Kyoten was overall a very very very good omakase experience. Most of the fish tasted very fresh and the sushi rice and wasabi were phenomenal. I was surprised when I walked in 5 minutes early and the host/server seemed a little disjointed. Also sat down in my seat and nobody greeted or welcomed me, which isn't a huge deal, just very unusual for an expensive omakase. The casualness of the experience threw me off a little bit at first, but I grew to be okay with it as the night went on. Conversation with chef was good as the night went on, and it was a nice interior even though there is no signage outside and you walk in through what look to be mid-construction doors/entrance. The beverage pairing turned out to be pretty good, and most of the courses were tasty and nice. The only course that didn't taste as fresh as it should've was the Akami nigiri. Even with the marinading process, it still tasted a little old to me. Otherwise all the other nigiri pieces were perfect. The final reason why this was deserving of 4 stars in my opinion in the price point. I've had better omakases for the same price or even slightly cheaper before. I'm all for paying top dollar for premium omakases, but when you are charging this price, there should not be any areas of improvement or things left to be desired. Should be flawless at this price. Good experience and I'm glad I tried it. read more

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I love sushi and I love this place. One of my favorite omakase and we've been to quite a few. Seats are limited, which makes it difficult to reserve a spot but definitely worth it because it provides an intimate interaction with the chef; thus it was quiet and peaceful throughout the dining experience. Chef Otto was very personable-his sense of humor made the dining experience worthwhile. As for the sushi and fishes-just wow. I've never had cheese sushi and it was amazing. All of dishes were quality; thus, unique. It's not your typical omakase but it's definitely worth the experience. I'd definitely come back here when I'm in Chicago. read more

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Five star experience all the way from entering the restaurant to the end. We enjoyed the omakase at the Chefs table and were not disappointed. The chef was phenomenal who give us a little history regarding each piece we were presented with and pointed out how Kyōten stands out among all other omakase places in the places. Fatty tuna as always was a favorite of mine but every piece except the squid was a hit. The wagyu was a pleasant surprise and it was as tender as it gets. We ordered a bottle of sake recommend by the chef and it paired perfectly with our meals. Highly recommended and we will be back for more soon!! read more

Completely overrated, and frankly the fact that this place is so hyped reflects poorly on Chicago. The food is not memorable and, even more importantly, the chef was pretentious and rude. He took it upon himself to stop sending pieces to one member of our party because he judged that individual to be full (I assume). Is he going to reduce the price then? I've been to multiple three Michelin star restaurants in Tokyo and I can confirm a lesson that was lost on Kyoten's "chef": it's about more than having some special knife, and you are a long, long way from Japanese hospitality. read more

Last evening at Kyōten was enchanted. The bar seats eight people. And there is only a single seating per night at 6:30. The base price on a Friday/weekend is $490 + tax, and my bill was $557 with one delicious sake. Chef Otto Phan is Vietnamese-American, and he's obsessed with Japanese ingredients and flavors. He doesn't do anything that steps afoul of Japanese traditions, but he's also not constrained by them. Phan is a wunderkind with close relationships built with mentors and purveyors in Tokyo, who he visits twice annually and texts daily. Like an investor on the phone with a trader on the exchange floor, the fish traders on the floor of Tokyo's bustling fish markets text Phan daily updates about what looks extraordinary, and so Phan's menu is seasonal, based on the market's best daily offering, and features only wild-caught fish. This, and the fact that Phan personally prepares every bite dispelled my concern that the cost of dinner was gratuitous. After dining and understanding the premium Phan pays for his ingredients, the cost makes sense. Everything tasted delicious. There was one course I couldn't eat, monkfish liver, but I did have the slightest nibble and it was buttery, mild, and delicious, and I loved its ginger teriyaki bath. As a wildlife disease epidemiology researcher, I'm essentially a parasitologist. And once I interact with a research specimen in the field, my ability to eat a clean version of that thing raw in the future is done. It's why raw proteins are nearly impossible for me in general. I put my rules and prejudices aside and ate course after course of Phan's transportingly delicious fish painted with sauces, glistening, sliced, pinched, sometimes packed over delicious rice, and often concealing a poultice of wasabi, citrus zest, horseradish, ginger, or other complementary aromatics taking each bite to the next level. Some courses I enjoyed with my eyes closed to focus on the flavors, not caring that I may have looked weird. The two tempura courses, lobster with its roe, and beltfish, were my favorites. Another protein that I generally don't enjoy raw is beef. Phan's wagyu nigiri looks extremely rare, but it spends four hours in the sous vide and its fats and juices melt in your mouth. My enjoyment of this wagyu was in contrast to wagyu I was served last week at a different restaurant's tasting menu where a nearly fist-sized rose-shaped wad of too much wagyu to serve in one bite made me channel my inner Khaleesi as I imagined myself as Daenerys Targaryen trying to choke down a whole horse heart. Phan's wagyu course, like all of his courses, I truly enjoyed. Phan is an artist, and watching his passion and giftedness was thrilling. His hands squeezing the rice or shaping the fish and the gleam in his eyes made me think of the Japanese aesthetic principle of wabi-sabi, which embraces imperfection, transience, and connection to nature. Here is this beautiful young chef in his absolute prime, with extraordinary fish that he instructs you to eat the moment he places it on your plate not waiting for the diner next to you to receive theirs, and we're tasting the fruits of our oceans, which are in a race against time both literally with a short window on their peak freshness, and also figuratively as our oceans are warming. I fell in love last night. read more

