Chef Naoki has fond memories of his first job at a Japanese fish market.  We asked him to share some of his tips and tricks when selecting the very freshest fish for your home. First and foremost, your nose will tell you the truth! Most importantly, a fresh fish will smell slightly salty, like the sea and never have a musty or “fishy” smell. Once the sniff test is complete, take a moment to look your fish right in the eye.  A fresh fish will have eyes that are a bright, clear, moist and plump.  A grey or cloudy eye is a sure sign that the fish is past its prime. Next, how about those gills? C ..read more

If you’re looking to host a unique private dinner or corporate event in Chicago, Lettuce Entertain You’s Naoki Sushi is the perfect spot. Nestled inside the historic Belden-Stratford building in Chicago’s Lincoln Park neighborhood, Naoki is a sushi experience like no other – A speakeasy-style Japanese sushi restaurant where the fish is always freshly sourced and the sake is always flowing. Many have had dinner with us – dining either in a cozy booth or at the sushi bar watching the master himself, Chef Naoki, prepare dinner. In a secret spot like Naoki Sushi, you may not know that you can host ..read more

Chef Naoki is passionate about quality. Each ingredient is meticulously sought out, prepared and plated to showcase a blend of Japanese tradition and modern flair. One example of Chef Naoki’s appreciation of the fine details is fresh grated wasabi.  And Chef Naoki even grates it in the the traditional Japanese style, on a shark fin. Wasabi rhizome is the root of a wasabi plant and is only found in specialty markets. Wasabi roots have a short shelf life and the flavor you get from freshly grated wasabi is second to none – heat that is milder than horseradish, with a more intense flavor. What ma ..read more

Uni, the edible part of Sea Urchin, is a Japanese delicacy that people either love – or, just don’t.  The intense salt-of the-sea flavor, coupled with the creamy texture is a favorite of many, especially Chef Naoki.   Learn more about our current Uni offerings; Santa Barbara Uni and Hokkaido Uni from Chef Naoki, below. Let’s start state-side with Santa Barbara Uni“California Gold” is the highest grade of uni that has a vibrant, bright color and is more firm in texture. It’s melt-in-your-mouth sweet and delicious. Now for Hokkaido Uni. “Grade A Hokkaido ” is the highest grade, best q ..read more

Naoki is now open Sundays!  Join us for dinner, starting at 5pm and nosh on what many consider the best sushi in Chicago.  Or, choose to stay tucked in at home and order sushi delivery HERE.  To celebrate our Sunday service, every table that dines at the restaurant on a Sunday in October, will receive a $25 gift certificate for the next visit. Make your reservation HERE.  We can’t wait to see you this Sunday! *One gift certificate per table. *Reservation required. The post Sushi Sundays at Naoki appeared first on Naoki Sushi ..read more

Like every master, there is always a story about how they crafted their art and Chef Naoki is no exception. He wanted to prepare food that he enjoyed eating and started his sushi journey as a dishwasher at a Japanese restaurant when he was twenty. Chef Naoki studied hard to learn the art of sushi making, the importance of knife skills and has often joked about the time he sliced his finger open when he first started his apprenticeship. Chef Naoki shared with us the different types of Sushi knives, their names, what they’re used for and what he prefers to work with. There are over 20 differen ..read more

Sake Dinner with Chef Naoki Thursday, May 18th, 5:30PM – Reservations taken throughout evening. On May 18th, join us at Naoki for a very special five course Japanese dinner, curated by Chef Naoki and paired with some of his favorite sakes. Selections will include Konteki “Pearls of Simplicity and Fukucho “Moon on the Water”.   Pricing is 89.00 per person, not including tax (plus gratuity).  Call 773 – 868-0002 to make your reservation. The post A Sake Dinner with Chef Naoki appeared first on Naoki Sushi ..read more

Chef Hisanobu Osaka will host a sumptuous Kaiseki dinner at Lincoln Park’s acclaimed Naoki on Thursday, March 23rd. Prior to coming to Lettuce Entertain You, Chef Osaka was a protege of both Iron Chef Morimoto and New York’s famed Daniel Boulud. Kaiseki is a culinary art form akin to Japanese haute cuisine – balancing taste, texture, appearance and even the colors of food. To this end, only the freshest seasonal ingredients are used and finished dishes are carefully presented on plates chosen to enhance both the appearance and the theme of the meal. Dishes are beautifully arranged and garnishe ..read more

Naoki has garnered a ton of press in it’s first year open and finished 2016 on SIX Best Restaurant lists.  We are so thrilled & honored to be included with these other amazing restaurants. Chicago Magazine 2016 Best New Restaurants To get to it, you’re led through Intro’s kitchen to an unmarked door, behind which is a little gem of a restaurant, somehow light filled and lively even though it’s basically a windowless sushi closet. Shutting out the outside world lets you focus on Nakashima’s silken truffle chawan mushi and outstanding fish, including some vibrant traditional rolls (for insta ..read more

“Two marks of a great sushi chef are the quality of their rice and the texture of their tamago or omelet. Nakashima’s rice—whether it’s underpinning nigiri or coating the walls of a maki roll—features distinct toothy grains seasoned with sugar, salt and the faint whiff of kombu or seaweed. His tamago isn’t the desiccated, over-sweetened lump found at corner sushi shacks, but instead has a souffle-like lightness and briny finish imparted by a touch of shrimp paste”. ~Michael Nagrant, Redeye The post Naoki – A Great Sushi Chef appeared first on Naoki Sushi ..read more