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✔️Dinner ✔️Dine in
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An omakase menu with sake pairings is the highlight at this upscale Japanese eatery & sushi bar
Address and Contact Information
Address: 2507 W Armitage Ave, Chicago, IL 60647
Phone: (312) 880-9402
Website: http://kyotenchicago.com/
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Reviews
ALOHA GLOW
Had an incredible first omakase experience with Chef Otto. Every course felt thoughtful, fresh, and was perfectly balanced. You can really tell he cares about the quality of the fish and the overall experience.
The pacing was great, and he took time to explain each piece, which made it feel more personal and elevated. I can see why it is the top omakase experiences in Chicago.
If you’re looking for a high-quality omakase or a true sushi experience, I highly recommend sitting at the counter with Chef Otto.
… moreThe pacing was great, and he took time to explain each piece, which made it feel more personal and elevated. I can see why it is the top omakase experiences in Chicago.
If you’re looking for a high-quality omakase or a true sushi experience, I highly recommend sitting at the counter with Chef Otto.
Chi Vo
I’ve been to so many omakase spots in Chicago, and this is by far the best. Otto, our chef, was amazing—so talented and so sweet. We loved everything and will definitely be back.
… moreSam K
Hyped as one of the best omakases in Chicago and did not disappoint. Food was flawlessly executed and the chef, Otto, was very engaging in explaining each of his dishes. The rice on his nigiri stands out and he is one of the few in the entire country that uses it. You definitely feel full leaving the experience. The cheese ice cream for dessert was truly one of the best I’ve ever had. The price point is what would stop me coming back especially compared to the other amazing omakase places in the city, I would expect some more uniqueness to the offerings to justify such a high comparative price.
… moreRebecca Fyffe
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.
… moreChef 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.
David Yoo
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.
… moreBlake Cecil
His male snow crab goes great with mature dauvenay narvaux!
… moreSankha Hota
The rice definitely stands out (one of the best rice you get) in this place and the fishes are very fresh. Some of the initial preparations were very well executed also. However there was no uncommon fish or anything extraordinary to make this place special, justifying the high price. Though for first timers, this place will provide authentic Omakase Sushi experience.
… moreFranziska M
We had the pleasure to enjoy the private dining experience last week. Everything was absolute perfection. We’ve tried many Omakase restaurants in different cities and this was better than anything we’ve ever tried. Hard to believe this is in Chicago! Service was great and chatting with the chef was unpretentious, interesting and very fun. We would definitely recommend the wine pairing ($100 per person). The wines and sake were well chosen and complimented the menu very well.
Expensive? Yes. Worth it? Absolutely. I would always return if I had the chance.
Plus – which restaurants makes you some sushi to go to enjoy for breakfast the next morning? 🙂
… moreExpensive? Yes. Worth it? Absolutely. I would always return if I had the chance.
Plus – which restaurants makes you some sushi to go to enjoy for breakfast the next morning? 🙂
Lucy Xiao
Best sushi I have ever had outside of Japan! The chef is highly skilled in his art. The menu changes according to the best fish available and there is a thoughtful selection of sake to pair with the meal. It can be difficult to secure a booking as it only opens 4 weeks in advance.
… moreRahul Biyani
Amazing evening with the best sushi we have ever had! Chef Otto was engaging and personable. Very intimate dining experience with the highest quality ingredients. Would very highly recommend and would go back without a doubt!
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