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About the Event
Japan’s second largest city, Osaka is known for its unique culinary culture. Chef Yuki Funakoshi, a native of Osaka, will curate a menu that features various signature dishes from Osaka such as Takoyaki, Oshizushi, and Kushiage with pork belly, shrimp, oyster mushroom. The menu also includes appetizers: Zuke Tuna, Japanese Potato Salad, Chicken Karaage and Sakamushi as well as Nigiri-zushi: akami, hamachi, and hotate. To enhance the meal, a complimentary glass of champagne will be provided, as well as a brief presentation on the beauty of Osaka based cuisine by Chef Funakoshi.
Click to Here for the Menu in PDF
About the Speaker
Yuki Funakoshi is a chef with 16 years of experience in Japanese cuisine in Chicago. Born and raised in Chicago’s sister city, Osaka, Japan, he came to Chicago as a highschooler when his mother worked for the City of Osaka government. He fell in love with Chicago and decided to stay behind. Prior to TenGoku Aburiya, he worked at restaurants including Tsuki, Ai and Ringo. Recently, he is excited to showcase his native Osaka foods such as Kushiage and Oshizushi.