SHŌ occupies a design-forward, vibey room in Chicago's Old Town, where Executive Chef Mari Katsumura runs a ten-course omakase that changes with the seasons. The menu moves between traditional sushi and hand rolls and composed hot and cold dishes, built around seasonality and an emphasis on texture, balance, and bold flavor combinations that draw on influences beyond strictly Japanese technique. The kitchen also offers Shōjin, a plant-based tasting menu inspired by the centuries-old Buddhist temple cuisine of the same name, reinterpreted through a contemporary lens.
Music is treated as part of the experience rather than background — a curated playlist shapes the pacing and mood of each seating alongside the food. Regulars point to the service, presentation, and a cocktail program that has built its own following as much as the cooking itself.
The Infatuation scored SHŌ 8.5 out of 10, and Time Out Chicago named it to its Best of 2025 list.
Music is treated as part of the experience rather than background — a curated playlist shapes the pacing and mood of each seating alongside the food. Regulars point to the service, presentation, and a cocktail program that has built its own following as much as the cooking itself.
The Infatuation scored SHŌ 8.5 out of 10, and Time Out Chicago named it to its Best of 2025 list.