1.Juno Sushi Chicago<\/b><\/p>\n
A high-end sushi experience if ever there was one, Juno is a temple to all things sushi. The \u00e0 la carte menu is one of the finest you\u2019ll encounter at any sushi restaurant: Appetizers include fluke, lardo, and scallion; an uni shooter with orange zest and cucumber; and mushroom ramen with homemade noodles. Signature nigiri include spicy king crab and tuna, smoked Hamachi with shiitake and sweet corn, and a trio of eel; and the selection of more than 20 raw fish also lists their sources (red snapper from Korea, fatty tuna from Australia, sweet red prawn from Argentina, uni from Santa Barbara, yellowtail from Japan). These all come together to create what\u2019s easily the best omakase in Chicago.<\/span><\/p>\n Services<\/span><\/p>\n Uni Shooter<\/span><\/p>\n Oysters<\/span><\/p>\n Toro Tartare<\/span><\/p>\n Crudo<\/span><\/p>\n Juno Mono Salad<\/span><\/p>\n Shrimp Cocktail<\/span><\/p>\n Hiyashi Chuka<\/span><\/p>\n Miso Soup<\/span><\/p>\n Grilled Octopus<\/span><\/p>\n Address:<\/b> 2638 N Lincoln Ave, Chicago, IL 60614, United States<\/span><\/p>\n Phone<\/b>: +1 773-935-2000<\/span><\/p>\n URL: <\/b>http:\/\/junosushichicago.com\/<\/span><\/a><\/p>\n Also Check: Best Sushi in Seattle<\/strong><\/a><\/p>\n Serving up the best sushi in Chicago and binchotan roasted meats using the freshest ingredients we can find, all with a side of old-school hip-hop and ice-cold beer.<\/span><\/p>\n Services<\/span><\/p>\n TAKO TACO<\/span><\/p>\n MISO SOUP<\/span><\/p>\n TEMPURA JAPANESE EGGPLANT<\/span><\/p>\n ROASTED EDAMAME<\/span><\/p>\n SHISHITO PEPPERS<\/span><\/p>\n CRAZY SHRIMP<\/span><\/p>\n Address:<\/b> 63 W Grand Ave, Chicago, IL 60654, United States<\/span><\/p>\n Phone<\/b>: +1 312-828-0575<\/span><\/p>\n URL<\/b>: https:\/\/www.sushisanrestaurant.com\/<\/a><\/span><\/p>\n Also Check: Best Sushi in San Diego<\/strong><\/a><\/p>\n Where creativity is expressed in the realm of creating tasty bites of Japanese inspired food. A true new way to do your traditional Omakase style meal.<\/span><\/p>\n SERVICES<\/span><\/p>\n Edamame*<\/span><\/p>\n Goma – ae*<\/span><\/p>\n Agedashi Tofu*<\/span><\/p>\n Green Salad*<\/span><\/p>\n Mushroom Medley*<\/span><\/p>\n Karaage<\/span><\/p>\n Escolar OR Maguro Pearls 4p*<\/span><\/p>\n Tako Yaki<\/span><\/p>\n Dynamite Mussels<\/span><\/p>\n Address:<\/b> 2557 W Chicago Ave, Chicago, IL 60622, United States<\/span><\/p>\n Phone: <\/b>+1 773-278-5776<\/span><\/p>\n URL: <\/b>http:\/\/www.eatatkaizan.com\/home.html<\/span><\/a><\/p>\n Also Check: Best Sushi in Las Vegas<\/strong><\/a><\/p>\n Yut Vong started his career, not as a restaurant owner, but a political and economic journalist in Thailand. Upon his arrival to the United States and being in the food industry for over 15 years, Yut’s passions and career flipped a hundred and eighty degrees to the food service industry, creating the first set of sushi rolls and robata focusing on the young urban diners of Chicago. Although his aim was towards the \u201chipster\u201d customers, Yuzu began to appeal more to various types of clients including fine-dining.\u00a0<\/span><\/p>\n Services<\/span><\/p>\n Avocado mango salad<\/span><\/p>\n Baked mushroom<\/span><\/p>\n Bang Bang shrimp<\/span><\/p>\n Edamame<\/span><\/p>\n Gyoza<\/span><\/p>\n Hamachi collar (Limited quantity)<\/span><\/p>\n I dream of tator tots<\/span><\/p>\n Address:<\/b> 1751 W Chicago Ave, Chicago, IL 60622, United States<\/span><\/p>\n Phone:<\/b> +1 312-666-4100<\/span><\/p>\n URL: <\/b>https:\/\/www.yuzuchicago.com\/<\/span><\/a><\/p>\n Also Check: Best Sushi in Maui<\/strong><\/a><\/p>\n Address: <\/b>2507 W Armitage Ave, Chicago, IL 60647, United States<\/span><\/p>\n Phone: <\/b>+1 312-678-0800<\/span><\/p>\n URL: <\/b>http:\/\/kyotenchicago.com\/<\/span><\/a><\/p>\n Also Check: Best Sushi in San Jose<\/strong><\/a><\/p>\n Ky\u014dten (kee-oh-ten) is a reservation-only, omakase sushi restaurant that approaches sushi as a discipline based on the values purity, harmony, and balance.