Kado no Mise
Chef Shigeyuki Furukawa’s Tokyo-rooted sushi house, with a small dining room downstairs and the more formal Kaiseki Furukawa upstairs. Calm, precise, and the closest thing the city has to a true omakase counter.
Read full entry →The Twin Cities Japanese scene punches above its size. There is a Tokyo-rooted edomae sushi house in the North Loop, the country’s first sake brewery outside Japan, a sustainable neighborhood sushi spot in Kingfield, and a chicken-only ramen shop in St. Paul. The omakase counter at Kado no Mise is the high-end move.
Chef Shigeyuki Furukawa’s Tokyo-rooted sushi house, with a small dining room downstairs and the more formal Kaiseki Furukawa upstairs. Calm, precise, and the closest thing the city has to a true omakase counter.
Read full entry →A neighborhood sushi spot with a baseball-card streak and a focus on responsibly sourced fish. The yakisoba dog is a longtime regular, and the daily specials are usually where the kitchen has the most fun.
Read full entry →The first sake brewery outside Japan when it opened, and still a Lyn-Lake landmark. Ramen, steamed buns, and a sake list pulled straight from their own tanks. The upstairs deck is a summer favorite.
Read full entry →St. Paul’s first proper ramen-ya, working entirely without pork. The chicken-based broths are the point, and the small room means a wait is normal on weekends.
Read full entry →A skyway counter quietly run by a former Origami chef. Osaka-style pressed sushi, rice bowls, and udon, mostly built for the lunch rush. Worth knowing about if you work downtown.
Read full entry →Chef Billy Tserenbat’s flashy North Loop sushi room, all gold and neon, run by a two-time USA representative at the global sushi challenge. The omakase is the move if you want to hand over the wheel, and the nigiri is some of the most precise in the metro. Dinner only.
Read full entry →A small Nicollet Avenue shop built around long-simmered tonkotsu, the rich pork-bone broth that defines the style. The bowls are the whole point and the room is tiny, so expect a wait. One of the few places in town doing ramen as the main event rather than a side.
Read full entry →A west-metro sushi room on Excelsior Boulevard with a deep maki list and a kitchen that runs late, which is rare out this direction. Reliable rolls, a long happy hour, and the kind of broad menu that suits a group where not everyone is sold on raw fish.
Read full entry →A temaki specialist inside the Eat Street Crossing food hall from chef Jason Yeung, twenty years deep in sushi. Cone-shaped hand rolls made to order so the nori stays crisp, eaten immediately. The spicy scallop and spicy salmon rolls are the regulars, and the whole thing stays genuinely affordable.
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