Sushi bar and Chef Robert Juan
Sake with Fuji apple and osetra
Hamachi with garlic chive blossom
Sea breem with finger lime
Salmon with smoked trout roe
Flaming the prawn
Red Argentinian prawn
Otoro and big eye tuna
Big eye toro hand roll
***** (5 stars)
Chicago has some excellent sushi restaurants, although curiously even the best haven’t ever matched the top places in New York or Los Angeles. Katana, an LA transplant, aims to change that.
The restaurant is large yet very spacious, and gorgeously decorated. Both table and sushi bar seating is available, and food from the sushi bar and the robata grill is available everywhere.
But there is one special experience that is only available in the back corner. The omakase sushi dinner is served here, prepared by Executive Chef Robert Juan, who acts as both chef and host. And most special of all is the table attached to the sushi bar, where parties of three or four can enjoy a hybrid of conventional table seating and intimate interaction with the chef. It’s a winning concept.
The omakase is “chef’s choice” but is individually tailored to your preferences and the number of courses you’d like. We chose ten courses and put ourselves in chef’s hands for a very special experience.
Our favorite courses were salmon rolled around fuji apple and topped with osetra caviar; “smoked” salmon that was actually fresh salmon topped with smoked trout roe and bourbon smoked sesame seeds; and raw scallop nigiri topped with osetra caviar. These courses were definitely world class.
There’s a nice wine list with plenty of Champagnes that perfectly match sushi, plus an extensive list of sakes.
Our server was friendly, knowledgeable and attentive.
Katana is a great addition to Chicago’s Japanese dining offerings, particularly in the back corner.
339 N Dearborn St
Chicago, IL 60654