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Best Italian-Japanese fusion

Chile mentaiko spaghetti at Momotaro The Japanese obsession with itameshi, or Italian food, produced a superb fusion dish sometime in the 50s, according to Momotaro executive chef Mark Hellyar, who put it on his menu. In the dish, hot pasta meets a hot sauce of Plugrá butter and Kewpie mayo, light shoyu, chile oil, […]