\u00a0 Fish are sourced predominantly from Japan and fine-tuned through various techniques.\u00a0 Edomae sushi influences such as aging, curing, and marinating are used to create layers of depth, complexity, and umami.\u00a0 While grounded in Edomae tradition, Ky\u014dten is a modern sushi restaurant with modern sensibilities.<\/span><\/p>\n Services<\/span><\/p>\n Avocado mango salad<\/span><\/p>\n Baked mushroom<\/span><\/p>\n Bang Bang shrimp<\/span><\/p>\n Edamame<\/span><\/p>\n “Come to this bamboo-clad izakaya, with its comfortable sushi bar and soaring skylights, for impressively rendered small plates and specialty cocktails featuring Japanese spirits. The night\u2019s tsukemono can reveal spicy okra, crisp hearts of palm, and sweet burdock root. The nigiri selection might showcase New Zealand King salmon topped with pickled wasabi root. The robata produces grilled maitakes with Japanese sea salt and black garlic pur\u00e9e; and gani korroke, a crunchy-creamy crab croquette, is plated with togarashi-spiked mayonnaise. Don’t turn down the all-ice cream dessert menu, which includes enticing flavors like coconut-cinnamon-banana. It comes nestled in granola-like bits of miso-graham cracker crumble for a finish as sweet as it is unique.” – Michelin Guide<\/span><\/p>\n Services<\/span><\/p>\n Chicken\u00a0<\/span><\/p>\n Kaiso<\/span><\/p>\n Edamma<\/span><\/p>\n Akashiro wiso soup<\/span><\/p>\n Sunepoke<\/span><\/p>\n Address: <\/b>1829 W Chicago Ave, Chicago, IL 60622, United States<\/span><\/p>\n Phone<\/b>: +1 312-243-1535<\/span><\/p>\n URL: <\/b>https:\/\/www.aramichicago.com\/<\/span><\/a><\/p>\n Also Check: Best Sushi in Salt Lake City<\/strong><\/a><\/p>\n Known as one of the country\u2019s premier sushi chefs, Chef B.K. Park has more than 20 years of experience working with seafood. Born in Jeju, South Korea, he was two years into studying hotel management before he relocated to Chicago to continue his education. During this time, he worked as a server in a sushi restaurant where he was invited to join the line when the chef needed extra help. An ambitious self-starter, Park threw himself into the technique and culture of sushi, learning as much as he could. Soon, he moved on to Tsunami in the Gold Coast and within two years had established himself as head chef. In 1999, he joined the team at Mirai Sushi and spent seven years as head chef before moving on to co-open Arami in West Town. After three successful years, he opened Juno in 2013. Juno was particularly lauded for its authentic omakase menu, which showcased Park\u2019s immense talent. The restaurant secured three-stars from Chicago Tribune with critic Phil Vettel calling it \u201cone of Chicago’s very best Japanese restaurants.\u201d<\/span><\/p>\n Services<\/span><\/p>\n SUJIKO<\/span><\/p>\n ZUWAIGANI<\/span><\/p>\n KATSUO<\/span><\/p>\n SASHIMI<\/span><\/p>\n KUSSHI OYSTER<\/span><\/p>\n Address:<\/b> 731 W Lake St, Chicago, IL 60661, United States<\/span><\/p>\n Phone<\/b>: +1 312-988-0687<\/span><\/p>\n url: <\/b>https:\/\/www.makochicago.com\/about-mako<\/span><\/a><\/p>\n\n
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