Store-bought sushi varies widely in quality and doesn’t tend to excite. But this Asian market in suburban Elk Grove Village punches above its weight by using fresh ingredients imported daily from overseas. The cafe in the back of the space produces made-to-order maki rolls, sashimi and nigiri sets, poke and chirashi bowls, and more. It’s all affordably priced and manages to hold its own against pieces coming out of restaurants. Customers can also purchase sushi-grade tuna and salmon to slice at home. Online ordering is available here.

Those in the know visit Mike Ham, affectionately referred to as Sushi Mike, for his masterful ability to manipulate maki. The signature chef’s choice rolls are a popular option and can be customized to diners’ tastes. They’re packed with tuna, shrimp tempura, soft shell crab, truffle honey, and other exciting flavors. Ham has also created original dishes like “fish and chips” (spicy tuna, pico de gallo, avocado, tortilla chip) and a “tuna truffle flower” (seared tuna sashimi, chive sauce, truffle honey). Equally thrilling: The restaurant is BYOB. Tanoshii has a second location in the West Loop.

The dollar goes a long way at this popular carryout joint in Albany Park. Favored for its budget-friendly prices, Lawrence Fish Market turns out commendable maki rolls, nigiri, and sashimi. Customers can order pieces a la carte or enjoy a sushi feast with one of the party trays. It’s cash only so bring some bills.

For chef B.K. Park, fresh fish is his palette and a sharp knife is his paint brush. With them, he composes plates of seared scallops and toro tartare, as well as an array of nigiri bites. Don’t miss the aromatic smoked sashimi either — it’s Park’s magnum opus. Online ordering for Juno is available here.

Ambitious chef Otto Phan left his lauded restaurant in Austin, Texas to come shake up Chicago’s sushi scene in 2018. His eight-seat spot provides guests with an omakase experience that showcases deft techniques and top-quality fish imported from markets in Tokyo and Fukuoka. The nigiri is composed of premium delicacies, such as Osetra caviar and fatty toro, and larger-than-standard rice grains seasoned with aged red vinegar. Kyoten’s menu is currently priced at $440-$490 per person, inclusive of service.

For the best bang-for-the-buck, it doesn’t get much better than Sushi Taku. The all-you-can-eat option — priced at $21.99 for lunch and $28.99 for dinner — lets guests order unlimited appetizers, nigiri pieces, and maki. So come hungry and go all out on salmon, spicy tuna rolls, and much more. Dine-in service is limited to 75 minutes. A second location is located in Logan Square.

One of the gold standards for sushi in Chicago has long been West Town’s Arami. Grab a seat at the bar and watch chef Joseph Fontelera prepare traditional pieces of nigiri and maki in addition to items like toro don and tuna and salmon tostadas. There are also several omakase options, including a 17-course tasting menu for $150. Online ordering is available here.

Sushi becomes edible art at this neighborhood favorite in West Town. The jumbo maki rolls are stuffed full of ingredients and presented on boards that have been beautifully decorated with sauces. These vibrant drawings, which feature everything from dragons to the Chicago skyline, add a fun element to the food. Online ordering is available here.

The Chicago outpost of Asian-inspired restaurant and club Tao is perhaps most notable for its nightlife action, but the food certainly shouldn’t be overlooked. The sprawling 275-seat dining room has stunning features, such as a 16-foot statue of Buddhist deity Quan Yin, and also houses a sushi bar. Guests can savor a la carte pieces of fatty tuna, shrimp, scallop, Alaskan king crab, freshwater eel, uni, and more. Or they can leave it in the hands of the experts by going the omakase route. Other menu standouts include spicy tuna tartare on crispy rice and tuna with truffle aioli, egg, and tomato on housemade Pringles chips. Online ordering is available here.

Sushi-san’s motto is “hip hop and hand rolls,” which should give some indication of the casual vibe at Lettuce Entertain You Enterprises’ ocean-oriented sibling of Ramen-san. While chef Kaze Chan is serving a full slate of izakaya-inspired bites, from crispy tempura to grilled miso salmon, the restaurant’s sweet spot is its “San-sets” that include maki rolls and traditional nigiri and sashimi. Online ordering is available here. An intimate 10-seat space, dubbed the Omakase Room, recently debuted inside Sushi-san. It offers an 18-course menu for $250 per person.

The folks behind Ramen Takeya added a seven-seat sushi restaurant to the space in 2018. Located below the noodle shop, Omakase Takeya specializes in Edomae-style sushi and kaiseki small plates by chef Hiromichi Sasaki. The 15-course, 75-minute meal is priced at $99 per person.

Juno chef B.K. Park opened this sophisticated, minimalist dining space devoted to omaksase in 2019. Housing just 22 seats, divided between tables and a 12-seat bar, Michelin-starred Mako features 15 courses of nigiri and plated Japanese dishes for $175 per person.

Macku Sushi chef Macku Chan teamed up with Nils Westlind, the owner of shuttered Latin American restaurant Ronero, for this new upscale Japanese experience. There’s an eight-course tasting menu that combines two traditional eating styles — kaiseki and omakase — along with a la carte nigiri and sashimi. For tuna lovers, Chan offers a Bluefin flight consisting of three different cuts topped with rich pleasures like truffle paste and uni.

Korean chef Sangtae Park helms Michelin-starred Omakase Yume, the uncluttered, blonde wood-designed omakase den in the West Loop. Expect a series of 16 seasonally-changing courses focused on Edomae-style sushi. This type of sushi originated in Edo, the old name for Tokyo, and is based on various curing and preservation techniques. Reservations are $185 per person.

Tucked away on the second floor of Chinese grocery emporium 88 Marketplace, this sushi bar has mostly flown under the radar since opening two years ago. Unlike typical food court vendors, 312 Fish Market gets products fresh from Japan. Former Sushi-san chef and co-partner Joe Fung delivers premium bites of fatty otoro, A5 wagyu, and uni alongside other highlights like hotate seared in truffle oil and Kobujime-style cured madai. The party platters are also a popular option as they contain an assortment of maki, nigiri, and sashimi. There’s limited counter seating but customers can take their orders to go or eat in the common dining area. Online ordering is available here.