Steamed manila and razor clams at Kabocha
Wagyu beef tartare at Kabocha
Warm salad of baby octopus at Kabocha
Chicken roulade with lemongrass crust at Kabocha
Shin Thompson (the former chef of Bonsoirée) and Ryan O’Donnell (the owner of Gemini Bistro and Rustic House) have teamed up for what they’re calling a “Japanese brasserie”: Think raw seafood towers, steamed clams (pictured) and Mint Creek Farms rack of lamb. 952 W Lake St (312-666-6214, kabochachicago.com).