With a background in Japanese culinary tradition, Takashi Iida and Shoji Takahashi bring Omakase Shoji (1641 W Chicago Ave) to Chicago's West Town neighborhood. The concept is a collaborative effort led by the guidance of Takashi Iida, with the execution overseen by Executive Chef Shoji Takahashi, who is a protégé of Takashi.
Drawing inspiration from traditional Japanese culinary practices, Takashi aims to introduce diners to the flavors and craftsmanship synonymous with omakase dining. Refining his culinary skills across Japan allowed him opportunities to cook at the Imperial Palace where he served distinguished patrons, including the royal family. Since, he has graced the culinary scenes of Japan, New York City, and Chicago.
With Takashi's guidance, Shoji will navigate the execution of the restaurant's operations. Named after Chef Shoji, Omakase Shoji, the restaurant's logo, a white lotus, represents the family’s crest, as well as tradition and loyalty.
The restaurant's design blends the essence of Japan with Chicago, featuring exposed brick walls lit in the soft glow of traditional Japanese orange lighting. A ceiling-high bar showcases a selection of over 40 Ginjo and Daiginjo sake varieties, alongside a collection of Japanese whiskeys, including labels such as Hibiki 21 and Hibiki 30. As guests venture toward the back of the restaurant, they will discover the omakase room, accommodating up to 10 guests. Crafted for small group settings, the omakase bar allows patrons to immerse themselves fully in the culinary journey.
The omakase experience will feature 17-25 courses and be priced at $185 per person. Guests have the option to select add-ons such as caviar, wagyu, and more for $225 per person. A limited selection of a la carte offerings will be available at the front bar. Menu offerings will vary daily to align with the availability and freshness of the ingredients. Furthermore, a rooftop bar will debut in Summer 2024.
Born and raised in Sendai, Japan, Shoji began his culinary journey at a young age in a small sushi restaurant in Japan. After immigrating to the United States in 1999 at the age of 26, Shoji's culinary career flourished due to his steadfast dedication to his craft, with roles at establishments such as the Playboy Building, Mirai Sushi and Japonais.
The omakase room experience will last 2 hours. Guests can now book their reservation online via Resy.
With a background in Japanese culinary tradition, Takashi Iida and Shoji Takahashi bring Omakase Shoji (1641 W Chicago Ave) to Chicago's West Town neighborhood. The concept is a collaborative effort led by the guidance of Takashi Iida, with the execution overseen by Executive Chef Shoji Takahashi, who is a protégé of Takashi.
Drawing inspiration from traditional Japanese culinary practices, Takashi aims to introduce diners to the flavors and craftsmanship synonymous with omakase dining. Refining his culinary skills across Japan allowed him opportunities to cook at the Imperial Palace where he served distinguished patrons, including the royal family. Since, he has graced the culinary scenes of Japan, New York City, and Chicago.
With Takashi's guidance, Shoji will navigate the execution of the restaurant's operations. Named after Chef Shoji, Omakase Shoji, the restaurant's logo, a white lotus, represents the family’s crest, as well as tradition and loyalty.
The restaurant's design blends the essence of Japan with Chicago, featuring exposed brick walls lit in the soft glow of traditional Japanese orange lighting. A ceiling-high bar showcases a selection of over 40 Ginjo and Daiginjo sake varieties, alongside a collection of Japanese whiskeys, including labels such as Hibiki 21 and Hibiki 30. As guests venture toward the back of the restaurant, they will discover the omakase room, accommodating up to 10 guests. Crafted for small group settings, the omakase bar allows patrons to immerse themselves fully in the culinary journey.
The omakase experience will feature 17-25 courses and be priced at $185 per person. Guests have the option to select add-ons such as caviar, wagyu, and more for $225 per person. A limited selection of a la carte offerings will be available at the front bar. Menu offerings will vary daily to align with the availability and freshness of the ingredients. Furthermore, a rooftop bar will debut in Summer 2024.
Born and raised in Sendai, Japan, Shoji began his culinary journey at a young age in a small sushi restaurant in Japan. After immigrating to the United States in 1999 at the age of 26, Shoji's culinary career flourished due to his steadfast dedication to his craft, with roles at establishments such as the Playboy Building, Mirai Sushi and Japonais.
The omakase room experience will last 2 hours. Guests can now book their reservation online via Resy.
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