Opened for 20+years? Why is it now that I finally come and tried to place out! I've been to so many sushi places and by far Katsu is one of the best sushi places in Chicago (BEST = Honolulu HI - Sushi Sasabune).
Not going to go into details of what was ordered but if you want real FRESH fish this is the place to be... Guarantee you will NOT be dissappointed, little pricey but will worth it, 2 of us with tip was $280 - what does that tell you!?!? Enjoy =)
The quality of sashimi is absolutely amazing, melt in your mouth goodness! We went for the $80pp option and were given plenty of fish to fill us up. They asked if there was anything we didn't want included which was nice since I am not a fan of Saba. Â We also ordered their special/seasonal mushroom soup that was very tastey, though not worth $14 IMO. The Junmai was also superb. Total for the 2 of us ended up around $250. Would definitely repeat for a special treat again!
Review Source:First visit, six course tasting menu opened my eyes to fine Japanese dining. Third visit. Brought the kids. They loved it! House salad, agedashi tofu, tempura, grilled yellow tail jaw area (owner recommended, sushi grade, tender, succulent, meaty). I think there was a ginger flower stem. Magenta with white stem, pickled. The white part was delicious and worked with the savory fish.
Sashimi omakase and uni nigiri, amazing. Unagi Chawan-Mushi, Egg Custard With Unagi Eel heavenly. Kids surprisingly enjoyed it. Another perfect Sake Mama (Haruko, wife and owner) pairing. It was the smoothest junmai I've ever had. Incredible! Delicious green tea and red bean ice cream.
Someday, ramen and Kaiseki.
Thank you Chef Katsu for visiting our table.
I'll keep this short and sweet. We were there to celebrate a lot of good things that happened in 2012. We had the four course tasting menu. It was amazing. I was still smiling the next morning because it was such a good meal. I loved that either Chef Katsu or our server (his wife!) explained each course to us and the best way to enjoy it. Everyone was very friendly. The food was all fantastic -- the soup course came in a teapot so you could pour the broth into a small cup and drink it. This is absolutely my new favorite way to have soup. The fish was so good -- melt in your mouth delicious. There were so many things I'd never tried before and the standards were better than I'd ever experienced before. The meal was worth every penny.
Plus, at the end of the meal, Chef Katsu gave us ice cream! There is seriously no quicker way to my heart than ice cream.
It's so funny to read some of the negative reviews about the quality of sashimi and sushi that they serve at Katsu. Â People who compare katsu to coast or those non authentic Japanese restaurants obviously don't know much about sushi and sashimi. Â The ratio of Neta(sashimi) and Shari(rice) are perfectly right if you know how authentic sushi is supposed to be. Â So, I'm not sure when people say oh amount of the rice is so small and brah brah brah... Â If you like American style sushi this is not the place for you. Â If you know about sushi that they serve at authentic sushi restaurants in Japan (not kaiten-zushi or grocery store quality sushi) you won't be disappointed.
I have been to Katsu several times and I never had a bad experience about their food. Â But, I know exactly who people are talking about regarding the rude server, the tall Asian guy with glasses. Â I am not sure if he is Japanese or not but, he doesn't speak fluent Japanese.
I was born and raised in Japan. Â So, I do know how authentic sushi tastes like. Â I've been to Coast once but, that's not the place I go to if I want to have authentic Japanese food. Â No Japanese person would consider coast a Japanese restaurant, it's American restaurant that's influenced the by Japanese food.
Met friends last night for dinner at Katsu, not knowing what I was getting into. Â When I first looked at the menu I was a bit thrown off by the prices...but it was worth every penny! Â I had the 4 course sushi tasting, and I never want to eat sushi again anywhere else! Â No wonder Grant Achatz, Tom Hanks, and other celebrities choose this over any other sushi in the city! Â I will be going back for sure! Â
Thank you Chef Katsu, and your whole staff for an amazing experience!
My family and I watched "Jiro Dreams of Sushi" the other night and were all craving it for dinner. Â Hubby looked up the best sushi restaurants in Chicago and Katsu was ranked the highest. Â Up to this time, Arami topped our favorite sushi spot in the Second City.
The sushi is amazing here! Â Our server was very knowledgeable and made great recommendations regarding sake and serving sizes. Â We had a yummy hamachi kama and fried oyster appetizers. Â For dinner we shared a Chef's choice sashimi platter for 2, twelve piece nigiri, and a king crab roll (there were 4 of us). Â Mom had a separate shrimp tempura meal. Â The presentation was just as important and beautiful as the taste. Â Our server took the time to explain what each piece was and where it came from. Â Hubby usually doesn't like tuna, but he was impressed by how fresh and buttery even the tuna tasted. Â The hamachi sashimi flown in from the Tokyo fish market was my favorite.
Hubby and I can't wait to come back and try the Omakase and even sit at the sushi bar and watch Chef Katsu at work!
