Chef Mari Katsumura, who spent time at Michelin-starred Yugen along with Grace and Blackbird, runs a ten-course seasonal menu behind a velvet curtain at a 12-seat chef's counter, and it earned both her and Sindler a 2026 James Beard semifinalist nod for Best Chef: Great Lakes. The menu moves well past straight sushi — an okonomiyaki croquette and a nori cone of egg salad topped with ikura to start, a chawanmushi built on charred octopus and chorizo, A5 Wagyu handrolls with caramelized onion, and a tonkotsu ramen course with Iberico ham and quail egg before dessert closes on matcha red bean soft serve and sake-soaked fruit.
It's an ambitious, composed meal dressed up as omakase, and the courses rotate seasonally enough that no two visits read the same.
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