Tag Archives: japanese pub

Chizakya Presents a New Fall-Winter Dinner Menu

Lakeview’s new izakaya, Chizakaya, has unveiled a new Fall-Winter dinner menu, now available Monday through Saturday from 5:30pm to 12:30am. Chef/owner Harold Jurado and Chef de cuisine Robert Rubba have made seasonal changes to the small plate offerings, which are noted below in bold lettering.

The recently-added selections include Carrot and Burdock Root Salad, Hiramasa, Fluke, Curley Cress, Kabocha Squash Bisque, Oden, Duck Breast, Oysters, Duck Confit Croquette, Beef Heart, Wagyu, Tofu Cheesecake and Black Sesame Ice Cream.

The Japanese pub harmonizes Japanese cuisine with contemporary philosophies and techniques, including the importance of using local, seasonal and sustainable resources. Chizakaya’s “local love” is provided by Dietzler Farm, Gunthorp Farm, Growing Power, Slagel Family Farm, Griggs Family Farm and Becker Lane.

Chizakaya Fall-Winter Menu

Okashi (snacks)
Black edamame, sea salt 5

Oshinko (pickles) 4

Puffed pig ears, togarashi 4

Japanese sweet potato fries, spiced mayo 5

Pork shoulder gyoza 6

Crispy pork, slow poached egg 6

Chawan mushi, radish, dashi 6

Cold

Carrot and Burdock Root Salad 5

Hiramasa, bone marrow, garlic, umeboshi 12

Fluke, kabocha squash, pine nuts, brown rice vin. 8

Home-made basket tofu, bonito, scallion, ginger, soy 7

Curley cress, beef liver “sashimi,” sesame vin 6

Noodles/Broth

House ramen, braised pork, slow poached egg, fish ball 12

Kabocha squash bisque, meyer lemon, Japanese curry, blue crab 9

Oden, winter greens, potato, azuki bean 9
with soba noodles 15

Hot

Duck breast, persimmon, chestnut, mixed grain congee 14

Crispy chicken thighs, dashi mayo, mustard greens 8

Grilled Ika (squid) togarashi, yuzu vin 11

Hamachi kama, ponzu, daikon, ginger 11

Oyster, bacon, shishito 9

Wild mushrooms, soy, lemon butter 8

Duck confit croquette, apple miso 7

Kushi Yaki (skewers) 3

Chicken gizzards
Chicken meatball
Chicken skins
Shishito peppers, bonito
Hakurei turnips
Beet and shiso
Sweet sausage
Beef cheek
Beef heart
Confit octopus
Wagyu, lime, wasabi 5

Dessert

Yuzu cake, green tea ice cream 5
Tofu cheese cake, kuro mitsu, azuki bean sorbet 5
Chocolate ganache, puffed barley, black sesame ice cream 6
Taro rice pudding 5

Chizakaya
3056 N. Lincoln Avenue
Chicago, IL 60657
773.697.4725
coming soon, chizakaya.com

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New Craft Cocktail Program at Chizakaya

The Talented Team at Bittercube Create Neoclassic Cocktails

Chizakaya has collaborated with the cocktail consulting team at Bittercube to introduce a new craft cocktail program at the Lakeview izakaya. The Fall-Winter menu takes the American craft cocktail movement and blends it with Japanese techniques and flavor profiles.

The well-versed talents from Bittercube include Milwaukee residents Ira Koplowitz (formerly of The Violet Hour) and Nicholas Kosevich, an award-winning cocktail crafter, along with assistance from Chicago’s own Paul McGee. Bittercube consults on cocktail offerings and also makes an assortment of liqueurs, bitters, tinctures, syrups, sours and tonics.

Chizakaya’s late night, small plate Japanese pub concept has become a dining and drinking destination for those who appreciate handcrafted libations, an extensive sake list and a mix of local craft brews and Japanese favorites. Chizakaya welcomes guests for dinner, creative cocktails and conversation from 5:30pm-12:30am Monday through Saturday.

Chizakaya Cocktail Menu, $9

Shibuya Station
Old Weller Bourbon, Okinawa Kobuto Cider Syrup, Bittercube Cherry Bark Vanilla Bitters
Tasting Notes: An Autumnal Old Fashioned Whiskey cocktail flavored with a syrup made from Mutsu Apple Cider from Seedling (Michigan) and a rich, unrefined sugar from Japan.

Tsuyu Doki
Sakura Kyoto Tea Infused Broker’s Gin, Lime, Egg White, Plum Juice
Tasting Notes: A refreshing cocktail with floral notes coming from the Japanese tea and slight sweetness from the plum juice. This cocktail has an added frothy texture from the egg white.

