Fab Review: Raisu - Fab Food Chicago (2024)

Raisu opened in August 2017 in an unassuming location on Irving Park Road. Although they kept a low profile in the beginning, people are starting to notice the exceptional sushi they offer. Expect high quality fish that is beautifully presented.

The menu is quite extensive with a wide variety of appetizers, sashimi, nigiri, and maki rolls. A few non-sushi entrées are available as well.

{Ambiance}
It is a smaller space so I recommend making a reservation, especially for dinner. It’s cozy and intimate, perfect for a quiet dinner to catch up with friends or for date night.

The walls on the right side of the restaurant are painted beige with a pop of red. The space is decorated with colorful paintings throughout the restaurant.

Beyond the dining tables, the bar is adorned with lantern lights. This side of the restaurant has a mix of light and dark wood covering the walls, which gives it a contemporary feel.

{Food}
What makes this spot different than the well-known, trendy sushi restaurants downtown? They serve high quality fish (flown in from Japan) at an affordable price. Chef Simon Liew puts care and precision into every dish he makes.

Tuna Tartare
The Tuna Tartare was wrapped in fresh avocado with pickled onions, scallions, and sesame seeds. The sauce was slightly sweet and spicy. This was a mouthwatering, light appetizer.

Golden Calamari
The Golden Calamari was lightly breaded. You could actually taste the calamari as opposed to just the breading. It came with cooked jalapeños that added the right amount of spice. It was served on a bed of greens with a light citrus dressing, which balanced out the fried dish.

Hon Maguro
The Hon Maguro sashimi was not quite what I expected. It was even better! Usually, sashimi is thin cuts of sliced fish with no flavors added. At Raisu, the large cuts of bluefin tuna were topped with sautéed shiitake mushrooms and pickled onions. The crispy pieces added some extra texture. There was a bit of special house dressing, which enhanced the natural flavor of the fish. The toppings were perfectly paired to complement the bluefin tuna.

Hamachi
The Hamachi was a refreshing, citrusy dish. It was served in a house vinegar sauce that tied the whole dish together. The grapefruit added a little bitterness, which paired well with the slight spiciness from the jalapeño.

Nigiri
Raisu is well-known for Chef SimonLiew’s signature Nigiri. Each order of signature Nigiri came with one piece of simple, traditional Nigiri and one piece of the signature version. The signature version was dressed and topped with a variety of ingredients depending on which type of fish you ordered.

Whole Red Snapper
What really separatesRaisu from other sushi restaurants is that they fly in fresh fish directly from Japan and other countries. The fresh catch rotates based on availability and is served sashimi-style. Not only does Raisu keep the price of their fish affordable, they also go above and beyond with presentation.

Hi Jack
The Hi Jack roll had tempura shrimp, but like the calamari dish, it wasn’t overly fried. I often find at other places, the tempura to be too overpowering because of the batter. You could taste the fresh shrimp in every bite in Raisu’s version. It was lightly topped with homemade spicy mayo, unagi sauce, scallions, and tobiko. This roll also had cream cheese, which I am usually skeptical about getting in maki rolls since it has a tendency to mask the flavor of the fish. However, only a small amount was used making this roll surprisingly tasty.

Inferno Dragon
The Inferno Dragon was literally lit. It came out with flaming fire. While this roll was complex with the many ingredients, the flavors complimented each other nicely. It was topped with white tuna, avocado, tobiko, spicy mayo, and a dash of hot sauce.

Omakase
While there were many great dishes to order off the menu, Raisu’s Omakase option should not be overlooked. Let your server know your budget and what your taste is and they will customize your Omakase experience. The Scallop Sashimi was just one of the amazing dishes that were part of the Omakase. The only way to find out what other excellent cuts of fish are included is to try it for yourself!

FAB TIP: Omakase available starting at $50.

Strawberry Crepe Cake
I enjoyed the Strawberry Crepe Cake because it wasn’t too sweet. It was light and airy and not as dense as regular cake. Choose between strawberry or green tea cake flavors and with or without mochi. It satisfied my sweet tooth without leaving me on a sugar high.

Dassai Beyond Sake
Last but not least, don’t forget to pick out sake to pair perfectly with your meal. You can find an extensive selection of sake at Raisu.

{Experience}
Overall, I have to say this is now one of my favorite spots for sushi in the city. It’s difficult to pick a favorite dish when everything was amazingly delicious in its own unique way. I also enjoyed the casual vibe with the approachable menu. It’s really reasonably priced for the high-quality sushi you get.

{Location}
Raisu
Irving Park || 2958 W Irving Park Rd, Chicago, IL || P: (773) 961-7299

{Price Range}
$$ ($11-$36)

{Fab Rating: 4.5 Fabs}

Where is your fave spot for sushi in the city? Share below.

Eat, Eat, Repeat,
Lisette

Note: Some items were complimentary. However, the views and opinions expressed herein are those of the writer.