While there seems to be an abundance of omakase experiences in Chicago, few are rooted in Japanese tradition and curated based on seasonality and the chef’s intuition.
However, tucked away in the Chicago Athletic Association hotel is the newly opened Midōsuji, an intimate dining experience that will have you exclaiming “Mmms” and “ooooh.”
Named after Osaka’s famed ginkgo-lined boulevard, Midōsuji honors the cultural connection between sister cities Osaka and Chicago, blending heritage, innovation, and artistry across cuisine and hospitality.
Under the guidance of acclaimed Chef Brian Lockwood, who previously served as Chef de Cuisine at the three-Michelin-starred Eleven Madison Park, the menu blends refined Japanese ingredients with classical French technique. Enjoy dishes, such as the crab salad with daikon and miso egg yolk, rotating hand rolls, or sansho pepper duck, with the offerings evolving nightly.
Kevin Boehm, Co-Founder of Boka Restaurant Group said:
The opening of Midōsuji at the Chicago Athletic Association hotel is the mark of a new era of culinary experiences, bringing a fresh perspective and exciting new concepts to the legacy property, guests, and the Chicago community.
Once a secretive Prohibition-era speakeasy known as the Milk Room, Midōsuji is now a reimagined space that draws inspiration from the delicacy of Japanese calligraphy and the ornate style of Venetian Gothic architecture.
The venue has been meticulously restored to preserve its 1930s-era bar, original tilework, and wood-beamed ceiling, while incorporating warm Japanese influences.
The design pays tribute to both Osaka’s artistic legacy and the timeless grandeur of the Chicago Athletic Association.
Throughout the space, the ginkgo leaf—a symbol of endurance and transformation—appears as a recurring motif, alongside a signature “Ō” symbol referencing the work of Osaka-born artist Jiro Yoshihara.
Make a reservation here.