Chicago - April 30, 2008

Spawn of Japan

Shochu Restaurant Opens

Rules for Japanese dining:

1. Remove shoes.

2. Sit cross-legged on floor.

3. Clean hands with hot towel.

4. Use chopsticks to eat wasabi fries.

Hey, no one said anything about traditional. For a noncustomary Japanese experience, head to Shochu, a new late-night Japanese-American lounge.

Owners Lynne Wallack and John Handler (Deleece) devised a menu of small plates with an Asian twist: yellow curry lobster with fennel stew, blueberry teriyaki quail, ginger chicken wings, and adobo-braised spare ribs with plum serrano sauce.

Many of the edibles are infused with shochu, a Japanese distilled spirit. Of course, it’s also available straight up, or if you’re a wimp, can be mixed with just about anything.

5. Bow and say arigato for a delightful meal.

On second thought, just thanks will do.

Shochu, 3313 North Clark Street, between School Street and Buckingham Place (773-348-3313).