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

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953 West Fulton Market

Chicago, IL 60607

Accolades

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