#omakase

#omakase

Sushi Sho, the omakase hotspot helmed by Keiji Nakazawa, earned an additional star, bringing it to three Michelin stars-the guide's highest honor, given to restaurants offering "exceptional cuisine, worth a special journey." It now joins the elite group already occupied by the perennially lauded Korean restaurant Jungsik, Eric Ripert's famed Le Bernardin, Thomas Keller's Per Se and Daniel Humm's Eleven Madison Park (which recently returned to its carnivorous roots).

Chef Masayoshi Takayama opened Masa more than 20 years ago, bringing rigorously precise and deeply personal Japanese food to the then-Time Warner Center. The restaurant earned two Michelin stars-an assessment some critics at the time considered overly conservative-and received its third star the following year, becoming the first Japanese restaurant in the U.S. to do so. For years, it also reigned as the most expensive dining experience in the country: today, the counter-only omakase runs well over $1,000 per person.

Togyushi sources its wagyu from Zao Farm, based in Japan's Yamagata prefecture. The ranch raises female cattle, which are fed locally sourced rice, straw, sake lees, and water, per its website, lending the high grade of the lean meat, which is subtly sweet, marbled, and tender. At the restaurant, each cut is presented to guests in a handcrafted wooden box with a birth certificate at the beginning of the meal.

Midōsuji, the eight-seat omakase restaurant in the former Milk Room space at the Chicago Athletic Association, will open Friday, September 5. It marks Boka Restaurant Group's first addition to the property since taking over food and beverage management from Land & Sea Dept. earlier this year. Helmed by chef Brian Lockwood, the menu features classical French techniques on Japanese ingredients, highlighting nigiri, composed plates, and hand rolls.

Private members club Astor Club has introduced a new dining experience led by a prominent Chicago chef. Trevor Teich, who earned a Michelin star at his Bucktown fine dining restaurant Claudia, now leads the club's culinary program. At The Chef's Table, he presents a tasting menu that showcases seasonal ingredients and French technique. The exclusive 10-seat communal experience is priced at $325 per person. 24 E. Goethe Street.

The Fuji Grill offers a diverse menu with options like the omakase, six-course tasting menu, and a tapas-style a la carte menu, showcasing Japanese cuisine.

We named it Point Seven because 70% of the Earth is actually covered by water. I wanted this approach to seafood that was global, but I wanted to use local, sustainable ingredients wherever humanly possible, said Becker.

Omakase has become more than just a dining choice; it's a social experience where chefs share their artistry directly with diners, creating a unique connection.