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There’s absolutely nothing like ISHI’s omakase experience
We named ISHI’s omakase one of the BEST dining experiences in Champaign … Kaori Ishibashi who runs Kaori’s Oven bakery in the same space. I …
Ken Ishibashi (@kenish8) • Instagram photos and videos
(Kaori’s Oven is available Wed & Thu) …
Discover Ishi & Kaori’s Oven: Japanese Cuisine in Champaign
Ishi & Kaori’s Oven is a Japanese restaurant in Champaign. Explore reviews, photos, and the menu of this unique dining experience at 305 Cedar St, IL!
Reviews
Aileen Park
This restaurant is truly a hidden jem and feels like a a gift to have a place like this in Champaign. Quality, authentic Japanese food. You can taste the care, time, and attention put into each dish. Owners are so kind.
EDIT: a month later and my husband and I still dream about that sushi rice bowl. The photo makes it seem like a simple bowl but man each element was perfection. It’s just hard to find sushi in Champaign like that. Each slice of fish was so fresh and just melts in your mouth. That grilled salmon was incredible. The perfect light char that is also so tender? …literally dissolves in your mouth in the most magical way. Dreaming of the day we can go back for that bowl! It’s a treat but worth every penny
… moreEDIT: a month later and my husband and I still dream about that sushi rice bowl. The photo makes it seem like a simple bowl but man each element was perfection. It’s just hard to find sushi in Champaign like that. Each slice of fish was so fresh and just melts in your mouth. That grilled salmon was incredible. The perfect light char that is also so tender? …literally dissolves in your mouth in the most magical way. Dreaming of the day we can go back for that bowl! It’s a treat but worth every penny
Jungeun
Summary: 3.5 stars rounded up. Amazing quality fish, but mediocre rice and variety. Service and attentiveness could be better distributed, for the lack of a better term.
We went with the omakase ($72 per person, as of 01 Aug 2025) on a Friday for our very first time at ISHI & Kaori’s Oven. I made the reservations by text just a couple of weeks prior, and on the day, we arrived at the establishment at 11:55am sharp. The entrance was a bit confusing to find.
One thing that I was let down by was the variety–or the lack thereof, I should say. You start out with a small platter of sashimi as a little “preview” of what’s to come. This was great because it let you get a sense of how fresh everything is, and it really gets you excited for all the wonderful yet familiar tastes you’re going to experience soon. However, I didn’t know that this would mean we’d be getting some variation of tuna 6 times in total. SIX. (Five if you exclude the plate at the beginning.) Sure, they weren’t all exactly the same, but maguro, fattier tuna, negi toro, charred tuna, etc… By the third or fourth iteration, I was definitely wishing for something different. I have no complaints against tuna, but the earlier pieces that utilized yuzu or shiso felt novel and actually helped make the overall experience feel unique and special. Can’t say the same about the rounds of tuna, no matter how rich or decadent they were.
The rice was also very average at best. There was quite a lot to start with–it sometimes felt like one giant clump and had no noticeable taste of its own. I know that the fish is the star, yes, but the shari did not complement nor elevate whatever was on top in a noticeable way.
Lastly, the service/attentiveness–I could tell that there were plenty of regulars that had came in this day, as the atmosphere was very lighthearted and chatty throughout. I could overhear Ken sometimes drop little fun facts and stories about the fish he was serving, and as someone that loves to know anything and everything about what they’re eating (I believe it’s part of any elevated dining experience), I wanted to take part in the discussion as well! But because the table itself is very long horizontally & I was seated in the farthest end, the conversations really only happened on the other side with the same people over and over again–in fact, the only time I really got to interact with Ken/Kaori was when we were getting our food. I think it’d be a more interesting experience overall for every customer if the fun facts were made known to everybody rather than a select few.
My biggest highlights (aside from the unique initial few I mentioned previously) were the miso soup, scallop, and the fatty tuna-scallop-uni triple decker. The inclusion of salmon pieces in the miso soup helped make it feel more hearty and homey, and the broth base itself tasted so deep and comforting. (I later found out Ken uses fish scraps to make the broth!) Out of all of the pieces, the scallop truly shined through with its amazing succulent sweetness and melt-in-your-mouth consistency. I need to know where they get their scallops. And lastly, the triple decker. I didn’t think that combining uni, scallop, and fatty tuna would work. After all, it’s quite literally 1) butter of the sea on top of 2) the epitome of decadence and indulgence on top of 3) one of the fattiest cuts of fish ever. But you know what? It works. It works out fabulously. And that surprised me.
The maguro, charred tuna, and salmon (both regular and charred) were not very remarkable, and the negi toro rolls had too much rice with still-entangled tuna that wasn’t chopped up enough.
Desserts (not included) were honestly another highlight. Get everything.
I do wish they’d make logistics slightly clearer for first-timers. You can get the phone number from Google Maps, but what method is preferred? Calling? Texting? What time slots are available for the omakase? How long does it take? How far ahead should you make the reservation in advance? Let’s make the process easier and more accessible!
… moreWe went with the omakase ($72 per person, as of 01 Aug 2025) on a Friday for our very first time at ISHI & Kaori’s Oven. I made the reservations by text just a couple of weeks prior, and on the day, we arrived at the establishment at 11:55am sharp. The entrance was a bit confusing to find.
