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Kyōten is a tiny omakase counter on Armitage where the Edomae style means fish gets marinated and aged before it reaches you, and the rice is seasoned with red vinegar. Dinner runs north of $400 a head, so dress like someone who has already made peace with the bill. It was Chicago's trailblazing omakase when it opened, and the chef took Chef of the Year at The Banchets. The cheaper Kyōten Next Door offers the same purism.
The awards strongest first
- The Banchets Winner · Chef of the Year · Otto Phan
- Time Out #3 · The 25 best restaurants in Chicago
- Eater The 38 Best Restaurants in Chicago
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Amadai
“Phan also seasons large-grained rice with aged red vinegar and showcases pricier cuts like amadai (Japanese tilefish).”
Eater
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The neighbors closest first
- Kyōten Next Door Sushi Eat · 79
- Margie's Candies Old-School Dessert Eat · 62
- Palilgu Eat · 62
- Manchamanteles Mexican Eat · 62
- Redhot Ranch Chicago-Style American Eat · 66
- Table, Donkey and Stick Eat · 74
- The Logan Inn Cocktail Bar Eat · 68
- Chef's Special Cocktail Bar Eat · 74
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