Chicago Magazine's critic calls it a rare case of actually getting the izakaya format right, built around a menu of distinctive small plates rather than a generic sushi-bar afterthought. Reviews land solidly positive but not unanimous — the katsu and seafood draw real praise, while a few diners flag uneven quality and long waits on busy Friday and Saturday nights.
Some staff speak limited English, but the sushi chefs help bridge the gap, and reservations carry a $50-per-person minimum worth knowing before you book a table for a casual bite. Hours aren't consistently published online, so calling ahead is the safer move.
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