Japonais

Name: Japonais
Address: 600 W. Chicago Ave., 60654, IL, 60654
Telephone: 312-822-9600

600 W. Chicago Ave., Chicago, IL 60654, US

• Monday: 11:30AM-11:00PM •Tuesday: 11:30AM-11:00PM •Wednesday: 11:30AM-11:00PM •Thursday: 11:30AM-11:00PM •Friday: 11:30AM-11:30PM •Saturday: 5:00PM-11:30PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Sushi
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

SOUP

Soup of the Day

chef's daily inspiration

Miso

white miso with wakame, scallions and tofu

Ginger-Corn Egg Drop Soup

shrimp and scallop dumpling and spicy sambal in a ginger corn broth

SALADS

House Salad

mixed baby greens with honey yuzu dressing

Kaiso

marinated seaweed salad with toasted sesame seeds and fresh cucumbers

APPETIZERS

The Rock

thinly sliced marinated new york strip steak cooked on a hot rock presentation

Calamari

fried calamari tossed in a sweet and sour sauce with wasabi vinaigrette

Tempura

shrimp and vegetables with tempura dipping sauce or brie fondue sauce

Lobster Spring Rolls

lobster spring rolls with mango relish and blood orange vinaigrette

Crab Cakes

pan seared lump crab cakes with soy mustard sauce

SANDWICHES

Japonais Burger

Japanese seven spice-togarashi sirloin burger with blue cheese

Teriyaki Chicken

grilled chicken breast with a tangy teriyaki glaze

Tuna Steak

grilled tuna steak with shiitake salsa, pickled ginger and wasabi aioli

ENTREES

Petite Filet

grilled petite filet mignon with sauce Japonais and white miso truffled potato puree

Salmon Japonais

nori encrusted atlantic salmon with asapargus and shimeji mushrooms in a soy mirin glaze

Chestnut Chicken

roasted chestnut encrusted chicken breast with shiitake rice stuffing in a ginger lemon sauce

Japonais Fried Rice

with a choice of chicken, beef or shrimp

Yaki Soba

stir fried soba noodles and seasonal vegetables with a choice of chicken, beef or shrimp

LUNCH SPECIALS

Soup & Salad

cup of miso or soup of the day with house salad

Bento Sushi Express

choice of 2 traditional rolls, miso soup and vegetable tempura

Business Lunch

choose one from each of the following

Starters

| Calamari | Tempura | Lobster Spring Rolls

Main Courses

| Yaki Soba | Japonais Fried Rice | Any Sandwich

NIGIRI / SASHIMI

TUNA

WHITE FISH

SALMON

SHRIMP

FISH ROE

EEL

IKA

Squid

TAKO

Octopus

MIRUGAI

Giant Clam

UNI

Sea Urchin

MAGURO MORIAWASE

tuna selections of the day

CHEF'S SPECIAL MAKI ROLLS

Spicy Mono

spicy octopus roll topped with spicy tuna and sweet unagi sauce

Spicy Scallop

seared scallop roll topped with fresh spicy scallops

Unagi Trio

avocado and unagi roll topped with baked unagi and sweet unagi sauce

MAKI MONO

California

Tuna

Spicy Tuna

Avocado

Shiitake Mushroom

Salmon

Yellowtail Scallion

Cucumber

Asparagus

DESSERT

Dark Chocolate Marscapone Cake

served with homemade coconut ice cream and fresh tropical fruit

Yuzu Almond Crème Brulée

homemade creamy citrus custard served with almond tuile cookie

Kabocha Cheesecake

Japanese pumpkin cheesecake served with Five-spiced pineapple mousse and almond cookie crust

Watermelon Soup

homemade fresh assorted tropical fruit sorbets in watermelon soup

DINNER MENU

NIGIRI / SASHIMI

TUNA

WHITE FISH

SHRIMP

FISH ROE

SALMON

EEL

SPECIALS FROM THE SUSHI BAR

Kani Nigiri

2 pcs spicy baked king crab

Bin Cho

marinated baby tuna sliced sashimi-style with arugula and shaved daikon in a citrus vinaigrette

Hirame Usuzukuri

sashimi north carolina fluke with spicy radish and house ponzu

Ika Uni Ae

thinly sliced raw squid and cucumbers in a creamy sea urchin sauce with shaved ohba

Madako Kimo

monkfish foie gras wrapped in octopus with a house ponzu sauce

Yukke Toro

toro tartare with quail egg and chef's special soy

CHEF'S SPECIAL SUSHI COMBINATION

Maguro Moriawase

tuna selections of the day

Shiromi Moriawase

white fish selections of the day

Maguro Shiromi Moriawase

tuna & white fish selections of the day

CHEF'S SPECIAL ROLLS

Special Salmon

panko breaded shrimp roll topped with sashimi marinated salmon and wasabi tobiko sauce

Spicy Mono

spicy octopus roll topped with spicy tuna tartare and sweet unagi sauce

Unagi Trio

avocado and unagi roll topped with baked unagi and sweet unagi sauce

Spicy Scallop

seared scallop roll topped with fresh spicy scallops

Ebi Ebi

panko breaded shrimp roll topped with shrimp and wasabi tobiko sauce

Tuna Tuna Salmon

salmon tartare topped with sliced tuna, avocado sauce and wasabi tobiko sauce

Crazy Veggie

tempura asparagus topped with marinated squash and shiitake mushrooms

MAKI MONO

California

Yellowtail Scallion

Tuna

Salmon

Spicy Octopus

Spicy Tuna

TEMPURA

Squid

Soft Shell Crab

Shiitake Mushroom

Shrimp

Sweet Potato

Asparagus

VEGETABLE

Avocado, Oshinko (pickled radish), Asparagus

Yamagobo (japanese mountain root), Cucumber

Kaiware (japanese radish sprouts).

