New Year’s Eve Dining at Chizakaya

Chizakaya Offers Two Menus with Optional Sake Pairings

Friday, December 31, 2010
Reservations accepted from 5pm-11pm

Seven Course Menu $35
Ten Course Menu $50

Chef/Owner Harold Jurado has created two prix fixe menus that will be offered during dinner service this New Year’s Eve. From 5pm-11pm, guests dining at Chizakaya will have the choice of a seven course or ten course meal with optional sake pairings.

The seven course menu is priced at $35 per person (add sake pairings for $25) and the ten course menu is $50 per person (add sake pairings for $40). Craft cocktails, beer, wine and sake will also be available in addition to a champagne toast at Midnight.

The Menus

Seven Course Menu $35
add sake pairings $25

Oyster, Caviar, champagne gellee

Scallop Sashimi with Asian pear

Mushroom Consomme, maitake mushrooms, sea algae, fiddlehead ferns

Duet of Tataki (wagyu with spicy ponzu; bonito fish with jalapeno and lime)

Kakuni Braised Pork, satsuaimo sweet potato, quail egg, baby greens salad

Lychee Sake Sorbet

Green Tea Yuzu Creme Brulee, sakura blossom macaroon

Ten Course Menu $50
add sake pairings $40

Oyster, Caviar, champagne gellee

Scallop Sashimi with Asian pear

Chawan Mushi, uni, dashi

Mushroom Consomme, maitake mushrooms, sea algae, fiddlehead ferns

Duet of Tataki (wagyu spicy ponzu, bonito fish jalapeno lime)

Miso Glazed Duck Breast, duck thigh confit, foie gras and braised green apple with vanilla

Kakuni Braised Pork, satsumaimo sweet potato, quail egg, baby greens salad

Lychee Sake Sorbet

Green Tea Yuzu Creme Brulee, sakura blossom macaroon

Chocolate Hazelnut Cannolis, quince jam

Reservations may be made by calling Chizakaya directly. Tax and gratuity is not included. The regular menu will not be available on 12/31.

Chizakaya
3056 N. Lincoln Avenue
Chicago, IL 60657
773.697.4725
chizakaya.com
twitter @chizakaya

“Yaki and Sake” at Chizakaya

Kushi Yaki Skewers and Sake Bottles in the Spotlight on Thursdays

Thursday Evenings
9:00pm-12:30am

Chizakaya, the Japanese pub in Lakeview, will now hold a “Yaki and Sake” night on Thursdays. Chef/owner Harold Jurado will offer the complete menu of Kushi Yaki for $2 (9:00pm-12:30am), while an extensive list of bottled sake will be available at a twenty-five percent discount beginning at 5:30pm. The menu for each is listed below with both full price and discounted prices.

Now accepting table reservations for any size party, call Chizakaya directly to reserve a seat or communal table for “Yaki and Sake.”

Kushi Yaki skewers $2 (reg $3)

Chicken gizzards
Chicken meatball
Chicken skins
Shishito peppers, bonito
Hakurei turnips
Beet and shiso
Sweet sausage
Beef cheek
Beef heart
Confit octopus
Wagyu, lime, wasabi (reg $5)

Sake

Small Format: Single Portion

Bold – Sweet
Chrysanthemun Nectar, Kikusui Funaguchi, Honjozo, Genshu, Niigata, 200ml $7.50 (reg 10)

Soft – Gentle
Water Place, Mizbasho, Junmai Ginjo, Gunma, 180ml $10.50 (reg 14)

Sake by the Bottle

Clean – Light
1,000 Seasons, Kubota Senju, Honjozo, Niigata, 720ml $33 (reg 44)
Flower, Hana Tsukosabotan, Junmai, Kochi, 720ml $36 (reg 48)

Fruity – Floral
D-Y 50, Dassai 50, Junmai Daiginjo, Yamaguchi, 300ml $21 (reg 28)
Southern Beauty, Nanbu Bijin, Tokubetsu Junmai, Iwate, 300ml $18.75 (reg 25)

Classic – Flavorful
Bouquet, Hana Awase, Nama Junmai Daiginjo, Ibaraki, 300ml $41.25 (reg 55)
Western Champion, Nishi No Seki, Tokubetsu Junmai, Oita, 720ml $33 (reg 44)
Big 7, Daishichi, Kimoto Tokubetsu Junmai, Fukushima, 720ml $51 (reg 68)

