Sushi Ukai

The restaurant takes its name from ukai, the traditional Japanese fishing method of attracting fish with fire at night and catching them with seabirds. In the kitchen, that focus carries into how fresh wasabi root is prepared: the middle of the root is reserved for sashimi and special fish, while the top and bottom of the root are used for rolls and maki. That craft follows Chef Dong’s 5 AM routine at the Chicago fish market to secure the day's first choice of catch.