{"id":3689,"date":"2015-04-17T18:00:20","date_gmt":"2015-04-17T23:00:20","guid":{"rendered":"http:\/\/www.hillaryproctor.com\/blog\/?p=3689"},"modified":"2017-06-17T20:52:03","modified_gmt":"2017-06-18T01:52:03","slug":"this-weeks-best-bite-tomato-tartare-wagyu-beef-tongue-mackerel-more-momotaro","status":"publish","type":"post","link":"http:\/\/www.hillaryproctor.com\/blog\/2015\/04\/17\/this-weeks-best-bite-tomato-tartare-wagyu-beef-tongue-mackerel-more-momotaro\/","title":{"rendered":"This week’s Best Bite: Tomato tartare, wagyu beef tongue, mackerel & more, Momotaro"},"content":{"rendered":"

This Best Bite is one of the 20 foods and 15 drinks I’ve set out to taste and document in 2015. View the full list<\/a> to see my plan and progress.<\/em><\/p>\n

\"Gyutan,<\/a>
Gyutan with imperial wagyu beef tongue, karashi, and smoked peppercorn<\/figcaption><\/figure>\n

Why it’s this week’s Best Bite:<\/strong> The timing for this post seemed appropriate, as Chicago<\/em> magazine announced this week that Momotaro is this year’s Best New Restaurant<\/a>. Based on my first meal there, I tend to agree. Not only was the three-floor Japanese-styled interior completely stunning, but every dish was beautiful in its composition and purity of flavor. Grilled over hot coals, the skewered wagyu beef tongue was undoubtedly the first preparation of tongue that I’d ever truly enjoyed. The tender, peppery meat was just fatty enough, brightened by dabs of hot mustard and a squeeze of the liberally seasoned yuzu wedge. I’d already heard great things about the momotaro (Japanese sweet tomato) tartare, and was indeed blown away by how texturally interesting and umami-rich it was, especially as a fully vegetarian dish. Even on a dauntingly extensive menu, this tartare cemented its place as a must-order on all future visits.<\/p>\n

\"Momotaro<\/a>
Momotaro tartare with Japanese sweet tomato, Maui onion, and shiso<\/figcaption><\/figure>\n
\"Aji<\/a>
Aji yakusugi with smoked jack mackerel and 1,000 year old cypress<\/figcaption><\/figure>\n

Momataro flies its fish in from Tokyo, so we couldn’t leave without trying some nigiri. The jack mackerel was dramatically presented, the bowl uncovered to reveal smoking pieces of what the menu claimed was 1,000-year-old cypress bark \u2013 really, how often does your meal involve an ingredient that’s a thousand years old? The fish itself was lovely, its smoky flavor gentle and woodsy. The beautifully simplicity extended through to dessert, where tiny green peaches and cooling peach sorbet were buried in a bed of almond crumble. Maybe I just love peach, but there was something about that dessert that kept me raving about it long after the last bite.<\/p>\n

\"Waka<\/a>
Waka momo dessert with green peach, almond crumble, and momo sorbet<\/figcaption><\/figure>\n

The details:<\/strong> Momotaro<\/a>, 820 W. Lake St., Chicago.<\/em><\/p>\n