Japonais
Specialty: Contemporary Japanese Cuisine,
"OpenTable Resrvations"
Neigborhood: River North
Features: Fusion, Sushi, Kobe Prime Rib
"OpenTable Resrvations"
Neigborhood: River North
Features: Fusion, Sushi, Kobe Prime Rib
Attire: Stylish casual to full-on dress to impress
Reservations: Accepted and recommended
Hours:
Lunch > Monday - Friday: 11:30 am to 2:30 pm
Lunch > Monday - Friday: 11:30 am to 2:30 pm
Dinner > Monday - Thursday: 5:00 pm to 10:30 pm, Friday, Saturday - 5:00 pm to 11:30 pm, Sunday - 5:00 pm to 10:00 pm
Lounge > Monday - Thursday: 5:00 pm to 1:00 am, Friday, Saturday - 5:00 pm to 2:00 am, Sunday - 5:00 pm to 3:00 am
Payment: American Express, Optima, Visa, Discover, Diners Club, Master Card
Lounge > Monday - Thursday: 5:00 pm to 1:00 am, Friday, Saturday - 5:00 pm to 2:00 am, Sunday - 5:00 pm to 3:00 am
Payment: American Express, Optima, Visa, Discover, Diners Club, Master Card
Parking: Valet recommended, Street parking possible but difficult on weekends, Pay lot available
ADA: Wheelchair accessible
General Info
If you happen to have the good fortune of landing a prime table at Japonais, linger long enough before being seated to take a good, slow and appreciative look around at this trendy and transformative pearl in Chicago's culinary crown.
Seeking a blend of contemporary Asian and French cuisine, Japonais partners Miae Lim's (Mirai Sushi, Ohba) and Rick Wahlstedt (Le Colonial, Le Passage) joined forces to to create one of Chicago's most hyped dining destinations. Sushi chef Jun Ichikawa and entrée chef Gene Kato have assembled a menu mix of hot and cold appetizers, and house specialties including Kobe prime rib, sushi, and rainbow carpaccio (tuna, whitefish, salmon) with sizzling yuzu dressing.
Seeking a blend of contemporary Asian and French cuisine, Japonais partners Miae Lim's (Mirai Sushi, Ohba) and Rick Wahlstedt (Le Colonial, Le Passage) joined forces to to create one of Chicago's most hyped dining destinations. Sushi chef Jun Ichikawa and entrée chef Gene Kato have assembled a menu mix of hot and cold appetizers, and house specialties including Kobe prime rib, sushi, and rainbow carpaccio (tuna, whitefish, salmon) with sizzling yuzu dressing.
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