Koi in Evanston’s new sushi chef Guosheng Yu’s passion for developing exciting sushi creations is demonstrated in this exclusive monthly dining experience. Guests at the Chef’s Table are seated at the intimate sushi bar with a full view of the chef’s work area and will experience the creative process first-hand as they are treated to 8-courses. They will watch as their menu samplings are handcrafted, paired with sake and explained by Chef Yu. For added viewing, Chef’s Yu’s deft knife skills and artistic talents will be shown via live camera feed on an HD screen above the sushi bar.
This month’s Chef’s Table event will feature delicacies like Seared Amaebi (sweet shrimp) delicacy with scallion; Mussel soup with ginger root, seaweed and Hundasi; Sushi Pizza layered with tuna, salmon, seaweed, spicy mayo on scallion pancakes; and Volcano Roll with baked sea scallop, tempura guano and tempura crunch among other artful creations. Complete menu is below.
The first Tuesday of every month Chef Yu will showcase new recipes and creations for twelve lucky diners at the sushi bar. The unique eight-course tasting menu will feature the freshest sushi in artful presentations paired with featured wines and sake.
WHEN: Tuesday, May 3 at 7:00 PM
TICKETS: $45 per person, all-inclusive.
Tickets are required and available online:
NEXT: Next Chef’s Table Events:
Tuesday, June 7
Tuesday, July 5
Tuesday, August 2
– Passed Hors d’Oeuvres
– Seared Amaebi (sweet shrimp) delicacy with scallion
– Tuna sashimi dressed with miso, soy and lemon drops
– Mussel soup with ginger root, seaweed and Hundasi
– Sushi pizza layered with tuna, salmon, seaweed, spicy mayo on scallion pancakes
– Baked stuffed mushrooms with white fish
– Volcano roll with baked sea scallop, tempura guano and tempura crunch
– Seared Black pepper salmon dressed in fresh fruit flavored dipping sauce
624 Davis Street, Evanston, 60201
Lunch: Monday-Saturday: 11:30 AM-2:30 PM
Dinner: Sunday-Thursday: 4:30-10 PM
Friday – Saturday: 4:30 PM-11 PM
About Chef Guosheng Yu
Chef Yu received his training in Japan under a Japanese Sushi Master with over 200 students worldwide, then worked as a Sushi Chef in San Francisco for seven years before moving to Chicago. Born and raised in China, Chef Yu is a well-known painter, muralist and former monk who brings his artistic talents to his breathtaking sushi designs for Koi and Chens.