MICHELIN Guide’s Point Of View
Boka Restaurant Group’s stunning West Loop canteen embraces a fantastical view of Japanese dining. An impressive selection of imported whiskies is listed on a retro-style departure board; a private dining room upstairs is styled to resemble a mid-century corporate boardroom; and a traditional izakaya beckons diners downstairs. Consistently packed, this impeccably designed space boasts numerous kitchens churning out a range of dishes. Creative bites abound in the omakase, including torched baby squid wrapped in nori. Then a Hawaiian seaweed salad with diced nopales may be followed by robata-grilled Wagyu skirt steak with foie gras, shisito pepper and yuzu kosho. The steamed yuzu pudding cake is just one example of the surprisingly strong dessert roster.