The buzz never fades at Grant Achatz’s stunner, which changes its identity and approach three times a year. Nor does the originality. Executive Chef Dave Beran’s sixth menu, a Kyoto kaiseki, featured one of Next’s finest hours, the “Japanese maple forest”: shrimp, bottarga, a parsnip chip with corn custard topped by trout roe, lotus root chips in an uni shell, and pickled turnip wrapped in nori and duck prosciutto, all hidden in leaves illuminated by a candle in a daikon radish “lantern.” Service is as playful and authoritative as ever. Through December, Next presents the Grand Menu of Trio—the Evanston restaurant where Achatz made a name for himself. For tickets, go to Next’s website (nextrestaurant.com) far in advance. And pray.