Midōsuji

“Every bite punched me in the face in a really good way.”

Every bite punched me in the face in a really good way. I loved the staff, the experience and the taste above all. It was worth every cent. My death row meal would be that mushroom experience again.

Ashley Kendrick (AK Real Estate)

Jan 2026

“Intimate, a little zen..”

Intimate, a little zen... yet joyous. The atmosphere. The staff. The food. The drink pairings. Midōsuji was 👨‍🍳😘 - 🥣 Chawanmushi - caviar, cauliflower, buttermilk mussel sauce 🍄🍵 Shitake tempura & tea - bonito cream, burnt allium 🐟 Hamachi - sunchoke, miyoga, yuzu 🦀 Jonah crab cake - horseradish, melon, miso egg yolk 🍣 Kampachi - sesame, preserved lemon 🍥 Tuna handroll - scallion, fermented jalepeño 🍤 Shrimp handroll - daikon kimchi, shiso 🥘 Parmesan risotto - black truffle, chestnut 🦆 Dry aged sansho pepper duck breast - ginger, huckleberry, citrus jus 🍏❄️ Kakigori - apple, shiso 🍫 Gold chocolate - sobacha, honey

Tom Liszka

Oct 2025

“The epitome of unreasonable hospitality they went above and beyond in every way from the food to their service.”

The epitome of unreasonable hospitality they went above and beyond in every way from the food to their service. The first course had me grinning ear to ear. The courses that followed were nothing short of fantastic, and as full as I am I would happily stay seated for their next time slot. After the course ended Kayla one of the servers happily catered to me and gave me a pin. This is easily one of the best meals in chicago.

Liam O'Toole

Feb 2026

“Best meal I’ve ever had.”

Best meal I’ve ever had. I would highly recommend!

Alyson Crutchfield

Feb 2026

“My wife and I have knocked out most of the restaurants on the Michelin list here in Chicago, and...”

My wife and I have knocked out most of the restaurants on the Michelin list here in Chicago, and in our travels have been to many incredible restaurants. Midōsuji, however, wins our award for best restaurant of 2025. Every dish was imaginative and innovative, and they hit every single course out of the park! The service, incredible. The venue, intimate. Honestly, I can't wait for them to get their star... they're THAT good!

Eddie Villa

Oct 2025

“An excellent experience.”

An excellent experience. Chef's are interactive, staff nice, knowledgeable and attentive. The combination of raw and cooked omakase experience we really love. Food and cocktails are excellent.

Charles Watson

Oct 2025

“Killer restaurant.”

David Fischer

Sep 2025

“The service was kind and personable, and the venue is unique and intimate.”

The service was kind and personable, and the venue is unique and intimate. The food and cocktails just weren't my jam - a little bland and derivative. BUT, it is early in the life of this restaurant, they may do some risk-tasking and recognize fortune favors the bold. There were some glimmers of talent with the rock shrimp handroll.

Elizabeth Leweling

Sep 2025

“Midosuji – Disappointing Across the Board Let’s start with the positives.”

Midosuji – Disappointing Across the Board Let’s start with the positives. The staff is friendly and clearly trying. The servers, however, still need polish. The duck was very good, and the final dessert, the gold chocolate dish, was also a hit. Unfortunately, that is where the positives end. This was a huge miss for us. My wife and I dine out frequently at Michelin-starred restaurants and tasting menus, and we love omakase experiences. We have been to all of them in Chicago and regularly visit Boka Restaurant Group spots. We have also been to Eleven Madison Park when Ryan Lockwood was chef de cuisine there, and it was phenomenal. This meal was far below the standard of what Boka usually delivers, and it feels like a concept that still needs more pride and refinement when a chef of Ryan Lockwood’s caliber puts his name on it. There is clearly potential here, but it does not yet reflect the level of care and execution we expect from that pedigree. I understand now why there are so many glowing reviews. It is an eight-seat omakase and there were only six guests tonight. Four were tourists. My wife and I were the only locals. If this is your one big Chicago splurge and you do not venture beyond the hotel area, maybe this feels special. But if you have experienced real omakase or serious Japanese tasting menus in this city, this does not hold up. Course by course Chawanmushi with caviar, cauliflower, and buttermilk mussel sauce The caviar tasted cheap and bland. The cauliflower was aggressively salty. Shiitake tempura with tea This could have been any fried fritter at any basic restaurant. The night before we had a zucchini fritter that tasted almost identical. Hamachi The best of the worst courses. Jonah crab salad Like eating a bowl of mayonnaise with the suggestion of crab somewhere in it. Kampachi Just fine. Completely forgettable. The nori on this and all of the hand rolls was toasted and crispy and was easily the best part of the kampachi, tuna, and rock shrimp rolls. Tuna hand roll Again, fine. Nothing memorable or special. As with the others, the toasted crispy nori was the highlight. Tempura rock shrimp hand roll Tasted like a cheap fried rock shrimp appetizer from P.F. Chang’s. The only redeeming quality was the toasted, crispy nori. Parmesan risotto with black truffle Somehow sickeningly sweet. Duck breast This was excellent. But everything else on the plate was unnecessary and distracting. The sauces were a complete mess. The duck should be left simple to showcase the skin and tenderness. Palate cleanser Overly sweet. The apple-shaving press was cute, but that is where the creativity ended. Final dessert, gold chocolate Tasted like a really nice tiramisu. The only other real win of the night. Pairings Some of the wine and sake selections were good, but the pours felt noticeably smaller than what you normally receive with this type of tasting menu, especially considering that their dishes are larger than normal tasting-menu course portions. What really did not work, and actually frustrated us, were the cocktails. They were poorly matched and clashed with the food. This program should stick to wine and sake. The duck pairing was a bottle I can find at Binny’s and nothing about it was remarkable. It felt like no one actually tasted these pairings together. They just picked things that should go together on paper. This place needs a lot of work. We really hope they make a lot of tweaks. We have a lot of faith in the chef from Eleven Madison Park and the Boka group. They need to get this right because there is potential here, but right now it is not working. We will not be back for a while until we know there have been major changes.

Marc B

Dec 2025