After I heard this was Grant Achatz favorite sushi place in Chicago I had to check it out. Â It did not disappoint... I got an assortment of sushi and sashimi for dinner, including Tuna, Salmon, Hamachi, Toro, amd Uni. Â Fresh fish, generous portions, great service, no frills atmosphere. Â Also, they have a list of very good, reasonably priced sake that you can enjoy with your meal.
This is definitely more of a traditional Japanese place, if you are looking for an Atomic deep fried crab leg roll this is not the place for you. Â
Definitely worth the trip up north.
For the longest time, Mirai was my favorite sushi restaurant until I dined at Katsu. Â While they are on the pricey side(around $100+ a person easily), it is hands down the best sushi in Chicago. Â Â
For once I did not order the Omakase :) Â For appetizer, I had the Egg Custard With Unagi Eel which was absolutely delightful. Â Usually, I don't order cooked food from a sushi restaurant unless it's izakaya, but for some reason, I couldn't resist ordering the Wagyu beef. Â The Wagyu ended up being average, and I was somewhat disappointed. Â All sadness went away when I was presented with the nigiri/sashimi combo. Â Each piece was elegantly topped with colorful caviar and tiny sprinkles of gold. Â
We also ordered the wild Chu-Toro which was flown in from Boston that day, and Super Premium Hamachi from Tsukiji(fish market in Tokyo). Â Both were excellent. Â My favorite fish of the night was the super white tuna. Â It literally melted like butter and was heavenly. Â
In summary, I will continue going to Kuni's in Evanston for above average sushi(at a very reasonable price) to satisfy my sushi cravings. Â Once or twice a year, or for that special occasion, I will absolutely treat myself to a night of amazing dining experience here. Â One more interesting fact about the restaurant: Â Katsu was mentioned in the book "The Time Traveler's Wife" because it happens to be the author's favorite Japanese restaurant - way to impress a girl!
This is the most authentically Japanese restaurant I've ever been to in Chicago.
From hamachi flown in directly from Tsukiji fish market in Japan to fresh live uni from Maine to Tokyo style blue fin tuna, everything is super fresh and beautifully presented. Our super white toro was served with 15 year old white truffle and topped with gold leaf. The ebi (sweet shrimp) was topped with French caviar. It doesn't get more pristine than that.
Bonus points for a real Japanese chef from Toyko. He is actually friends with sushi master Jiro Ono. How cool is that?
I love it when people try and give negative opinions about this place, it amuses me. When Kosuke Fukudome, Hideki Matsui and other Japan native professional athletes SEEK THIS PLACE OUT it's obviously the best sushi in Chicago. Â Authentic, fish quality like you'd likely find in Seattle (I'd know, I live there) and one of only 3 Chicago restaurants rated 29 in Zagat I think you've found your sushi spot. Â
Don't take it from me, take it from a professional - <a href="/redir?url=http%3A%2F%2Farticles.chicagotribune.com%2F2012-10-04%2Ffeatures%2Fct-dining-1004-home-plate-katsu-20121004_1_jiro-ono-jiro-dreams-sushi&s=5404f293aa89c40f7910482807d94ab79a366561116eecf6b84f9b055c09b9b8" target="_blank" rel="nofollow">http://articles.chicagot…</a>
My girl friends treated me with their Omakase for my birthday and it was very very good!! Everything was tasty and with a good amount of food. Presentation was very nice without trying too hard. All the sashimi pieces are super fresh too! If you want real Omakase experience without all the gimmicks, this is the place to go.
Review Source:Torn between a 4 and 5 star review. The food easily gets 5 stars. The service easily gets 5 stars. Some other things annoyed me. I was sitting about halfway between the bar and the door and every time the door opened a cold draft from outside would sweep through. The silverware could also use a refresh. Overall, they need the place to match the food but this is a minor point. The sushi is amazing. The food is amazing. A high level of attention to detail. I had the Sashimi and Sushi Tasting menu.
Review Source:Spoken right out of the mouth of my boy, Yusho's Chef Merges at Culti-fest, Katsu is his favorite restaurant. And after our evening at Katsu, it is mine as well. Â Â
MATSUTAKE MUSHROOM SOUP
Look out truffles, 'cause there's a new shroom in town! We looked up our newly acquainted fungi. Hard to forage, straight from the source, hence uber pricey. This was the first time I had soup served in a little teapot. Aromatic and delicate, I thoroughly enjoyed and savored every tiny sip. Perfect for the progressive chill outside. We couldn't have started our meal any other way. If you happen upon it under their specials, GET IT!
OMAKASE (2-six piece)
As first timers with Chef Katsu, we wanted to get a taste of his finest. After coming back from the best sushi ever had in Cali, by golly, this trumped everything else. I never thought I'd revisit that melt-in-your-mouth, like buttah and then some experience. Mouthgasms: salmon, white toro. I wasn't a big fan of the scallop, ebi, or shrimp heads, but they were all well prepared and fresh.
