Komo - Chicago
The a la carte menu features some innovative selections. The Blue Fin Tuna Flight showcases three pieces of nigiri: Akami (loin) with shiitake mushrooms and black pepper sauce; Chutoro (medium fatty), seared with truffle paste; and Otoro (fatty) topped with minced blue fin tuna belly and sea urchin. If you've ever wondered how the same fish can have so many different flavors and textures, this flight is a good way to begin to understand the blue fin tuna.
For the more traditional, there's Chirashi Don, raw seafood including fresh salmon, spicy octopus, and sea urchin, with quail egg, served over sushi rice; and the Miso Black Cod with grilled black cod, miso, and cremini mushroom.
The omakase selections include raw seafood on rice (nigiri) or without rice (sashimi). For the more deluxe presentations, there's Chef Macku's Signature Sashimi Omakase, with the chef's selection of sashimi over ice, with kaluga caviar, toro and gold flake.
Feeling very hungry and ready for a little adventure? There's the Tasting Menu, a seven-course + dessert cavalcade of deliciousness including Chawanmushi (an egg custard with Burgundian truffles and uni); seared foie gras with mochi and ice cream (which sounds very interesting); and seared duck breast with fried octopus and Asian slaw.
In addition to an impressive cocktail listing and a generous selection of wines by the glass, there is an immense sake selection, including some rare ones in the Super Premium Pure Rice Style, including Ken from Fukushima and Born Gold Limited Edition from Fukui.
For dessert, you're really going to want to have the Green Tea Creme Brulee, using traditional matcha tea, and with berries and cream, a beautiful conclusion to a memorable mea.