Kyōten menu overview in Chicago's Logan Square district.
Located at 2507 West Armitage Avenue, Kyōten is a premier destination for lovers of authentic Japanese omakase dining in Chicago. The intimate setting features a bar seating only eight guests, ensuring a personalized experience where every course is freshly prepared by Chef Otto Phan, a Vietnamese-American culinary artist deeply connected to the traditions and ingredients of Japan.
starters
The experience begins with exquisitely crafted small bites featuring wild-caught fish sourced directly from Tokyo's fish markets. Expect delicate preparations such as fish painted with complementary sauces, subtle poultices of wasabi, citrus zest, horseradish, and ginger that elevate each flavor profile. Notable starters include tempura lobster with roe and beltfish, which are favorites for their light crunch and oceanic freshness.
mains
The main courses showcase Chef Phan’s mastery and innovation within Japanese culinary traditions. Highlights include wagyu nigiri, meticulously prepared sous vide for four hours to achieve a melt-in-your-mouth texture that contrasts with typical presentations. Every fish course is designed for immediate enjoyment upon serving, emphasizing peak freshness and the natural flavors of wild-caught seafood. The menu varies seasonally, reflecting daily market finds and the chef’s close collaboration with Tokyo purveyors.
desserts
Kyōten rounds off the omakase experience with thoughtfully prepared desserts that complement the savory courses. While specific details vary, guests can expect refined, seasonal sweets that balance the umami flavors of the meal and provide a satisfying conclusion to the tasting journey.
drinks
The beverage selection at Kyōten perfectly complements the omakase menu, featuring curated sake pairings that enhance the dining experience. The chef’s knowledge of sake, combined with the wine and cocktail offerings, ensures that each sip harmonizes with the delicate flavors and textures of the food.
specials
- Wild-Caught Fish Courses - Daily specials based on the freshest catches from Tokyo’s fish markets, showcasing seasonal and rare ingredients.
- Chef’s Signature Tempura - Featuring lobster with roe and beltfish, these tempura specials highlight the chef’s skillful balance of texture and flavor.
