Kissaki by Mark Garcia

The much-anticipated restaurant rooting itself in omakase sushi and kaiseki traditions of Japanese fine dining.

This sushi omakase restaurant has moved into the former Amato Opera House space - the latest venture from the inventive chef behind former Astoria sushi bar Gaijin. Prior to helming the kitchen at Gaijin, Mark Garcia worked at leading Chicago Japanese restaurants Momotaro and Sushi Kaze. Garcia’s unconventional omakase dishes are complemented by kaiseki-style plates by chef Evan Zagha, who was previously at Brushstroke. 

On offer is a 16-dish tasting menu ($160) - which includes a back-and-forth between the omakase and kaiseki dishes served in an intimate restaurant - decked in red oak fixtures, dark blue wallpaper featuring hand-drawn gold fish, and a long wooden sushi bar. Open Wednesday to Sunday. 

Ideal For

Going Japanesy, counter dining

Signature Dishes

Bluefin tuna with caviar, yuzu zest, and plum soy sauce; Buri, a type of Japanese yellowtail, served with soy sauce and pepper-infused butter; soy-poached duck served with a Japanese-style spinach salad, Japanese ginger, and a yuzu miso sauce, and a stir-fry made with sesame yuzu sauce, bamboo shoots, and watermelon radish.