In the Chicago Gluttons hiatus, I have fallen into a deep food funk that rivals Joaquin Phoenix’s spiral into oblivion. Maybe it was the strange weather or maybe it was the gimmicky food trends hitting Chicago. (I appreciate kitschy stuff, but for the sake of Jebus, I don’t care if the menu is edible if it aint tasty. Take your edible to-go box and add some salt before you shove it up your ass.)
But the corner has turned my friend, and everything is coming up Chinbeard! First, let me admit that Macku Sushi already had one strike against them: Chinese people doing sushi seldom stick to the fundamentals. They’re always trying to pass off cheap imitations as the real deal. Like Bolex watches, Fike shoes, and Louise Vitton condoms, they break in the first few minutes. You ask for lobster but all you’ll get is genetically modified skrimps.
Macku is an exception to the rule. Chef Macku Chan knows his shit and does not make any excuses. He whips it out and lets it hang. Using a unique palette of ingredients, textures and flavors, he doesn’t hold back, he slaps you in the face with it and you will want more. I sat down for an omakese style of eating sushi, which means it’s up to him, chef’s choice, feed me until a die. I am your bitch and do with me what you will, just no kissing on the lips.
I am not going to mince words with too many similes and metaphors because this is the best meal I have had all year, lets not fuck around.
Position #1
Group Sashimi in a vinaigrette with pickled root veggies. The simplicity of a few components that taste great individually, but when you wrap those veggies in the grouper a chemical reaction straight to the brain.
Six Pieces is just not enough,
Position #2
Sturgeon Caviar with coconut cream and a fritter. Probably my least favorite of the meal but registers an 8 on a scale of ten. Saltiness, crunch and fluffiness, it’s like a high end bite of pizza puff.
Salty Crunchy Goodness
Position #3
Lobster Bisque and Shrimp Tempura with taro chips. Let me pause for a second to give a shout out to my fellow glutton John who in April served up the best lobster bisque I have ever had, but no offense to him this on made me tear up after licking the bowl like a coke head who flushed his stash. Light and airy like a Japense soup, but with flavor as strong as 150 proof alcohol.
Brush my teeth with this shit
Position #4
Soft shell crab with white asparagus and awesome green sauce. Soft Shell crab in my opinion is usually horrible, but this deep fried morsel a punch to the mouth. The crab meat was still intact and it oozed flavor. Move over Chicken of the Sea, there is a new king in town.
Octopods never tasted so good
Position #5
Lobster ravioli with foie gras and shitake mushroom sauce. The sauce is star of the dish while the black tobiko adds texture to the shitake sauce. These blend perfectly with the fau gras and butteriness of lobster. At this point in the meal, my eyes welled with tears of joy. I’d do whatever he said. All virginities will be lost.
I want to drown in the shitake sauce
Position #6
Crusted leg of lamb with a kim chee slaw. The kim chee slaw was pur fire, definitely not for the weak. Tender lamb with crunchy kim chee, who the fuck new that this combo would be so fucking good.
Lamb and Kim Chee unexpected combination. Fucking Solid
Even though it’s only June. I am calling it: MACKU SUSHI IS MY BEST MEAL OF THE YEAR. Chicago, step up your Sushi Game and try to top this one. Someone get me to the doctor, I have lockjaw from the multiple mouthgasms.
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