GRILLED COD
Recommended by our server and it was juicy deliciousness. I only wished there was more!
SALMON w/ Ikura
TORO GUNKAN FATTY TUNA
Had to have more of the salmon... seriously changed our lives. The fatty tuna was also exceptional.
MINO
This is probably as good beef tripe is gonna get. Still inherently chewy, but harbored a nice smoky flavor.
We decided to forego the sorbet and ice cream and were presented with watermelon slices.
Low-key, old school flair with an homage of the authentic. This ain't your tempura-gyoza-funky-maki affair (as I've sadly observed at the table next to us), this is the real deal. Come in with an adventurous palate or find yourself makin' it rain $$$$ without the true Katsu dining experience.
I came here and had their sushi platter at the sushi bar and some extra (including toro, uni, giant scallop). Honestly, this place is really Meh...First of all, the first aren't fresh (i can taste that the toro is a bit frozen in the center in my nigiri, among other things). All the fish don't have their natural flavor and sweetness. Secondly, if you come here for nigiri/sashimi, you'll have to wait a super long time as there's only 2 sushi chef for a restaurant that seat about 50 people. I sat at the bar and it still took us 30-45 mins to get our nigiri. Thirdly, I know some of you would think I'm ridiculous, but the fish to rice ratio is horrible. The fish is a giant slab (which is a plus at most places), however, the rice is literally 1/5 of its size. Hence, the balance is way off.
Hence, I doubt I'll return to this place.
To their defense, I'm from LA and I doubt this place can survive if they go out there.
So far this is the best Japanese food I have in the city, so far. So very very good. I had the seasonal mushroom soup, followed by the Chirashi. The rice was seasoned very well the fish was good. The only peace of fish I thought could have been a lot better cut was the tuna. I worked as a sushi cook for a while. This is good. One thing is that there is a server there who is less than nice. He blows off any questions I have and just plops food down without a word and leaves. The wife of Chef comes out and coaches him one explaining the dishes to people which is nice because (A) they are very intricate  and (B) it's at least over $160 to feed two people. It's hard to want to tip him.
Review Source:Katsu...another great disappointing Chicago experience. Let me preface this by saying that my wife and I have gone here several times in the past and the food was good with ok service. Fast forward...we invited another couple out for dinner
in July 2012. The service was HORRIBLE, HORRIBLE HORRIBLE. We had to wait at least an hour and a half for our dinner with no explanation. Then on top of that,
they started rushing people out by shutting off the lights. I will never go back there.
The food is good but overpriced and truly rotten service.I'm Originally from LA,and I can honestly say that this place would be average out there, but unfortunately it is considered great in a town with minor league standards.
sushi/sashimi rating: 5
this is one of my two favorite sushi bars in chicago now.
in fact, last night i was at the other sushi bar and wanted to compare these two back to back...
tonight i only ordered sushi...it cost me alone, no drinks about $90 which is reasonable for this quality. really enjoyed it. Â i also enjoy talking to the chef, his assistant and wife in japanese...
my advice - best to avoid omakase and control what you want by ordering off of the menu or giving the chef a limit...my humble limit is $100 and i think a memorable meal can be had for that.
highly recommended.
Katsu offers a very good quality sushi with extremely poor service. This was the second time I have been to Katsu and unfortunately the same guy waited on us! The service was so poor my friends felt uncomfortable to even ask a question! The owners are very nice and the food quality is good however for the price if the service is not improved this restaurant will lose customers!!!! After the dinner i asked to speak to the owner and i informed them about the serivice and she was very sorry however she stated your not the only one that was unhappy with the service from this same guy!!!
Please hire people with focus on enhancing dinning experience. If you dine at Katsu avoid the talk asian guy with the glasses!
First off, when you look at these reviews, and see the pissed off 1 star ratings, keep in mind they are scattered throughout a veritable sea of 5 star ratings. Â And most of them are put off by a lack of specialties like "california dragon monkey rolls" and "Tempura fried unagi spring rolls"
Also, note the citations for "better sushi places" in those reviews. Â There is only so much Euro House music I can stand when eating Sushi...
Anyone who knows anything about sushi will see that this place is legit.
I can count on one hand the number of places in Chicago that serve lean bluefin. Â This place does (thank god).
The rice portion per piece is perfect. Â And the rice is pefectly cooked, which in my opinion is half the battle when it comes to good sushi.
Katsu and his wife obviosly care very little about pleasing the typical family out for an "all u can eat" night with the kids. Â They care about their craft and making it the best in the city. Â Which in my opinion they have done.
Prepare to spend about $150 for two with moderate beverage intake.
But you wont have better in this city.
Wow. Wow. Wow.
