Itoko restaurant chicago

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Momotaro chef Gene Kato is bringing his robata grill from his old restaurant with itoko restaurant chicago.

Itoko , N. Southport Ave. Before Momotaro, Kato owned Sumi Robata, a popular restaurant focused on the traditional takumi experience of grilling on a robata using sumi, a Japanese white charcoal. Kato grew up in a Japanese household in Charlotte, North Carolina, where he learned to cook popular dishes in his heritage and culture, according to Boka. Itoko will have classics like nigiri, sashimi and maki, as well as temaki hand rolls served on crispy seaweed with warm rice. It will also be used for chicken teriyaki and a whole branzino in a shiso and shichimi crust.

Itoko restaurant chicago

CHI Review. Japanese Sushi. They're all spinoffs from the same restaurant group, and of the Boka Compound residents, Itoko is the best. Reservations are fairly easy to book. The sushi is consistently good. When a neighborhood couple snags a last-minute babysitter, or when someone has to figure out where the hell to host a Monday night birthday dinner, Itoko is there. It has two elegantly designed floors, and while the second level is great for a quiet dinner, the party is on the first. The front bar is buzzing, and in the back of the dining room past the ubiquitous basket lights , busy sushi chefs are slicing raw fish and neatly rolling maki. Waitstaff weave like Olympic skiers between tables of kids playing with cartoony bento boxes because the aforementioned babysitter canceled. The XO scallop handroll is an exciting mix of crispy nori, puffed soba, and scallops. Aside from a tiny selection of tasty robata skewers, most of the cooked dishes are skippable—ranging from bland wagyu fried rice to cakey fried chicken. It has your back. Just consider coming up with a sushi-focused budget beforehand to prevent sticker shock. All the nigiri and sashimi is delicious—from cuts of mackerel to flame-seared tuna belly with yuzu and ponzu.

It will also be used for chicken teriyaki and a whole branzino in a shiso and shichimi crust. Air conditioning. Original Reporting This article contains new, firsthand information uncovered by its itoko restaurant chicago s.

Add to favorites. Located in Lakeview, Itoko occupies a modern, sleek space. Guests are welcomed into this bright space with plenty of natural light, hardwood floors and wood detailing on the ceiling with pops of gray and cream throughout. Meanwhile, the large izakaya and sushi menu offers plenty to consider. From hot and cold appetizers to handrolls, sushi and robata, the items display creative combinations with skilled execution.

Itoko , N. Southport Ave. Before Momotaro, Kato owned Sumi Robata, a popular restaurant focused on the traditional takumi experience of grilling on a robata using sumi, a Japanese white charcoal. Kato grew up in a Japanese household in Charlotte, North Carolina, where he learned to cook popular dishes in his heritage and culture, according to Boka. Itoko will have classics like nigiri, sashimi and maki, as well as temaki hand rolls served on crispy seaweed with warm rice. It will also be used for chicken teriyaki and a whole branzino in a shiso and shichimi crust. Kato also puts a unique take on Japanese favorites like ramen with a chicken broth with spicy pork, wagyu beef chahan, chirashi don with Kaluga caviar, foie gras and pork gyoza, and crispy fried chicken wings, according to Boka.

Itoko restaurant chicago

We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Momotaro chef Gene Kato is bringing his robata grill from his old restaurant with him. Gene Kato built a loyal following at Sumi, his River North restaurant where he roasted veggies and meats over a robota grill. Sumi, at 2, square feet on each floor, was considerably smaller than the 11,square-foot Momotaro. The cavernous West Loop restaurant includes a basement izakaya that operates separate from the mothership. For a sushi restaurant, intimacy gives the chef a chance to offer different items.

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Before Momotaro, Kato owned Sumi Robata, a popular restaurant focused on the traditional takumi experience of grilling on a robata using sumi, a Japanese white charcoal. Dessert is a dynamic finish, as in the donatsu, a donut with a donut hole for dipping in matcha semifreddo. Next Episode. Something went wrong. Thanks for signing up! But the fun ends after biting into a cakey, unevenly seasoned chicken wing. Skip this. They're all spinoffs from the same restaurant group, and of the Boka Compound residents, Itoko is the best. The cavernous West Loop restaurant includes a basement izakaya that operates separate from the mothership. Itoko will also share sidewalk space with Little Goat, though Katz and Boehm say the patio design will be distinct. Thompson Chicago. The sushi is consistently good.

Add to favorites. Located in Lakeview, Itoko occupies a modern, sleek space. Guests are welcomed into this bright space with plenty of natural light, hardwood floors and wood detailing on the ceiling with pops of gray and cream throughout.

To learn more or opt-out, read our Cookie Policy. At Momotaro, hand rolls are only offered to diners seated directly at the sushi bar. Non-members can add the privileges at checkout through our 30d-day of free trial, cancellable at anytime. Perfect Fors. Display settings Customize your experience by easily adjusting display settings for territory, and currency to suit your preferences! Support Local News! The teriyaki sauce adds enough sweetness and saltiness without overpowering the flavor of the fish. Southport Lanes, a restaurant and bowling alley in Lakeview, closed in late after months of being shut down because of the pandemic. Shaking up a paper bag of seasoning and fried chicken is fun for a moment. Aside from a tiny selection of tasty robata skewers, most of the cooked dishes are skippable—ranging from bland wagyu fried rice to cakey fried chicken.