Kyōten, Chicago, IL

Rating:

 4.8

Cost:

$100 – & up

An omakase menu with sake pairings is the highlight at this upscale Japanese eatery & sushi bar

Kyōten

Discover Kyōten in Chicago, IL

Kyōten in Chicago, IL, stands out as an upscale sushi restaurant offering an intimate omakase experience that highlights fresh, high-quality ingredients. This spot features meticulously crafted tasting menus that showcase seasonal seafood and traditional Japanese flavors, making it a go-to for those seeking top-rated sushi in the area. Diners can enjoy thoughtfully paired beverages that enhance the meal, creating a refined atmosphere perfect for special occasions. The focus on premium, wild-caught selections ensures each dish is a standout, appealing to enthusiasts exploring sushi restaurants near me. With its elegant setting in Logan Square, Kyōten provides a memorable escape for anyone craving authentic Japanese-inspired cuisine.

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What Guests Are Saying

Visitors often rave about the authentic vibes and exceptional quality at this Chicago sushi gem, noting how the fresh fish and creative courses make every bite feel truly special. Many highlight the unique flavors and thoughtful pairings that elevate the overall experience, making it a standout choice for those hunting for the best sushi near me. Folks appreciate the value in the premium ingredients and expert preparation, even with the higher price tag, as it delivers an unforgettable meal worth every penny. Reviews frequently mention the intimate, seasonal menu as a highlight, with diners feeling transported by the attention to detail and innovative twists on classics. Overall, it's clear that this spot keeps customers coming back for its top-notch execution and genuine appeal in the world of Japanese places near me.

Summarized by AI using the Grok-3-Mini model.

Address & Phone

Logan Square
2507 W Armitage Ave
Chicago, IL 60647
(312) 880-9402

Wheelchair Accessiblility

Parking:

Payment Options

Accepts credit cards:Accepts debit cards:Accepts nfc:

Reviews

  • Rebecca Fyffe  5

    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.

  • Drew Doran  5

    I used to live and work in Tokyo. This is the first real Japanese restaurant that I’ve been to since I’ve been back. So authentic. Everything was amazing. I highly recommend.

  • Cindy Stuch  5

    Had an incredible time in January. The best fish and Thursday night I have ever had.

  • David Yoo  5

    This is my second time dining here. Chef Phan has taken what was already the best omakase in Chicago and elevated it to one of the best omakase experiences anywhere. So many interesting and unique courses and unexpected flavors ... this is multiple michelin star worthy dining. The new menu is pricey, but your group will have the entire restaurant to itself for the evening, and the value in the ingredients and execution is absolutely there. Can’t recommend highly enough.

  • Joe Graf  5

    One of the best sushi restaurants in the US. Really exceptional food and drink pairings