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Food -100% genuine, exotic Japanese grade high- quality Service -Upscale VIP service Chef Otto Ambiance -Clean, open yet simultaneously cozy and inviting Summary decadent treat with a matching high price point worth my 3 month wait! I'm looking forward to my next celebration to repeat the Kyoten omakase experience staged by famous Chef Otto. read more

Kyōten - Chef Otto the Star Attraction - Sushi Bars Near Me - Chicago, Illinois

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There are many sushi restaurants in Chicago. There are even quite a few Omakase restaurants now. And a few of them feature direct interaction with the chef. But there are no experiences in Chicago that quite equal the interaction you'll experience with very personable chef Otto. Rather than the officious, controlling chefs you so often encounter in Omakase restaurants, Chef Otto brings a friendly, educational attitude to the experience. His vast knowledge of fish and sushi preparation is there for the asking. It's evident from the first bite, how much he cares about the quality of the fish. It's comprised largely of selections you will seldom find anywhere outside of Japan. I have no idea how many courses were served during our experience, as we soon lost count. I only know that each bite seemed better than the one before it. Although the space looks abandoned from the outside, when you step inside you are in an almost Zen-like interior, with the perfect lighting and music to complement an extraordinary meal. And the fact that there are only six seats makes it an amazingly intimate experience. The small wine list and impressive reserve list are personally curated by the chef, so of course they perfectly complement the meal. We selected both a Champagne and a white Bordeaux. It was fascinating to see how some bites were perfect with one, and others with the other. If you're looking for the ultimate sushi and Omakase experience in Chicago, you have found it. read more

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The BEST sushi I've ever had. No comparison. An amazing experience that will leave you with your draw dropped.

Special Omakase at a ludicrous price point. There's no relative value comparisons to be made at $440/$490 per person. Mako and Omakase Yume are slightly more refined, have the Michelin star, and cost about half the price. So, what's the deal? The quality of some of the dishes at Kyoten are superlative, not just for Chicago but across the United States. It's really good. The main attraction is the chef/owner who is instructive and captivating, a lot less solemn or stern than the types who make up most venerable sushi bar Omakase spots. If you have unlimited funds, have at it. In a city where this much money pays for a week's worth of excellent dining, this is the pinnacle of keeping up with the Joneses. read more

Food: -Most unique piece: Puffer Fish Testicles (non-poisonous) -Most delicious piece: seared AUTHENTIC PEFECT Wagyu Beef Service: Chef Otto selected and hand served each divine, sushi piece Ambiance: Wooden design layout, Japanese style-minimalistic set-up Overall a magical experience read more

Kyōten - PufferFish - Sushi Bars Near Me - Chicago, Illinois

We went in 2018 when it opened and I still think about that meal today. Easily one of the top meals I've ever had, and the best sushi and omakase experience I've had to date. read more

What a delight! Looking for a sushi place in town? Unlimited funds? Then this is your place. Chef came from Austin attempting to bring the next level of Omakase. He definitely delivered. Compared to omekase yume and mako, Which are one star Michelin restaurants, he did blow them out of the waters. When you do arrive at the restaurant, it looks like it's not open. However, when you get there it is a nice 8 seating at the bar. Chef only does one sitting per evening. The menu is constantly changing per chef. I have been to mako over 4 to 5 times. The menu truly has not changed. The fish was excellent. The rice is some thing that is unique to chefs restaurant. I will be checking out and Noda and masa in nyc and will report back as a comparison. It is truly on the more expensive side for sushi. read more

