Best Japanese Restaurants in Chicago

Make your way to this urban enclave—replete with a cherished counter and soaring skylights—for impressive sushi, small plates, and specialty Japanese cocktails. Kick things off with a spicy tako maguro maki filled with octopus, tuna, eel sauce, and chili oil; or marinated tuna-wrapped zuke maguro kani. 

Sequestered inside a rather plain and dimly lit space, a bar up front gives way to this more contemporary and bright dining room. The latter is a hit among locals and tourists looking to get all dressed-up for a night out on the town. The menu has a handful of small plates, including delicacies like juicy chicken meatball skewers with a pepper-soy glaze, but the main attraction is their wide variety of sushi.

Gaijin is Paul Virant's love letter to okonomiyaki. Okonomi in Japanese means "what you like” and accordingly guests here are encouraged to choose their own course. The room resembles a veritable izakaya, with an okonomiyaki griddle dominating the space—and conversation. Brass accents, exposed brick, and concrete floors add a dash of rusticity to this otherwise premium den.

An impressive selection of imported whiskies is listed on a retro-style departure board here, while a private dining room upstairs is styled to resemble a mid-century corporate boardroom. Consistently packed, this impeccably designed space boasts numerous kitchens churning out a range of dishes—think chicken oysters grilled to perfection and beef tsukune sliders in a bao.

A fresh perspective on classic Japanese cuisine awaits at KŌMO. This unique carte, from chef Macku Chan, unites traditional Japanese flavors with bold accents. Behold the savory chawanmushi with sweet pear "sauce" and kanpachi sashimi kicked up a notch with jalapeño. A flight of deliciously embellished bluefin (akami, chutoro, and toro) may then be sealed by such sweet eats as braised Asian pear with fried banana.

Veteran chef B.K. Park has spun out this inspiring shrine to omakase. Mako is a hot ticket, with just 22 seats from which to savor the smartly considered omakase. Throughout the evening, the chef and itamae showcase their style through unique adornments, like sudachi juice and sesame-pepper soy. 

Savor the chef's unfaltering focus on Japanese cuisine by way of deep-fried nasu hirame; Edo-style sushi featuring madai, akami, and chutoro; as well as slices of Wagyu beef atop sushi rice. Other delicacies like torigai (heart clam), correctly aged sayori, or grilled misoyaki flaunt a thorough study in product sourcing, fresh flavors, and delectable textures. 

Julia Momosé is the creative force behind this hip corner haven. The name depicts a woodworking technique, and its serene surrounds feature a deluge of natural light. Japanese potato salad with pickled rainbow carrots and smoked ham is a strong opener; while tonkatsu sando with Berkshire pork and buttered shokupan is hearty and substantial. 

This lovely little jewel sits on a corner of Clinton Street, within the splendid CH Distillery. A meal here is basically one delicious bite after another—think Massachusetts oysters with yukari ponzu; silky Japanese snapper; and Threeline grunt with rice and seaweed. The fish on offer changes seasonally, but in our experience, shima-aji garnished with mitsuba left a lasting impression.

Located over on the "Elston Industrial Corridor" is this spot with two distinct experiences. The first floor izakaya caters to those in the mood for some sips (think terrific cocktails) and snacks (Wagyu sliders, anyone?). Upstairs, the spotlight is on the chef preparing an omakase feast—from Ora King salmon, poached shrimp, and Tasmanian ocean trout, to madai, hamachi, and kanpachi.