Sushi by Scratch — Chicago’s New Omakase Experience 🍣

Michelin-starred LA chef Phillip Frankland Lee has opened his sixth location of Sushi by Scratch in Chicago. A friend and I were recently invited to try it — here are some quick takeaways. 🍣 The restaurant is hidden in the basement of what looks like an ordinary sports bar (The Drop In). Walk in, head right, and you’ll find a password-locked door — the code is sent after booking. 🍣 This is definitely whitewashed fusion sushi — better than Sushi by Bou, more complex than Sushi Suite, lighter than Omakase Room. If you prefer traditional Edo-style sushi, this is not for you. 🍣 Chef Phillip is currently based in Texas but is staying in Chicago through late March to oversee the new location. 🍣 All nigiri for the evening are listed on the wall before service starts. 🍣 Flavors are very Americanized: ▪️ Toro with pineapple ▪️ Hamachi with corn purée ▪️ Shima-aji with chili ▪️ Albacore with fried onion crisps While creative and surprisingly tasty, the sauces often overpower the fish. 🍣 The Wagyu and bone marrow nigiri were quite rich, and the chef even drizzled bone marrow oil over the final eel piece — a bit too heavy for me. 🍣 At check-in, you can add truffle or caviar for $150 extra — honestly feels like a gimmick, not recommended. 🍣 After the 16-course omakase, you can add extra pieces for a fee. That night, the chef served us nodoguro (blackthroat seaperch) and foie gras. The nodoguro was nice; the foie gras was, again, too rich. 🍣 It felt a bit like a scene from The Menu, but walking back upstairs past the bar kitchen, the smell of their smash burger was incredible — I have a feeling this place might become famous for its burger too. I’ll definitely be back just for that! 🍔✨ Sushi by Scratch: 415 N Milwaukee Ave, Chicago, IL 60654 #ChicagoEats #Omakase #SushiByScratch #HiddenRestaurant #FusionSushi #MichelinChef