In Chicago, we are lucky to have a chef trained in kaiseki, a traditional Japanese multi-course meal.   After my friend, Annie, hired chef Matsumoto to work at her restaurant, Mizu Yakitori and Sushi Lounge, they soon began having quarterly kaiseki dinners.  I was fortunate to attend the inaugural dinner.

There were 9 courses with sake pairings.  Chef Matsumoto hand wrote all of the menus in Japanese.  Unlike fixed price menus at places like Alinea or Charlie Trotters, kaiseki dishes follow a set order that includes soup, sashimi, a grilled course, and others at the chef’s discretion.  Ingredients are seasonal.  If you get the chance to try it, you should.


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