Kyōten is an ultra-premium omakase restaurant on Armitage Avenue in Chicago. Led by Chef Otto Phan, the minimalist sushi counter showcases dry-aged fish, custom large-grain sushi rice seasoned with proprietary aged red vinegar, and wild seasonal catches flown directly from Japan.
This average is a snapshot of the business’s Google Business Profile, captured . Ratings on that platform change continually, so the live figure may differ.
The 6 sourced reviews below were published by their authors on public review platforms and are reproduced here with the source marked on each card. Only reviews rated four stars or higher are listed. Reviews submitted through this site are listed separately and are not counted here.
Reviews reflect extraordinary acclaim for Chef Otto Phan’s purist craftsmanship, particularly the distinctive warm, large-grain sushi rice and meticulously dry-aged wild fish.
Public Review Inventory by Platform
Google162 reviews
4.8
Key Client Feedback Themes
Mastery of dry-aged wild seafood flown in directly from Tokyo
Distinctive warm, large-grain sushi rice seasoned with artisanal red vinegar
Exclusive single-seating counter experience with in-depth chef storytelling
I don’t even know where to start because calling this “dinner” doesn’t do it justice. What Kyoten delivers is something closer to art, theater, and education all wrapped into one flawless experience. Chef Jorge is operating on a completely different level. Every single piece of sushi felt intentional, precise, and honestly perfect. The quality of the fish, the balance of flavors, the rice, the temperature, the timing… it’s like watching someone who has mastered their craft in a way you rarely get to witness. There wasn’t a single bite that didn’t make you stop and appreciate what you were eating. But what really separates this from anything else is the experience. Chef Jorge doesn’t just serve you sushi, he walks you through it. You learn where everything comes from, why it’s prepared the way it is, and what makes each bite special. It turns the meal into something immersive and unforgettable. The atmosphere is just as dialed in. Intimate, focused, and built around the food. No distractions, just an appreciation for what’s in front of you. The vibe is calm but electric at the same time because you know you’re experiencing something rare. And here’s the honest truth: once you eat here, sushi anywhere else just won’t hit the same. This is the standard. This is the bar. This is, without question, the best sushi experience in Chicago. The only place even in the conversation is their sister spot next door, and even that just speaks to how special this team is. Chef Jorge should be in every conversation for awards, recognition, and anything that highlights true excellence. What he’s doing deserves national, if not global attention. 10/10 doesn’t even feel high enough. This is one of those experiences you remember, talk about, and compare everything else to going forward. If you have the chance to go, go. It’s not just worth it. It’s something you’ll wish you could experience again for the first time.
Had an incredible first omakase experience with Chef Otto. Every course felt thoughtful, fresh, and was perfectly balanced. You can really tell he cares about the quality of the fish and the overall experience. The pacing was great, and he took time to explain each piece, which made it feel more personal and elevated. I can see why it is the top omakase experiences in Chicago. If you’re looking for a high-quality omakase or a true sushi experience, I highly recommend sitting at the counter with Chef Otto.
I’ve been to so many omakase spots in Chicago, and this is by far the best. Otto, our chef, was amazing—so talented and so sweet. We loved everything and will definitely be back.
Last evening at Kyōten was enchanted. The bar seats eight people. And there is only a single seating per night at 6:30. The base price on a Friday/weekend is $490 + tax, and my bill was $557 with one delicious sake. Chef Otto Phan is Vietnamese-American, and he’s obsessed with Japanese ingredients and flavors. He doesn’t do anything that steps afoul of Japanese traditions, but he’s also not constrained by them. Phan is a wunderkind with close relationships built with mentors and purveyors in Tokyo, who he visits twice annually and texts daily. Like an investor on the phone with a trader on the exchange floor, the fish traders on the floor of Tokyo’s bustling fish markets text Phan daily updates about what looks extraordinary, and so Phan’s menu is seasonal, based on the market’s best daily offering, and features only wild-caught fish. This, and the fact that Phan personally prepares every bite dispelled my concern that the cost of dinner was gratuitous. After dining and understanding the premium Phan pays for his ingredients, the cost makes sense. Everything tasted delicious. There was one course I couldn’t eat, monkfish liver, but I did have the slightest nibble and it was buttery, mild, and delicious, and I loved its ginger teriyaki bath. As a wildlife disease epidemiology researcher, I’m essentially a parasitologist. And once I interact with a research specimen in the field, my ability to eat a clean version of that thing raw in the future is done. It’s why raw proteins are nearly impossible for me in general. I put my rules and prejudices aside and ate course after course of Phan’s transportingly delicious fish painted with sauces, glistening, sliced, pinched, sometimes packed over delicious rice, and often concealing a poultice of wasabi, citrus zest, horseradish, ginger, or other complementary aromatics taking each bite to the next level. Some courses I enjoyed with my eyes closed to focus on the flavors, not caring that I may have looked weird. The two tempura courses, lobster with its roe, and beltfish, were my favorites. Another protein that I generally don’t enjoy raw is beef. Phan’s wagyu nigiri looks extremely rare, but it spends four hours in the sous vide and its fats and juices melt in your mouth. My enjoyment of this wagyu was in contrast to wagyu I was served last week at a different restaurant’s tasting menu where a nearly fist-sized rose-shaped wad of too much wagyu to serve in one bite made me channel my inner Khaleesi as I imagined myself as Daenerys Targaryen trying to choke down a whole horse heart. Phan’s wagyu course, like all of his courses, I truly enjoyed. Phan is an artist, and watching his passion and giftedness was thrilling. His hands squeezing the rice or shaping the fish and the gleam in his eyes made me think of the Japanese aesthetic principle of wabi-sabi, which embraces imperfection, transience, and connection to nature. Here is this beautiful young chef in his absolute prime, with extraordinary fish that he instructs you to eat the moment he places it on your plate not waiting for the diner next to you to receive theirs, and we’re tasting the fruits of our oceans, which are in a race against time both literally with a short window on their peak freshness, and also figuratively as our oceans are warming. I fell in love last night.
We had the pleasure to enjoy the private dining experience last week. Everything was absolute perfection. We’ve tried many Omakase restaurants in different cities and this was better than anything we’ve ever tried. Hard to believe this is in Chicago! Service was great and chatting with the chef was unpretentious, interesting and very fun. We would definitely recommend the wine pairing ($100 per person). The wines and sake were well chosen and complimented the menu very well. Expensive? Yes. Worth it? Absolutely. I would always return if I had the chance. Plus - which restaurants makes you some sushi to go to enjoy for breakfast the next morning? :-).
This is my second time dining here. Chef Phan has taken what was already the best omakase in Chicago and elevated it to one of the best omakase experiences anywhere. So many interesting and unique courses and unexpected flavors ... this is multiple michelin star worthy dining. The new menu is pricey, but your group will have the entire restaurant to itself for the evening, and the value in the ingredients and execution is absolutely there. Can’t recommend highly enough.
