Raisu sits in Irving Park with a dining room built for a step above casual sushi: modern, spacious, and calm. The restaurant offers an omakase format, leaving the meal to the chef, with fish selections that rotate weekly based on what arrives from Japan.
Chef Simon oversees the kitchen and has become a known presence in the room, with regulars citing his creative execution of traditional Japanese flavors. The menu draws on ingredients like kanpachi, less commonly found on Chicago sushi menus, alongside signature rolls that include pineapple — a combination that has become one of the more talked-about parts of the menu.
The Infatuation scored Raisu 7.8/10 in its coverage of Japanese fine dining in Chicago.
Chef Simon oversees the kitchen and has become a known presence in the room, with regulars citing his creative execution of traditional Japanese flavors. The menu draws on ingredients like kanpachi, less commonly found on Chicago sushi menus, alongside signature rolls that include pineapple — a combination that has become one of the more talked-about parts of the menu.
The Infatuation scored Raisu 7.8/10 in its coverage of Japanese fine dining in Chicago.