Gaijin by Chef Paul Virant is Chicago’s first okonomiyaki restaurant, offering both Hiroshima and Osaka styles of the savory Japanese pancake. A self-described gaijin, or “outsider” in Japanese, Virant playfully embraces this perspective and honors traditional preparations and techniques, as well as his well-known passion for pickling and preserving. Designed to deliver a lively and interactive culinary experience, the 60-seat space is anchored by a custom 12-foot griddle and chef’s counter and offers individual Hiroshima teppan griddles for table service.The dessert menu features kakigori, a shaved ice dessert, along with mochi donuts and other Japanese-inspired treats. The bar program showcases highballs and a focused selection of beer – including a Moody Tongue-Gaijin collaboration house lager, sake, Japanese whisky, and wine.We can’t wait to see you at Gaijin!
Tsukiji is a family owned Latin Japanese restaurant. The owners Sam and Jessy are 100% involved in running the restaurant. Their goal is to serve you the best sushi in town and make you feel at home when you dine in at Tsukiji.A thorough process starts with the freshest seafood and the best ingredients. Our experienced chefs transform these ingredients into the best dishes with new and refreshing flavors and textures.Since we took over Tsukiji, we have introduced a number of fusion rolls where we combine Japanese and Latin flavors. Ask us for Lime Fusion, Spicy Fusion, Hamachi Fusion, Tuna Jalapeno and Guacamole Fusion. We also have Tropical, a delicious roll with fried plantains.We are also known for our authentic Japanese cuisine where we aim to serve the freshest fish. At Tsukiji you can enjoy dishes like Okonomiyaki (Traditional Japanese Seafood Pancake), Ikebukuro, Ramen and Udon.We invite you to visit us to experience our warm atmosphere and our unique art of cooking.
Miru, meaning "view" in Japanese, sits on the 11th floor of The St. Regis Chicago, right where the Chicago River meets Lake Michigan in Lakeshore East. True to its name, the sun-drenched dining room offers panoramic waterfront views. Led by Chefs Hisanobu Osaka and Helmy Saadon, the award-winning kitchen focuses on exceptional sushi alongside premium seafood, A5 wagyu steak, and a thoughtful selection of both vegetarian and vegan options. Signature dishes like the crispy rice and bluefin tuna tartare highlight a modern approach to Japanese dining. The space transitions easily from refined business lunches to celebratory evenings, featuring elegant private dining rooms and a spectacular outdoor rooftop terrace for open-air dining overlooking Navy Pier.
Midōsuji is an intimate handroll bar from Boka Restaurant Group, located on the second floor of the storied Chicago Athletic Association. Led by Chef Partner Brian Lockwood, the menu features made-to-order handrolls, seasonal small plates, and a focused beverage program of cocktails, wine, and sake. With a balance of reservations and walk-in availability, Midōsuji offers an exciting, chef-facing setting rooted in Japanese influence, thoughtful sourcing, and warm hospitality. For general inquiries, please contact midosuji@caa.bokagrp.com.
Watching the sushi chef lightly create, fold and roll each signature Sushi dish is a fascinating show. It is as if they are between two realities. They effortlessly combine, spread and slice the ingredients into a presentation with the same understanding and mental focus an artist has while drawing, painting or sculpting. The Sushi artists at NORI are both transfixed and upbeat in their purpose, while handing off creation after creation with the knowledge that the appreciation of each presentation is temporary. They must know the vast majority of their work will never receive accolades, show up on a magazine's cover, or be appreciation by a dedicated mass media audience. Still, their art creates an effect, and a physical connection between desire, hunger and appreciation in the minds of those who will consume it. These sushi chefs are it seems, dedicated artists who accept their best presentation, masterpiece and most delicious dish, to which they sign with a
