Japonais under Morimoto’s reign

Japonais has partnered with Iron Chef Morimoto to take the helm and breathe fresh air into the Chicago staple.  Since the partnering, the interior of the restaurant has had a full makeover in addition to a brand new menu.  No longer a "Japanese French Infusion" theme, Morimoto is bringing his talent for Japanese cuisine with his Westernized techniques.

Of course the sushi here is the thing to order.  The quality is unsurpassed and the presentation impeccable.  Other notables include "The Rock", the Bagna Cauda, and the tartare.  "The Rock" is a 500 degree hot rock placed on the table where you sear your steak slices and dip them in various sauces.  We selected the Wagyu New York strip which was awesome; we ended up ordering a second.  The Bagna Cauda is a traditional Italian dish from the Piedmonte region and one Kevin's mother is an expert using their Friulian-style preparation.  A hot cauldron of oil, garlic, and anchovy comprises the dipping sauce for which you dunk vegetables.  Here was given a selection of local fresh vegetables and tempura octopus.  The Karai King Crab legs were painted with spicy tobanjan aioli and were fiery and yet flavorful, a table favorite that night.

A feature that evening was Abalone Sashimi which was unique and different albeit a little tough in nature.  The Mizukado Sushi (live octopus) was tender and delicate in flavor and texture.  The Whitefish Carpaccio was a table favorite and a beautiful presentation.  Thinly sliced whitefish drizzled with hot oil and mitsuba.

The server was extremely knowledgeable about the menu as well as the wine list.  She walked us through the features of the evening of which we ordered a few that were great recommendations.  The pace of the meal was perfect, the updated atmosphere was chic, and it was overall a great dining experience.