Medium b26c6594 a04f 457f 8ed5 e890b64eeb83
Mon 5:00 pm - 9:30 pm
Tue 5:00 pm - 9:30 pm
Wed 5:00 pm - 9:30 pm
Thu 5:00 pm - 9:30 pm
Fri 5:00 pm - 10:30 pm
Sat 5:00 pm - 10:30 pm
Sun 5:00 pm - 9:30 pm
1829 W Chicago Ave
Chicago, IL60622
Call: 312.243.1535
Book via opentableVisit Website

Dishes

Reviews & Posts

Chef Randy Zweiban reviews Secret hamachi at
"Not too far from where I live, Arami has beautiful fish and inventive flavors and presentations. The secret hamachi is a wonderful dish—yellowtail, mushrooms, and truffle oil are a killer combo. It’s just one of many items that keeps me coming back."
Chef Perry Hendrix reviews Nigiri at
"There are a number of great sushi places in Chicago that serve fresh fish, but what sets Arami apart is the rice. It’s sticky, slightly sweet, and always cooked to utter perfection."
Chef Danny Grant reviews Toro tartare bite at
"The toro tartare bite has some of the fattiest and most delicious tuna. I also love the spicy tako spring roll with braised octopus and the uni shooter with sea urchin and housemade soy sauce. Everything at Arami is great. Not only is their seafood some of the freshest I've had in the city, the presentation is equally as stunning as the quality of their food."
Chef Carol Wallack reviews Maguro kani at
"Totally ONO (Hawaiian for "delicious"): perfect mouthfuls of fresh fish that taste like the ocean, all bundled up in a silky tuna wrap. Sometimes I get two orders! Two-piece rolls just aren't enough. B.K. Park is a plating master, too. It's hard to resist anything served with an orchid."
Chef Michael Kornick reviews Aji at
"Arami offers fine chilled sake, creative tartares, maki rolls, and rich ramen, but I suggest letting master sushi chef BK Park slice up a whole mackerel, twist the skeleton, and prop it up on a glass. It’s on the specials menu and is one of the most beautiful sashimi dishes in town."
Chef Rodney Staton reviews Arami ramen at
"This decadent dish is my new go-to. Pork belly, braised beef, house pickles, poached egg and fish cake swim in a broth that gets its richness from pork bone. Everything at Arami tastes as delicious as it looks."
Chef Heather Terhune reviews Togarashi-seared tuna at
"Chef B.K. Park's food is amazingly fresh. Served over a bed of seaweed kelp with just the right amount of Meyer lemon dressing, the tuna is a flavor monster. Now that the chef knows us, he cooks off-menu whenever we dine. It's a surprise every time."

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