The Boka group's (Boka, GT Fish & Oyster and others) foray into Japanese fare is a reminder that the cuisine goes far beyond sushi. The sushi is excellent, though cooked dishes from Mark Hellyar consistently amaze—the namesake momotaro tartare melds dehydrated tomato, a spicy hit of Dijon and onion puree into a slightly sweet, savory spread, while roasted crab legs come to the table dripping in butter. A simple cedar-roasted sea bream, spritzed with lemon and drizzled with shiso dressing, is a testament to how clean and fresh Hellyar's flavors are.
The days of suffering through wan sushi rolls are over—an influx of terrific Japanese restaurants has elevated the cuisine in Chicago. Whether you're looking for maki, yakitori or ramen, Chicago restaurants are bringing their A-game. For a stellar Japanese meal (and some of the city's best sushi), use our guide to find the best Japanese restaurant Chicago has to offer.
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