I haven't been to the flagship Kyoten as a comparison point, but talking to the chefs I get the impression that Kyoten Next Door is a more accessible offshoot.
More accessible in the sense that the price point is substantially lower, starting at $170 per person compared to $450+, and apparently Kyoten gets into some stronger flavor fish, konbujime curing, etc. I'd describe the course at Kyoten Next Door as pretty safe. Great option for someone splurging and trying omakase for the first time.
Very nigiri focused, which I like, and nicely executed. Of note, they cut the tane pretty thick and then open it up from there for texture; the shima aji is a good example.
I don't have a photo of the "chirashi" hand roll they did, but the nori they use is really good; has a really nice light crisp snap to it.
by therealjerseytom
9 Comments
It looks like it needs to be cooked ?
Looks yummy. But: why all the cuts/slices in the fish? Is that on purpose? I see that a lot now and I don’t like it. The fish looks like it was run through a shredder. I’m sure there’s a reason for it (maybe to let brushed sauces stick better) but can someone explain why?
Very instagram popular place in Chicago.
One of my favorite omakases in Chicago. Looking forward to going back.
Wow, this is looking great
Wow that’s so cool!!
Look how cute and tiny those sushi pieces are lol 😂 you can tell how small they actually based on how large the grains of rice looks compared to the fish…
I’ll be real I’ve eaten a ton of sushi I mean a ton. So for 150+ per person for tiny half bite sized nigiri every single thing better be perfect.
Slice the fish, slice it!!
Looks so appetizing