#omakase

#omakase

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.