It has been about 40 years since sushi – the delectable combination of sticky rice and fresh fish that dates back to the second century in Japan – first debuted in restaurants in the United States. But in 2003, the ultra-hip and healthy cuisine entered a new era. That was when Japonais opened in Chicago’s hip River North neighborhood.

Japonais offers a unique combination of cutting edge Eurasian décor, impressive service and modern Japanese cuisine that has drawn raves from critics and diners alike. The sleek restaurant has become a fashionable celebrity hangout as well; diners in Chicago have looked up from their Rainbow Carpaccio to see stars like Vince Vaughn, Jennifer Aniston, Hugh Hefner, Goldie Hawn, and Charlize Theron.

In July, Japonais opened a second restaurant in New York and on September 29, the team behind Japonais brings their distinctive style of Japanese cuisine to The Mirage in Las Vegas. Executive Sushi Chef Jun Ichikawa and Gene Kato, Executive Chef of the hot dishes at Japonais, reflect on the inspiration for the eye-catching and flavorful dishes they create at Japonais as well as what keeps the restaurant on top in this crowded field.

Chef Jun Ichikawa

Q: Why do you think people started eating sushi in Japan?

A: Sushi, like any other food, originated because there was a need and naturally that food had to come from where people live. Japan is surrounded by sea, so it’s natural
that fish was a big part of the diet.

Q: There are so many options for sushi now; what is it that makes Japonais unique?

A: I’m not sure if we are “unique.” I believe you become successful when you stay true to the origins of your product and start to develop creatively from there.

Q: Why do you think the blend of French and Japanese cuisine works so well at Japonais?

A: It’s really just about staying true to our tradition of Japanese food and blending it with “true” French styles and flavors.