In the hungry face of hunger, it is widely agreed that sushi is an acceptable cure for growling digestive tracts. With today's Groupon, you can satisfy the most demanding of cravings for sliced, rod-shaped foods at Kamehachi. Twenty dollars gets you $50 worth of sushi, sake, noodles, and more.
Skillful displays of hibachi cookery, and tender, juicy steaks of filet mignon and swordfish bring added vibrancy to the bright space at Kegon. Electric blues and purples abound throughout the wide-open dining space, and chefs show off their well-honed skills in knife work, vegetable chopping, and fire safety at the hibachi-grill tables. Sushi chefs expertly roll rice around spicy tuna, tempura shrimp, and crabmeat, and plump potstickers and salty edamame kick off meals with notes of umami flavor.
Tatami Restaurant's chefs whorl fresh fish, colorful veggies, and chewy rice into more than 60 types of sushi for in-house dining adventures and elegant catered meals. Diners graze on a bounty of traditional and fusion-inspired sushi combinations, many of which bear names evoking the city on the lake and its flavorful denizens, including the signature Kansaku roll, which shares its name with Tatami Restaurant's sister restaurant and salutes the eatery with shrimp tempura, freshwater eel, and a ribbon of cream cheese. The 10-piece Lake Shore Drive roll employs outrageous flavor tactics to upstage Chicago’s beach vistas, pulling out all the stops with a combination of yellowtail, cilantro, and spicy mayo. Diners craving a hot, hearty meal can savor traditional Japanese entrees such as chicken yaki soba or tofu katsu with sweet chili.
Upon a marbled wall, a Japanese triptych mural tells the story of a gargantuan fish licked by cerulean waves and a tiny boat tossed about in its wake. Even though this vibrant piece reflects a chaotic scene, the sushi bar where the owner and head chef crafts creative rolls and maki is anything but—he’s a seasoned artist with more than 15 years' experience slicing, dicing, and coiling. He carefully furls Alaskan king crab, shrimp tempura, and sweet chili sauce and creates tantalizing nigiri and sashimi with freshly carved squid and freshwater eel. Bartenders, meanwhile, pour wines and sakes to complement the chef's mouthwatering Japanese cuisine.
Sunlight pours through ground-to-ceiling windows, streaming across hardwood floors and dark wooden tables that friendly servers speckle with dishes of aromatic steak teriyaki and tempura udon soup. Diners can enjoy these exotic feasts amid the contemporary yet casual dining room’s traditional folding screens and bamboo accents or, when the extraterrestrial overlords who control the weather permit it, outside on the patio.
At Hana Asian Bistro, cooks artistically prepare and arrange entrees of authentic Asian cuisine, pulling from a pantry filled with quality meats, fresh seafood, and market-purchased produce. The chic eatery—tucked inside the Skokie Fashion Square shopping center—jazzes up sushi rolls with unique pairings, such as lobster and mango, and spicy sauces, such as kung pao sauce or japanese curry. Chefs also prepare a lineup of specialties including walnut shrimp and seafood noodle soup. To complement these expertly crafted meals, diners can order a side of fried rice or a fruit-infused bubble tea.
Executive chef Simon Lin beautifully blends various Asian and North American culinary traditions into an eclectic array of sophisticated dishes, enhanced with more than 50 signature sauces, spice blends, and seasonings. The lunch menu satisfies roaring noontime stomachs by offering up the best of the deep blue, including seafood pasta, in which sea scallops, prawns, and crab meat play Marco Polo with pad-thai noodles in a Thai alfredo sauce ($14.99), and a smorgasbord of sushi and sashimi favorites. Dinner dishes slather taste buds in elegant flavors, such as the peppercorn-encrusted tuna, served with wasabi garlic smashed potatoes ($27). Moisten freshly sated palates with a selection of beer, sake, and plum wine or an artistic martini.
Naomi Sushi’s chefs assemble artful plates of sushi and sashimi, adorning dishes with neon flashes of roe and colorful sauces and filling bento boxes with fresh fish and tempura. Bamboo stalks sprout from large urns beneath low lights, surrounding booths beneath oversize canopies. Lime-green walls frame black-and-white paintings, and a bubbling fountain stands nearby, granting wishes to any passersby who throw in pairs of unused chopsticks.