Hours: Lunch: Monday-Friday; dinner: seven days
CLOSED. Streeterville restaurant offering omakase menus.
The Japanese concept of omakase—essentially putting the progression and content of your meal completely under the creative control of the chef—certainly isn't foreign to Chicago. But there is a relative dearth of ultra-high-end Japanese fine dining on which to blow whole paychecks. Masaki, a 20-seat Streeterville restaurant from Mauro and Kimberly Mafrici (owners of the nearby Pelago), aims to change things. Toward that end, they've recruited Japanese-born Korean Jinwoo Han, whose menus display a wide diversity of raw fish and cooked creations not seen elsewhere in the city. This variety's most evident on the three-course menu. For $98 diners are given a choice of three sets of dishes per course—say, steamed egg custard, shrimp soup with daikon and tofu, and a pan-seared scallop; the humble Japanese pancake okonomiyaki, followed by three to four arrangements of raw fish; and a selection of cooked items such as soy-simmered stingray with rice, sauteed garlic stems and pickles, and a seaweed-clam soup. On the opposite end of the spectrum, the seven-course menu, priced at a precipitous $178, is largely focused on raw fish. At the midpoint is a $134 five-course menu balanced between the (very lightly) cooked and the raw. GM and sommelier Pete Wilson provides pairings for all three (ours were $55 for the five-course menu). And for those unwilling or unable to shell out this kind of money, there are a la carte options as well as two- and three-course lunches priced at a friendlier $38 to $46. Read the full review >>
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