So this place has pretty much ruined sushi for me and my boyfriend. We eat sushi from Rise and a couple of other places enough to say we have a healthy sushi habit. Â
We chose this place because of the whole A La Card thing, and after noting how expensive it was, decided we'd risk it. Â We read a few of the reviews on Yelp and off we went to Rogers Park.
We didn't experience anything negative at all, except when my boyfriend spilled his Sake, then we all wept for just a moment. Â True, the service was not exceptionally quick, but who likes to be rushed through a meal? I mean, come on. I'm eating a dinner away from the zillion kids at my house. I want to linger and actually enjoy the meal.
The wine list was a bit sparse, but the Sake was delicious. Â
Our sushi and other food items were so incredibly good we were wondering how on earth any other sushi restaurant even stays in business. Â Like other reviewers stated, the portion sizes are small, and we did in fact order twice. Â But everything was just so tasty.
The bottom line is this: I don't need a fancy room, snooty, pretentious waitstaff, or anything else. Â I need good food and good company. Â I provided the company and Katsu provided the food.
Last night our friend Onur U. and Christine J. took us out for the omakase (chef's selection) at Katsu, and I can honestly say that it was hands down the best sushi I have had in Chicago. Â Every course was magnificent and not only featured extremely fresh fish and generous cuts, but the presentation was an added bonus that really stood out. It seemed chef Katsu went to great lengths to make sure that each course was executed perfectly.
First course: Trio of toro seasoned with miso paste, sesame, & green onion. Shredded mountain yam served with cuddlefish roe. Agadashi tofu with shiitake mushroom.
What a way to start the meal, the toro was exceptional and the seasoning did not overpower the mild and buttery subtle flavors of the fish. The mountain yam and cuddlefish roe was a unique dish both from a taste and texture standpoint. The roe was very small and crunchy with a salty flavor, which contrasted nicely with the stiff, slightly starchy and bland nature of the yam. Finally, the agadashi tofu was served at a perfect temperature and what stood out was the complexity and depth of the broth.
Second course: Shell of ice filled with sashimi including toro, hamachi, hirame topped with lemon and tobiko, salmon topped with salmon roe, and whitefish served with uni and nori.
The ice shell was a presentation concept that Chef Katsu is still refining, but I thought it was a wonderful, and also practical way to serve a sashimi course, since the ice keeps the fish cool. Again, every piece was excellent. My favorite was the hamachi, which just melted in your mouth and with a stronger flavor than the toro, it was just superb. I must add that every piece of sashimi was expertly cut and just looked beautiful. I was a bit put off by the lemon peel and hirame combination and topped with tobiko, but this turned out to be a very creative and enjoyable piece I would have never ordered otherwise. Finally, the whitefish and uni were simply superb and the uni really stood out being a bit sweet, but of a perfectly creamy and soft, but not watery texture.
Third course: Chawan mushi (custard in dashi broth) with shrimp and shiitake mushrooms.
This course added a nice, and comforting contrast to the sashi course before it. The dashi broth was savory and filled your spoon with flavor as you cut into the layer of custard. A simple, yet flavorful dish that also showcases Katsu's range as a chef, although I believe this is Katsu's wife's specialty!
Fourth course: Tempura of fish and vegetables.
The tempura course may have been my least favorite of the evening, but it was still very good, and they did a very nice job keeping the batter extremely light. Each piece was fried beautifully. Each bite was crispy and crunchy, exactly the way tempura should taste. It may have been even better than I remember because I ate it so fast!
Fifth course: Ceviche of whitefish, salmon and ikura.
This was a sneaky and unexpected take on raw fish, and one that I thought was very clever. The acids in the dish really stood out and the bite with the salmon roe added a perfect salty dimension to the dish.
Sixth course: Roast duck topped with baby crab.
We all loved this dish. The baby crab on top was a whimsical and tasty addition to this dish. The duck was cooked beautifully and I found it incredible that they served such a large portion of duck (5-6 pieces) each with skin and each one was lean and flavorful. The duck was seasoned in a soy preparation reminiscent of teriyaki, but without the sweetness. We enjoyed this dish so much that we thought it was the highlight, but we were mistaken!
Seventh course: Nigiri plate of hamachi, sweet shrimp, uni, shredded maguro, and mackerel (my portion had whitefish toro subbed for the sweet shrimp). Accompanied by a peppermint broth soup with fish and mushrooms.
I loved how Chef Katsu brought it home for the last course with some simple and delightful pieces of nigiri. Although we had tasted a few of these fish before, the nigiri pieces were excellent and I was particularly fond of the uni (flown in from Seattle) and whitefish toro. The mackerel served with seaweed skin was also very special and a did not display the fishiness that I find that mackerel usually does. I thought the rice that accompanied the nigiri pieces was expertly made and did not distract from the fish in any way.
Eighth course: Dessert was a selection of sorbets and ice cream (red bean, green tea, coconut, mango)
For our dessert we were allowed to choose an ice cream or sorbet. We all ordered different flavors, and I thought the coconut was by far the best.
