Sushi on Saturday!

My wife and I are new to the area. We are also new to sushi. And by "new" I mean, "never tried it." Through this forum, we came up with two places that we think would offer us two (fairly apprehensive) sushi newcomers an ideal experience. We're looking for a place where we won't spend a ton of money, as well as a restaurant that will guide us through what we're eating, starting us off slow and then progressing. The two places are Green Tea and Ringo. My question is this: Which one should we go to -- we can't decide. I'd love your thoughts on this, in particular the differences between the two places. Are there certain items we shold make sure not to miss. A particular server to reqest? Something to avoid? Thanks in advance!
--JON

Boy, I can't find much reference to either spot on this site... so not sure how you arrived at those two. I hate to just say the names of the same places for the millionth time, but there's a reason certain places keep coming up here for either value or excellence.

Myself, I would go spend a small ton of money at Katsu. Yes, it would be a small ton of money, but as I can attest from personal experience, it takes a life changing experience to, well, change your life.

Beyond that, I'd consider-- if you have a way of getting there-- other board faves like Tampopo and Renga-Tei, which are decidedly cheaper and more-for-the-money than places in Lincoln Park like Ringo tend to be. Daniel at Tampopo is very friendly and if you sit at the bar and tell him what you're up to you should get to try a lot for a reasonable price. Renga-Tei I've never had as personal an experience at but I've never especially tried to, either.

Katsu
2651 W. Peterson Ave.
773-784-3383

Tampopo
5665 N. Lincoln Ave.
773-561-2277

Renga-Tei
3956 W Touhy Ave
Lincolnwood, IL 60712
847-675-5177

Mike G wrote:Boy, I can't find much reference to either spot on this site... so not sure how you arrived at those two.

I can't either, and I would steer you away from Ringo. Not because of any problem with the food, but because their sushi bar is not open to the dining area. It's hidden away in the kitchen (unless they've remodeled in the past year or so).

If this is your first time experiencing sushi. I would recommend going to a place and sitting at the bar so you can get some personal attention from the chef.

Best,
Michael / EC

^
that being said, if it was my first time, i'd want a semi-'hip' place that's not so stoic, etc. which brings me to Bob San & Oysy. Well, perhaps a bit TOO yuppies personified, but it's a guaranteed fun time.

Here's a Bob San thread. I think it's another jump up in price but TonyC's right, it's definitely a younger hipper atmosphere if that matters to you, as well as being very good.

I have no idea where Green Tea/Ringo came from either.

I'd recommend Katsu or Bob San. I'd especially recommend sitting at the bar and explaining to the itamae that you are sushi virgins, and want a proper introduction.

It might also be a good idea to go at an off-peak time, so you can get more attention. With any luck you'll get lessons on etiquette along with good explanations about what you're eating.

And as others have pointed out Katsu and Bob San are more expensive than others. But you (nearly always) get what you pay for when it comes to sushi. In my experience Bob San is less expensive than Katsu, but a little less relaxed.

Here's the thread from this forum that we took, cross-referenced the places named in it with Metromix reviews and restaurant Web sites, and came up with Ringo and Green Tea as two spots that were high quality, affordable and creative:

http://www.lthforum.com/bb/viewtopic.ph ... torder=asc

That said, Bob San and Tampopo sound like better choices to look into. Eat Chicago brings up a good point about the sushi bar in the kitchen at Ringo -- I want to see the selection before I order it. Sitting at the bar also seems like the way to go. Thanks for your suggestions, and if you have anymore, keep 'em coming.

--JON

I don't think it's very popular on this forum, but I have never had a bad experience at Mirai. The atmosphere on the second (non-smoking) floor is significantly more relaxed (especially on weeknights or Sunday nights). The wiat staff is far from superb, but in my visits they have been more than willing to consult with the chefs when I've had questions. It's generally out of my price range, but I go there whenever my parents are in town because they like it so much- and they are not at all regular sushi eaters, which is why I think it might appeal to first-timers. Also, the menu is big and nicely varied, in my opinion, so you would have a variety (from straight up sashimi to fancy-pants platings) to choose from. And, of course, the fish is incredibly fresh and delicious.

Mirai Sushi
2020 W. Division
(773) 862-8500
opens daily at 5:30pm
Sun-Wed closes at 10:30pm
Thrs, Fri, Sat closes at 11:30pm

My favorite spot for sushi depends (sadly) on my finances. If I am in the cash, then I will go to Sushi Wabi or Bob San. If my pocketbook is light, then I hit Rise on Southport, or Shine on Armitage. Both have high quality sushi and creative rolls for a great price.

