Sushi Boutique is opening Oct. 2 at Claridge House, a boutique hotel in the Gold Coast. The sister concept of Sushi Suite 202, a “sushi speakeasy” in Hotel Lincoln, the upscale restaurant will be centered on sushi and izakaya-inspired fare. Executive Chef Jordan Dominguez, who currently heads the kitchen at Sushi Suite 202, will oversee Sushi Boutique’s culinary program.
“[I aim to] shape my menus to reflect each environment in a way that heightens all the senses,” Dominguez said in a statement. “Every plate offers delicious flavors and exceptional technique, but we also treat each piece of fish and each dish as a piece of edible art that lends itself to the dining experience, as a whole.”
The new restaurant will serve shareable plates, hand rolls and cut rolls. It’s izakaya menu includes salmon and tuna tartar on a puffed rice cracker; tori kaarage, featuring fried chicken, oshinko, kosho and honey mustard; and wagyu yakiniku, skewers of barbequed marinated A5 wagyu beef. Standouts from its cut roll selection are a “Bougie Tartar” roll of A5 wagyu, gobo kinpira, shishito and sesame scallions and a “Y.U.L.O.” roll comprised of botan ebi, king crab, shiso, uni, truffle and caviar. Omakase boxes of chef-selected seasonal fish run from a $50 eight-piece nigiri set with a hand roll to a 15-course set for $250.
Both Sushi Boutique and Sushi Suite 202 were developed by Simple Venue, a New York City-based hospitality firm that places restaurant and beverage concepts in “underutilized” real estate space. The firm plans to open two more spaces in Chicago this year, though details on those spaces aren’t yet available.
Sushi Boutique will be open on Wednesdays, Thursdays and Sundays from 5 p.m. to 11 p.m. and on Fridays and Saturdays from 5 p.m. to midnight.
Correction: A previous version of this article incorrectly stated that Sushi Suite 202 is located in the London Hotel. It is in Hotel Lincoln.
