Kyoten — Chicago Omakase 🍣

Not quite NYC level, but for Chicago — it’s top tier. (Ate this before my NYC trip, but you know… procrastination 😅.) 🐟 Nodoguro (Blackthroat Seaperch) — delicate, buttery, and rich — like eating Wagyu of the sea. 🦐 Alabama Red Shrimp — sweet and tender, like mini lobster, though could use a touch more seasoning. 🐠 Monkfish Liver — generous, creamy, and more satisfying than the version at Omakase Room. Kyoten is my go-to omakase spot in Chicago besides Yume. #ChicagoEats #Omakase #Kyoten #SushiLove #ChicagoFoodie #JapaneseCuisine