In summary we had a phenomenal meal last night. The courses were paced perfectly. It was nice that Chef Katsu and his wife came out to chat with us for a bit after our meal and we discussed our recent trip to Tokyo and travels across Japan. Again, a simply outstanding meal and the best sushi in Chicago!
My experience here was just okay. We got there at 5:35pm but had made a 5:45pm reservation. It was quite empty at that time so really we did not have to make one. The hostess is very bubbly, friendly and nice but our waiter not so much. He was courteous though. The hubby and I ordered the super white toro roll, scallop sashimi, uni roll, beef tripe appetizer, egg custard with unagi appetizer, spider roll, and the chicken & tempura combination box entree.
Toro roll had scallions in it which really brought out the flavor of the fish. I thought this roll was quite good and fresh.
I always smell sashimi before I eat it to see if there is any fishy smell so I can tell how fresh it is. I am quite sensitive to it: nose-wise and tummy-wise. This being said, the scallop smelled sooo fishy. I have never had raw scallop before so wasn't sure if it should smell fishy or not. But I ate it anyway. Dipped in soy sauce, it was so delicious! It just melts in your mouth and the aroma, oh how do I describe it?? Yum.
I did not try the uni because I don't like it. But my husband just swallowed that quick.
Mmm the beef tripe appetizer smelled so good. It had that charcoal bbq smell as well as taste. It was very fresh and they must have cleaned it very well as there was no innards smell as tripe, stomach, etc all have if cooked but not cleaned well by the cooks. I enjoyed this one a lot. It was addicting like chips.
Now the waiter never did say what each dish was when each were brought out. I don't know if that was on purpose but I deduct points for that in my book. He was quick to clean up and always standing nearby. I did have to ask him to refill our waters even though there were empty tables around us and he was clearly just standing right there, he should have seen we were empty on water.
Anyway the egg custard really was delicious as the item was named. It was so silky smooth. I liked to find all the little 'treasures' inside.
Spider roll was just as good ad I have ever tasted in other restaurants. So nothing special here.
The combination box was also about the same as other places. It is a large serving too. We shared and finished almost all of it. However, the chicken teriyaki is much better at my usual go-to japanese restaurant Renga-tei.
They are japanese owned here. I think it was them that actually came out and checked if everything was good! I appreciate when restaurants do that especially when there aren't that many people to serve so they are able.
Then came the bill. Jeez we paid $116 including tax and tip. I would much rather go someplace cheaper. I would say the rolls and sashimi we had at Katsu was a bit better than Renga-tei but Renga-tei has better and cheaper? combination box entrees.
When a restaurant has almost all positive reviews and a few negative ones, I usually think the people who write the negative reviews are whiny or had a bad day.
Not true in this case. Â Actually, we were having a fantastic day. Â It was a late celebration for my husband's birthday and we wanted to try Katsu before going to see "Jiro Dreams of Sushi."
I knew Katsu was going to be expensive. Â If the food is worth it, Â I'm completely cool with that. Â Well, the food wasn't really worth it.
Nigiri: Â If I order nigiri, I want a reasonable amount of rice. Â I also want that rice to be good. (We'll discuss that later.) Â Though I know it's okay to eat nigiri in two bites, I don't like to do that. Â The slice of salmon was so large it hung out of my mouth. Â There was only about a tablespoon of rice. Â Had I taken a bite out of the piece of salmon nigiri, the rice would have fallen off and then what's the point?
The fish/non-fish nigiri options: Â tamago- Â definitely store bought. Â The ridges from the packaging were clearly visible. Â smoked salmon- the salmon was high quality, but too large a slice for any human mouth.. and certainly for the tiny bit of rice under it. Â Honestly, I barely remember what we had, and this was only a few days ago.
Rice: Â This should have let me know the meal would be weird. Â The rice was BAD. Â It was mushy. Â It was not seasoned. Â IT WAS MUSHY. Â Sushi rice is traditionally seasoned with vinegar. Â There's a reason for that. Â Maybe Katsu didn't get the memo, since the rice (from both the kitchen and the sushi bar) was just plain wrong. Â If you're going to serve me a bowl of rice I didn't order, it should be good rice. Â You should be proud of your rice.
Chawanmushi: Â Really good. Â Tiny portion for $14. Â None of the ingredients are very expensive. Â Unagi, gingko nuts, kamaboko, egg, cooking sake, dashi.. Â I've had all of them in my refrigerator at some point. Â I also know making chawanmushi isn't particularly difficult.
Oshinko: Â My husband makes a lot of freakin' Japanese pickles. Â The pickles from Katsu were clearly from Mitsuwa. Â How do I know? Â Because I've had them. Â (They could have bought them from Daiei, the company which supplies Mitsuwa.) Â You can buy the whole bag at Mitsuwa for the same amount as the small portion at Katsu.
