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The nigiri pieces here are cut large, scored deep, and pressed onto generous mounds of rice, which tells you something about what the chef thinks omakase should feel like. Ten seats, nigiri only, and fish shipped twice weekly from Japan. A tuna handroll with avocado and a scallop the size of the rice beneath it keep things from getting too reverent. The beverage list is kindly priced for a room this serious.
The awards strongest first
- Michelin Guide Selected Restaurant
- The Infatuation #4 · The 25 Best Restaurants In Chicago
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Tamago
“To finish, the tamago is a silky sensation.”
Michelin Guide
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