Casa Madai

"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

"Pilsen's Casa Madai may look like any other casual neighborhood sushi spot, but you won't find its Japanese-Mexican takes on nigiri anywhere else in Chicago. 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 yuzu-infused sweet miso often feel like costume jewelry at other places, they’re used with restraint here. It's a lot like the restaurant as a whole: low-key with a hint of fun." - adrian kane, john ringor, veda kilaru

"We recently checked out Casa Madai and added it to our Hit List. Casa Madai is a new sushi restaurant in Pilsen. Besides a $150, 13-course omakase option, they also serve a la carte Japanese-Mexican dishes, like salmon and tuna tostadas marinated in salsa macha, and specialty rolls with spicy hamachi, japanese mayo, and jalapeño." - john ringor, veda kilaru, nick allen

"Sushi omakase spots have been popping up on every corner of Chicago, and Pilsen isn’t immune. But Casa Madai stands out with its Japanese-Mexican takes on nigiri and casual environment (which is currently BYOB). Walking in for a la carte service is easy, though the better move is to plan ahead and reserve a seat at the chef's counter. The 15-course, $150 omakase option will get you things like hamachi with sautéed jalapeño and brown butter that dissolves in your mouth, scallops topped with salsa macha hugged in a sheet of nori like a one-bite taco, and conversation with the very friendly chefs. " - adrian kane, alyssa reyes, veda kilaru, john ringor

"Sushi omakase spots have been popping up on every corner of Chicago, and Pilsen isn’t immune. But in a sea of gimmicky social media darlings and no-nonsense academic exercises in raw fish, prioritize Casa Madai. This casual neighborhood restaurant stands out for how it serves PhD-level sushi in a low-key fun environment, and Japanese-Mexican takes on nigiri unlike anywhere else in the city. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik The $150 omakase option will get you a front-row seat to precise knife work, delicate dabs of housemade soy sauce, and special courses like scallops topped with salsa macha hugged in a sheet of nori like a one-bite taco. The nigiri at Casa Madai relies on quality fish plus unconventional ingredients—but while toppings like yuzu-infused sweet miso are often treated like more-is-more Mardi Gras beads at other places, they’re used with restraint here. And whether you reserve a spot at the chef’s counter or walk in for a table covered in a la carte rolls, expect a detailed description of each dish and attentive check-ins from the friendly staff as they top off your glass with whatever struck your BYOB fancy. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Casa Madai sometimes struggles, however, with consistency. It usually comes down to factors like how salty the otherwise refreshing Oaxacan-influenced ceviche is, or if the sushi rice is a little too mushy and falls apart before it makes it to your mouth. But after multiple visits, it’s clear these missteps aren’t the norm. And despite what its clubby soundtrack and occasional diner sporting a jersey may signal, Casa Madai takes its food as seriously as the NHL takes playoff beards. But to enjoy a meal here, you won’t have to. Food Rundown Some dishes change seasonally, but here’s an example of what you might find on the menu: photo credit: Kim Kovacik Omakase Casa Madai offers a 13-course nigiri omakase for $150 per person every Tuesday through Saturday (multiple seatings at the chef’s counter are available depending on the day). The menu occasionally changes and the selection of sushi blends traditionally used fish with unique preparations, like akami and seared poblano cloaking a single almond, madai topped simply with shiso and Japanese plum, or hamachi with sautéed jalapeño and brown butter that disintegrates on your tongue. There’s also a $65 “table omakase” option on the a la carte menu, which gets you six pieces of dressed nigiri and an appetizer—usually aka miso soup, occasionally a fantastic ceviche. photo credit: Kim Kovacik Sake Maguro Tostada This scalloped-edge fried tortilla topped with a ziggurat of perfectly cubed tuna and salmon is one of our favorite things here. It’s heavy on the sesame, but the bold flavor works well with a generous smear of avocado and the salsa macha, which adds a nice layer of heat. photo credit: Kim Kovacik Mole Rosa We’re not sure if the combination of pureed beets and goat cheese counts as mole but we like it just the same. The earthiness from the beets complements the gentle sweetness of a textbook seared scallop. It’s likely this dish will arrive as the last course before dessert if you opt for the full omakase. If you’re at a table ordering a la carte, get this too. photo credit: Kim Kovacik Cangrejo Heike Each piece of this specialty roll is jammed with crunchy soft-shell crab that provides a pleasant contrast to the soft madai perched on top. The relatively minimalist approach to accessorizing (just a bit of ponzu, spring onions, and shiso) lets the seafood shine. photo credit: Kim Kovacik Mochi Con Alegria The menu’s lone dessert always involves mochi with a sprinkling of alegría, but the flavors rotate. Whether that’s vanilla mochi under a tropical mamey puree blanket, or coconut-on-coconut-on-coconut, it’s delicately sweet and the perfect dessert for people who hate dessert." - Veda Kilaru