Chicago Restaurant Guide

Welcome to Ukai! Chicagoans in search of a unique BYOB dining experience have found their new destination at Ukai Japanese Restaurant, located at 1059 W. Belmont.Executive Chef Paul Chant, formerly of Patina and L'Orangerie in Los Angeles and Union Pacific, United Noodles and Rain in New York City, is the mastermind of the small tapas plates appearing from Ukai's hot kitchen. With influences from around the globe, Chant has constructed an eclectic array of plates such as an Heirloom tomato Salad with fresh mozzerella, capers, olives and dates with a homemade pesto; deconstructed Mushuu Duck buns with sous vide duck breast, cucumber caviar and cherry-port reduction; and seared Hanger Steak with roasted bell peppers, fried okra and crispy onion rings.Behind the steel and bamboo clad sushi bar in the dining room, Chef and Co-Owner Choong J. shines with an array of fresh fish, delivered daily to the new northside restaurant. A selection of specialty maki rolls "dedicated to all Chicago sports fans" showcases rolls such as the Cubs Roll with fresh mozzerella, avocado, unagi and shrimp tempura, lightly fired in a tempura batter or the Hawks Roll with tuna, cilantro, jalapeno, avocado and the house spicy sauce topped with spicy tuna and tobiko.Like the hot kitchen, all specialty Maki Rolls are priced and sized to promote the idea of trying mutiple menu items. With 5 peice rolls priced between $5-8 and the option of "full size" rolls for an additional $6, diners have the opportunity to order several rolls for a more diverse dining experience.Several cold plates such as the Hamachi Jalapeno with yellowtail, jalapeno, cilantro, oba, mustard seed oil, sriracha, grapefruit and ponzu, as well as the Ukai Carpaccio featuring super white tuna, fresh salmon, red tuna, dates, lemongrass oil, crispy bacon strips, all on a pineapple-yuzu puree showcase the fresh fish and reiterate Ukai's commitment to quality ingredients.