Chicago｜Another Creative Omakase 🍣

Another omakase run by a Korean team — heard good things, so gave it a try! 14 pieces of sushi + 1 dessert. Service was friendly, and the owner was chatty, introducing each course. Tried the Lychee Martini — a sweet, easy sipper. 🍚 Rice: Firm and grain-by-grain, acidity just fine — nothing special, nothing bad. 🍣 Nigiri Highlights ❶ Scallop – Thick and sweet, though not a fan of it being torched. ❷ Flounder – Slightly crunchy texture, topped with something tangy. ❸ Spanish Mackerel ✨✨ – Soft, buttery, silky — loved it! ❹ Squid – Grape mustard seasoning: tangy, salty, a touch sweet — unique. ❺ Golden Threadfin Bream ✨✨ – Tender, bright with lemon peel, enhanced with kombu salt. ❻ Sea Bream – Rich with a crisp bite, plum sauce added an interesting twist. ❼ Pomfret ✨ – First time trying — pleasantly chewy, with fragrant garlic chips. ❽ Salmon – Smoky aroma, no fishy taste, seasoning had a British vibe. ❾ Anago – Skin sticky and soft, flesh delicate, sweet-savory balance — just a bit small. ❶⓪ Akami – Paired with pickled shiitake, complex flavors, though mushroom dominated. ❶❶ Sweet Shrimp – Sticky, sweet, fresh — sea grapes didn’t add much. ❶❷ Spanish Mackerel (Sawara) – Seasoned like beef jerky? Interesting. ❶❸ Uni + Otoro ✨ – Rich, fatty, melt-in-your-mouth — yes, it’s ingredient stacking, but I’m here for it. ❶❹ Wagyu ✨ – Black truffle aroma was amazing — woody, fragrant, elevating the beef fat — loved it. 🍨 Pandan Ice Cream – Topped with toasted rice or something… not sure I got it. Lots of torch action here, creativity is there, but overall just okay — probably won’t return. #LifeLocationCollector #StudentEats #ChicagoFoodFinds #ChicagoOmakase #ChicagoJapanese