The Yasaka Shrine
Yamakazi 12 yr., Lemon, Ginger-Honey Syrup, Angostura Bitters
Tasting Notes: A light whiskey sour made with Japanese whiskey (milder than American whiskies) with a nice spiciness and richness from the ginger honey syrup.

Yokohama 21
Cocchi Americano, Amontillado Sherry, Dolin Dry Vermouth, Bittercube Orange Bitters
Tasting Notes: An aperitif style cocktail (made to whet one’s appetite) with a dry, nutty finish. Lower in alcohol as well.

Pampelmuse
Rehorst Milwaukee Gin, Lime, House-made Grapefruit Liqueur
Tasting Notes: A bright, gimlet style cocktail made with a gin from Milwaukee and a housemade grapefruit liqueur.

The Poor Cousin
Tariquet Armagnac, Lemon, Ginger Syrup, Sparkling Wine
Tasting Notes: Our sparkling cocktail is flavored with Armagnac (French Brandy) and has a subtle citrusy, spicy finish.

Hong Kong Connection (by Kazuo Uyeda)
Cognac VS, Lime, Yellow Chartreuse, Blue Curacao
Tasting Notes: An original cocktail from Kazuo Uyeda (the legendary bartender at Tender Bar in the Ginza district of Tokyo). This cocktail has a great color expressed from the Yellow Chartreuse (French herbal liqueur) and Blue Curacao (orange liqueur), something Mr. Uyeda strongly expresses in his colorful, well balanced cocktails.

A Loose Riff
Flor de Cana 4yr., Lemon, House-made Shochu Melon Liqueur, Maraschino
Tasting Notes: A citrusy cocktail with a hint of honeydew melon (housemade).

Bob Harris
Old Overholt Rye Whiskey, Cynar Italian Bitter, Carpano Antica Sweet Vermouth
Tasting Notes: Bill Murray’s character in Lost in Translation. A robust whiskey cocktail with strong flavors coming from the American Rye Whiskey and Cynar (Italian bittersweet liqueur flavored with artichokes).

Chizakaya
3056 N. Lincoln Avenue
Chicago, IL 60657
773.697.4725
coming soon, chizakaya.com
twitter @chizakaya

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Chizakaya Opens Tonight

Chizakaya Offers an East-Meets-Midwest Dining and Drinking Experience

New Lakeview Restaurant Redefines the Izakaya Trend in Chicago

By melding the concept of a Japanese pub with its Chicago locale, Chizakaya, which opens tonight in the Lakeview neighborhood, will re-introduce and expand upon the izakaya trend by harmonizing Japanese cuisine with contemporary philosophies and techniques, including the importance of using local, seasonal and sustainable resources.

Operated by a top-flight duo of restaurant industry stars, Chizakaya is the brainchild of chef/owner Harold Jurado.  Jurado, a Chicago native, has cooked in such renowned restaurants as Sunda, Charlie Trotter’s (Chicago and Las Vegas) and Japonais (Chicago, New York and Las Vegas). Chef de cuisine Robert Rubba most recently cooked at Chicago’s acclaimed L20, as well as Restaurant Guy Savoy in Las Vegas and Gordon Ramsay at the London Hotel in New York.

Jurado and Rubba view themselves among a new breed of chefs who place the significance of local, seasonal and sustainable ingredients above all else in the kitchen. Their driving force and source of inspiration is seasonal ingredients from local farms and co-ops, as well as free-range livestock and responsibly sourced fish. Jurado and Rubba aim to showcase these products to their fullest in their intelligent and informed approach to cuisine.

Chizakaya’s menu will be comprised of small plates designed for communal dining. The dishes will be indicative of the true Japanese pub experience, including such staples as yakitori (grilled chicken, meat and vegetables served on skewers), hamachi kama (hamachi collar served with ponzu, daikon and ginger) and noodle and rice combinations. Signature items will include okashi (snacks) such as black edamame (soybeans that have been matured on the stalk, eliciting a sweeter flavor), oshinko (pickled seasonal vegetables), whole grilled saba (mackerel) and the house ramen. A stand-out on Chizakaya’s opening menu will be a sashimi made with Dietzler Farms calves liver. Many items, including tofu, ice creams and sorbets, will be made daily in house. Jurado and Rubba will rotate menu items as the seasons dictate.

