Chicagoans in search of a unique BYOB dining experience have found their new destination at Ukai Japanese Restaurant.
Executive Chef Paul Chant, formerly of Patina and L'Orangerie in Los Angeles and Union Pacific, United Noodles and Rain in New York City, is the mastermind of the small tapas plates appearing from Ukai's hot kitchen.
Behind the steel and bamboo clad sushi bar in the dining room, Chef and Co-Owner Choong J. shines with an array of fresh fish, delivered daily to the new northside restaurant. A selection of specialty maki rolls "dedicated to all Chicago sports fans" showcases rolls such as the Cubs Roll with fresh mozzerella, avocado, unagi and shrimp tempura, lightly fired in a tempura batter.
Like the hot kitchen, all specialty Maki Rolls are priced and sized to promote the idea of trying mutiple menu items. With 5 peice rolls priced between $5-8 and the option of "full size" rolls for an additional $6, diners have the opportunity to order several rolls for a more diverse dining experience.
Guests can enjoy all of these unique dishes in the pleasantly lit dining room filled with comfortable booth seating. The modern wood dining chairs and walnut barstools compliment the orange accent walls to create a warm and cozy getaway; perfect for the chilly Chicago nights. Ukai's sophistcated yet laid-back atmosphere is completed with a musical playlist as diverse as its menu.