Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Vegetarian Menu

Check out our new vegetarian menu featuring daikon sushi and one of our favorites: Pico Veggie Roll (pictured).

Complimentary Ika Sansai

at the Sushi Bar

Ukai

“Ukai” is the traditional method of catching small Japanese fish with seabirds. If you have traveled to Japan you might have seen this form of fishing. Fishermen would use the fire to attract the fish at night and catch them using a fleet of birds.

Our wasabi..

There’s a chance you’ve never tasted real wasabi. We prepare kizami wasabi fresh from the root. For sashimi and special fish, we use the middle of the root. While for sushi rolls and maki rolls we use the top and bottom of the root to create our wasabi.