Chizakaya’s cocktail program, created by Rubba and Chantelle Pabros (former L2O sommelier), is an integral part of the restaurant, demonstrating the Japanese idea of washoku, which means “harmony of food.” This guiding inspiration refers to a blending of not only the restaurant’s cuisine, but also the drinks, service, dining experience and the overall presence of a Japanese restaurant in the Midwest. An extensive showcase of sake, shochu, Japanese and American whiskeys and beers, along with a menu of specialty drinks with house-made juices, syrups and bitters, will elevate the izakaya idea into a unique nightlife concept for Chicago.

The coffee program consists of a special blend of family-farmed beans from Crop to Cup. The beans are roasted locally in small batches at Asado Coffee Company and transported to the restaurant via an environmentally-conscious “zero bag” policy. Each cup is brewed to order in an individual Clever Coffee Dripper. Chizakaya’s tea menu consists of hand-selected offerings by Rare Tea Cellar. The in-house water filtration system not only enhances the flavor of coffee and tea, but is also eco-friendly.

The restaurant’s decor features environmentally savvy cork floors, a 280-bottle beechwood wine wall with smoky mirror located over the bar area, chocolate brown leather barstools and mixed wood tables and chairs. The focal point of the front dining room are two vibrant, Asian-inspired ceiling murals. The left side of the mural features a striking geisha figure holding a robe that mimics the ocean waves of a traditional Japanese fabric, while the right side displays a fierce samurai warrior wielding a sword that gives way to a cherry tree in full blossom. In the rear dining room, an open kitchen serves as the hub of the restaurant, set among communal tables, counter seating and exposed brick walls with subtle splashes of color. The front dining room will seat 36 people at tables and at the bar, while the rear room will accommodate an additional 24 guests.

Chizakaya will be open Monday through Saturday from 5:30 p.m. until 12:30 a.m.  The restaurant only accepts reservations for parties of seven or more.

M E N U

Okashi (Snacks)

Black edamame, sea salt  4

Oshinko (seasonal pickles) 5

Barley miso soup 3

Puffed pig ears, togarashi 4

Teriyaki string beans, sesame seed 5

Japanese sweet potato fries, spiced mayo 5

Crispy pork, slow poached egg 5

Raw/Pickled/Salads

Daikon, roasted seaweed, baby anchovies, ponzu 5

Seasonal greens, tofu dressing, crunchy rice 6

Hamachi, bone marrow, garlic, umeboshi 12

Octopus, tomato, cucumber, radish, fish sauce vinaigrette 5

Kombu marinated Tai (snapper), avocado, shiso, lime vinaigrette 11

Home-made basket tofu, bonito, scallion, ginger, soy 7

Beef liver “sashimi,” petite watercress, sesame vin 6

Kushi Yaki 3

Chicken gizzards
Chicken skins
Chicken meatball
Chicken and negi

Shishito peppers, bonito
Hakurei turnips
Tomato, shiso

Beef sirloin tip, lime, wasabi
Sweet sausage
Pork meatball
Beef cheek
Beef tongue
Confit octopus

Noodles/Rice

Cold soba, summer vegetables, shrimp tempura 10

House ramen, braised pork, slow poached egg, fish cake 12

Blue crab congee, corn, chives 7

Steamed

Walleye, ginger, scallion 10

Daily gyoza, soy, ra-yu 6

Chawan mushi (steamed custard), radish, dashi 6 with foie gras 11

Fried

Crispy chicken thighs, dashi mayo, mizuna 8

Corn fritter, chili, lime, mayo 5

Age-Dashi Tofu 6

Grilled

Ika (squid), togarashi, lemon vin 10

Whole saba, lemon, cucumber 11

Hamachi kama, ponzu, daikon, ginger 8

Roasted

King oyster, enoki, shimiji mushrooms, soy, lemon-butter 8

Japanese eggplant, sweet miso, apple 5

Clams, beer, black garlic, spiced broth 13

Chicken livers, negi 6

Dessert

Yuzu cake, green tea ice cream 5

Taro, ube, rice pudding 5

Chocolate sesame ganache, puffed barley, soy milk sorbet 5

Ice Cream, daily selection 3

Cocktails

Lie & Cheat
Rice shochu, lychee juice, St. Germain, lime 8

Isao Aoki
Sudachi shochu, yuzu, iced matcha green tea 8

Ume Ume
Sweet potato shochu, plum juice, house-made ginger bitters, umeboshi, ginger ale 8

Shiso Mojito
Sugar cane shochu, shiso leaves, Turbinado sugar, lime 8

Chu Hai
Barley shochu, soda water, lemon 8

Sake by the Glass

Chilled
Tsukosabotan, Junmai, Kochi 6
Light and Clean
Crisp aroma of Rambotan, star fruit, with a bright refreshing finish, hinting of plum

