Inside Sake Tumi's main dining room and private banquet areas, guests sample everything from colorful sashimi to peppered tenderloin. During dinner, the menu is home to a variety of Japanese classics such as sushi rolls, as well as Korean barbecue dishes including beef bulgogi. Midday visitors can order up traditional bento boxes during lunch, which neatly pack soup, salad, and sides alongside various entrees.
“Gosu” is a Korean word implying exceptional skill, and in this case, it refers to the mastery of Korean and Japanese food preparation by the restaurant’s chef and owner, Bang. As diners luxuriate in velvet booths and banquettes, Bang’s cadre of skilled chefs whips up appetizers of boiled soybeans, soft-shell crab, and vegetables or shrimp swathed in savory tempura. The dining room, with its tiered, wooden ceiling and paper lanterns, inspires mellow conversation, and decorative mirrors steam up from menu entrees of Korean-style steamed pork and beef in bold citrus and curry sauces. Gosu invites diners to unwrap artfully packed sushi before warming spoons in a cinnamon tea or Japanese cider, which offer spicy relaxation without the sneezing repercussions of bathing in black pepper.
The bench-style seating at Yeowoosai—which translates to “Let’s talk about love at this place”—encourages bar-goers to snuggle up to share drinks and plates of Korean fare calibrated to feed two to four people. Since 1996, owner Stella has crafted each batch of the yellow sauce that accompanies the house favorite, popcorn chicken, from a recipe she keeps under lock and key. Other popular dishes include classic galbi (marinated beef ribs) and bibimbap (mixed rice and vegetables). Guests can sip one of eight hand-crafted original cocktails and after 10 p.m. K-pop videos pump from eight flat-screen televisions, lending the red room an upbeat air.
At Solga Restaurant, guests finish barbecuing their short ribs, pork belly, and brisket in tableside charcoal pots, as chronicled in a feature by the Chicago Reader. But chefs do their fair share, too. They sear Atlantic king salmon and octopus atop the kitchen's grills and they heap steamed white rice into warm stoneware bowls before topping it with vegetables and dollops of red-chili paste. For noodle dishes, the chefs stir handmade wheat flour noodles into steaming or refreshingly cool broths.
Mio Bento’s storefront windows stretch from floor to ceiling, treating passersby to an unobstructed view of the Japanese restaurant’s casual yet elegant dining room. Lights affixed to a lofted ceiling shine on scarlet walls and plated arrangements of seaweed-wrapped sushi and creamy wasabi. As eyes take in the refined surroundings, chopsticks spar for fried shrimp tempura, udon noodles, and specialty sushi hand rolled by chefs. Green tea and vanilla ice cream stand out on the dessert menu, which also features traditional Japanese mochi and ocean-fresh swedish fish.
A soft glow emanates from the tables of Woo Chon Restaurant, but it’s not of the romantic variety. Instead, it comes from tabletop grills, which diners pile with fresh meats and vegetables to concoct galbi’s Korean-style pork ribs or bulgogi’s thin slices of marinated beef. Hot stone bowls cradle orders of seafood bibimbop, joining shrimp, scallops, and shellfish over a bed of sizzling rice, and hot pots hold orders of octopus or beef intestines in a spicy broth.