Kumiko

Bar, 630 W Lake St, Chicago, IL

VeganScore 30

Menu

Mains

• Ikuradon — Alaskan salmon roe, charred shishito ponzu, sesame, fujiya wasabi
• Madai — Japanese red sea bream, shishito gremolata, umeboshi, charred lemon
• Kareraisu — Japanese curry, rice, seasonal vegetables, fukujinzuke
• Teishoku — Japanese-style set meal with assorted seasonal accoutrements

Starters

• Marinated Olives — Yuzu, garlic, ginger, sesame Vegan
• Otsukemono — Rotating selection of Japanese-style pickles Vegan
• Salad — Greens, cabbage, cucumber, carrot ginger dressing, sesame Vegan
• Miso Shiru — Heirloom tomato kombu dashi, spinach, frillman farms vegetables Vegan
• Oysters — On the half shell, charred shishitō ponzu, lemon horseradish
• Caviar Service — Golden kaluga caviar, buckwheat furikaké, butter nori chips, wasabi creme fraiche, chives · 1 oz
• Caviar — Individual quenelles of golden kaluga caviar · add to any dish · per piece
• Chilled Chawanmushi — Egg custard, sweet corn, scarlet deep water crab, spiced strawberry
• Japanese Potato Salad — Yukon gold, pickled carrot, shio-koji cucumber, ham
• Yuzu Kosho Karaage — Green circle chicken, kanzuri mayo, lemon
• Tempura Takoyaki — Spanish octopus, pickled ginger, ikura, katsuobushi, kewpie, tonkatsu sauce
• Tartare — Australian wagyu, quail egg, karashi vinaigrette, turmeric panko, horseradish
• A5 Wagyu Gyoza — A5 wagyu, yukon gold potato, onion, cedar aged soy sauce, woodear mushroom

Desserts

• Koshian Cheesecake — Red bean, pecan butter, lemon, a la mode
• Truffle Milk Toast — Japanese milk bread, fermented honey ice cream, perigord truffle
• Kuro Goma — Black sesame ice cream, kinako, maldon
• Single Scoop — Rotating selection of ice cream

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