Takashi

Bucktown

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In a Nutshell

James Beard Award–winning chef crafts French-American fare peppered with Japanese inspiration at Michelin-starred restaurant

The Fine Print

Promotional value expires Dec 31, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Phone reservation required. Dine-in only. Not valid on Friday or Saturday. Not valid for Sunday lunch. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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 today's Groupon: for $40, you get $80 worth of French-American and Japanese dinner at Takashi. This Groupon is not valid on Friday or Saturday or for Sunday lunch.

Chef Takashi Yagihashi, winner of a James Beard Award, combines his mastery of French culinary arts with his Japanese roots to craft unique menus that helped Takashi garner a Michelin star. Diners may rouse their palates or calibrate their utensil-holding form with starters such as a spicy octopus salad with vinaigrette dressing ($13) or a warm plate featuring sautéed scallops, soba gnocchi, and a celery-root parmesan foam ($14). Larger dishes include roasted Indiana duck breast, served with baby turnips and a green-bean salad ($29), and a clay pot filled with Amish chicken, shimeji mushrooms, eggplant, and yuzu juice ($26). Sweet teeth blissfully burrow into pumpkin pine-nut cake, crafted with pumpkin seeds, butterscotch, currants, and cream-cheese ice cream ($8), or any other dessert selection. Patrons can opt for the chef's tasting menu, during which servers bring out five succulent courses, each paired with a flavor-enhancing wine or perfume ads culled from fashion magazines.

Along with ingredients sourced from places including Maine, Japan, Australia, and Mars, chefs create their comestibles with sustainably fished seafood and local produce whenever possible. Takashi's natural lighting illuminates a cleanly decorated dining area that features hardwood floors, by glossed gray brick walls, and slanted ceilings reminiscent of a lofted apartment.

Our customers loved this deal last year, earning Takashi a spot on Groupon's Best of 2011 list.

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."

Customer Reviews

fantastic.
Tom S. · December 19, 2013
excellent service
Arlene D. · August 16, 2013
Will be back for another tasting menu! Great flavors! Clean flavors! Caramel foam on Cree brûlée was just amazing with the delicacy & touch if sea salt!
Maggy N. · January 30, 2013

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