Jinsei Motto's new omakase bar inside CH Distillery is shaking up the Chicago sushi scene. With its peculiar location and unpretentious ambiance, Chicagoans will soon get the chance to dine in one of Chicago's most unique sushi spaces.
Featuring 18-20 courses at $175/per person, Jinsei Motto's omakase bar is set to open Tuesday, March 15th. The sushi bar will host a comfortable 6 people per seating.
Jinsei Motto Omakase Seatings
Tuesday - Thursday: 5:45 and 7:45
Friday + Saturday: 4:45, 6:45, and 8:45
Dining table-side at Jinsei prior to their omakase bar, we have long-awaited the chance to dine face to face with the chefs and see for ourselves their talent at work. We were not disappointed. Behind the bar are Chefs Patrick (Co-Owner) and Essag Ghim.
Jinsei sources some amazing fish such as our favorite, shima aji. Even equally as notable as the neta was Jinsei's appropriately cooked and prepared sushi rice. What table-side was missing, their omakase bar replaced; warm, well-vinegared shari. Additionally, Chef Patrick's knifework (example: the detailed cuts on the hotate) did not go unnoticed.
Co-owners Andrew Choi and Patrick Bouaphanh created Jinsei Motto out of a shared passion for the industry. Jinsei Motto, directly translating to "more life," aims to bring Chicago an approachable, unassuming atmosphere and incredible bites. The team brought the original concept to life through a pop-up at CH Distillery (the MALORT distillery y'all). From there, the partnership between the two companies grew and Jinsei has permanently moved into the joint space, offering their one-of-a-kind "sushi within a distillery" experience.
But the team behind Jinsei Motto doesn't stop with owners Andrew and Patrick. Notable "behind the scenes" team players include Eric Blanck and Choeun Park. Eric, Jinsei's Executive Chef, heads up the team's quality control, ensuring everything that makes its way to the diner is fresh and worth serving. Many fan-favorite a-la-cart creations have come from Chef Blanck's innovation, including the new "1 Up" vegetarian roll and Jinsei's unconventional take on Japan's tako yaki. Andrew comments, "while Chef Blanck's work is more behind the scenes, he is every part as vital to what we do." Choeun Park helps lead night-of logistics making sure everything runs smoothly and that each guest has great service and a seamless dining experience. Andrew states, "we really could not do what we do without the two of them."
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