Itoko restaurant chicago

We use cookies and other tracking technologies itoko restaurant chicago improve your browsing experience on our site, show personalized content and targeted ads, itoko restaurant chicago, 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.

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.

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.

Shaking up a paper bag of seasoning and fried chicken is fun for a moment, itoko restaurant chicago. 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. Boka has finally revealed the third and final prong of its Southport Corridor project.

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. Start with a tom yum hand roll with sweet diced shrimp tossed in a fiery tom yum sauce or the seared mackerel, then opt for the decadent gyoza or the "slider" skewer with beef tsukune wrapped in bao buns and finished with a line of tangy miso mustard. Dessert is a dynamic finish, as in the donatsu, a donut with a donut hole for dipping in matcha semifreddo.

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. To cater to nearby families, Kato created three healthy bento box kids meals, which have sushi, katsu or yakitori don, 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. Kato could serve hand rolls which are meant to be eaten immediately without a server carrying them to a table. The temaki is wrapped in seaweed which degrades quickly and is meant to be enjoyed fresh.

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Kato could serve hand rolls which are meant to be eaten immediately without a server carrying them to a table. Its owners announced in July it would remain closed for good. All the nigiri and sashimi is delicious—from cuts of mackerel to flame-seared tuna belly with yuzu and ponzu. Dear Margaret. Near North Side. To learn more or opt-out, read our Cookie Policy. Tokyo Restaurants in Tokyo with Vegetarian Menus. Sort by:. Non-members can add the privileges at checkout through our 30d-day of free trial, cancellable at anytime. To cater to nearby families, Kato created three healthy bento box kids meals, which have sushi, katsu or yakitori don, according to Boka. Southport Avenue. Nearby Hotels. Located in Lakeview, Itoko occupies a modern, sleek space. Now covering the world of restaurants and food, his nut graphs are super nutty.

CHI Review.

Kato will now have that opportunity to serve hand rolls to all — and be reunited with his grill — in Lakeview. The Peninsula Chicago. Itoko will take up 2, square feet on the first floor with a square-foot private dining room upstairs. It will also be used for chicken teriyaki and a whole branzino in a shiso and shichimi crust. Your data can be shared with other Michelin affiliates TabletHotel located in the United States of America and Robert Parker located in Singapore in order to know you better and with your consent send you marketing offers. Visit Website. Reserve a table. Non-members can add the privileges at checkout through our 30d-day of free trial, cancellable at anytime. Sort by:. This handroll has a balance of umami from the XO sauce, sweetness from the scallops, and a tartness from well-seasoned rice.