Hot Woks Cool Sushi

Asian restaurant, MILLENNIUM PARK, 30 S Michigan Ave, Chicago, IL

VeganScore 30

Menu

Mains

• Panang Curry — Chunks of tender chicken breast stewed in a rich Panang curry and coconut gravy, with carrots, bell peppers, and basil leaves (includes peanuts).
• Szechuan Chicken — Chicken breast, bell pepper, carrots, onions, peanuts & homemade Szechuan Chili sauce.
• Spicy Basil — One of the more well-known spicy Thai dishes. Made with Thai sweet basil, chicken, bell peppers, mushrooms, onions, and jalapeño peppers.
• General Tao Chicken — Chicken breast deep-fried in a light batter, stir-fried with broccoli, bell peppers, carrots & onions.
• Tomato Pepper Steak — A hearty dish made with beef sauteed with bell peppers, baby corn and onions in a rich black bean garlic sauce.
• Cashew Chicken — A spicy Thai dish made with roasted cashew nuts, combined with hearty bell peppers, mushrooms, onions, pineapples, and peapods.
• Tofu Steak — Lightly fried tofu steak smothered with fresh mushrooms in a savory garlic sauce. Prepared in a similar manner to a Hong Kong steak. Served with tempura onion rings and broccoli.
• Chardonnay Garlic Chicken — Flavorful chicken breast blended with baby corn and carrots in a devouring chardonnay garlic sauce, garnished with steamed broccoli.
• Chicken & Broccoli — Slices of tender chicken breast and ginger with broccoli prepared in a special delicate sauce.
• Vegetable Delight — A vegetarian feast prepared with tofu and an assortment of vegetables in a garlic gravy sauce.
• Chinese Fried Rice — Fried rice made with eggs, onions, and bean sprouts, combined with Chicken, flavored with a myriad of seasonings and topped with green onions.
• Hot Woks Fried Rice
• Spicy Basil Fried Rice — Cooked with chicken and pineapples, and browned with Thai spices & basil.
• Mandarin Orange Chicken — Deep-fried chicken breast combined in a zesty orange sauce.
• Mango Chicken — Deep-fried chicken breast combined with mango, carrots, bell peppers, peapods, and onions in a mango orange sauce.
• Pad See Ewe — A popular Thai stir-fry made with large rice noodles, eggs, chicken & broccoli finished in a rich garlic & oyster sauce.
• Pad Thai — A stir-fry chicken combined with thin rice noodles, eggs, bean sprouts, and scallions topped with crushed peanuts, carrots and cabbage.
• Pad Kee Mao — Stir-fried wide rice noodles with chicken, shrimp, thai basil, carrots, jalapenos, tomatoes, baby corn, and bell peppers.
• Yakisoba — Yakisoba means "fried noodles" in Japanese. Made with chicken, mushrooms, carrots, onions and seasoned cabbage in a Japanese Worcester sauce garnished with shredded seaweed & sesame seeds.
• Michigan Ave Roll — Japanese scallop (hotate), yellowtail (hamachi), shiso leaf, cucumber, bell pepper, sesame, yuzu kosho, ponzu, tobiko, light mayo.
• Bluefin Toro Roll — Bluefin toro, scallion, cucumber.
• Tuna Flame Roll — Torched tuna, spicy tuna, cucumber, asparagus, spicy crunch garlic, edible gold dust.
• Crispy Crab Roll — Soft shell crab tempura, snow crab, cucumber, avocado, garlic crunch, furikake.
• Nordic Smoke Roll — Smoked salmon, snow crab, cream cheese, cucumber, avocado, tobiko, scallion.
• Peppery Salmon Skin Roll — Smoked salmon skin, cucumber, cilantro, jalapenos, lime, pickled onion.
• Akira Signature Roll — Tuna, salmon, yellowtail, avocado, cucumber, ginger, spicy mayo, crispy crumbs, house soy sauce.
• Firecracker Signature Roll — Crab stick, cream cheese, avocado, unagi.
• Dragon Roll — Shrimp tempura, avocado & unagi, sweet sauce, mayo.
• Harajuku Roll — Yellowtail, tuna, jalapenos, avocado, cilantro & tobiko.
• Mega Vega Roll — Sweet potato tempura, broccoli tempura, cucumber, pickle onion & avocado, wasabi mayo & sweet soy sauce.
• California Roll — Snow crab, kani crab, cucumber.
• Cucumber Maki — Cucumber, furikake, eel sauce.
• Avocado Maki — Avocado, furikake, eel sauce.
• Bluefin Tuna Maki — Bluefin tuna, avocado.
• Salmon Maki — Salmon, avocado, furikake.
• Sweet Potato Tempura Maki — Sweet potato, furikake, eel sauce.
• Unagi Maki — Unagi, cucumber, eel sauce.
• Smoke Salmon Maki — Smoke salmon, honey, furikake.
• Yellowtail Maki — Yellowtail, scallion.
• Amaebi — Sweet shrimp, ikura, microgreens, gold.
• Aburi Salmon — Torched salmon, ikura, aburi mayo, microgreens, gold.
• Japanese A5 Wagyu — Miyazaki wagyu, microgreens, ponzu, gold.
• Salmon
• Bluefin Chutoro
• Bluefin Otoro
• Yellowtail
• Hotate — Japanese scallop.
• Sushi Gold — 8 pieces of sushi with 2 salmon, 2 Bluefin tuna, 2 Yellow Tail, 2 Unagi.
• Sashimi Gold Platter — 12 pieces of assorted Chef's selection.
• Mango Salmon Poke — Fresh salmon, seasoned rice, crunchy noodles, cucumbers, avocado, vegetables, honey spicy mayo and sweet soy sauce.
• Crab Paradise Poke — Snow crab, salmon, red tobiko, cucumber, avocado, other vegetables, honey spicy mayo, ponzu sauce.
• Ocean Trio Poke — Bluefin tuna, salmon, yellowtail, crunchy noodles, cucumbers, avocado, vegetables, sesame dressing, nori.

Starters

• Cucumber Salad — Cucumbers, carrots, onions, sweet & sour vinaigrette. Vegan
• House Salad — Mixed greens, red onion, lychee, cranberries, crispy noodles, sesame-miso dressing. Vegan
• Seaweed Salad — Six varieties of seaweed, fresh mixed greens, rice wine sesame vinaigrette. Vegan
• Edamame Vegan
• Tuna Avocado Salad — Tuna sashimi, avocado, mixed greens, creamy-spicy dressing.
• Miso Soup
• Vegetable Tofu Soup
• Chicken Tom Yum Soup
• New Egg Rolls (2)
• Petite Egg Roll (8) — Thai egg roll, chicken, shrimp, bean thread noodles, sweet Thai chili sauce.
• Fried Vegetable Petite Spring Rolls (6) — Crisp veggie egg rolls served with a sweet and sour sauce.
• Tempura Appetizer — Two tempura battered deep-fried shrimp, assorted tempura vegetables, sweet Mirin dipping sauce.
• Crab Rangoon (5) — Fried dumpling, diced kana crab meat, chives, cream cheese, with sweet & sour sauce.
• Gyoza (5) — Japanese pork dumplings lightly steamed and then pan-fried. Includes sesame chili sauce.
• Spicy Chicken Wings — Five pieces of fried chicken wings coated in a spicy sweet sauce.
• Fried Mushroom Tempura
• Tuna Tataki — Lightly seared fresh tuna encrusted with black sesame. Served with a side seaweed salad and our own ginger ponzu sauce.

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