Sushi Para II

About

This independent sushi counter in Chicago operates with the precision and restraint you'd expect from someone who learned their craft in Japan—each nigiri is portioned by hand, rice temperatures are treated as seriously as fish quality, and the omakase menu shifts with what the fishmonger delivers that morning. Beyond the sushi case, the kitchen turns out ramen broths simmered for hours, yakitori charred over binchotan, and tempura so delicate it stays crispy under its own weight, suggesting owners who refuse to reduce Japanese cuisine to a single specialty. The sake selection goes deeper than most neighborhood spots, with bottles chosen to complement both the raw and cooked offerings rather than simply fill a list.

Frequently Asked Questions