FYI: Union Sushi, renowned for its perennial menu, specializes in Japanese inspired, Asian cuisine, seared on a robata grill.
Chef Chao: Most of the time people go out and one person wants steak and the other sushi. We cater to every appetite with: the grilled meat, sushi, vegetarian, small plates and plates to share.
Chicago restaurant patrons would be shocked to know…
Chef Chao: Ninety-five of the Yakisoba (egg noodles) soup served at other Chicago restaurants are frozen or dried noodles. We make our Yakisoba (egg) noodles the traditional way. Ours are made fresh in Chinatown. Then, we use the duck fat from our duck wings.
Chef Chao: Every roll has its own character. We do classics and our own list of specialty rolls.
Menu fact: Union Sushi + Barbecue Bar named one of its specialty rolls after Chicago’s River North neighborhood. The roll consists of eel, gobo, red onion, pickled chili, tempura flake, and black pepper sauce. But, it’s wrapped in a collard green.
Chef Chao: We have several. Kabosha squash our (fall dish), the Shiitake on the grill and/or the grilled cauliflowers.
Chef Chao: The duck wing eating contest. It was on two levels in our space. I made 30 duck wings per contestant, and they had five minutes to devour them. First place ate seven of them.
Chef Chao: Our sharing menu lets people sample many of our signatures with a serving for each person. The prices are at $35, $45 and up to $60 per person. We can even make everything ahead of time for the business gathering. But most big groups just show up and order. We are flexible.