I have heard good things about Starfish on Randolph, but I have not been there myself.

If you would prefer a less "hip" environment than Bob San, Naniwa is another option. They are both owned by the same person, and the menus are near identical.

Naniwa offers sushi combinations and lunch combinations, which allows you to try a "regular" selection of sushi/sashimi options. The atmosphere is more relaxed, and there is not much of a bar scene.

Katsu is my top choice, but I tend to prefer to save it for special occasions. If I get too used to good sushi, I may never be able to eat it anywhere else in Chicago again.

jkschuler wrote:My wife and I are new to the area. We are also new to sushi. And by "new" I mean, "never tried it."

I would suggest going with someone who has some experience with sushi*. Otherwise the choices may be overwhelming. Definitely sit at the bar and ask the sushi chef about the fish and sushi. It may be better on a weeknight when it is less busy - that way the itamae (sushi chef) will be able to give you more attention.
For that reason, some of the more hip and busy places may not be appropriate for your 'first' outing.

In adddition to the excellent places suggested, consider Itto sushi on Halsted, which has very good sushi and is not usually crowded. Akai Hana is also good, but I haven't been there in a couple of years.

Assuming you (two) are game to trying raw fish, not just the 'cooked' items:
start with some 3-4 sashimi (salmon, tuna - maguro**, tako (octopus) or ika (squid); ask the itamae for suggestions. Use your chopsticks to pick up the fish and lightly dab in the shoyu (soy sauce) - with a little wasabi mixed in. The tako (octopus) will typically be cooked. I mentioned it as it has a different texture from the other items. Between different fish, you can refresh your palate by eating a thin slice of gari or pickled ginger which will be on your plate.

Next try the 3-4 nigiri - pieces of fish over sushi rice balls. Nigiri may come in two pieces per order (traditionally, although many places now price it per single piece). You could stick with some of the items you've already had in sashimi - salmon and tuna + other items: possibly ebi (shrimp), ika or tako - if you were okay with the texture/mouthfeel from the sashimi. It is okay to pick these up with your fingers, dip fish side down into the shoyu, not the rice side (else it will fall apart). Try not to put too much wasabi in the shoyu, else it may overpower the fish; wasabi will already be between the fish and rice. If you are doing okay and not feeling too full, try a tobiko or masago nigiri. This is flying fish or smelt roe (it will be colored) and is slightly sweet so better towards the end (or in between for a change in taste, if you desire).
Do try the unagi - this is a cooked item. It is grilled and served with a sweet sauce so have this at the end (dessert). I would suggest ordering it later (not with all the other nigiri) as it it better before it cools down too much.

Try a roll or two with your nigiri - California rolls are quite tasty and not 'raw'. If you did okay with the tuna sashimi (and then maybe nigiri), and you're still up for tuna, try a spicy tuna roll.

Do get the itamae to suggest items. He should guide you and gauging by your likes steer you towards other items. However, do not be compelled to try everything he suggests; there is always next time.

If you wish you could drink beer or sake with your sushi dinner.

Next time: hamachi (in case you shied away the first time), saba (this is lightly pickled(vinegared) and may be lightly (but should not be overly) fishy. Salmon roe (ikura) - this is more fishy than the other roes. Try the tobiko nigiri with a quail egg topping.
Try ending with uni. This comes from sea urchin***. Before you start your dinner ask if it is fresh. Look at the tray - it should look like the pictures in this link (click on uni) - firm and without 'melting' edges. Uni can be fabulous and should sparkle in your mouth like fresh sea breeze.


If you just want to test the waters and aren't sure about committing to sitting in front of the chef for a whole meal just in case, try Sushi Station. This is a nice 'kaiten' (conveyor) sushi place in Rolling Meadows. The sushi is placed on a small conveyor belt that passes one side of the table. If you see something you like - you can pick it up. You are charged by the plate (the color of the plate codes for cost - $3-5), and so you can get up whenever you feel like without feeling obliged. I think there is a guide with pictures of what is what on the conveyor. You can always ask the waitstaff for items (like rolls) not on the conveyor. The quality of items, in spite of being on the conveyor, is very good.

I didn't intend to write this much and certainly don't mean to tell you how and what to eat - this simply came out as a rough guide since you mentioned this would be your first time. The important thing is to enjoy yourself. Hope you have a great time!



*someone who will not place gari on his nigiri.

