Sushi bars are nothing new in Chicago, but Anaba in Wicker Park offers whatever thing diverse.
It shares an address with the veggie-hail Mana food Bar at 1742 W. Division St., and like its sibling, it's laser-focused on only 1 thing: handrolls.
"Handroll is a chunk of nori - seaweed - with sociable rice and fresh fish," mentioned Chef soon Park.
As in any sushi restaurant, rice is crucial here. After or not it's cooked, or not it's transferred to a large, picket bowl, seasoned with sugar, sake, and mirin, a japanese rice vinegar.
The chef ought to work right now, aerating the rice whereas it cools to ensure all the rice is seasoned equally.
Then there's the fish. Anaba works with tuna, salmon, yellowtail and blue crab, and provides tiny orange fish eggs referred to as tobiko or sauces comparable to mayo, spicy sriracha, soy sauce or nutty sesame oil.
All of here's combined so well that the entire product requires very little further soy sauce.
Imported nori sheets are stored companionate unless an order is available in.
Then, a small handful of rice is placed on one conclusion. professional fish or sauce is delivered, and Park rolls it up. He then instantly areas it in entrance of the guest."in case you do not consume it right away, it's going to be really chewy. So we suggest people to devour it inside 10 or 20 seconds," noted Park.
The rolls are all the same dimension, satisfactory for roughly three to four bites.Park says despite the fact that you order multiple, he won't make the subsequent unless you finish the one you at the moment have."
Crispiness of the nori on the first bite you can't really event that at any other jap restaurant," he talked about. "it really is why we serve only one by using one. We're now not gonna make unless you finish all your piece of handroll."
In Steve's further course Video nowadays, he takes a more in-depth examine a extremely enjoyable japanese-vogue ancient customary they serve at the tiny bar, made with a infrequent japanese whisky.
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