Chicagoans in search of a unique BYOB dining experience have found their new destination at Ukai Japanese Restaurant.
Executive Chef Paul Chant, is the mastermind of the small tapas plates appearing from Ukai's hot kitchen. With influences from around the globe, Chant has constructed an eclectic array of plates such as an Heirloom tomato Salad with fresh mozzerella, capers, olives and dates with a homemade pesto; deconstructed Mushuu Duck buns with sous vide duck breast, cucumber caviar and cherry-port reduction; and seared Hanger Steak with roasted bell peppers, fried okra and crispy onion rings.
Behind the steel and bamboo clad sushi bar, Chef and Co-Owner Choong J. shines with an array of fresh fish, delivered daily to the new northside restaurant. A selection of specialty maki rolls "dedicated to all Chicago sports fans" showcases rolls such as the Cubs Roll with fresh mozzerella, avocado, unagi and shrimp tempura, lightly fired in a tempura batter.
"We loved Ukai. Byob, and great sushi! I came with 3 others and we had a great time. We ordered 5 rolles. Our favorites were the Double Crunch and the Crunchy Spicy Tuna. The Viva Chicago was also very yummy. We brought BYOB saki bombs and the watresses brought us our own plastic shot glasses! We will definitely be back!"
Dined on 04/13/2013
2011
Special Features: good for groups
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"This is the place for delicious, inexpensive, well made sushi. And it's BYOB, does it get any better than that? Try one of the signature Chicago rolls."
Dined on 03/08/2013
2005
Special Features: good for groups, neighborhood gem
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"We were referred here by a friend and were very happy with our experience. The wait staff was absolutely wonderful. The food was fantastic. We will most definitely be back!"
Dined on 02/23/2013
2010
Special Features: fit for foodies, neighborhood gem, romantic, special occasion
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