During my last restaurant outing, I was in Bucktown enjoying some French food. Next to the French restaurant is a Japanese restaurant named Izakaya Mita at 1960 N. Damen Avenue. Looking in from the outside, there was an intimate feeling about the restaurant that I thought would make it ideal for checking out, that being there would be no extreme crowds. Well, leave it up to me to go on a Friday night and experience a crowd. Anyone who has gone will agree that there is a good reason for the congestion.
On the evening that I went, I had come off of a ridiculously nerve-grating day at work. The best way I figured I could null the desire to scream at the top of my lungs was to imbibe a flight of sake. My server was grandtastic — new word of the day — coming up with recommendations and explaining where they were produced, the ingredients in the liquid recipe, what made them spectacular, and pairing them with the dishes I ordered. For example, I had a refreshing sake that went very well with a small bowl of spicy seaweed.
There was an inquiry of whether I would like to sample some raw seafood. This gave me the indication that sashimi was perhaps on the offering. It was. I had some meaty tuna sashimi with another glass of sake. For those who may want to indulge this full coloured, mouth-watering lovely should note that it is a small plate with four succulent slices of resh tuna. It is still a splendid order as a small plate.
The same can be said of the salmon, which I had with my third sake option. Salmon is one dish that I never tire of eating. When it is cooked such that it is tender and flaky, complaining is never an option. Having it sashimi style has now gotten me addicted to enjoying it before being seared by a flame. There was nothing stringy, fishy, tough, or chewy about the salmon. If it had come on a larger plate as a larger portion, I would have been even happier than I was with it as a small plate option.
By the time I was finishing the salmon sashimi, my sister had arrived. That meant more food. It did not mean more sake. While she ordered some dishes and cocktails, the latter to take her mind off having had a mad week at work, I ordered some mushrooms for sharing. Grilled to tenderness and accented with a light sauce, we devoured these fresh mushrooms and noticed that they had the flavour of the garden variety that had not been rushed in growing. There was a reminiscent moment of when we had tasted mushrooms at a favourite sushi and robata grill restaurant named Yuzu in Chicago’s West Town neighbourhood.
Another shared dish was beef tenderloin over small salad. Neither one of us is a fan of rare or medium rare meat. Imagine both of our surprises when we had gobbled these rare morsels to completion. There were no overpowering herbs and spices in the recipe, so there was enough taste in whatever marinade the chef used to prepare the meat. Nothing was overcompensated and that may have been why it was easier for us to navigate the raw meat without thinking much about it, until we had gone around the plate sopping up the last bit of juice with the lettuce.
We sat and caught up with other about the week for several minutes before ordering light sweets and green tea. My sister had green tea cheesecake while I had three green tea mochi balls. Not only are mochi balls a swell palate cleanser, but they are also light on the stomach after a hearty meal. The green tea was definitely good for digestion after all we had eaten. This was loose leaf green tea, too, so I was thoroughly content.
Izakaya Mita is not a large sushi bar, but it is most definitely a fan favourite for a lot of individuals. It may be that the Wednesday I went to the French restaurant was indicative of a lighter night. Fridays may be the beginning day of the weekend when everyone wants to enjoy fun, excitement, fellowship, and good food way from home. With this being my first visit, the one server who gave us recommendations was the only indication I have for superb service. I don’t have to be redundant and say ad nauseam that the food is worthy. What I will say is that one may find plenty pretentious Japanese sushi, yakitori, and robata restaurants in the metropolitan Chicago area. Izakaya Mita doesn’t pretend. They’re just damn good.