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I need to start off by saying that this place is expensive. Ridiculously expensive. Absurdly expensive. Now that we've gotten that out of the way, the rest of my review will focus on the food. I think we had 18 courses: five of them were appetizers, small seafood/fish dishes before the nigiri courses; twelve of them were pieces of nigiri; and one of them was dessert (tamago). I was absolutely stuffed at the end of it. To be fair, I had eaten a not-so-small snack prior to dinner because you never know with these fancy places if there will be enough food. It's more than enough for a dinner. Don't be me. Come hungry. All of the food was amazing. The ingredients were of the highest quality--seasonal, rare, and fresh. We had things that I'd never had before, for example, fugu testicles or monkfish liver. And we had some of the best raw fish I've ever tasted. Each piece of nigiri was an amazing combination of warm, perfectly cooked rice, fresh wasabi, and delicious fish. I savored each bite and looked forward to the next. I'll be thinking of this meal for a long time. read more

Wow. Wow. Just wow. Probably the most amazing sushi meal of my life. The space is very quaint and unassuming. Understated to the point of almost being neglected. Because the focus here is on the food. And man does it deliver. I'm not sure there's a point to mentioning what we ate because the menu pretty much changes every night. Based on what he has. But the man is a sushi savant. Completely consumed with his craft. Twenty omakase courses hand prepared in front of you. I can't wait to go back. PS- the little bar next door, "Drink Shop" is a great spot for a pre/post sushi drink. read more

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I was able to enjoy Kyoten as my first omakase experience ever December of 2018. Yes, Kyoten is pricey - but when you account for the rarer, specially procured and superbly prepared fish and one-on-one attention and tailored courses by Chef Phan, I can truly say the experience is well worth it. Both Chef Phan and Chef assistant Brandon (previously of Momotaro) put the customer first with excellent attention to detail and service. Venue was a bit difficult to find (just enter the building marked 2507). The dining area is clean and modern with gorgeous wood (I forget which type Chef said). Seating first come first serve, so do try to get early and sweet-talk your way to a good seat. As previous reviews mentioned: Chef Phan uses a unique traditional grain of rice and flavors it perfectly for the fish he pairs it with. We had 19 beautifully presented bites of ecstasy - and bless him, he does keep an eye on those of us who fill up fast (*cough*) and alters our bites as needed. I really appreciated this attention to detail and mastery at work. You can opt for BYOB at $40 corkage fee per bottle, but I must highly recommend the sake pairing offered (4 servings for $70) - all extremely delicious and very good quality sake - for a real Japanese omakase experience. Perhaps my only complaint (besides feeling the space a bit exposed and too open for such an intimate-sized meal and counter) were the other diners: You never know who you'll be seated with, and it may turn out to be an insular group of 6 early 20-somethings that take up all the counter minus your 2 seats - but I digress. They were nice enough the few times I engaged them (and learned "I come here every week") But, I mean, it all worked out: My colleague and I had the Chef's full attention basically, since he was practically being ignored by these unimpressed regulars, and part of an experience like this requires you to either make friends with other diners or completely ignore them - so nothing new... I just wished I didn't feel like I was intruding on a party I wasn't invited to. Overall: Yes to culinary delight, engaging one-on-one with the chef, service, and overall experience. read more

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Chef Otto Phan brings his edomae style sushi from Austin to Chicago. There is a serious focus on the rice (Inochi no Ichi grain) and its relationship with vinegar. Chef makes at least two different batches to be used with different types of fish (lighter for lighter fish and heavier vinegar for oilier fish). Fresh wasabi is also used (grated on a shark skin paddle). Suggestion is to eat rice down so you can get the full flavor of the rice first with the fish following. Seating for dinner is limited to seven spots (using Tock for reservations) with two seatings (6p and 8:45p). Promptness is courteous since all diners are served at the same time. Chef Otto takes a spartan approach to decor with only few photos on his wall (including his trailer where he got his start). No music plays in the background, with only the gentle burble of a water feature in the room adding noise beyond the Chef preparing food. Dinner experience varies with the company at the bar (so don't be afraid to make some friends). Dinner is omakase and you can expect about 20 bites give or take. Let the chef know if you want more/less rice or wasabi and he can adjust his preparation (usually it's adjusting to a little less to ensure you can enjoy all the pieces). Here's a rundown of what we had for our seating: Umi masu - Tasmanian ocean trout Shima Aji from Japan that had been aged for a week Kinmedai - Japense golden eye snapper aged for a week and then marinated in dashi Akami - lean tuna marinated in soy sauce, sesame and scallion oil Aji brushed with soy sauce Sawara - Spanish mackerel aged for a week. Belly seared. Royal red shrimp from the gulf brushed with a butter reduction made form the shrimp shells Kohada - Gizzard shad (ask him about the story) Amadai - Tilefish cooked and torched with a drop of creme fraiche and a spoonful of caviar Hokkaido Hotate - sous vide with yuzu kosho Madai - Japanese snapper olive oil with Japanese fish sauce Chutoro - medium fatty tuna Otoro - seared with binchotan for a smokiness and then with yuzu zest Saba - mackerel Hokkaido uni - on rice with fresh wasabi A5 Wagyu Hokkaido- sous vide with grated horseradish Avocado roll Tamago Cantaloupe It was a great experience! read more