Maki: Â The ume-jiso octopus/tako was tasty. Â Again, the rice was mush. Â The negihama was not good. Â The hamachi was also mushy, making the entire roll kind of like eating the baby food version of maki. Â I learned from another sushi chef (one I trust) that frozen hamachi is mushy, so this fish probably wasn't fresh.
Sukiyaki: Â This was good. Â The beef was tender, the vegetables nice, and the broth seemed pretty authentic. Â It was not, however, $22 good. Â Also, Katsu-san, do not tell me how to eat my food. Â I know how to eat food. Â I know steam means my food is hot. Â I know I can put my food on top of my rice to let the juices soak. Â When the rice isn't good, though, that's not the most appealing option.
Service: Â Katsu's wife served us. Â She was very nice. Â She hovered, which was a little uncomfortable. Â Kimiko (not positive on spelling), the female chef, was mostly quiet but was friendly when asked questions. Â Katsu kept telling me how to eat and commenting when I put too much in my mouth. Â I'm quite familiar with food, so I generally don't need instruction. Â Both sushi chefs disappeared randomly throughout the meal.
Generally, the fish isn't seasoned. Â That kind of sucks, as I have a thing about my food being seasoned when it leaves the chef's hands. Â The ginger is pink, which means it's the cheap, low quality kind. Â (It's indicative of standards). Â
The beers we had were fantastic, though!
Also-- rubbing your chopsticks together is considered rude. Â It's telling the folks who work there that the chopsticks are of poor quality. Â (These were poor quality, but you still don't rub your chopsticks together.)
UPDATE:
Okay. Â So I was just speaking with one of the fish purveyors in the city. Â He sells to many of the restaurants and some grocers (live hirame at H mart, for example). Â He asked whether I had been to Katsu and I said yes. Â He apparently delivered some samples to them, only to be told they like to use cheaper fish. Â He then asked them why they don't use better quality fish than they're currently using. Â (He often delivers live fish or fish so fresh it's still in rigor.) Â Katsu told him, Â "Americans can't tell the difference in quality or color." Â
Actually, Katsu, many of us can.
I can't say enough positive things about this place. While I do not claim to be a sushi aficionado by any means, I have eaten plenty of sushi over the last 15 years or so, in coastal cities as well as midwestern and this is the best I have had. Everything from presentation to freshness to flavor is better than any other I have had. Also, Katsu, the owner, is very personable and funny. His staff are all wonderful, particularly his assistant sushi chef and his lovely wife, who is the hostess and absolutely charming.
It is pretty expensive, I admit. Probably among the most expensive I have had, but it is worth it. For the best experience, I recommend sitting at the bar and ordering whatever Katsu recommends. You won't regret it! Also, if you like to golf, I recommend playing a round or two with Katsu. He is a lot of fun to be around. I actually met him at Billy Caldwell one Saturday morning while golfing.
Excellent sushi. I came here around my birthday last month. Definitely fresh sushi. I ordered first a trio of pieces: scallop, yellow tail, and big eye tuna. The
Scallop melted in my mouth and was so creamy. The yellowtail and big eye tuba were not at all fishy and the size of the pieces of nigri were adequate. No extra rice filler to hide a lack of meat like some places. Next we got the mushroom soup per our servers recommendation. AWESOME! With fresh mushrooms and a cool teapot style presentation. Very flavorful. And for our entrees, I got the sashimi platter and she got the teriyaki salmon. Both were delicious and perfect portions. I would come  ack here in a heartbeat. May go tonight because writing this review is making me hungry. It is a bit pricey though.
This isn't our first time here. We've been here before, but I couldn't remember why we never came back. We figured it out pretty quick. This place is overpriced for the experience.
We felt like Ramen, so we ordered the Miso and Shoyo along with a few rolls. The Ramen was ok. I was convinced by our waitress to change my Shoyo to a Katsu which had the breaded pork. The pork was actually pretty tasty and I'd imagine it would be better with rice as opposed to soppy in a broth. The Miso was ok too.
The rolls were ordered included the Fashion roll with king crab. Again, just ok. The rice had no taste and the $14 for 4 pieces roll tasted mostly of lettuce.
The service was nice and friendly and our meal was fine. I just can't see going back anytime soon. If I'm going to pay higher prices, I'd like to have a better dinner.
This food at this place is pretty decent but wasn't memorable or impressive -- especially at the prices they charge.
The fish was fresh, not old or questionable, but their selection of fish, rolls, and nigiri overall is extremely small. Their basic rolls are between $14 and $20 each, and there is nothing innovative or creative about them. That's not to say that simple can't be good, but at these prices, simple better blow me away with quality, and that didn't happen here.
We ordered pumpkin tempura and edamame for appetizers; the edamame was ice cold, the tempura was good, but it could have easily been sweet potato and I wouldn't have known the difference.
