Glen Ellyn Restaurant Week

Chamber Member Lunch Menu

Complimentary Ika Sansai

at the Sushi Bar

Vegetarian Menu

Check out our new vegetarian menu featuring daikon sushi and one of our favorites: Pico Veggie Roll (pictured).

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Every morning Chef Dong leaves his home at 5 AM to be the first at the Chicago fish market, getting the first choice of fish.

Our wasabi..

There’s a chance you’ve never tasted real wasabi. We prepare kizami wasabi fresh from the root. For sashimi and special fish, we use the middle of the root. While for sushi rolls and maki rolls we use the top and bottom of the root to create our wasabi.

Ukai

“Ukai” is the traditional method of catching small Japanese fish with seabirds. If you have traveled to Japan you might have seen this form of fishing. Fishermen would use the fire to attract the fish at night and catch them using a fleet of birds.