Jinsei Motto, the sushi and omakase restaurant from Chef Patrick Bouaphanh and Co-Owner and GM Andrew Choi in the West Loop will start serving lunch March 8th with hours of Wed-Fri from 11:30-2:30pm. They also set up a new fish aging refrigeratorin the dining room - one of the first in Chicago.
Chef Patrick spent time at Sushi Dokku before traveling around Japan for culinary inspiration and starting Jinsei Motto as a pop-up during the pandemic in 2020. They now offer a full menu of nigiri, hand rolls, sushi, and omakase inside of CH Distillery in the West Loop. They built out a speakeasy-style restaurant space in the distillery and source Japanese fish from Toyosu Market (the largest fish market in the world in Tokyo) twice weekly.
They are currently aging Sawara (Japanese Spanish mackerel), Hiramasa (Australian King Fish), Bluefin Tuna (Akami, Chutoro, Otoro), Kanpachi (Japanese Amberjack), and Madai (Japanese Snapper).
Omakase: They offer a 19-course omakase at the Sushi Bar (inside the distillery) for $175 with the option to add beverage pairings.
Happy Hour: They offer $6 hand rolls (Spicy Tuna, Spicy Scallop, Spicy Tako, Salmon Avocado, Veggie) and $6 drinks with CH Distillery spirits, sake, and wine Tues-Sat from 4-6pm.
Jinsei Motto, the sushi and omakase restaurant from Chef Patrick Bouaphanh and Co-Owner and GM Andrew Choi in the West Loop will start serving lunch March 8th with hours of Wed-Fri from 11:30-2:30pm. They also set up a new fish aging refrigerator in the dining room - one of the first in Chicago.
Chef Patrick spent time at Sushi Dokku before traveling around Japan for culinary inspiration and starting Jinsei Motto as a pop-up during the pandemic in 2020. They now offer a full menu of nigiri, hand rolls, sushi, and omakase inside of CH Distillery in the West Loop. They built out a speakeasy-style restaurant space in the distillery and source Japanese fish from Toyosu Market (the largest fish market in the world in Tokyo) twice weekly.
They are currently aging Sawara (Japanese Spanish mackerel), Hiramasa (Australian King Fish), Bluefin Tuna (Akami, Chutoro, Otoro), Kanpachi (Japanese Amberjack), and Madai (Japanese Snapper).
Omakase: They offer a 19-course omakase at the Sushi Bar (inside the distillery) for $175 with the option to add beverage pairings.
Happy Hour: They offer $6 hand rolls (Spicy Tuna, Spicy Scallop, Spicy Tako, Salmon Avocado, Veggie) and $6 drinks with CH Distillery spirits, sake, and wine Tues-Sat from 4-6pm.Comments
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