I felt every bit of a difference between Kyoten and the other omakase places I have enjoyed in the city. From ambiance, unique cuts of fish, preparation, quality of ingredients, flavour profile, chef, and staff - want to give Jose a shout out here as well as the front desk at Kyoten Next Door who walked me to the right spot despite it being 0 degrees. It was absolutely worth it. read more

Wow a yelp review during a pandemic... rare, perhaps also probably not super useful, but important nonetheless to continue supporting the restaurant businesses! We've been long time fans of Kyoten and our recent visit was no different. Its nice to follow its evolution over the years and it only gets better! Chef Otto has been in Chicago for almost 3 years but what's constant is change... the theme of 2020. Want to discuss both our private dining experience as well as the bento box. Is kyoten for everyone.. not likely. At the price point, I think most sushi "enjoyers" will probably not be able to appreciate the nuances of the quality of Kyoten. I think Kyoten would be most appreciated by those who are seeking next level sushi, great for high end sushi lovers as well as those seeking unique food experiences! Because in the end, good food is good food and if you're willing to pay, this is damned good food! All omakase, chef serves all patrons himself. He has one person back of the house and one person front of the house. The private dining is different because it's adhering to COVID precautions with only your party dining for the evening with the 3 ppl mentioned, present. The premium affords bigger cuts of sushi, more rare cuts of fish and essentially all new offerings we've never tried from prior visits. Everything was phenomenal. Will post pics, won't need to go into detail because it's all seasonal anyway and you may not get what we got. Chef is conversational and engaging. He strives for the best every day and I believe it! Wine/sake pairing is always very agreeable, I'm not a huge wino/sake enthusiast but I enjoyed it all. As for the bento box experience, I believe this will be around with pandemic to keep the business going and to garner continued interest for the business. It's expensive but I believe $20 goes to charity. Not sure there's a whole lot of value in $100 sushi bento box but it was fun enjoying delicious boxed sushi at a nearby park for a picnic. Will post a pic. Thanks Otto, it was a great time! read more

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Be prepared to have fish like you've never had before! The restaurant is located in a very random building with minimal signage so just look for the 2507 and go in. You walk into a waiting area and there's a sign to have a seat and wait. Brandon will come out and check you in then seat you. They offer various sake options and a tasting but I opted for something low-key so I ordered tea. I got the jasmine tea and my brother got the green tea. Both were excellent and probably one of the best teas I've tasted. The jasmine was fragrant and you can actually taste the smell of the flowers and the green tea was smooth but had a good balance of the green tea flavor. Chef Otto is very conversational and very informative. He educated us about different types of fish and how it was traditionally prepared in Japan. Here, you are encouraged to eat it as you get your fish and not to wait for everyone else to get served. They use a different type of rice that's long-grain and very risotto-like. He prepared half of the rice with a different vinegar and kept the other half for another flavor towards later in the meal. I can't remember how many bites we had in total but all of them were very tasty. Chef Otto introduced me to fish that's been prepared various ways such as cured and grilled in certain ways. Everything was really good and if you're a big fan of sushi, this spot is a must! read more

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Kyoten is a great choice for sushi & is possibly one of the best destinations for it. The reason for them not receiving 5 stars is this is really expensive & tbh nothing "wowed" me. Take that with a grain of salt as this was merely takeout. With that aside I was pleasantly surprised by how much sushi you actually get & I couldn't finish my mea. That's sacred ground for me when it comes to sushi. I've never been "full" off a solely sushi roll meal except for here. You get a card naming most rolls as well as recommendations to not use soy sauce. Part of your purchase is donated to "Chicago Community COVID-19 Response Fund". They also accommodate dietary restrictions via a simple text to the restaurant. I was also given the option to receive curbside service. read more

