During the pandemic, Shin Thompson and Liga Sigal established themselves as masters of carryout curry—specifically karē, the alluring, enveloping, Snuggie-in-a-bowl that is Japan’s great gift to global comfort and reassurance. Maybe you’re skeptical. What’s so hard about packing a thick, warmly-spiced, root veggie-stocked edible lava in a plastic jewel box and sending it on its […]
Mike Satinover’s doors of perception were blown wide open some ten years ago when the 21-year old study abroad undergrad was sent to a famous noodle shop in Sapporo, Japan, for a bowl of miso ramen: “What arrived was ethereal. A scalding hot bowl of rich, intense miso and pork soup, with punches of garlic […]
Baker Jaye Fong’s sakura shortbread will come back for a second season.
It’s Shin Thompson’s pivot to Japanese soul food, from a virtual kitchen.
His Onigiri Shuttle Kororin rolls to a stop next week—but he’ll be back.
Another Japanese chain shows how it’s done.
A new yakitori-ya in Arlington Heights adds to Chicago’s suburban Japanese drinking joints.
A tempura ninja, an udon master, and a pork-donburi slinger are livening up the Arlington Heights food court.
Lakeview is the right environment for this New York-based chain.
Overworked sushi and surprisingly clever fusion at this Ravenswood spot
A new ramen-ya from the folks behind Wasabi specializes in milky chicken broth.
Lots of fish in the neighborhood—and not much of it’s much good.
Worlds collide—and fit neatly between a pretzel bun—at Rice ‘n Bread.
Another day, another Japanese restaurant with a sprawling, unfocused menu
Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.