“Food mixed with travel”
Yusho came about as an expression of our love for the hustle and bustle we found while travelling, in Tokyo’s fish markets. Fresh ingredients from the land and sea are prepared over a hot binchotan—a Japanese grill that burns so hot and that ingredients are given a crispy outer skin and flavors in all their richness sealed inside. We combine that very Japanese method of cooking with our favorite food ideas from all around the world. Served with a healthy dose of the big, bold flavors Chicago is known for—rich meats, the crispest, freshest vegetables, spices purveyed from our neighborhood vendors—our food comes to you thoughtfully presented on small plates to share in a warm, colorful, happy room full of art and life.
This is what happens when a former Charlie Trotter's chef turns to Japanese: a beautifully designed Logan Square restaurant serving creative, surprising Japanese-American dishes, many of which are cooked on Japanese grills.
This dish, only available during Yusho's Sunday Noodles, is delightfully fishy and just this side of too salty--the perfect foil for the included on-tap cocktail.
Diners flock to Matthias Merges's yakitori-inspired Logan Square haunt for all sorts of reasons; his contemporary take on steamed buns is one of them. Go for tangy blood sausage and red pepper, or the lighter—but still flavor-packed—tofu, black bean and yuzu ($9).
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- Mon, Wed, Thu: 5:00 pm - 10:00 pm
- Fri, Sat: 5:00 pm - 12:00 am
- Sun: 12:00 pm - 8:00 pm
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