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This was ordered during COVID19 I have been craving good sushi for such a long time, so I decided to try a new place. For pick up, they offered a bento box for $120 per person, where $20 is donated to Chicago Community COVID-19 Response Fund. (Nice!). The box came with the chef's selection of nigiri, Oshizushi, rolls, tamago, and soup. It was a lovely presentation... I like the fact none of the pieces needed soy, as it was noted in the instructions, but the pieces really didn't need it! While the sushi was good, I didn't feel it was a good value for the money spent. There were 9 pieces that were veggie rolls...and the salmon and mackerel box press were not great. . I wanted to love this place, and while the sushi was good, it wasn't a great value, so I don't think I will be back. read more

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We ate here last Friday. Overall, I would rate this as a 2 star experience. The fish was very fresh, however, the experience was not worth the absurd price of the place. We have eaten in a lot of good and expensive sushi places in the world, including Japan. One thing we have always consistently seen in all the places is the precise and clean knife cuts, which was missing here. We were the last two people being served and by the time the chef got to us, the pieces were falling apart. We walked in and the place has minimalist decor, which made us believe that the focus is on the food and we expected it to deliver strongly there. There were a couple of bugs flying around the place which grossed me out (I ended up killing a bug myself). We had also informed them before making our reservation that we have a shellfish allergy, and we had expected that something different will be prepared for us to replace the shellfish courses. However, we just mostly got repeats of what was served before. In fact, when we moved to dessert, the Chef got in a cheese sushi course, followed by tamago and strawberry parfait. The tamago was with shrimp and for us it was replaced with salmon from the first course. This wasn't a good transition for the palette and kinda totally ruined the experience. The cheese sushi was something I left in my plate. It tasted like grocery store sushi in my opinion. Haven't ever seen a place where you pay $500+ serve this kind of food and experience. All the flavors of the non sushi Omakase courses were also not blending well together too. The chef compared his food to Sushi Jiro, which is doing a major insult to the sushi heaven of the world. Overall, save yourself the money and invest it in a good sushi experience somewhere else. read more

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We have been to Kyōten twice and tried their Bento box during covid, and all three experiences were . If you can do the in-person omakase it is phenomenal, as are the drink pairings. Kyōten uses a special type of rice, and fresh wasabi that (in addition to the preparation of the fish) takes each piece to the next flavor level. The staff is also super laid back and friendly. It's a fun time and great for a date or if friends are in town. The bento box is also really good - perfect for a night in. Obviously the pieces are not the same as the in person service but they were still delicious, carefully prepared and very high quality. read more

Kyōten - Sushi Bars Near Me - Chicago, Illinois

Another delicious omakase experience in Chicago. Everyone asks me if it's worth it. And I think so. It's an experience and I find it entertaining to watch the chef do his work, explain the components of each course and, obviously, I enjoy eating his creations. Kyoten prides itself for being extremely particular with the rice they use and how they prepare it. I felt that they were heavy with wasabi and vinegar notes, imo, but it's all about the chef's preference and, honestly, I'll take it however he thinks is best. We had a great time, enjoyed the company, conversation and food. We probably had a little too much sake, though! I wish they provided us with a printed menu so we could correctly remember everything we ate that evening. read more

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Kyoten is the new standard of sushi in Chicago I went on a Thursday night to kick off a bachelor party with the bachelor before the rest of the party arrived for the weekend. We went to Sushi Nakazawa in NYC for his med school graduation a couple years ago and have a fair amount of sushi/omakase experience between the two of us. What Chef Otto serves certainly stands out from other omakase places - the rice and vinegar are a little different. Larger than usual rice grains and a stronger sweet and tart acid (is that redundant) come together with balanced, seasoned fish for a little bite of pure joy in every serving. Each sushi piece and course is satisfying. The usual cuts of toro, uni, shrimp, snapper, etc are present; seasonal specials and a few small plates rounded out our 16 course meal. Some of the surprises: - Two separate mackerel pieces. I rarely order mackerel but Chef Otto did both of these courses right. Was very, very pleasantly surprised. - Kohada is, from what I understand, a fish with which to judge a sushi chef. It's a small silver fish that requires a lot of prep to get the best out of it. Kyoten does it right. - Caviar, to me, is usually a poorly balanced bomb of saltiness. Not here. instead, we got a great controlled explosion of salt, umami, aromatics, and carbs. - A congee with freshly shaved truffle was super nice as a penultimate dish. Rounded out the fish and settled the tongue and stomach before ending with a sweet saltwater eel and egg. Plus, I was honestly satisfied from a quantity perspective too, which is not always the case for omakase (and my soon-to-be-married buddy who can also eat a bit agreed). The restaurant itself was perfectly minimalist, the drink list well curated, and of course, the chef and service was fantastic. The pace is casual and balanced, and hopefully your fellow diners are normal people and not annoying because you're stuck with them for a couple hours. Very pricey to be sure, but perfect for special meals and occasions. Having been to Japan many times and had omakase on both coasts, I can say that Kyoten is definitely up there in terms of a memorable meal. A well-deserved 5 stars. read more

