Everyone knows Chicago is a meat town, but Japanese steakhouses are–ahem–rare in these parts. Grounded in the Dana Hotel and Spa, this contemporary, masculine restaurant blends delicate Asian flavors with beef and pork, including Kobe beef sourced directly from the Kobe region of Japan, fresh sushi and yakitori. Iron-seared cuts (like Double Porterhouse and New York Strip) arrive with wasabi-grated butter, while sushi rolls get sweet or spicy kicks. The Fresh Salmon Citrus sounds heavenly with mango, avocado and paper thin lemon. Modern touches make bold design impressions; black velvet panels and an undulating wall scream style.

660 N State St
Chicago, IL 60610

About The Author DrinkBlackWater