Next: Kyoto kaiseki

Food transformed into delicate intricacies. Food prepared in artful form yet approachable. Kaiseki (otherwise known as Kyoto's haute cuisine), as interpreted by the team at Next.

Corn husk tea

Chestnut, apple, white miso, hay aroma
Japanese maple forest

Sashimi, shiso, tamari

Abalone, cucumber, red sea grapes

Anago, maple dashi, shimeji mushroom

Matsuke chawanmushi, pine

Ayu, wasabi leaf, cured yolk

Chrysanthemum, eggplant, shiso leaf

Soup, rice, pickle, rare beef

Persimmon, yuba, emperor II

Warabi mochi, toasted soy

953 West Fulton Market
Chicago, IL 60607

2012 James Beard Award Best New Restaurant
2012 James Beard Nominee Best Rising Star Chef, Dave Beran
2011 Time Magazine 100 Most Influential People, Grant Achatz
2011 TimeOut Magazine 5 Stars for Next
2011 3 Michelin Stars Chef, Grant Achatz
2008 James Beard Award for Outstanding Chef, Grant Achatz
2007 James Beard Award for Best Chef in the Great Lakes, Grant Achatz
2003 James Beard Award for Rising Star Chef, Grant Achatz
2002 Food & Wine Magazine Best New Chef, Grant Achatz 

1 comment:

  1. OMG OMG OMG YUMMMMMMMMM... I can't believe this is not in Japan!