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If you are looking for a truly unique and special experience with top of the line sushi, this is your place. Upon walking in the experience was already next level. With only a few seats in the restaurant you already feel like a VIP. I've done omakase a number of times, and this was one of my top experiences. Each fish was presented beautifully and with a background of information. The chef really engaged with those dining, and it was really fun chatting with the other customers since we were all going through this experience as a group. Everyone there had a high appreciation of food and told stories of when and where they had experienced omakase, as well as many other fine dining stories from restaurants all over the world. I would definitely recommend taking someone here that really appreciates a very high level of dining/sushi. This place books up way in advance so I would also recommend getting a reservation as early as possible! All in all, it was a wonderful experience and I will definitely be back! read more

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Kyoten is a special place; it is quite a treat to experience the omakase here. This is not a traditional edomae omakase by any means, but this is certainly not a bad thing. In fact, it was refreshing to have a different take on the sushi omakase after having so many omakase experiences in the past. There were also a few items that I have never had before and it was also an educational experience as Chef Phan is very knowledgeable. I didn't feel the arrogance that so many reviewers dock him on, rather confident and proud of the work he produces. There were precisely 20 courses and all were sublime in their own way. I appreciated the unique takes and use of different techniques which again, I have not seen before in an omakase. I thoroughly enjoyed both the nigiri sushi as well as the smaller cooked plates that were masterfully crafted. This experience was truly enjoyable and exclusive. I will be back here in October. read more

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The best omakase in the city. The intimate atmosphere is on full display from the moment you walk in. With only 8 seats and two seatings an evening, this 2.5 hr dining experience feels closer to being invited into chef's homes as esteemed dinner guests. The fish is the best I've found in Chicago, and changes regularly (see photos). Chef will explain each fish and the aging process used for texture. Kyoten boasts of sushi rice that no other restaurant has in the states, and with the unique size and flavor, I'm inclined to believe it. Worth making a trip to Chicago to enjoy! read more

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An article I read described Chef Phan as uncollaborative, self-promoting, cocky, and interesting......All entirely true and he has every bit of right to be all that. He's really that good Chef Otto Phan is Vietnamese and has a degree in Petroleum Engineering he never planned on using. He spoke of getting that degree to keep mom happy. Those of us with Asian parents chuckled as we know exactly what he's talking about. Is it not unimaginable to be anything but doctor or engineer? He is clearly gifted but also relaxed, entirely at ease with what he's doing, and funny. He recently posted about how opening the restaurant has been "wonderful", "exhausting" and "difficult". Could have fooled me So it wasn't just riveting, mind boggling, and beyond a reasonable doubt the most incredible omakase experience of all time. It was an entirely interactive 2.5 hours of hanging out with lots of conversation, laughter, and getting to know and learn. Oh and perfect service too - Thank you Brandon Although you can BYO for $40/bottle corking fee, I highly recommend against it. This is because the wine and sake offerings are oh so superb. The list is small but stellar. There are articles about a $90 sake pairing, but that is not being offered. Highly recommend the Catalonian sparkling rose, Amabuki Ichigo Strawberry (jumai ginjo), and Kanbara Ancient Treasure (yamahai genshu koshu) Got to experience freshly grated wasabi for the first time and it's not the horseradish laden ferocity that I will no longer tolerate or ever get. This is entwined wasabi that ever so subtly tickles taste buds and ever so gently fades out No food menu and I didn't know how to spell most of what was being served. Chef improvised so I could jot notes. At one point he spells... S h r i m p....funny guy Austin Texas - your loss is very much Chi-Town's gain. Chef has aspirations of achieving Michelin stardom. Regardless of what Michelin does or doesn't - Otto Phan is going to do great things in Chicago. As far as I'm concerned, he already has. Good thing I got in before it becomes impossible to get in...... There's really no way to use anything but taste buds to describe anything so I'm just going to provide the list. Rice and vinegar are extremely important components Ocean Trout Shima Aji Lean Tuna Amadai Aji Sawara - Spanish Mackerel Kohada - Gizzard Shad Royal Red Shrimp Uni (sea urchin) Gulf coast tile fish (white sturgeon caviar) Bonita (smoked) skipjack tuna Red snapper Otoro (fatty tuna) Octopus Medium fatty tuna Seared Otoro Avocado Roll Squid Pasta with Uni sauce Wagyu Anago (sea eel) Nicaraguan coffee Cantaloupe for dessert I only have one thing to say about the price point and it's important. Every quoted price at Kyōten is inclusive of tax and tip; even the beverages. When you think about the hellacious Chi-Town restaurant tax and 20% tip, this is significant read more

