Momotaro

Rebecca Toroney

Maybe this is a little harsh of a rating, it's just that my expectations were so high based on the lovely evening we had for our anniversary back in June. This time we came again for my birthday, and had a late reservation (9:15). We got there early just because we had time to kill, but didn't actually get seated until around 9:40. Then by the time we were seated, we still had to wait another 10 minutes for a waiter to come over, and when she did she seemed rather distracted, as she took our drink order and (after another 10 minute wait where we were still waiting for a bottle of sake) she came back and asked us if we were ready for drinks...again. She never did give us an run down or explanation of the menu, as the waits were so long between her checking in that we just went ahead and figured out what to get just to save time. Then all the dishes seemed to come out in hasty succession. Very much had the feeling that they were trying to rush us out, after having made us wait so long up front. I think it will be awhile before we decide to give it another try, maybe it was just an off night, but a disappointing experience nonetheless.

NA SSI

The atmosphere is very modern. The server was also friendly. However, the freshness of the sashimi is so low that all of the sashimi tastes the same. The taste of uni is too fishy, ​​which is a pity. The stone pot fried rice was the most delicious :)

Christopher DeMarco

Absolutely stellar burger.

Lucy Xiao

(most of) The nigiri here are high quality. Especially the scampi, it taste juicy and sweet as fresh ones should. I took my chance with the Hokkaido uni and was not impressed. Probably should not have had high hopes given most Chicago places don't seem to have a consistent uni on offer. Kyoten probably is the best of them but even it could make an occasional mistake with uni. The grilled dishes came with much more variance on taste. While the scallops were nice and juicy (but definitely on the salty side), the beef tongue was so overcooked it tasted like a belt. Whoever were working the grills maybe should try work on fewer items at once so they can watch the cooking more closely, and perhaps put the salt on the side rather than on the food directly.