James Beard-award-winning chef Takashi Yagihashi used to run a restaurant in the Wynn hotel in Vegas, but it didn’t allow him the freedom he craved. So he came to Chicago and decided to take over the space abandoned by Scylla in Bucktown last year. Takashi runs the kitchen and assists with food service while his wife plays hostess. It’s these personal touches that make the eatery unique. French-American and Japanese flavors co-mingle nicely in Maine scallops with foam sauce and Kobe beef with ponzu sauce. An assortment of sakes, wines and green teas enhances the flavors.
1952 N. Damen
Best of Chicago 2008