Kyōten

At Kyōten in Logan Square, chef Otto Phan provides upwards of 20 courses at his eight-seat sushi counter, making it one of Chicago's most extensive (and expensive) omakase experiences.

The central philosophies here revolve around Shari (sushi rice). Kyōten is the first restaurant in the United States to employ Inochi no Ichi, a very special and rare variety of rice from Japan. The intense taste of aged red vinegar is forcefully seasoned on the shari. Different vinegar mixes are used to ensure compatibility with various types of fish. The omakase menu is currently only available for private bookings, which offer customers access to the entire restaurant for a night and allow them to dine on oceanic delights like kanpachi, uni, ebi, and maguro. It's an expensive meal—even more so than usual—at $600 per person for a party of two, $550 per person for a group of three, and $500 per person for a group of four, but the menu pulls out all the stops, with dishes served personally to each guest.

Address: 2507 W Armitage, Chicago

Website: http://kyotenchicago.com/