Thinly sliced hamachi (yellowtail) sashimi topped with fresh jalapeño slices, typically served with a ponzu or yuzu soy sauce.
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A Korean pop-up concept that has settled into a residency in Wicker Park, Chicago, known for its innovative tasting menus and fusion sushi.
Chef Junho Lee is a culinary professional known for his work in Chicago's dining scene, particularly as the Chef/Owner of Haru Haru Chicago and as a chef at Coach House.
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