BOOZE BOX

Japanese restaurant, 823 W Randolph St LOWER LEVEL, Chicago, IL

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Nasu — Eggplant with kabayaki lime and crushed wasabi peas. Vegan
• Shiitake — Mushroom with ume plum paste, Turkish pepper, and kabayaki sauce. Vegan
• Hamachi Ponzu — Yellowtail belly sashimi with ponzu and jalapeño.
• Soba Ebi — Buckwheat soba noodles with 4 charred shrimp, sesame oil, garlic chili, and garlic soy vinaigrette. Contains nuts.
• Katsu Ramen — Pork cutlet, curry broth, carrot strings, and shredded shiso.
• Udon — Thick wheat noodles with light soy broth and green onion.
• Akami — Bluefin tuna.
• Ama Ebi — Sweet shrimp.
• Hamachi — Yellowtail.
• Hirame — Flounder.
• Hotategai — Scallop.
• Ika — Cuttlefish.
• Ikura — Salmon roe.
• Kani — Blue crab.
• Kanpachi — Amberjack.
• Madai — Sea bream.
• Maguro — Yellowfin tuna.
• Masago — Smelt roe.
• Saba — Mackerel.
• Sake — Salmon.
• Shima Aji — Striped jack.
• Suzuki — Sea bass.
• Tako — Octopus.
• Tobiko — Flying fish roe.
• Tamago — Japanese egg omelet.
• Unagi — Freshwater eel.
• Akami Wagyu (One Piece) — Bluefin tuna, A5 Kuroge wagyu, garlic soy, truffle oil, and chives.
• Spicy Tuna Crispy Rice — Crispy rice topped with spicy tuna, unagi sauce, microgreens, black tobiko, and sesame seeds.
• Tuna Truffle — Seared tuna with truffle sauce, Parmigiano Reggiano, and avocado.
• Wagyu A5 — A5 Kuroge cattle with shaved egg, soy garlic, and green onion ginger paste.
• Zuke Sake — Seared and marinated salmon with zuke sauce, soy, white pepper, and Japanese pickle.
• Spicy Shiromi — White fish, ichimi togarashi, chili oil, soy, red & green onion, tempura crumbs, spicy ginger, avocado purée, fried shallots, cucumber
• Ecuador — Tuna, yellowtail, flying fish roe, avocado, cucumber, cilantro, jalapeño, green onion, and tempura crumbs.
• Seared Salmon & Albacore — Smelt roe, avocado, fried shallots, cilantro, lemon, chili ponzu, and togarashi.
• Panko Onion — Avocado, red onion, garlic mayo, microgreens, ponzu, and sesame seeds.
• Truffle Hamachi — Yellowtail, avocado, fried shallots, mayo, and chili oil.
• Tempura Spicy Tuna — Deep fried spicy tuna with avocado, cream cheese, green onion, mayo, and spicy soy vinaigrette.
• Dragon — Shrimp tempura, eel, smelt roe, avocado, mayo, and sesame seeds.
• Godzilla — Shrimp tempura, smelt roe, avocado, cream cheese, mayo, wasabi mayo, eel sauce, sriracha, sesame seeds, and green onion.
• Miso Salmon — Avocado purée, asparagus, fried shallots, red onion, miso mustard, garlic ginger, microgreens, and sesame seeds.
• Hot Daisy — Albacore tuna, smelt roe, cucumber, soy paper, spicy mayo, lime, togarashi, and sesame seeds.
• Crispy Maguro — Tuna, avocado, fried shallots, red onion, fire mayo, tuna flakes, spicy soy vinaigrette, and sesame seeds.
• Tarantula — Soft-shell crab, masago mayo, cucumber, avocado, blue crab, red tobiko, sesame seeds, sriracha, green onion, and spicy soy vinaigrette.
• Tuna Microgreens — Tuna, avocado, fried shallots, red onion, black pepper eel sauce, and microgreens.
• Spicy Maki — Choice of tuna, shrimp, octopus, or salmon with roe, spicy mayo, togarashi, and sesame seeds.
• Tuna Tataki — Seared tuna with Japanese pickles and miso mustard.
• Kohitsuji — Two mini lamb chops with kizami wasabi butter, green onion, and togarashi.
• Grilled Salmon — Blanched spinach with ginger garlic soy.
• Mini Filet Mignon — Sliced filet with Japanese whipped potatoes, mushrooms, teriyaki, and wasabi butter.
• Hamachi Kama — Yellowtail collar, grilled, fried, or broiled. Served with shredded radish, ponzu, and lemon.
• Sake Kama — Salmon collar, grilled, fried, or broiled. Served with shredded radish, chili ponzu, cilantro, and lemon.
• Kanpachi Kama — Amberjack collar, grilled, fried, or broiled. Served with shredded radish, yuzu paste, microgreens, and lemon.

Starters

• Edamame — Warm soybeans with kosher salt. Vegan
• Aemono Salad — Dressed salad with spring greens and ginger carrot dressing. Vegan
• Mesclun & Wakame Salad — Spring greens and seaweed salad with ponzu vinegar, soy, sesame seeds, and lemon. Vegan
• Cucumber and Aged Tofu Salad — Tomato, red onion, green onion, and garlic soy vinaigrette. Vegan
• Miso Soup — Fermented soybean soup with tofu, green onion, and seaweed.
• Shishito — Fried Japanese peppers with eel sauce and tuna flakes.
• Gyoza — Veggie, chicken, or pork dumplings with green onions and sesame chili soy.
• Karaage — Butterflied bone-in Japanese fried chicken wings with herb salt & pepper or spicy chili honey.
• Takoyaki — Diced octopus with red cabbage, onion, Japanese mayo, eel sauce, and bonito flakes.
• Okonomiyaki — Japanese pancake with napa, green onion, Japanese mayo, katsu sauce, and bonito flakes.
• Seared Scallops — Apple plum purée and shredded radish.
• Tempura — Deep fried seafood and vegetables with soy dipping sauce.
• Deviled Eggs — Japanese pickle, Japanese mayo, mustard, chili oil, shredded radish, and seaweed.
• Naked — Oysters on the half shell served with lemon.
• Dressed — Hoisin soy, kizami wasabi, and fried ginger.
• Fried — Japanese mayo, sesame seeds, green onion, and chili strings.
• Top with Ikura — Add salmon roe.
• Oyster Shooter — Quail egg, ponzu, flying fish roe, sriracha, and lemon.

Desserts

• Mochi — Japanese rice cakes filled with ice cream.
• Fuji Fu — Apple cake served with ice cream, peanuts, and caramel sauce.
• Tempura Ice Cream — Fried green tea ice cream with chocolate Pocky sticks.
• Ice Cream — Choice of Green Tea, Lychee, Red Bean, or Black Sesame.
• Two sesame crisp cookies

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