Chao How-To: Fish Carving!

Chao Makes Short Work Of Hard Work

We know you like to know what we do around here, especially Chao’s handiwork in the kitchen! We brought you Chao Lays Down An Oyster Shucking, and now we bring you Chao carving fish–one BIG, one little.

First, how to turn a whole salmon into small plates:

Now, Chao gets to the minutiae with this wonderfully flavorful, little fish, the sayori:

We take this same kind of care with everything we do here at Union Sushi + Barbeque Bar. Come for a visit; stay as long as you’d like!

One Year Later…

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I suppose when we set out to create Union Sushi + Barbeque Bar back in the Spring of 2010, we knew that it would be one of the great journeys of our lives, which is why we were compelled to blog about it.

I was still spending my days in a suit and tie, and Chao was working 16-hour days at a West Loop restaurant – but one of the first things that we did was set up @mikeandchaochow… I think that we knew we were going to have some stories to tell. It took us one year to go from sitting on my Madison Street couch – dreaming up the barbeque bar and other details of our sushi restaurant – to opening our doors in May of 2011. And now it’s one year after that.

Owning a restaurant has exceeded every one of my expectations. Our guests are so much fun—they order crazy things, allow us to experiment and re-invent ourselves, and they keep coming back for more! It doesn’t hurt that Chao is a master at upping the ante. (Really, I am luckiest one of all. I eat his food almost every day.)

I feel like a band that has just wrapped up the world tour. The band knows it’s going out on the road again, soon. But for now, it’s time to reflect… and release a Greatest Hits
album. And so that’s exactly what we’re going to do.

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This month, we’re celebrating the Greatest Hits of 2011-2012. Every night from May 14-19, we’re featuring one of our favorite items of the year, along with a special drink pairing.

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TRACK 1: MONDAY, MAY 14
$5 Truffled Tuna
$5 Glasses of Sauvignon Blanc

TRACK 2: TUESDAY, MAY 15
$1 Oysters all day
50% off bottles of Sparkling Sake

TRACK 3: WED., MAY 16
$3 Alligator Skewers
$5 Hand-Crafted Yamato Sling Cocktails

TRACK 4: THURSDAY, MAY 17
$8 Old City Market Sushi Rolls (Full 8 piece)
$5 Glasses of Snowflake Sake

TRACK 5: FRIDAY, MAY 18
$3 Duck Wings
$5 Hand-Crafted Skinny Geisha Cocktails

TRACK 6: SATURDAY, MAY 19
OLD SCHOOL STYLE – BRINGING BACK SOME PAST FAVORITES!
$1 Fried Oysters all night
$5 Hand-Crafted Night Scene Cocktails
BONUS TRACK: $4 Pumpkin Mochi Cheesecake

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And THEN, we’re throwing a party…

We’re celebrating in a really big way with out partners at Zagat on Sunday, May 20, 2012 with a 5-course menu and an open bar for $75 per guest. Every course will feature one of our greatest hits paired with a “2012 remix” by Chef Chao. Make your reservations here.

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And lastly, thank you for everything. Thanks for following us online, for reading our blog, and for coming back to our little restaurant, again and again, with your insatiable appetites.

-Mike