The entree of the October tasting menu is unlike anything I've really had before. It
kind of reminded me of ramen without noodles. I wasn't expecting it to be served in a broth. There are really so many components to talk about in this one dish. It almost seemed like a tasting plate in itself! The agedashi is different than what I've had before. It wasn't quite as crunchy out the outside and the inside wasn't as velvety, but I still loved the flavor and appreciated the large chunks. The "pork belly" however was incredibly crispy, but was so soft I could easily split it with my chopsticks. It completely melts in your mouth and I found myself scooping up the super tender pieces with my ramen spoon. The "egg soaked up the broth nicely and had a great sponge texture. Under all this "meat", there were a few prices of Chinese eggplant and sake braised cabbage, as well as a hasselback daikon radish. I really enjoyed those and would have actually appreciated a bit more to break up the heaviness. But I guess with the tasting menu we started with a bunch of vegetables, so now is time for the protein. The one thing I had a problem with was the rice. It was a bit dry and kind of burnt on the bottom. Looking back maybe I was supposed to spoon the broth over it so it could soak up moisture. But I just wasn't really feeling it with all the other great components present.
#tofu #veganmeat #japanese #veganegg #finedining #chicago