One thing that I was let down by was the variety–or the lack thereof, I should say. You start out with a small platter of sashimi as a little “preview” of what’s to come. This was great because it let you get a sense of how fresh everything is, and it really gets you excited for all the wonderful yet familiar tastes you’re going to experience soon. However, I didn’t know that this would mean we’d be getting some variation of tuna 6 times in total. SIX. (Five if you exclude the plate at the beginning.) Sure, they weren’t all exactly the same, but maguro, fattier tuna, negi toro, charred tuna, etc… By the third or fourth iteration, I was definitely wishing for something different. I have no complaints against tuna, but the earlier pieces that utilized yuzu or shiso felt novel and actually helped make the overall experience feel unique and special. Can’t say the same about the rounds of tuna, no matter how rich or decadent they were.
The rice was also very average at best. There was quite a lot to start with–it sometimes felt like one giant clump and had no noticeable taste of its own. I know that the fish is the star, yes, but the shari did not complement nor elevate whatever was on top in a noticeable way.
Lastly, the service/attentiveness–I could tell that there were plenty of regulars that had came in this day, as the atmosphere was very lighthearted and chatty throughout. I could overhear Ken sometimes drop little fun facts and stories about the fish he was serving, and as someone that loves to know anything and everything about what they’re eating (I believe it’s part of any elevated dining experience), I wanted to take part in the discussion as well! But because the table itself is very long horizontally & I was seated in the farthest end, the conversations really only happened on the other side with the same people over and over again–in fact, the only time I really got to interact with Ken/Kaori was when we were getting our food. I think it’d be a more interesting experience overall for every customer if the fun facts were made known to everybody rather than a select few.
My biggest highlights (aside from the unique initial few I mentioned previously) were the miso soup, scallop, and the fatty tuna-scallop-uni triple decker. The inclusion of salmon pieces in the miso soup helped make it feel more hearty and homey, and the broth base itself tasted so deep and comforting. (I later found out Ken uses fish scraps to make the broth!) Out of all of the pieces, the scallop truly shined through with its amazing succulent sweetness and melt-in-your-mouth consistency. I need to know where they get their scallops. And lastly, the triple decker. I didn’t think that combining uni, scallop, and fatty tuna would work. After all, it’s quite literally 1) butter of the sea on top of 2) the epitome of decadence and indulgence on top of 3) one of the fattiest cuts of fish ever. But you know what? It works. It works out fabulously. And that surprised me.
The maguro, charred tuna, and salmon (both regular and charred) were not very remarkable, and the negi toro rolls had too much rice with still-entangled tuna that wasn’t chopped up enough.
Desserts (not included) were honestly another highlight. Get everything.
I do wish they’d make logistics slightly clearer for first-timers. You can get the phone number from Google Maps, but what method is preferred? Calling? Texting? What time slots are available for the omakase? How long does it take? How far ahead should you make the reservation in advance? Let’s make the process easier and more accessible!
Sara Kohtz
The best omakase, and the nicest people. I would say the Omakase is as good as the places in Chicago. I live in NY now and I miss this restaurant so much (yes, ISHI rivals places even in NYC). I used to go every week when I lived in Champaign. You do have to plan ahead, make reservations, and pay attention to their schedule, but that is the case for all high-end Omakase. Chambanians are incredibly lucky to have this place 🙂
… moreJinxin Zhang
I have eaten here three times now and I just love this place more and more. The omakase is out of this world. Ken is a true sushi master and the level of dedication and expertise can be tasted with every bite. The location is a bit of a hidden hole in the wall. The plaza is pretty nondescript but once you step through, the decor and vibe is full on authentic Japanese sushi bar. I am so tempted to keep this spot a secret so reservations won’t become too hard to get but honestly Ken deserves the shout out.
… moreBianca Xu (Bianca)
My friend from Japan and I are so glad that we finally have an authentic Sushi place to go during weekend! The quality of the fish is beyond our expectations, and actually proves that you only need very little seasoning to make a good dish if your ingredients are fresh! And Kudos to Kaori and her cream pastries. Love them! Please offer online reservation in future!
… morePeter Stocks
A wonderful, delicious and genuine experience with a very talented and personable chef. Some of the best sushi I’ve had in the area and the best conversation and experience I’ve had anywhere. The dessert were also all impeccable. I can’t recommend it enough.
… moreCas Beadell
I’d been working up the courage to go here for a few months now, as going new olaces alone takes some work for me. I wish I had gone sooner! Hands down the best meal I’ve had in a while. The miso soup was phenomenal and the omurice curry was the best bowl of curry I’ve ever had. Service was a bit slow, but the staff were so nice and the food was so good that I’d return in a heartbeat. It’s a very cozy place. 100/10
… moreJessica Truong
This is a second review I’m making for ISHI simply because I went two more times after my first and wanted to share how each experience got better and better each time. Chef Ken tries to incorporate new kinds of fish in his menu and finds new ways to enhance and compliment different flavors being used. I was impressed with the new items he presented even just after a month after I last visited! Please consider checking out ISHI if you are in the area! Quality of fish is incredible every time and Kaori’s desserts (cheesecake and matcha cake) are ALWAYS delicious!!
… moreVinod Havalad
Love it here! Amazing sushi from Ken and incredible pastries from Kaori. Must-visit if you’re in town, one of the best Japanese restaurant experiences you will have!
… moreWeifang L.
Food was exceptional. We had the Omakase. The fish was of premium quality. I was truly amazed by the tuna and uni we had that day. The macha cake and roll cake were also amazing! The place is small with only eight seats, so make reservations early. Best sushi place in town and very reasonably priced. Highly recommended to sushi lovers!!
… more