AJI

Led by Executive Chef Kristian Cho, the counter draws on over three decades of sushi experience from established Chicago kitchens. The meal leans into artistic presentation and unique flavor profiles, pairing high-grade fish with seasoned toppings. Rather than a formal or hushed affair, the setting stays comforting and conversational behind an engaging chef and host, backed by a beverage lineup featuring craft cocktails, bottled sake, and hard-to-find 12-year-old Japanese whisky.