Specialty – Cloudy/Sweet
White Crane, Sayuri, Nigori, Hyogo, 300ml $12 (reg 16)
Cloud 50, Dassai Goju Nigori Junmai Daiginjo, Yamaguchi, 720ml $37.50 (reg 50)
Princess’ Taste, Himezen, Junmai, Miyagi, 720ml $28.50 (reg 38)

Chizakaya
3056 N. Lincoln Avenue
Chicago, IL 60657
773.697.4725
http://www.chizakaya.com
twitter @chizakaya

New Craft Cocktail Program at Chizakaya

The Talented Team at Bittercube Create Neoclassic Cocktails

Chizakaya has collaborated with the cocktail consulting team at Bittercube to introduce a new craft cocktail program at the Lakeview izakaya. The Fall-Winter menu takes the American craft cocktail movement and blends it with Japanese techniques and flavor profiles.

The well-versed talents from Bittercube include Milwaukee residents Ira Koplowitz (formerly of The Violet Hour) and Nicholas Kosevich, an award-winning cocktail crafter, along with assistance from Chicago’s own Paul McGee. Bittercube consults on cocktail offerings and also makes an assortment of liqueurs, bitters, tinctures, syrups, sours and tonics.

Chizakaya’s late night, small plate Japanese pub concept has become a dining and drinking destination for those who appreciate handcrafted libations, an extensive sake list and a mix of local craft brews and Japanese favorites. Chizakaya welcomes guests for dinner, creative cocktails and conversation from 5:30pm-12:30am Monday through Saturday.

Chizakaya Cocktail Menu, $9

Shibuya Station
Old Weller Bourbon, Okinawa Kobuto Cider Syrup, Bittercube Cherry Bark Vanilla Bitters
Tasting Notes: An Autumnal Old Fashioned Whiskey cocktail flavored with a syrup made from Mutsu Apple Cider from Seedling (Michigan) and a rich, unrefined sugar from Japan.

Tsuyu Doki
Sakura Kyoto Tea Infused Broker’s Gin, Lime, Egg White, Plum Juice
Tasting Notes: A refreshing cocktail with floral notes coming from the Japanese tea and slight sweetness from the plum juice. This cocktail has an added frothy texture from the egg white.

The Yasaka Shrine
Yamakazi 12 yr., Lemon, Ginger-Honey Syrup, Angostura Bitters
Tasting Notes: A light whiskey sour made with Japanese whiskey (milder than American whiskies) with a nice spiciness and richness from the ginger honey syrup.

Yokohama 21
Cocchi Americano, Amontillado Sherry, Dolin Dry Vermouth, Bittercube Orange Bitters
Tasting Notes: An aperitif style cocktail (made to whet one’s appetite) with a dry, nutty finish. Lower in alcohol as well.

Pampelmuse
Rehorst Milwaukee Gin, Lime, House-made Grapefruit Liqueur
Tasting Notes: A bright, gimlet style cocktail made with a gin from Milwaukee and a housemade grapefruit liqueur.

The Poor Cousin
Tariquet Armagnac, Lemon, Ginger Syrup, Sparkling Wine
Tasting Notes: Our sparkling cocktail is flavored with Armagnac (French Brandy) and has a subtle citrusy, spicy finish.

Hong Kong Connection (by Kazuo Uyeda)
Cognac VS, Lime, Yellow Chartreuse, Blue Curacao
Tasting Notes: An original cocktail from Kazuo Uyeda (the legendary bartender at Tender Bar in the Ginza district of Tokyo). This cocktail has a great color expressed from the Yellow Chartreuse (French herbal liqueur) and Blue Curacao (orange liqueur), something Mr. Uyeda strongly expresses in his colorful, well balanced cocktails.

A Loose Riff
Flor de Cana 4yr., Lemon, House-made Shochu Melon Liqueur, Maraschino
Tasting Notes: A citrusy cocktail with a hint of honeydew melon (housemade).

Bob Harris
Old Overholt Rye Whiskey, Cynar Italian Bitter, Carpano Antica Sweet Vermouth
Tasting Notes: Bill Murray’s character in Lost in Translation. A robust whiskey cocktail with strong flavors coming from the American Rye Whiskey and Cynar (Italian bittersweet liqueur flavored with artichokes).

Chizakaya
3056 N. Lincoln Avenue
Chicago, IL 60657
773.697.4725
coming soon, chizakaya.com
twitter @chizakaya