Our waiter was somewhat pushy with us in odd ways, only allowing us to have a very small amount of soy sauce and urging us that we need to "taste more fish" and less soy sauce. He also pleaded with my friend to try an shiso leaf and daikon together before he took his plate away....as in he would not drop the issue until my friend actually complied. While I admire his attempts to give us an authentic experience, we all felt it was pretty inappropriate behavior and made us pretty uncomfortable. Overall I see no reason to come back here.
Really, really good. Traditional, no frills Japanese food. There's a reason why Katsu has been around so long and why it has the reputation it does, and it's the quality of the fish. Â You're not going to get better quality anywhere else in Chicago.
Yes, it's expensive (the nigiri prices are double that of anywhere else), but considering the size and quality of the fish, it might just be worth it. I like to see nice portions of fish hanging off the sides of rice in my nigiri pieces. I like to call this the "flop". And let me tell you, the flops off my nigiri were titillatingly obscene.
One of my favorite cuts of sashimi is yellowtail, and this is some of the best I've ever had -- no sauces to cover up the taste and texture of the fish, just good ole fresh yellowtail.
I don't think they always have monkfish liver on their menu, but if they do, it's a must try, especially if you're a foie gras fan.
The mushroom soup is served in a little teapot and you drink it out of tiny little teacups and eat the little pieces of food out of the pot. It's really expensive for what it is, but really nice and clean, and exactly what I'd want if I was sick on a cold day.
The Chawan Mushi (steamed egg custard) there is excellent as well. Not too many places sell this traditional dish, but I order it whenever I see it on the menu (Kurumaya in Elk Grove Village, Sakura in Mt. Prospect) because it is so freaking good.
As a person who lived in Japan for many years, I thought that Katsu was very good compared to other J food I've had in the U.S.
One thing I found strange is that the sushi rice was light on vinegar, and there wasn't enough of it in their nigiri or in the tekkadon. The service was great, and it is clear that the owners care about their customers.
The big problem: Very overpriced. I don't mind paying $120 (no alcohol or dessert) for a dinner for two -- and as I said the food was good -- but for that price I expect more.
Let's cut to the chase:
CONS:
1) Pricey - sushi is double most other places
2) Chef's Specials - can be very pricey to the point of rip off
3) Nasty location - Peterson Ave. with 4 lanes traffic at 40 mph
4) In West Ridge - in no mans land, so why so pricey?
5) Place is small so a group of 12 may be max
6) Do not get mushroom soup special at $19 a pop
PROS:
1) Dining room has been remodeled and actually quite charming
2) Very nice and tastefully designed washroom
3) Best and most authentic ramen in the city, $12.00 a bowl daily
4) Off the beaten path so you never have to wait or make reservations
5) Owned and operated by Japanese husband and wife so its real deal
6) Fish is very high quality both in looks and taste
7) Nice complimentary sliced oranges at end of meal
8) Diners are mostly regulars
I always find it interesting how sushi restaurants, no matter how highly regarded, almost never have 100% positive reviews. Â Have you ever noticed that people who boast the loudest about being sushi experts often have the worst taste? Â Honestly, Tank Sushi is better??? Â But I digress...
A good deal of the sushi is flown in from Japan's most respected fish market and will cost more, so know that going in. Â They spend a great deal of time finding the best fish from all over the world - for example, the fatty tuna when we went was from a fishmonger in Canada, since they had the best cuts. Â
We had the omakase, and boy, is it expensive. Â But worth it? Â Absolutely! Each course (we had 9, but it varies) was exquisite, and chosen carefully to reflect the season. Â From the impeccable sashimi, to the soup made with mushrooms that only grow a certain time of year under red ferns, the fatty tuna, we were in heaven. Â We were served by Katsu's wife (Haruka?), and she was extremely friendly, helpful, and chose some excellent sakes for us. Â Katsu came out to greet us to ask how we enjoyed the meal, and wished me a happy birthday.
Also know that in Japan, they do not have fancy decor or pump techno music at their fine sushi establishments, so don't expect "low lighting" as someone mentioned. Â It is the food that's the star. Â This place is authentic - I repeat, authentic. Â And it's been around for 20 years, so obviously they know what they're doing.
To the haters - do us all a favor and keep on going to Oysy, Tank, etc., and leave more room for us at Katsu.
p.s. I should add that I have nothing against the cheap sushi places, Â - but to me it's like comparing TGI Friday's to Charlie Trotters...there is no comparison.
This place sucks. Let me repeat. Â This place sucks. Â Not only was the sushi old, smelly, fishy, and just all around terrible, the wait staff was some of the rudest that I have ever encountered in my entire life. Â Let me explain.
