Chicago is a very competitive food city, with a slew of new restaurants opening all the time. But beyond the flashy new restos, Chicago has a handful of institutions that have truly stood the stood the test of time. Introducing sushi to the Chicago scene half a century ago, we tip our hats to Chicago landmark, Kamehachi {Old Town location, 1531 North Wells Street, Chicago; 312.664.3663}. In honor of its 50th anniversary, we talked with Owner Sharon Perazzoli about Kamehachi’s staying power and the evolution of the Chicago foodie scene.
DiningOut: Kamehachi has been a Chicago institution for 50 years! What does that mean to you and the team?
Sharon Perazzoli: We are extremely proud of our history in Chicago. When I think about Kamehachi over the years—the food, the friends, the memories, and experiences—it is very fulfilling. It has been an honor sharing the food that we love with this city that we love!!!
How has the restaurant evolved and grown over the last half century?
We’ve expanded our physical presence, with our flagship location in Old Town and additional locations in Northbrook, River North, and the Loop. Our original location was on Wells Street in Old Town. We have moved twice on Wells Street, each space maturing in size and design. We have also expanded our menu. While we continue to provide all of the traditional items for which we are known, we have also enhanced our menu with some innovative twists on some of the classics. When we opened 50 years ago, sushi was very simple fare—tuna and cucumber maki were the extent of rolls. California rolls didn’t even exist. Our chefs have created increasingly complex rolls over the years to cater to our customers’ increasingly complex tastes.
It has been a family business since the beginning. Why is this so important?
At Kamehachi, we think of employees and customers as family. We celebrate life’s “ups” together and support one another in life’s “downs”. We feel that this philosophy has helped us maintain loyal employees and customers through the decades, and these relationships are a huge part of our success.
What are some of your favorite classic menu items?
Favorite classics include a warm bowl of miso soup, ton katsu, and tempura. I also crave noodles: udon in the winter and zaru soba in the summer.
And, what are new additions you love?
Rock Shrimp Tempura and Asian Chimichurri Skirt Steak.
What cocktails or wines would you pair these menu items with?
I would pair the Rock Shrimp Tempura with the Osaka Donkey. It’s made with key lime gin, jasmine liqueur, lime, and ginger beer. For the Asian Chimichurri Skirt Steak, I would go with a glass (or a bottle) of the Uno Malbec.
How do you go about sourcing your ingredients?
We receive fresh fish six days a week from our suppliers. We use many suppliers to seek the freshest fish.
How would you describe the overall Chicago food community?
Chicago has so many chef driven restaurants constantly competing and raising the bar. We also have so many new restaurants opening every year. It is survival of the fittest.
What do you think makes it such a worldwide food destination?
The multicultural nature of our city brings the many flavors of the many cuisines together to satisfy diners with the finest renditions of any cuisine they crave. Additionally, the fusion of these cuisines offers foodies endless opportunities to try something new.
By Kaleigh Glaza, Online Editor
The post Kamehachi Celebrates Half a Century of Sushi appeared first on DiningOut Chicago.