An inside look at Momotaro, a modern Japanese restaurant in Chicago. Come along with me as I experience their cuisine for the first time, and get my thoughts on if Momotaro lives up to the hype! See the full review of each dish by visiting my blog: www.emieats.com Amazing playlist at Momotaro. One new favorite is Dark Days by Local Natives the Classixx Remix. It is featured in this video. Check out the full song here: https://www.youtube.com/watch?v=3uisTOT523Y
A new group of restaurants is paying homage to the Windy City while keeping things exciting and fresh.Check out the must-try Chicago spots in our video, and for additional Hottest Tables episodes, subscribe to Zagat's video channel here: http://goo.gl/AaWZHT
Go below to the Izakaya. Momotaro - Chicago, IL
The food world’s biggest recognition night, the James Beard Awards, took place on Monday, and most of the honorees decided to make a weekend out of it. And when you’ve got so much restaurant talent converging in the city, you can expect some lavish eating. Here’s where some of the industry’s best got to dine. Full List of Restaurants 0:11 Alinea 0:37 Nico Osteria 1:03 Boka 1:24 Roister 1:37 GT Fish & Oyster 1:45 Au Cheval 2:20 Grace 2:45 Monteverde 2:55 Momotaro 3:14 Parachute 3:23 Duck Duck Goat 3:40 Bad Hunter 3:46 The Aviary 3:52 The Violet Hour 3:56 Sepia 3:58 Spiaggia 4:05 Dove’s Luncheonette 4:15 Fat Rice 4:18The Publican 4:23Blackbird 4:27 Giordano’s 4:32 Give Me a Dog Music by Joey Pecoraro (soundcloud.com/joeypecoraro)
Loniswainshow.com: Lead bartender Allie Kim of Momotaro makes us her signature cocktail.
Collab at Nico Osteria
Chicago magazine's first Secret Supper held at Momotaro on April 13, 2015.
Avrokop designed Boka Restaurant Group's Restaurant, Momotaro
While in Tokyo, Chef Mark Hellyar worked at Oak Door, Keyekazaka, and Shunbou. Through his experiences, he gained a deep appreciation of Japanese dining, culture, and way of life. “I just saw like the difference in quality in all the ingredients around me. All the fruit, vegetables, things like that… it’s treated completely different, a whole different respect for ingredients,” said Chef Hellyar about the way the Japanese approach food. “Where we simmer stocks, there they boil them. The way you break down a fish, it’s completely different… you really have to train yourself... retrain yourself.” Now, as the executive chef of the West Loop Chicago restaurant, Momotaro, Hellyar prides himself in his minimalistic style of cooking. For him it’s about “really focusing and honing in on the one core ingredient.” Foodable.IO Playlist ➜ https://goo.gl/p651tU Foodable.IO 2018 Chicago ➜ https://goo.gl/hDUy6W ⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺ More Foodable Shows ➜ https://goo.gl/vhHvLx Subscribe on YouTube ✔ https://goo.gl/m77X78 ─────────────────────────── Foodable Network ➜ https://goo.gl/aTTdMi Facebook ➜ https://goo.gl/R4TjXz Twitter ➜ https://goo.gl/jHvE1H