From Lincoln Park’s neighborhood sushi spot Juno and West Loop’s omakase Mako, Chef B.K. Park announces his newest concept Tamu is now open for lunch and dinner, at 804 W. Washington Blvd., in the West Loop.
Imagined as a neighborhood restaurant with fellow sushi chef Joon Kim (previously at Juno and Mako), Tamu (たむ meaning ‘multiple dreams’) is a Japanese restaurant that contains two concepts: a 10-seat bar at the front of the restaurant offering classic and signature temaki (hand rolls, seaweed-wrapped rolls filled with rice and fish, all gluten-free), alongside a central 10-seat table service area offering temaki, a ‘roll-it-yourself’ temaki selection for guests to preserve the crunch of the nori, small plates (such as edamame, crudo and tartare) and kaisendon (Japanese bowls consisting of rice and fish); and an 8-seat, all-nigiri omakase bar served in the semi-private back room and created to be a less-formal, shorter format experience. A selection of highballs and cocktails crafted by Chicago bartender, Lance Bowman, will complement the cuisine, along with an assortment of sake and wine.
The overall interior design of Tamu incorporates modern interpretations of traditional Japanese crafts and patterns, outlined with glowing, indirect lighting.
From Lincoln Park’s neighborhood sushi spot Juno and West Loop’s omakase Mako, Chef B.K. Park announces his newest concept Tamu is now open for lunch and dinner, at 804 W. Washington Blvd., in the West Loop.
Imagined as a neighborhood restaurant with fellow sushi chef Joon Kim (previously at Juno and Mako), Tamu (たむ meaning ‘multiple dreams’) is a Japanese restaurant that contains two concepts: a 10-seat bar at the front of the restaurant offering classic and signature temaki (hand rolls, seaweed-wrapped rolls filled with rice and fish, all gluten-free), alongside a central 10-seat table service area offering temaki, a ‘roll-it-yourself’ temaki selection for guests to preserve the crunch of the nori, small plates (such as edamame, crudo and tartare) and kaisendon (Japanese bowls consisting of rice and fish); and an 8-seat, all-nigiri omakase bar served in the semi-private back room and created to be a less-formal, shorter format experience. A selection of highballs and cocktails crafted by Chicago bartender, Lance Bowman, will complement the cuisine, along with an assortment of sake and wine.
The overall interior design of Tamu incorporates modern interpretations of traditional Japanese crafts and patterns, outlined with glowing, indirect lighting.
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