Hamachi, Bone Marrow, Garlic, Umeboshi
1 of 12
Hamachi, Bone Marrow, Garlic, Umeboshi
2 of 12
House-made Umeboshi
3 of 12
Blue Crab Congee, Corn, Chives
4 of 12
Beef Liver “Sashimi", Petite Watercress, Sesame Vin
5 of 12
Pork Kakuni Gyoza (Dumpling)
6 of 12
Pork Kakuni Gyoza (Dumpling)
7 of 12
Chef Harold Jurado
9 of 12
Chef Robert Rubba
10 of 12
Chizakaya - Chicago, IL
11 of 12
Chizakaya - Chicago, IL
12 of 12
Chef/Owner Harold Jurado and Chef de Cuisine Robert Rubba of Chizakaya -Chicago, IL
Photo: Antoinette Bruno | October 2010
Related Links
Related Photos
Executive Chef Dirk Flanigan, Sommelier Shebnem Ince and Pastry Chef Carly Sullivan of Henri and The Gage - Chicago, IL
Henri, The Gage
Chicago, IL
Chef Justin Martin and Owners Helen and Michael Cameron of Uncommon Ground - Chicago, IL
Uncommon Ground
Chicago, IL
Mixologist Mike Ryan of Sable Kitchen and Bar - Chicago, IL
Sable Kitchen and Bar
Chicago, IL
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY
