Tanoshii Sushi West Loop

Sushi restaurant, 720 W Randolph St, Chicago, IL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Veggie — Lettuce, avocado, radish, oshinko, kampyo, cucumber Vegan
• Ama Ebi — Sweet shrimp
• Ebi — Shrimp
• Hon Maguro — Spain bluefin tuna
• Hamachi — Yellowtail
• Hotate — Scallop
• Ika — Squid
• Ikura — Salmon roe
• Kanpachi — Amberjack
• Kani — King crab
• Madai — Sea bream
• Masago — Smelt roe
• Saba — Mackerel
• Sake — Faroe Island salmon
• Smoked Sake — Smoked salmon
• Suzuki — Striped bass
• Tako — Octopus
• Tobiko — Flying fish roe
• Toro — Fatty tuna
• Unagi — Eel
• Uni — Sea urchin
• Walu — Escolar
• Zuke Sake — Marinated salmon
• Alaskan — Salmon, avocado, cucumber
• California — Crab, masago, avocado, cucumber
• Chicago — Tuna, salmon, avocado, cucumber
• Ebi Ten — Shrimp tempura, avocado, cucumber
• Negi Hamachi — Scallions, hamachi
• Negi Bluefin — Scallions, bluefin tuna
• Spicy Tuna — Spicy tuna, cucumber
• Spicy Salmon — Spicy salmon, cucumber
• Spider — Soft shell crab, avocado, cucumber
• Unagi Roll — Eel, cucumber
• Philadelphia — Smoked salmon, cream cheese, avocado, cucumber
• Udon — Dashi broth served with carrot, onion, shiitake and kamaboko
• Chicken Teriyaki — House made teriyaki sauce, vegetables, side of rice
• Salmon Teriyaki — House made teriyaki sauce, vegetables, side of rice
• Black Tiger Shrimp — Sauteed shrimp in a gochujang and Italian seasoning sauce, vegetables, side of rice
• Chicken Katsu — Served with cabbage and side of rice
• Pork Katsu — Served with cabbage and side of rice

Starters

• Edamame — Lightly salted soy beans Vegan
• Field Greens — Red cabbage, carrot, ginger dressing Vegan
• Goma Ae — Steamed spinach with sesame sauce Vegan
• Agedashi Tofu — Deep fried tofu with dashi broth
• Calamari — Deep fried squid tossed in lime zest, rice vinegar, and fish sauce
• Gyoza — Veggie or shrimp dumplings (4 pieces)
• Hamachi Kama — Grilled yellowtail collar, large portion; allow at least 20 minutes
• Kushiyaki — Skewers of chicken, shrimp, or beef (ribeye) with vegetables
• Scallops — Lightly breaded with shiitake mushrooms and avocado
• Shishito Peppers — Nori, bonito flakes, and sesame seeds
• Tempura — Deep fried shrimp (6 pcs) or deep fried shrimp and vegetables (10 pcs)
• Fish & Chips — Spicy tuna, pico de gallo, avocado, tobiko, and lemon juice (2 pcs)
• Bluefin Sashimi — 6 pcs lightly seared bluefin tuna, truffle honey, chive sauce, and sea salt
• Ponzu Sashimi — 6 pcs suzuki, ponzu, olive oil, chili oil; also available with hamachi and jalapeno
• Miso Soup — Wakame, tofu, scallions
• King Crab Salad — Spring mix, seasonal fruit, avocado, grilled shrimp, king crab, and housemade soy-ginger dressing; allow at least 20 minutes
• Wakame — Seaweed salad; add octopus or king crab

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