Boka Restaurant Group’s stunning West Loop canteen embraces a fantastical view of Japanese dining. An impressive selection of imported whiskies is listed on a retro-style departure board; while a private dining room upstairs is styled to resemble a mid-century corporate boardroom. Consistently packed, this impeccably designed space boasts numerous kitchens churning out a range of dishes, all conceived by the talented Executive Chef Gene Kato.Jidori kimo, those prized chicken oysters—here grilled to perfection—has long been a signature, while the beef tsukune sliders in a bao from the robata-yaki are equally impressive. Don't miss the delicious nigiri or maki, including una-kyu or the ebi uni maguro, of which there are only ten per evening, so plan ahead.