**sushi glossary

***Let's leave it at that for now


Itto Sushi
2616 N. Halsted St.
Chicago, IL

Akai Hana
848 North State Street (State&Chestnut)
Chicago IL
(312) 787-4881

Sushi Station Inc
1641 Algonquin Rd
Rolling Meadows, IL
(847) 593-2450

Before Ringo gets lost as a possibility,let me chime in to say that I think it offers among the best price:value ratio for sushi in the city. The fish is always pristinely fresh and delicious, and about 1/2 the price of what one finds at Mirai, Bob San, or Katsu. While there is no sushi bar, which I agree is a definite minus, the staff are extremely friendly and happy to help newbies. And they're used to Newbies, as the place is extremely popular among Depaul students trying sushi for the first time.

The sake (salmon) at Ringo is sublime. The "dynamine scallop" - a spicy, baked concoction served on the half shell is also very, very tasty.

The Sushi Eating HOWTO is extremely useful or novices, and still somewhat useful for Sushi veterans.

It's a good primer on picking a sushi bar, etiquette, what to order and when to order what, and a good listing of what the most common pieces are.

The guy is a little uptight about some things, but that's kind of what you want in a sushi fanatic.

Thanks, all, for making this such a great thread for beginners. (And even actually saying something about Ringo-- now, anybody know Green Tea?) I'm going to put up a pointer in Useful Stuff.

Frankly, if it's your very first time eating sushi, I'd go somewhere that also does decent cooked food. What if you don't like sushi? Start with a sushi appetizer. Then go on from there.

Sit at the sushi bar if you can and be frank with the itamae that it's your first experience and about your likes and dislikes.

I concur with Mike G's recommendation of Renga Tei.

Sazarac has made some good suggestions (although I believe Akai Hana on State has closed), but perhaps too advanced for rank beginners. I would start with a few pieces of nigiri: tuna, salmon, yellow tail, tobiko, regular shrimp and eel (especially anago, sea eel, if they have it) are all good choices for first-timers. The last two are cooked.

Sashimi is plain fish -- see if you like it with rice as nigiri first. Octopus and squid are often chewy. Maki (rolls) are wrapped in seaweed, which is for some an acquired taste. Try a small roll first, perhaps oshinko maki, filled with pickles instead of fish.

Uni is definitely an acquired taste. I'd close with tamago (omelet) instead.

gleam wrote:The Sushi Eating HOWTO is extremely useful or novices, and still somewhat useful for Sushi veterans.

Thanks for the link. That's the one I was thinking of but couldn't remember, and I didn't see it when I googled for "sushi guide" or similar (I didn't go through all the pages). That is a great guide; my post above is mostly redundant.

I would suggest Todai - a sushi/japanese buffet where you can sample all the sushi you want without breaking your budget doing so (since sushi can be pretty pricey). For $23.95 you can eat to your content and not feel bad about spending money on something you don't care for...because there are more to choose from! the only thing is, its not in the city, but in Schaumburg...

Todai - www.todai.com
E-109 Woodfield Shopping Center
Schaumburg, IL 60173
Tel: (847) 619-1088

Lunch
11:30 am - 2:30 pm (Daily)

Dinner
5:30pm - 9:00pm (Winter, Mon-Thur)
6:00pm - 9:30pm (Summer, Mon-Thur)
5:30pm - 10:00pm (Winter, Fri)
6:00pm - 10:00pm (Summer, Fri)
5:00pm - 10:00pm (Sat)
5:00pm - 9:00pm (Sun)

Frankly, if it's your very first time eating sushi, I'd go somewhere that also does decent cooked food. What if you don't like sushi? Start with a sushi appetizer. Then go on from there.

See... i think differently... If it was my first time, I would make sure that I am getting the good stuff. If my first experience with sushi was a bad one, I doubt I would try it again. I was lucky in that my first experience was with my Dad in a great Japanese restuarant in Hong Kong. I was unlucky that my first experience with uni was so vile that I refused to try it again until years later. (That was the first time I did not stick to my "Try anything twice" rule.)

jkschuler - If you would like someone to accompany you and your wife, let me know... I never pass up an opportunity to have sushi...

CrazyC wrote:

Frankly, if it's your very first time eating sushi, I'd go somewhere that also does decent cooked food. What if you don't like sushi? Start with a sushi appetizer. Then go on from there.

See... i think differently... If it was my first time, I would make sure that I am getting the good stuff. If my first experience with sushi was a bad one, I doubt I would try it again.

I agree entirely. I think the biggest mental block is that it is 'raw' fish (which is the worst descriptor - worse than saying say cheese is curdled milk). Once you get over that and are willing to try I think it is easy to make the plunge (and not just try putting a toe in the water). But as CrazyC says, get the good stuff. For that reason, sitting at the bar is a good idea - but getting cooked items there is not. Better to leave and eat elsewhere. For the same reason, I would suggest not going to Todai. I seriously doubt anyone would get turned onto sushi, having it there for the first time.