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Austin's loss is Chicago's gain. Some of the best sushi in Austin was coming from Otto at Kyōten Sushiko. And then Otto wanted to go where the Michelin stars are, and he packed up and moved to Chicago. I was recently able to visit Chicago and a reservation at Kyōten was top on the list of things to do. Otto is super particular about the quality and preparation of everything he serves. There are no gimmicks here, just super high quality sushi rice, fish, other seafood, and an occasional bit of beef. All prepared exquisitely and presented in perfect bites. Dining style is reservation only omakase (chef's choice). Everything here is the best. You won't find wasabi made from a dried powder. Wasabi is grated fresh before your eyes on a board mounted shark skin. Pickled ginger is served in abundance. There is no dish of soy sauce for drowning your food in, rather it is brushed on by chef when it's right for the bite. If you are interested in sushi, I would highly recommend you visit Otto at Kyōten Chicago. He's only gotten better since he came to Chicago, and he'll spoil your pallet for most everyone else once you've been to dine with him. read more

Kyōten - Sushi Bars Near Me - Chicago, Illinois

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I flew to Chicago to have dinner at Kyoten. Chef Otto Phan offered the best omakase sushi experience in Austin by several orders of magnitude and I was dying to see what his new Logan Square location would be like. Back in May my wife and I spent several days eating our way through Tokyo. We visited spots like Jiro Roppongi and Sushi Masuda. We lamented being on the other side of the world from such meals, but comforted ourselves to know that we had Kyōten Sushiko in Austin. Wouldn't you know that's when we learned Chef Otto had decided to leave for Chicago? This is a wonderful and simple meal, something special for just a few diners each night to experience directly with the chef who makes each bite for you to eat right away. He uses the very best ingredients. He takes great care in everything he does, from fresh grated wasabi to the quality of rice that is prepared in two different ways so that the perfect rice can be matched to each piece of fish. Every item on offer was a hit, every loves a good piece of toro and so do I but the octopus, sardine, and shrimp are real standouts for me. Even the lean tuna is special - it was served smoked. This spot is more beautiful than his Austin location was, but still minimalist so that the simplicity of the food really stands out. And here in Chicago he's able to do more, thanks to an admittedly higher price point ($220 per person all-in is really comparable to $170+tax and tip) can do things like a fish paired with caviar. Well worth it, something Chicago has been missing, and now that Chef Otto Phan has left Austin it's something I'll be missing as well. read more

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Kyōten has arrived and it is the sushi spot that Chicago has deserved for years. With experience in some of the finest Japanese restaurants in the US, Chef Otto is here and here to stay. While I've eaten at some of the best fine dining establishments in Chicago and beyond, this was my first experience at a sushi restaurant of this caliber. The menu is Omakase style and serves one piece at a time. We had 20+ pieces throughout the evening and there was no possible way I could pick a favorite. Chef Otto is a master of balance in his food. From the unique grain of rice he serves, his use of a variety of vinegars and acids and slicing the fish to provide the perfect texture - this man is an artist. While you may think the idea of sitting at a restaurant of eight patrons, a chef and his assistant would be awkward, we did not feel this one bit. Chef Otto is as talented at explaining each bite as he is with his blades. He is funny and personable and entertains his guest, even the ones who may be a little drunk and stoned (whoops). I enjoy sake but wasn't to familiar with it. His assistant Brandon talked me through the beautiful tasting with extreme detail and I was thrilled that I added that to my night. I kid you not, I was eating a piece while Brandon came and began to explain a new pairing to me. He noticed that I had my eyes rolled back savoring the mix of precisely formed and seasoned rice and the freshest seafood imaginable. He waited for me, apologized for interrupting the moment and continued. I think this explains this place best. While it is on the pricey side, it was truly one of the most enjoyable food nights I've had in Chicago. If you are a sushi fiend and have eaten at spots in Japan or NYC, or if you are just curious what a real sushi meal should be like - GO. I smell some Michelin stars coming to Kyōten and they will be well deserved. read more

