by Ruth A. Rich & Diane Bobis

KAMEHACHI
1400 N. Wells St., Chicago, 60610, 312-664-3663.
Additional locations at:
240 E. Ontario, 60610, 312-587-0600
320 N. Dearborn, 60610, 312-744-1900
1320 Shermer Rd., Northbrook, 60062, 847-562-0064
This renowned and innovative restaurant has been blazing a trail in the local culinary scene since 1967 and is widely recognized as the first sushi restaurant in Chicago. The first floor of the Near North establishment boasts a bright open dining area, while the second floor is low-lit and intimate with opaque paper screens separating tables. Kamehachi’s complete menu includes numerous hot and cold appetizers along with specialties that are almost too beautiful to eat. Many people credit Kamehachi with introducing the dragon roll, complete with delicate avocado scales, to the Chicago dining public. Another unique offering is the Green Turtle roll, which combines freshwater eel and tempura “crunch” rolled with cooked shrimp and wasabi tobiko and topped off with a creamy wasabi sauce. A cocktail lounge and full bar are available for patrons they while wait. In addition, Kamehachi’s Tatami room can be reserved for private parties.

by Ruth A. Rich & Diane Bobis

SUSHI WABI
842 W. Randolph, 60607, 312-563-1224
Located along Randolph Street’s restaurant row, Sushi Wabi draws crowds of sushi lovers all week long. The décor is wonderfully understated with warm tones and natural surfaces. The small dining room is always quite busy without being distracting, and there is never a rushed or crowded feel. A live DJ helps to set the mood by playing downtempo jazz and beats that aren’t overpowering or intrusive. From the nigiri to the sashimi to the maki, Sushi Wabi’s concoctions are truly an experience; each piece is amazingly fresh, and the chefs have been known to whip up on-the-fly creations that aren’t on the menu, once they get to know you. For example, a favorite choice of those in the know is the Godzilla roll - a sort of all-encompassing and visually stunning dish made with, among other ingredients, eel, shrimp, avocado, and tempura pieces drizzled with unagi sauce and a creamy horseradish. Wash down the meal with one of the bar’s perfectly mixed and chilled martinis topped off with a gari (ginger)-stuffed olive.