Kyoten β Always a New Experience π£β¨
Back at Kyoten β compared to other Chicago sushi spots, Otto is easily the most passionate about changing up his menu. π A huge Japanese grouper head β the meat was cured in olive oil and served as pictured in slide two. π Scallop with rhubarb β the tart rhubarb gave it a tangy, almost plum-like finish. π¦ Santa Barbara spot prawn with scallion oil β surprisingly savory and aromatic. π½ Midwest corn sorbet with crab β a weird-but-wonderful combo that actually worked. π Unlabeled uni β supposedly from a fixed Japanese supplier with βno additives.β Skeptical, but it was fresh and sweet. π¦ Alabama crawfish butter-poached β tasted just like lobster, maybe even firmer. π Mackerel β Ottoβs silver-skinned fish game is always strong, with perfectly balanced vinegar rice. π Sardine hand roll with scallion and ginger β arranged like a Sharingan eye (Naruto fans, you see it too ποΈ). Kyoten: 2507 W Armitage Ave, Chicago, IL 60647 #ChicagoEats #Omakase #Kyoten #SushiLove #ChicagoFoodie #LoganSquare #ChefOtto
