Sushi by Scratch Restaurants: Chicago
Sushi restaurant · Fulton River District ·
Creative omakase sushi with unique toppings and interactive chefs
Creative omakase sushi with unique toppings and interactive chefs
"Like its Austin, Miami, and Seattle locations, this great River East spot in The Drop In’s basement is known for non-traditional omakase. Expect frequent blowtorch appearances at the 10-seat counter, plus nigiri topped with roasted beet mustard or puffed quinoa. Along with excellent bites like sweet eel with melted bone marrow during their 17-course meal, the chefs are a lot of fun. They'll definitely hype up your sake-fueled birthday celebration, or wow everybody with their wagyu pyrotechnics." - john ringor, nick allen, adrian kane
"In 2023, chefs and spouses Margarita Kallas-Lee and Phillip Frankland Lee unveiled an outpost of their opulent Michelin-starred omakase spot Sushi by Scratch to great fanfare, tucking the 10-seat spot inside the burger-focused Not A Damn Chance bar. Their team applies a creative approach to its 17-course menu, which features dishes such as roasted bone marrow (soy, wasabi, sea salt) and garlic and sea salt-rubbed Canadian albacore that’s wrapped in sake-soaked nori, and roasted over almond wood." - Naomi Waxman
"Originally from California (with locations in Texas, Seattle, and Miami), Sushi By Scratch is known for its non-traditional omakase. The $165 Chicago experience is no different—this great sushi spot is hidden behind a password-protected door in the basement of The Drop In bar. An amuse-bouche in a tiny waiting room kicks things off, and the 17-course event happens at a 10-seat chef's counter. The omakase has personable chefs and a delicious mix of simple and less conventional nigiri (like unagi with melted bone marrow), making it worth spending two hours in a basement." - adrian kane, john ringor, veda kilaru
"I found Sushi by Scratch to shake up the usual omakase formula in a fun and exciting way." - Olee Fowler
"Jeffy Mai, editor Time Out Chicago: Omakase by Phillip Frankland Lee at Sushi by Scratch." - Ashok Selvam