Emery Ebarle
Kumiko | Chicago | June 2021
Featured Dishes
Kareraisu: Tonkatsu, Japanese Curry, Tsukemono
Grilled Firefly Squid, Pork Fat, Hollandaise, Toasted Masago, Cured Egg Yolk, Shaved Asparagus, Sesame Oil, Pickled Wild Onions, Rice
Bay Scallop Salad: Peruvian Bay Scallops, Brown Butter, Citrus Supremes, Purple and Green Daikon, Winter Citrus Ponzu, Yuzu Extra Virgin Olive Oil, Cracked Black Sesame Seeds
Hakurei Turnips, Black Miso Green Garlic Butter, Sesame, Roasted Kale Furikaké, Pickled Turnip Greens, Garlic Chives
Photography by Jaclyn Warren
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