For what it's worth, I found I liked raw fish better than cooked fish in almost all instances. It's a texture thing, I guess. I'll be in a restaurant eating some great salmon, or mackeral, and half wishing it had been sashimi instead.

-ed

For the record, I love Green Tea! I think it is one of the best values for sushi in the city. I used to eat there all the time when I lived in the neighborhood, not so much now. It's got an extensive menu, with lots of creative rolls -- which tend to be the easiest way for sushi newbies to start. The value is really great-- almost all of the rolls are under $6, and the place is BYO (a huge mark in its favor in my book). Also, miso soup and edamame are complimentary (why can't all sushi places do this?!). It is cozy-- it only seats 17 -- but the staff is very friendly and the atmosphere is convivial.

If you're looking for a nice, easy way to start off on sushi, without breaking the bank I would definitely go for Green Tea -- and don't forget a nice bottle of sparking wine compliments the sushi very well. You could do much, much worse, and I'd be willing to say that for the price, you couldn't do better.

However, if you're looking to jump in head first, if you just want nigiri or sashimi, and if you are willing to pay a premium for it, then the other suggestions of Mirai (trendy) or Katsu (more traditional) are definitely your best bets for their variety and preparation.

Kennyz wrote:Before Ringo gets lost as a possibility,let me chime in to say that I think it offers among the best price:value ratio for sushi in the city. The fish is always pristinely fresh and delicious, and about 1/2 the price of what one finds at Mirai, Bob San, or Katsu. While there is no sushi bar, which I agree is a definite minus, the staff are extremely friendly and happy to help newbies. And they're used to Newbies, as the place is extremely popular among Depaul students trying sushi for the first time.

The sake (salmon) at Ringo is sublime. The "dynamine scallop" - a spicy, baked concoction served on the half shell is also very, very tasty.

Gonna agree here - I've had several excellent meals at Ringo and the price/quality ratio is outstanding. Great service, relaxed room.

Frankly, if it's your very first time eating sushi, I'd go somewhere that also does decent cooked food. What if you don't like sushi? Start with a sushi appetizer. Then go on from there.

CrazyC wrote:See... i think differently... If it was my first time, I would make sure that I am getting the good stuff.

I meant: Go somewhere with good sushi AND good cooked food, such as Renga Tei.

Thank you everyone for not only great restaurant suggestions, but wonderful "how-to" primers on sushi and sashimi. We've decided to go with Bob San, and have been studying up on what to order and how to eat it. I'll let you all know how our first time turns out. Thanks again.
--JON

I used to think I never tried sushi -- or for that matter many other dishes -- because my wife was not very adventurous when it came to food. Our restaurant outings centered on where she could get the best red sauce and homemade pasta, and where I could find a great veal dish. This went on for years and when we moved in April to the Chicago area, our first meal in the city was at Club Lago. It fit the pattern, and for what it’s worth, it was the best veal I’ve ever tasted -– smooth, sweet and tender. Apparently the cannelloni and red meat sauce was also superb. But more importantly, something else was beginning to take hold -– boredom. A lot of people say boredom is a bad thing; I would argue it’s anything but. Boredom –- and help from this forum –- got us to Bob San on Saturday night to try sushi for the first time.

On this post’s accompanying thread, someone pointed out the biggest mental block in eating sushi is that it’s “raw” fish. Considering we both walked away from our meal saying to each other, “I can’t believe we just ate raw fish,” I think the poster makes a good point. To counter that, I would say sushi’s biggest selling point -– at least for semi-hesitant first-timers like us –- is in its beauty, both aesthetically speaking, as well as its natural simplicity. I wish I had pictures to share of our experience, but I wanted to concentrate on the items and the ambiance rather than constantly fiddle with the camera. I’m also glad we did some heavy research on sushi etiquette prior to our outing. Had we not, I probably would’ve taken the warm, moist towel they handed us and wiped my face as if I had just gotten off the plane after a long international flight.

We were seated at the sushi bar (ironically right in front of the uni -- no, we didn't try any) and Allen was our chef. We mentioned to him we were beginners and wanted to go slow, and asked him to recommend what was most fresh that evening. He suggested the bonito. That was the first piece of sashimi I have ever had.