Kyōten - Sushi Bars Near Me - Chicago, Illinois

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Chef Otto Phan has been in Chicago for less than 2 months, departing from his Austin roots, and there is already Michelin buzz. Omakase sushi is starting to pave a scene, and Kyōten is way ahead of the pack. The first review provided a really good preview into this season's menu. But what can't be explained visually are the remarkable and exquisite flavors that are created by Chef's tedious preparation. The sushi is simple, in the most complex ways. The first part of the equation is sourcing and purveying the best ingredients (this can be done by anyone if they're willing to search hard enough). The second part is developing the recipes and multiple steps required to assemble the perfect bite. The amount of work to create the perfect rice paired with the perfect cut of fish is uncanny. This soon will be known as the highest rated sushi restaurant in Illinois, and possibly the Midwest. Buyer beware, going to any other sushi restaurant will probably feel so bland after experiencing this place. I'm not sure if that's a good or bad thing... read more

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This is my second time visiting here. Kyoten is, hands down, the most wonderful sushi experience I've ever had. The seafood was so incredibly fresh and the introduction to some new types of fishes was mind-blowing. Expertly crafted and perfectly presented It was an amazing experience each time that will not be forgotten. read more

Each Bento box is made for one person and very filling. Our meal also had a side of miso soup. First Bento box but second experience eating Kyōten. Both times were delicious! The Bento box was a simple but a very good meal. However, my first dine in experience was overall more enjoyable since you had the chef there to guide you. The Bento Box definitely did not need any soy sauce! It was actually a little more on the salty side than I would have preferred. The ginger and wasabi on the side was a great as I tend to like more wasabi. Since the bento box was chef's selection, it was a little difficult to tell what was in each of the rolls without attempting to break them especially the larger rolls with more ingredients at the top. It definitely would have made the take home dining experience more enjoyable if there were more details on the written on take home card. Just remember that $20 of your meal is getting donated as you enjoy it! read more

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Someday, when the robots take over, this place will be five stars. Until then, it's a stand-out omakase (for Chicago) that is honestly short changed by the chef. It was two hours of the chef explaining all the ways he was awesome and the "best of the best," a quote that was on the wall and of which we received a live rendition. In fairness, this could very much be a preference bias, but I would have preferred a focus on the food versus the show. read more

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This is the best sushi I've had, period. I will continue to add words to reach the minimum count, but there's nothing else to say. read more

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It's scary, it's scary how good this sushi can be. You will not be able to eat sushi again without comparing it to Master Ottos. I've been to Michelin started sushi restaurants but this by far takes the cake for anything you'll ever have. They just did a recent remodel and it looks absolutely stunning! They even have a top of the line bidet!! But for me I'm just about the food, and this place has exceeded my expectations. Best of the best, not even in Chicago but maybe the whole United States and even beating out Michelin star I tried in Japan. read more

An extremely unique omakase experience. We opted for the beverage pairing, and they had a sparkling red Lambrusco that was so unique. What I loved most about Kyōten was the service. The chef is very personable and honestly hilarious. The menu changes each day depending on what his 'fish guy' gets, and that comes through in the freshness. There wasn't a single bite I didn't love. The hot dishes were a bit more basic than some of the other similar restaurants popping up. But I appreciated the simplicity. The emphasis is definitely on the freshness of the fish. There was one bite he called Japanese fancy fish - I so wished I could have ordered more of that. Take your time with that bite, it's outstanding. I also loved that he essentially forced eating each nigiri with your hands and eating each piece right away. That's how it should be! Come here for a laid back meal with superb ingredients and memorable conversation. read more

I have been wanting to try Kyoten since it opened in Chicago since at the time, it was only one of a few omakase sushi restaurants in the Chicago area. I finally had the opportunity to stop by for dinner with a couple of friends to check out the sushi restaurant that had everyone in town talking. The first thing I noticed when I ate my first piece of sushi was how unique the rice tasted. It was perfectly seasoned with vinegar--not too weak or too strong. The rice was so delicious by itself that I felt I could simply eat the entire batch of rice Chef Phan was mixing in the giant bowl. All the pieces of sushi we ate that night were delicious and it was nice to be able to appreciate both the fish and the rice with every bite. Chef Phan was very friendly and enthusiastic in conversing with us throughout the entire evening. He made the environment feel comfortable and not the least bit stuffy. If you are looking for fresh and delicious sushi without having to go to either of the coasts, give Kyoten a try. You won't be disappointed! read more