Chef Gustavo Barahona and Beverage Director Zak Sherman are hosting an evening celebrating the diversity and expressivity of Whiskey Gustavo’s curated menu includes courses like Miso Marinated Scallops, Zatta Sashimi, Wagyu Meatballs and Eggplant Salad, and silky house-made Tamago. Each course will be paired with a whiskey from Hinoki Sushiko’s collection. Running from 5 p.m. -7:30 p.m., reservations for this culinary experience are now available for $300 per person via Tock.
Hinoki Sushiko, provides a dual concept by Chef Barahona (formerly of Katana) and Beverage Director Sherman and is located in Chicago’s Elston corridor.
The first floor, which boasts a bar and wood-slat tree formation that stretches from floor to ceiling of its contemporary space, is a 50-seat izakaya-style lounge. A type of relaxed, Japanese bar service, the first-floor menu focuses on small and shareable plates that pay homage to comfort foods like crispy Chicken Karaage, satisfying maki and temaki, chirashi and more. This variety of dishes compliments the curated cocktail menu, plus a library of sake and whiskey.
Upstairs, a 40-person dining space – which includes counter dining and table seating - is where Barahona’s 15-course Omakase experience takes place. A take on Omakase dining, beginning at 7 p.m., the 2–3-hour experience showcases fresh fish flown in from Japan, Spain, and all over the world. The items, such as nori and Japanese rice, are imported and sourced to provide a flavor, texture and quality that celebrates the prepared fish that accompanies them. Each bite hand prepared by Barahona (and his small culinary team). The Omakase experience at Hinoki Sushiko starts at $150 per person.
Chef Gustavo Barahona and Beverage Director Zak Sherman are hosting an evening celebrating the diversity and expressivity of Whiskey Gustavo’s curated menu includes courses like Miso Marinated Scallops, Zatta Sashimi, Wagyu Meatballs and Eggplant Salad, and silky house-made Tamago. Each course will be paired with a whiskey from Hinoki Sushiko’s collection. Running from 5 p.m. -7:30 p.m., reservations for this culinary experience are now available for $300 per person via Tock.
Hinoki Sushiko, provides a dual concept by Chef Barahona (formerly of Katana) and Beverage Director Sherman and is located in Chicago’s Elston corridor.
The first floor, which boasts a bar and wood-slat tree formation that stretches from floor to ceiling of its contemporary space, is a 50-seat izakaya-style lounge. A type of relaxed, Japanese bar service, the first-floor menu focuses on small and shareable plates that pay homage to comfort foods like crispy Chicken Karaage, satisfying maki and temaki, chirashi and more. This variety of dishes compliments the curated cocktail menu, plus a library of sake and whiskey.
Upstairs, a 40-person dining space – which includes counter dining and table seating - is where Barahona’s 15-course Omakase experience takes place. A take on Omakase dining, beginning at 7 p.m., the 2–3-hour experience showcases fresh fish flown in from Japan, Spain, and all over the world. The items, such as nori and Japanese rice, are imported and sourced to provide a flavor, texture and quality that celebrates the prepared fish that accompanies them. Each bite hand prepared by Barahona (and his small culinary team). The Omakase experience at Hinoki Sushiko starts at $150 per person.
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