Kabocha (952 W. Lake St.), a Japanese brasserie in Chicago’s West Loop neighborhood announces the winter menu from Chef Shin Thompson. The menu takes on a new format with a simple layout featuring raw dishes, starters, entrées, and sides.
“Our seasonal menu offers our guests an alternative to the traditionally heavy foods served during Chicago’s winter,” Thompson says. “With the winter menu, we’re able to showcase the traditional Japanese ingredients we love with French and American twists.”
The Raw menu showcases Thompson’s skill in simple fish preparations that let the quality of the products shine. Kigo-Maki, Thompson’s rotating seasonal sushi roll, and Nigiri share the spotlight with Wagyu Beef Tartare with a quail egg and umami paste. The chef offers starters with distinct presentations, such as the Scallop & Crab Motoyaki, served on the half shell with a torched ponzu aioli; and surprising flavor combinations such as the Octopus & Bone Marrow and the Kabocha Squash Soup topped with candied eringi mushrooms.
Guests can warm up with entrees like Duck, Duck, Goose, a rich plate of duck confit, duck breast, foie gras, rösti potato, and gooseberry jam. Lighter winter dishes include Seared Silken Tofu with red lentils and a saffron-ginger gastrique. Dessert also fuses Japanese and American classics such as the Banana Bread Pudding with shiso butterscotch, and the Thai Chile Chocolate Torte with cranberry three ways.
Kabocha is a Japanese brasserie located in Chicago’s West Loop neighborhood at 952 W. Lake Str. The restaurant serves dinner 5-10 p.m. Tuesday – Thursday and 5-11 p.m. Friday and Saturday; closed Sunday and Monday. Reservations are suggested and can be made by calling 312.666.6214, or visiting www.kabochachicago.com. Kabocha is also on Facebook, Instagram, and Twitter.