Limited quantity available

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 Four Options

  • $55 for a 9-course omakase dinner for one, valid Tuesday–Thursday (a $100 value)
  • $109 for a 9-course omakase dinner for two, valid Tuesday–Thursday (a $200 value)
  • $55 for an 11-course kaiseki dinner for one, valid on Sundays (a $100 value)
  • $109 for an 11-course kaiseki dinner for two, valid on Sundays (a $200 value)

Japanese-centric tasting menus start with lighter dishes, such as egg custard with chilled sea urchin, before escalating to larger plates with seafood and meats, such as shabu-shabu ribeye beef. The expansive dinners close with desserts such as coconut-ginger panna cotta with watermelon-lime gelee and sesame brittle. Beverage pairings—which can include sake, wine, and beer with each course—are available for an additional $55.

Takashi

With a star-studded résumé 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, Yagihashi's vivacious personality earned him the title of 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 brûlée to Zen-like perfection."


Reviews

Drawing from both Japanese and French cuisine, Takashi creates dishes that built on flavors that complement each other beautifully.

Amy D., Yelp, 6/8/13

The food here is perfect! The quality and complexity of the dishes stands out from any other fine dining restaurant

Charissa H., Yelp, 8/29/13

Tips from Groupon Customers

  • “the chicken entree was only OK. nothing to write home about. rest of the meal was good - esp the scallops with soba noodle gnocci”

  • “The food was great:) we will be back soon:) thank you”

  • “LOVE IT”

  1. A

    Bucktown

    1952 N Damen Ave.

    Chicago, Illinois 60647

    773-772-6170

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In a Nutshell

Michelin-starred restaurant serves Japanese-inflected French-American cuisine by James Beard Foundation Award–winning chef Takashi Yagihashi

The Fine Print

Expires Mar 12th, 2014. Limit 1 per person, may buy 1 additional as a gift. Limit 2 per table for 1-person options, limit 1 per table for 2-person options. Valid only for option purchased. Reservation required by phone only; not valid with online reservations. Dine-in only. Not valid with any other specials or offers. Sunday options vaild for kaiseki tasting menu only. For Tuesdsay - Thursday options, any additional guests must order a 7-course or 9-course tasting menu also. Not valid on 12/31/2013, 1/1/2014, or 2/14/2014. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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