Kyōten

Food-100% genuine, exotic Japanese grade high- qualityService-Upscale VIP service Chef OttoAmbiance-Clean, open yet simultaneously cozy and invitingSummarydecadent treat with a matching high price pointworth my 3 month wait!I'm looking forward to my next celebration to repeat the Kyoten omakase experience staged by famous Chef Otto.

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.

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.

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.

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.

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.

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.

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.

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.

Food: -Most unique piece: Puffer Fish Testicles (non-poisonous) -Most delicious piece: seared AUTHENTIC PEFECT Wagyu BeefService:Chef Otto selected and hand served each divine, sushi pieceAmbiance:Wooden design layout, Japanese style-minimalistic set-upOverall a magical experience