The Chicago French Market is welcoming two new vendors in 2012. EJ Sushi , formerly known as Kai Sushi, has made a big splash in their first month of business at The Chicago French Market. Where else in the Loop can you find freshly made sushi from renowned sushi chefs? With comfortable seats to sit while watching your sushi being made, EJ Sushi will create anything your heart desires. They offer amazing fresh Sushi, Sashimi and other traditional Japanese specialties. EJ Sushi brings in fresh fish daily and updates their menu weekly.
EJ Sushi’s chef/owner, John Tsendsuren, was born and raised in Mongolia. After graduating from high school he moved to United States in 2000. While Tsendsuren was going to college, he began his culinary career by working in the house kitchen of a small, family-owned Japanese restaurant in Fort Myers, Florida. He spent four years learning the fundamental skills of Japanese cooking and art of sushi. In 2005, John decided to move to Chicago and found success while continuing to master his craft at well- known restaurants in city, including Nomi at Park Hyatt, Sunda, Kamehachi and Ra Sushi.
For more about Steaks see: CHICAGO’S BEST STEAKS & STEAKHOUSES
Most recently, Chef Tsendsuren opened his own restaurant in West Town, Kai Sushi. With this achievement under his belt, John decided to open his second location in The Chicago French Market, EJ Sushi. A small seating area/counter allows his guests to enjoy conversation, artistry and amazing sushi. For his customer’s convenience, EJ Sushi will also offer delivery.
The Chicago French Market also is pleased to introduce their newest vendor, Wisma. Many North Shore residents are familiar with this growing chain of gourmet food and beer/wine café where everything is made from scratch. Wisma makes all their sauces, dressing, salads, pastas, sandwiches, entrees and even desserts. Now city dwellers, commuters and office workers are also able to enjoy this gem! The ingredients are locally grown, organic or sustainable. Great tasting food, friendly service and at a cost so affordable you can’t do it for less at home.
The shop is being built using 100% reclaimed and recycled materials from their seating areas to the counters. Wisma utensils and bags are made from renewable or recycled contents, and their carry out containers are recycled, re-usable, microwave and dishwasher safe. You can also freeze these containers.
For more about Steaks see: CHICAGO’S BEST STEAKS & STEAKHOUSES
The chef and owner is John de Rosiers is a true innovator. He began his career on the salad station at Gabriels in Highwood, Illinois. After graduating from the Culinary Institute of America in Hyde Park, New York, de Rosiers staged at Charlie Trotter’s in Chicago and returned to spend six years at Gabriel’s. Here he served as sous chef, restaurant manager, wine director and ultimately, chef de cuisine. In 2003, he joined Bank Lane Bistro in Lake Forest where at first he prepared straightforward, European-style bistro fare. Then one day he served some associates a few off-beat items he had dreamed up “on the spur of the moment and that is where everything changed. He has not looked back since.
Do yourself a favor and discover Wisma and their gourmet, easy-to-prepare foods