Kyōten (kee-oh-ten) is a reservation-only, omakase sushi restaurant that approaches sushi as a discipline based on the values purity, harmony, and balance. Wild fish are sourced predominantly from Japan and fine-tuned through various techniques. Edomae sushi influences such as aging, curing, and marinating are used to create layers of depth, complexity, and umami. While grounded in Edomae tradition, Kyōten is a modern sushi restaurant with modern sensibilities, being fully respectful of tradition and rules but not bound by them.
Shari (sushi rice) is central to the core philosophies here. Kyōten uses a very special and exclusive varietal of rice from Japan called Inochi no Ichi, the first restaurant in the US to use this paricular grain. Our shari is boldly seasoned with the intense taste of aged red vinegar. Different vinegar blends are used so that they can be compatable with different kinds of fish.
Unity and togetherness between fish and rice is what makes exceptional sushi. The two should be like lovers with a sense of deep belonging to each other. Finding the togetherness of ingredients is what drives our menu in all aspects: taste, timing, order, menu format. Simple things in the moment.
Chef Otto first learned his craft under Tatsu Aikawa and Tako Matsumoto, before the two opened Ramen Tatsuya. He later traveled and worked in various other restaurants including Nobu NY/Nobu 57, Masa/Bar Masa, and Uchi/Uchiko. Opening his flaghip restaurant in the beautiful city of Chicago is his current venture.