Japonais

     aponais, one of Chicago and New York City’s most adored and critically acclaimed restaurants, goes west. Renowned restaurateurs and partners in all three Japonais properties, Miae Lim, Rick Wahlstedt and Jeffrey Beers (also the restaurant’s designer) have joined forces with The Mirage to open a Japonais outpost in one of the country’s most thriving culinary cities.

Sample Menu:

SOUP

Miso

white miso with wakame, scallions and tofu

Fire Roasted Tomato

with brie toast

SALADS

Bibb Salad

hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso dressing

Kobe Skirt Steak

grilled american style kobe skirt with romaine & radicchio salad with cilantro citrus dressing

Grilled Chicken Salad

herb marinated grilled chicken with mesclun greens in a mustard seed-honey dressing

Japonais Niçoise

cured ahi tuna, baby mizuna greens and asian vegetables with a shogun dressing

COLD PLATES

Kobe Beef Carpaccio

american style kobe beef thinly sliced with yuzu and dark soy ginger sauce

Ahi Tuna Ceviche

yuzu and white soy marinated ahi tuna with english peas and tempura shallots

Hawaiian Hamachi

thinly sliced yellowtail in a sesame soy yuzu vinaigrette

HOT PLATES

Sweet and Sour Calamari

fried calamari in a sweet and sour sauce with wasabi vinaigrette

Lobster Spring Rolls

lobster spring rolls with mango relish and blood orange vinaigrette

Crab Cakes

two pan seared lump crab cakes with soy mustard sauce

Tuna Flatbread

ahi tuna, mochi cheese, shimeji mushrooms on fresh made ohba and wakame crust

ROBATA
skewered and grilled on Japanese Bincho Tan Charcoal

Smoked Kobe

american style kobe beef with ginger wasabi ponzu

Kobe Togarashi Burger

american style kobe beef burgers pickled vegetables and Japanese sweet potato fries

Madagascar Shrimp and Diver Scallop

with yuzu salt

Spicy Chicken

with shiso buds

ENTREES / SANDWICHES
sandwiches served with a choice of asian mixed chips, sweet potato pommes frites or side salad with a citrus cilantro dressing

Japonais Burger

togarashi spiced burger with truffle mayo and maytag blue cheese

Pastrami Cured Tuna

hard boiled egg, mizuna, red onion and anchovy spread on grilled tuscan bread

Soft Shell Crab

crispy fried softshell crab served with avocado and wasabi mayo

"Le Quack Japonais"

1/2 maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps

Seafood Noodles

cold japanese egg noodles with ahi tuna, yellowtail, octopus, ikura and avocado in a spicy sesame dressing

SUSHI

Tuna

Akami
Chutoro
Toro

White Fish

Hamachi - japanese wild yellowtail
Hirame - north carolina fluke

Salmon

Sake - scottish
Sake - smoked scottish
Zuke - soy marinated

Shrimp

Ebi - boiled shrimp
Botan Ebi - sweet raw shrimp

Fish Roe

Black Tobiko
Spicy Tobiko
Wasabi Tobiko
Salmon Roe - Ikura

Eel

Unagi - baked freshwater
Shiro Anago - sweet sake poached

Ika

Squid

Tako

Octopus

Uni

Sea Urchin

CHEF'S SPECIAL MAKI ROLLS

Crispy Shrimp and Salmon

panko shrimp roll topped with soy marinated salmon and wasabi tobiko sauce

Spicy Mono

spicy octopus roll topped with spicy tuna and sweet unagi sauce

Ebi Ebi

panko shrimp topped with shrimp and wasabi tobiko sauce

MAKI MONO

California with Snow Crab

Tuna

Spicy Tuna

Spicy Octopus

Panko Shrimp

Salmon

Yellowtail Scallion

Cucumber

Shiitake Mushroom

Avocado

Download a complete JAPONAIS Lunch menu, Sushi Dinner menu or Hot Dinner menu in the pdf format.