Welcome to Jōtō
About Jōtō
Jōtō Sushi continues the legacy of Jinsei Motto, the renowned sushi and omakase pop-up previously hosted by CH Distillery in Chicago’s West Loop. As the successor to Jinsei Motto, Jōtō carries forward the restaurant's reputation for exceptional quality seafood, innovative culinary techniques, and creative presentations. Jinsei Motto is celebrated for pioneering dry-aging methods that deliver unparalleled flavor and texture - methods the Jōtō culinary team has carefully mastered.
Jōtō guests can experience both à la carte sushi and signature omakase dining, each reflecting our dedication to culinary excellence and attention to detail. Choose the vibrant, upscale lounge with panoramic views of CH Distillery’s cutting-edge stainless steel distillation tanks, or opt for the exclusive omakase room, thoughtfully created to offer an intimate, elevated, and playful dining experience in the spirit of the original Jinsei Motto pop-up.
The
Inspiration
At Jōtō, we redefine the sushi experience - melding time-honored tradition with modern innovation. Rooted in the philosophy that time refines flavor, our dry-aged fish and expertly crafted cocktails create a dining experience unlike any other.
The
Vibes
Jōtō’s atmosphere is a fusion of precision and playfulness, where the artistry of sushi meets the vibrant buzz of a speakeasy. Whether indulging in our omakase journey or savoring à la carte selections, every experience reflects a deep respect for technique, an unwavering commitment to quality, and an obsession with providing top-tier hospitality.
The
Ambiance
A refined yet electric space, echoing the warmth of a beloved izakaya while embracing the sleek, modern elegance of a cocktail bar. Guests are immersed in a world where culinary mastery meets creative storytelling, and every bite tells a tale of dedication, patience, and innovation.
Dry-Aging
A meticulous process that enhances both the flavor and texture of sushi-grade seafood. By storing fish in a controlled, low-humidity environment, moisture is gradually reduced, leading to a more tender texture. This method also allows natural enzymes to break down proteins and fats, resulting in a richer, more complex flavor profile. Dry-aging also diminishes any residual fishiness, offering a cleaner and more refined taste.