It’s taken me a couple days to write all of this down, mostly because I’m still amazed at how that first piece of bonito tasted. I suppose I expected it to taste at least a little like fish. But it didn’t, and it’s hard for me to describe exactly how it did taste. Maybe that’s one reason you shouldn’t go into these sorts of situations with any preconceived notions. I was pretty taken aback with its texture, too, probably even more so than with its taste. It was velvety and smooth. Fish velvety? Who knew?

We proceeded to share some yellowtail and smoked salmon sashimi, and albacore tuna, sea bass and freshwater eel sushi. I wanted to taste mackerel as well, and that’s when Allen stepped in and said, “That particular fish has a pretty strong taste to it…” I went ahead anyway and got the mackerel sashimi, and although I didn’t like it, I’m glad I tried it. But I won’t get it again. One favorite of the evening (in addition to the bonito) was the unagi. It was rich and sweet (maybe because of the sauce?), with a crispy-on-the-outside, tender-on-the-inside feel. We also ordered a tuna avocado roll as well as the Fresh Philly roll. The tuna roll was good; the Fresh Philly was too creamy and overpowering. We ended with the much-talked about House Crunch Roll. Not a bad way to end the meal. Hitting the shrimp tempura on the inside was a special treat, and the spicy mayo gave it just the right amount of kick.

Allen was helpful and attentive, but I think we had the most fun watching him prepare everyone else’s orders. It was almost as if we were eating with our eyes. He was fast yet graceful with the knife, and would delicately handle the strips of seaweed. When he saw that we were watching, he would say, “This is the bonito; see the color” pointing out the deep purple flesh. I felt taken care of, and I was learning.

Our sushi experience was fun and exciting. It was not my favorite meal nor was it the worst. I’ll certainly go back -– maybe to Bob San, probably to some other places that have been suggested on this forum -– and I’ll eat sashimi and sushi again. But I probably won’t do it often. And can you blame me? I don’t want it to become my wife’s next “red sauce” or my next “veal” obsession. I’m fascinated and enlightened right now; I don’t want to become bored once again. I came away from my meal satisfied and refreshed, and I think that’s a good eating and dining out philosophy. Next up: Eyeball tacos at Maxwell Street. (Just kidding). (Kind of).

--JON

Really nice report, and I'm glad the advice proved worthwhile. I'm glad you went for a higher-end place, too, and had a more mind-expanding experience with good chefs who were willing to take some time with you and explain along the way. Thanks for the followup.

Oh, and y'know, mackerel has grown on me...

jkschuler,

You can do far worse than to use LTH Forum as your guide to new and interesting dining adventures.

Sushi, for me, was a slow addiction. Years ago when my wife and I would go to Japanese restaurants, she would have only sushi, but I would get sushi only for my appetizer. I didn't see the need to make a whole meal of the stuff, and didn't want to give up on noodles, tempura and other things I loved. Slowly but surely, however, sushi took over, and now I get noodles, etc. only for the occasional change. I think the simplicitly and purity of sushi grows on the palette. Your approach was to jump in the cold water, eating an entire meal of sushi and sashimi the first time out (after 20 years of sushi, I'm still not much of a fan of sashimi). All of this is a long winded way of saying, keep at it and soon you may be a full fledged junkie (and your kids will, too, if you have or ever have any)!

Jonah

Two things made me love mackeral: Katsu and Chez Panisse. I had exemplary pieces at both of them, and the taste really hit me.

The pieces that I just can't get into are tamago (egg) nigiri and roe-based gunkan/gunboat sushi, especially masago and tobikko. They're both textural things for me -- I don't like the texture of cooked egg, and the small fish eggs getting lodged in my molars just puts me off. Add to that the all-too-often limp nori and it's a recipe for disaster.

-Ed

gleam wrote:Two things made me love mackeral: Katsu and Chez Panisse. I had exemplary pieces at both of them, and the taste really hit me.

The pieces that I just can't get into are tamago (egg) nigiri and roe-based gunkan/gunboat sushi, especially masago and tobikko. They're both textural things for me -- I don't like the texture of cooked egg, and the small fish eggs getting lodged in my molars just puts me off.

Each to his own. Masago and tobikko are among my favorites. I love the crunch. I suspect you also would dislike Russian caviar (and Mexican ant larvae).

And the faintly sweet, spongy tamago, to me, makes the perfect close to a sushi meal. But I'm rarely in the mood for the oily fishiness of mackerel, no matter how pristine.

Ed, I'll caution you against the chef's special sushi/sashimi combo at Katsu. Yesterday, it was a gorgeous platter of fish slices and nigiri, but most of the latter were decorated with roe -- as well as gold leaf! -- and it came with two pieces of tamago. We loved it.