We first encountered Kuni-San while Kuni was the head chef at the long defunct Hatsuhana in Chicago in the 1970’s.
Later Kuni started his own restaurant in Evanston and we followed him.
Kuni, with the retirement of Katsu, is one of the last classically trained Japanese Sushi/Sashimi Chef’s in the area. Maybe the last?
No gold leaf, no fancy off the wall arrangements, just classic service with impeccable ingredients.
We took our two grand daughters yesterday for dinner.
I always sit with Kuni for service and employ the classic chef-diner ordering.
No paper menu, no wait staff, it’s Kuni and I conversing about what’s good, what’s from Japan.
The girls ordered Bento Boxes and rolls.
It’s a mistake to think Kuni just excels in Sushi and Sashimi preparation.
His Tempura is outstanding and we always get the Green Tea Noodle Roll gratis.
Probably the best thing out of the kitchen!
I managed to obtain two pieces of the Salmon Skin rolls the girls ordered and it was the hit of the evening!
My wife had a Sashimi Selection and I had the Omakase Sashimi Selection.
Ama Ebi, Hotategai (Japan) were outstanding, excellent Maguro, Chu Toro and Albacore Tuna. Sake(salmon) was soft and fatty. I followed with Uni and Ikura both in Gunkan Maki form topped with Quail egg yolks.
The girls had salads and I had Miso soup, excellent.
A large bottle of Sapporo for me also.
I drove home happy!
-Richard