3800 W. Lawrence Ave., Chicago
(773) 267-1555
www.chiyorestaurant.com
Hours: 4-11 p.m., Tues.-Sat.; 4-10 p.m., Sun. Closed on Mondays.
Chicago Kalbi
3752 W. Lawrence Ave., Chicago
(773) 604-8183
www.chicago-kalbi.com
Hours: 5 p.m.-midnight, Mon. and Wed.-Sun. Closed on Tuesdays.
By Lee Barrie and Cindy KurmanStory originally appeared in StreetWise Magazine
Her name is Chiyo. She was born in Korea but raised in Japan. Her husband, Iso, is Japanese and a chef. With their two restaurants, a half a block from each other on West Lawrence, Chicagoans have discovered what is often difficult to find: an authentically Japanese food experience, and a spot for Asian BBQ that is lighter and more delicious than most. The food is prepared with a loving touch and the restaurants are handsome, intimate and offer superb service. Quality and service are the hallmarks here.
We first became acquainted with Chiyo (the person as well as her namesake restaurant) when our close friends invited us to try a “special” Japanese eatery. Since we love sushi, it was a no-brainer. What we didn’t expect was the warm décor and the cordial attention we received. When we opened the menu—which features far more than sushi, we were amazed at the unique items we had never eaten before.
Chiyo offers a more authentic Japanese food experience than most Chicago restaurants. People visiting Chicago from Japan seek out the restaurant, and food lovers marvel at the unique tastes and textures. From freshly prepared sushi and sashimi to the hot dishes cooked at the table, Chiyo offers a wide choice, making it a very festive dining experience.
The Ippin Ryori, Japanese style tapas, are starters featuring ingredients and tasty flavor combinations you may not have had before. Paired with a bottle of cold sake, they are an adventure unto themselves. Among our favorites are Kanisu (crab meat with cucumbers in vinegar), Ankimo (monkfish liver with ponzu sauce) and the amazing Spicy Seafood Salad.
The house specialties are the hot meals cooked at the table. Shabu Shabu features thin slices of beef cooked in boiling water and dipped in either a sesame or ponzu citrus dipping sauce. Sukiyaki is a beef and vegetable dish in which very thinly sliced beef is simmered with various vegetables and a sweetened, flavored soy sauce. Yose-Nabe is a somewhat lighter dish featuring seafood, chicken, and assorted vegetables cooked in broth together in a hot pot and served with ponzu sauce. All three dishes can be ordered with regular beef or Kobe beef and both choices are good. If you’re in a splurging mood, go for the Kobe.
If you’re in the mood for sushi, Chiyo serves a wide assortment, including most of the standards you’ve come to enjoy at other sushi restaurants. The sushi is fresh and nicely presented without being pretentious.
The hot entrees are also gloriously prepared. You can pick from a number of teriyaki, tempura and sautéed dishes. The servers will help you choose the type of sauces and spiciness that most please your palate.
Dessert is not typically a Japanese specialty but, joyfully, Chiyo is unique: the desserts are very creative and definitely worth saving room for.
Chicago Kalbi is an excellent choice for Yakiniku, the Japanese version of Korean BBQ, particularly if you would like to eat a lighter (but still delicious) version than is found in many authentically Korean restaurants. Chiyo (the owner) is delightfully straightforward about the Japanese influence of the restaurant. She told us that the food is less heavy and less greasy and diners can take advantage of the many Japanese side dishes that go perfectly with the barbecue.
We recommend that you start your meal with some shared appetizers, which are made to order. We love the Pajun, featuring an assortment of squid, beef and green onions battered with a crepe and grilled to form a pancake. If you’re an oyster lover, the delicious Guljun is a similar pancake creation with oysters. Another delight is the Yakimandu, twice cooked dumplings with beef and vegetables. If you’re a tartare fan, you’ll enjoy Yuk-Hwe, a Japanese style tartare made from raw seasoned beef tenderloin with a raw egg yolk.
Asian BBQ refers to the tender, thin slices of marinated meat that guests prepare on a wood grill right at the table. You can choose a variety of meats: Kalbi (short ribs), Bulgogi (beef ribeye), Oeji-Gui (sliced pork), Saewoo-Gui (shrimp) and Ojinguh-Gui (squid) and just some of the choices. You can order Kobe beef and prime ribeye if you prefer.
Chicago Kalbi also offers a wide range of Korean noodle dishes and sautéed entrées, which are worth a try if you’re not in the mood for the BBQ. The creamy green tea ice cream is a refreshing finish to your meal.
And here’s a tip: when you sit down at either Chiyo or Chicago Kalbi, ask what’s on the “special” menu. That’s what the insiders do. You’ll discover a new world of authentic dishes that your server will gladly walk you through. Enjoy the journey.
DineWise is a weekly column appearing in StreetWise magazine. Lee Barrie is on the StreetWise board of directors and he and his wife Cindy own Kurman Communications, a Chicago-based public relations agency specializing in lifestyle, restaurant and hospitality strategic branding, marketing promotions, media relations and social networking. If you'd like your restaurant to be featured on the DineWise blog and in StreetWise magazine, please contact dinewise@kurman.com. You can follow DineWise on Twitter @Dinewise and follow us @kurmanstaff
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