Shiitake Mushroom, Plum Paste with Mint Leaf

LES SOUPES

Miso

white miso with wakame, scallions and tofu

Japonais Consomme

clear madai broth with shrimp dumplings and aromatic vegetables

LES SALADES

Bibb Lettuce

hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette

Kaiso

marinated sweet vinegar seaweed salad with fresh cucumbers and toasted sesame

Kamomo

seven spiced smoked duck with asian greens in a honey yuzu dressing

LES ENTRÉES FROIDES

Rainbow Carpaccio

tuna, whitefish and salmon with a citrus vinaigrette and a touch of habanero

Kombu Summer Roll

salmon, shrimp and white asparagus rolled in kombu with yellow pepper vinaigrette

Ceviche

rock shrimp, calamari, mussels and clams with ginger yuzu marinade

Sweet Tartare

sweet shrimp tartare with avocado mousse served in crisp wonton shells

Japonais Cocktail

with ginger horseradish mignonette, tomato sake and mango mojo sauces

LES ENTRÉES CHAUDES

Pachinko

east coast oyster baked with a creamy shrimp and bacon gratin

Kani Kani

snow crab claws wrapped in a shrimp and crab mousse served in a spicy passion fruit glaze

Tuna Flatbread

ahi tuna, mochi cheese with olive anchovy sauce on fresh made ohba and wakame crust

Tokyo Drums

spicy teriyaki drumettes with roasted scallion dipping sauce

Lobster Spring Rolls

lobster spring rolls with mango relish and blood orange vinaigrette

Crab Cakes

pan seared lump crab cakes with soy mustard sauce

Manju Buns

homemade steamed buns with braised pork and scallions with pineapple sweet & sour sauce

Tempura

shrimp and vegetables with tempura dipping sauce or brie fondue sauce

LES PLATS PRINCIPAUX

Filet Mignon

filet grilled with uni butter, white miso truffled potato puree and grilled asparagus

Surf and Turf

Japanese herb gratin lobster and grilled filet mignon with uni butter

Samurai Cut Tuna Steak

ohba yuzu marinated ahi tuna grilled over roasted scallion potato puree and pickled celery salad

Grilled Hamachi

hawaiian yellowtail served with crispy shrimp dumplings in a light wild mushroom broth

Salmon Japonais

nori skin encrusted atlantic salmon and sweet shrimp served with horseradish oyster and leek stew and curry oil

Lobster Teriyaki

spicy teriyaki glazed tempura lobster with asparagus and shiitake rice

Chestnut Chicken

roasted chestnut encrusted organic chicken with shiitake rice and ginger lemon sauce

LES SPÉCIALTÉS DE LA MAISON

APPETIZERS

ENTREES

SIDES

DESSERT

Dark Chocolate Marscapone Cake

served with homemade coconut ice cream and fresh tropical fruit

Coffee & Doughnuts

green tea semi-fredo with warm chocolate and chestnut filled beignets

Apple Pie Toban Yaki

Michigan red and gold apples with oatmeal ginger clusters and honey vanilla ice cream served in a hot claypot

Yuzu Almond Crème Brulée

homemade creamy citrus custard served with almond tuile cookie

Kabocha Cheesecake

Japanese pumpkin cheesecake served with five-spiced pineapple mousse and an almond cookie crust

Hawaiian Breeze

watermelon soup served with tropical fruit, coconut ice cream, mango sorbet served in a coconut shell

LOUNGE MENU

COLD APPETIZERS

Edamame

served warm or chilled

Kaiso Salad

marinated sweet vinegar seaweed salad with toasted sesame seeds and cucumbers

Ka-momo Salad

seven spiced smoked duck with asian greens in a honey yuzu dressing

Bibb Lettuce Salad

hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette

Kobe Beef Carpaccio

thinly sliced american style kobe beef with yuzu and dark soy ginger sauce

Rainbow Carpaccio

tuna, whitefish and salmon with yuzu vinaigrette and a touch of habanero

Ceviche

rock shrimp, calamari, mussels & clams with ginger yuzu marinade

HOT APPETIZERS

Satsumaimo Pommes Frites

Japanese sweet potatoes with spicy dipping sauce

Lobster Spring Rolls

mango relish and blood orange vinaigrette

Pachinko

east coast oysters baked with a creamy shrimp & bacon gratin

Kani Kani

snow crab claws wrapped in a shrimp & crab mousse with sweet passion fruit sauce

Tuna Flatbread

ahi tuna, mochi cheese on fresh ohba wakame crust with olive anchovy sauce

Crab Cakes

pan seared lump crab cakes with soy mustard sauce

Tokyo Drums

spicy teriyaki drumettes with roasted scallion dipping sauce

Manju Buns

steamed buns with braised pork and scallions with a sweet & sour sauce

Tempura

shrimp & vegetables with tempura dipping sauce or brie fondue sauce