Kyoten

From the OpenTable editors: Chef Otto Phan serves every piece at Kyoten himself, passing sushi across a chef's counter in Logan Square. The fish comes mostly from Japan and changes by the day, sometimes by the moment. Small bites called otsumami share the menu with nigiri such as tuna on an exclusive Japanese rice seasoned with aged red vinegar. Sake, beer, and wine keep pace with the fish. Phan builds each piece around purity, harmony, and balance, and the counter keeps you close enough to watch. That focus earned four stars from “The Chicago Tribune.”