"Sushi omakase spots have been popping up on every corner of Chicago, and Pilsen isn’t immune. But Casa Madai stands out because of its Japanese-Mexican takes on nigiri, and the casual environment (which is currently BYOB). Spring for the $150 omakase at the chef’s counter, rather than sticking with a la carte rolls. You'll get 15 courses like hamachi with sautéed jalapeño and brown butter that dissolves in your mouth, or scallops topped with salsa macha hugged in a sheet of nori like a one-bite taco. And while toppings like broiled, yuzu-infused sweet miso often feel like costume jewelry at other places, they’re used with restraint here. Use some restraint yourself and try not to steal the tuna with poblano from your date while they’re chatting with the friendly chefs." - adrian kane, john ringor, veda kilaru, nick allen
