Kyoten Next Door

The story

Kyoten Next Door: Chef Otto Phan's Edomae Sushi in Chicago

The Philosophy

Chef Otto Phan’s Kyoten Next Door brings his Edomae sushi philosophy to Chicago’s Logan Square. The restaurant is a sibling to the original Kyoten, and like its predecessor, it prioritizes constant discovery and craftsmanship. Phan’s approach is ingredient-driven, respectful to nature, and focused on what he calls “instinctually delicious” food.

The Rice and Fish

At the heart of the meal is the shari—the sushi rice. Kyoten Next Door uses Inochi no Ichi, a rare varietal from Japan that the restaurant was the first in the US to employ. The rice is boldly seasoned with aged red vinegar, a Kyoten signature, and two different vinegar blends are used to create balance between fish and rice. The neta—the fish—changes daily, sometimes moment to moment. Phan sources predominantly from Japan, seeking wild, rare, and fleetingly available ingredients. The sushi and otsumami (small bites) are grounded in Edomae principles of purity, harmony, and balance, while still allowing each piece to have its own character. This Japanese omakase experience is centered on the day’s catch and the chef’s craft.

The restaurant’s commitment to quality has earned it a Michelin Recommended distinction for 2026. For those seeking a deep, thoughtful Japanese omakase experience in Chicago, Kyoten Next Door offers a direct connection to the day’s catch and the chef’s craft.