The latest rendition of the ten-course tasting menu at Yūgen, a contemporary Japanese restaurant in Chicago, features new dishes from executive chef Mari Katsumura such as agnolotti made from toasted rye ramen dough. The pasta is filled with an okara filling — house-made soy milk, sunflower oil, lemon oil, salt, white sesame paste and toasted yeast. The agnolotti is plated with maitake mushrooms, fried trumpet mushrooms, pickled shimeji mushrooms, pickled huckleberries, pickled kale stems, charred kale and kale sprouts. To complete the dish, a mixture of beurre monté and kombu oil is poured in the center.
Availability: Through spring
Price: Part of $205 tasting menu with $135 supplement for beverage pairings