Azumaichi, Junmai Ginjo, Saga 8
Fruity and Fun
Notes of green apple, hints of strawberry, and passion fruit.
Exclusive to Chizakaya by the glass

Daishichi, Kimoto Tokubetsu Junmai, Fukushima 9
Luscious and Rich
Dense and profound character, complex aromatics, herbal, earthy

Dassai Goju Nigori, Junmai Daiginjo, Yamaguchi 7
Milky and Refined
Sweet scented, medium bodied, with notes of coconut and green plantains; dry finish

Warmed

Shirakabegura, Junmai, Kyoto,1800ml
Feminine, soft supple texture
3oz 6, 6oz 12

Kikumasamune, Junmai, Hyogo,1800ml
Masculine, sauvage, dried meat, earthy, incredible depth of flavor
3oz 5, 6oz 10

Small Format: Single Portion

Kikusui Funaguchi, Honjozo Genshu, Niigata, 200ml, 10
Bold and Sweet
Bold warming sweetness, reminiscent of amaretto, with hints of almonds and peaches. Cask strength 18-19% alcohol, great neat, fun on the rocks!

Mizbasho, Junmai Ginjo, Gunma, 180ml, 14
Soft and Gentle
Soft edges with a gentle sweetness, a kiss of melting snow and ripe apricot.

Sake by the Bottle

Kikusui Funaguchi, Honjozo Genshu, Niigata, 200ml, 10
Kubota Senju, Honjozo, Niigata, 720ml, 43
Suigei, Tokubetsu Junmai, Kochi, 300ml, 20
Hakkaisan, Tokubetsu Junmai, Niigata, 300ml, 23
Nanbu Bijin, Tokubetsu Junmai, Iwate, 300ml, 24
Nishi No Seki, Tokubetsu Junmai, Oita, 720ml, 38

Tsukosabotan, Junmai, Kochi, 720ml, 48
served warmed Shirakabegura, Junmai, Kyoto,1800ml, 86
served warmed Kikumasamune, Junmai, Hyogo1800ml, 75

Mizbasho, Junmai Ginjo, Gunma, 180ml, 14
Fukucho Biho, Junmai Ginjo, Hiroshima, 300ml, 30
Azumaichi, Junmai Ginjo, Saga, 1800ml, 123

Dassai 50, Junmai Daiginjo, Yamaguchi, 300ml, 20
Hana Awase, Junmai Daiginjo, Ibaraki, 300ml, 55

Daishichi, Shizen Shu, Kimoto Tokubetsu Junmai, Fukushima, 720ml, 66

Hakutsuru, Sayuri, Nigori, Hyogo, 300ml, 16
Dassai Goju Nigori, Junmai Daiginjo, Yamaguchi, 720ml, 50

Himezen, Sweet Junmai, Miyagi, 720ml, 34

Whiskey
Yamazake, 12 Year, Japanese Blended Whisky 8
Hibiki, 12 Year, Japanese Blended Whisky 15

Elijah Craig, 10 Year, American Whiskey 12
Templeton, Small Batch, American Rye Whiskey 34

Shochu
Kakushigura / Barley 9
Jougo / Sugar Cane 9
Satsuma Hosan / Sweet Potato 11
Awa No Kaori / Sudachi 7
Hakutake “Shiro”/ Rice 10

Beer by the Bottle
Great Lakes Brewing Co., Cleveland, Ohio
Eliot Ness, Vienna Lager 5

Three Floyds Brewing Co., Munster, Indiana
Alpha King, American Pale Ale 7

Goose Island, Chicago, Illinois
Sofie, Belgian Style Farmhouse Ale 6
Matilda, Belgian Pale Ale 22 oz, 14

New Holland Brewing Co., Kolsch, Michigan
Full Circle, Kölsch 7

Two Brothers Brewing Co., Warrenville, Illinois
Cane & Ebel, Red Rye Ale 7

Lambic
Baird Brewing Co., Shizuoka, Japan
Carpenter Mikan, Fruit Ale 5

Beer on Tap
Sapporo Breweries Limited., Tokyo, Japan
Japanese Rice Lager, 3

Goose Island, Chicago, Illinois
Green Line, American Pale Ale, 5

Kiuchi Brewery, Ibaraki, Japan
Hitachino Nest, White Ale 5

Chizakaya
3056 N. Lincoln Avenue
Chicago, IL 60657
773.697.4725
coming soon, chizakaya.com
twitter @chizakaya

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