I went here with very HIGH expectations given the reviews Katsu had received on yelp. I looked at the menu, and although the prices were very high, I was willing to fork up the cash if the sushi was worth it. Â I ordered the fatty tuna and the best cut off hamachi they had. Â When the sushi arrived, it smelled awful and I had to spit it out into my napkin it was so fishy. Â I'm not an inexperienced sushi eater by any stretch of the imagination. I know what good sushi is supposed to taste like and this tasted like it had been preserved in salt for three days and left on lower wacker drive and aged under a homeless guy's ass.
When I politely told the waiter that we wanted to send the sushi back and try something else, he scoffed at me and arrogantly huffed "this is the best sushi in Chicago!"  He shook his head furiously and ripped our plates away from us.  When he came back he  condescendingly asked us where we normally eat sushi as though we were just some sort of newbies that were out of our element.  Mori Sushi in Los Angeles, which is a two star Michelin restaurant, actually.  He shock his head again and left the table again.  We drank our beer in silence, stunned by his rudeness.  Then he came back a third time and said "I just wanted to check and make sure your BEER tastes ok."  My beer? Really? As though the awful sushi wasn't enough, he had to continue insulting us. For the first time in my life, I left no tip.
If you really like good sushi and sashimi, go to Lawrence Fish Market (see my reviews) or Coast and I guarantee you will be FAR happier than we were at this dreadful place.
Please do not go here. Ever.
Best sushi I've had in Chicago so far, but it's also the priciest. Â I ordered the o-toro and tsukiji yellowtail combination. Â 8 thin slices of sashimi for $48 was costly but each slice was like reliving the best moments of your life. Â These were melt in your mouth, melt your soul good.
I also filled up on the basic spicy tuna and salmon rolls at $8 each. Â They just had the perfect fish to rice ratio. Â
I think Chef Katsu has great contacts and has a knack for finding the best fish at the time. Â Sometimes he gets the o-toro from Canada, sometimes from Spain.
Is the price justified? Â All I know is it's the best I've had in Chicago and there are places in New York that are much more expensive. Â
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Katsu is one of those places you have probably been driving by for years but never really noticed it in this stretch of storefronts. Heck- we were looking for it and went by it and had to circle back!
But once you do find it- you will find a place that serves some really fresh fish in a quietly understated environment.
So much to choose from! We ordered simply with 4 rolls (three that I was very familiar with and one "wild card") Funny. I asked the server what he would recommend and he said he couldn't do that. Huh? I thought that was a little odd. Anyway- the server did tell us that the kitchen was slow that night and it would be around 30 minutes for our rolls. I had heard about the service issues with this place and even though it felt like our server was discouraging us from ordering- it did help explain the rather "longish" wait.
In the meantime, we had some miso soup, a couple of beers and a chance to catch with some quiet Japanese music playing in the background.
When our rolls did come out , they were served on a glass tray, very artfully arranged and explained to us rather ceremoniously by the server. All the rolls were great and the "wild card" roll was huge- requiring a couple of bites to finish! I also liked the fresh oranges that came at the end of the meal. While I can't personally eat them- they looked juicy and so fresh arranged on a small plate.
I did feel that Katsu was a little pricey for what you got. For 4 rolls and 2 beers our bill came to over $60. There are sushi places closer to my home where I can get the same meal for a little more than half that price. I need to go back and try something other than the rolls to get the full impact of the freshness of their fish.
If you drive- parking is a breeze on Peterson.
So give Katsu a try. A little off of my beaten path but certainly worth the drive or a visit when I am in neighborhood.
First, answer the following question for me:
Do you judge a restaurant based on how crazy their maki creations are?
If you answered "yes", you are better off not coming to Katsu. There are a zillion other maki joints in Chicago you'll like better...and you won't have to pay as much.
Are you still with me? Then you must be someone who actually knows their fish. And there's some good news - if you know and love fish, you are going to love Katsu.
I have never had anything but a great experience here -- from the sashimi (I never order sushi...sashimi is a much better measure of quality as it is pretty hard to disguise freshness or lack thereof) to the interesting seasonal specials (Matsutake-based soups, Asaparagus in the spring, etc), Katsu has always delivered. Each time I go Katsu works the dining room and makes sure we are all having a great time. I'd recommend Katsu first for the hot food, second for the raw fish. In the hot food, Katsu really shines. Try a selection of interesting-sounding appetizers (avoid shumai, gyoza, edamame...the premade foods aren't worth it) and complement it with one of their interesting sakes -- cold.
Katsu will set you back a pretty penny, so come prepared to spend.
If you are in the mood to spend, there's nothing better than going for "omakase" - leave the decision-making to Katsu, and he'll serve you up the best of the best - whatever is super-fresh, super-rare, and, of course, in his hands, perfectly sliced. I have never had better sushi and sashimi than when I've sprung for omakase. There's no comparison to any other restaurant in Chicago.
And for those of you who aren't used to paying for good fish? Go spend your money elsewhere. Drown your maki in soy sauce and wasabi and enjoy. I'll be enjoying another great meal at Katsu.
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