Editorial Review

A gallery of “slurp shots” (pictures of diners slurping their noodle soups) on the website for James Beard award-winning Chef Takashi Yagihashi’s newest endeavor—the Slurping Turtle—is indicative of the River North restaurant’s low-key vibe. The menu is divided into four categories—noodles, sashimi, bincho grill and dumplings and hot tapas—and draws inspiration from Takashi’s childhood in Japan. One shoyu ramen noodle dish served with braised pork shoulder in a classic soy broth is as comforting as the next steamed shrimp and pork shumai. Sashimi items like hamachi tartare in a taro root taco offer lighter palate cleansers. Sit down at a communal table and start slurping.