Like the now-closed Bonsoiree, where head chef Shin Thompson made his reputation, Kabocha serves a Japanese-influenced menu, including the Bonsoiree fixtures scallop motoyaki, and eventually, the bento box. Unlike the tasting-menu-only Bonsoirée, Kabocha sells dishes a la carte with a raw bar, sashimi, and plates in small ($7-$18), medium ($10-$20), and large ($18-$35) sizes. However, a nine- to eleven-course tasting menu will be served, kaiseki-style (like the Kyoto menu at Next), at two seats where customers can look through a one-way mirror into the kitchen.
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|311 Lounge||311 N. Sangamon St.||563 ft away|
|Meze Tapas Lounge||205 N. Peoria St.||602 ft away|
|Live Music Thursdays at Bar Takito||149 ft away|
|Taste of Randolph Street||726 ft away|
|Ommegang collaboration beer dinner||792 ft away|
|Grange Hall Burger Bar and Central Waters Brewery tap takeover||894 ft away|
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