Odds are good you’ve never heard of Japanese Mishima beef. Odds are better that once you’ve tasted the American version at this white-tablecloth tri-level meatery, your taste buds will demand an encore.
Think of Mishima as Kobe’s more exotic cousin: The meat is richer and more marbled, and it has a slight nuttiness. Any of Chicago Chop House’s cuts can be had as Mishima, and in the case of the petite New York strip ($69), it’s a warranted splurge. (The same cannot be said for the dinky molten chocolate cake, which, after the addition of berries and a scoop of gelato, rang in at a heart-stopping $22.50.)
Perfect for: Steak snobs who are so over KobeEdit ModuleEdit Module