Cuisines and Dishes at Tanoshii:
- Sushi
Tanoshii
5547 N Clark St,
Chicago
IL
60640
(773) 878-6886
Menu for Tanoshii
Menu for Tanoshii provided by Allmenus.com
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Ratings and Reviews for Tanoshii
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Mar 18 2012
Bharat W. via Yelp
A coworker of mine and a friend had been asking me to go to Tanoshi for a year. Let me add that he is one of handful of people that I absolutely trust with...read more
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Feb 28 2012
Jennifer G. via Yelp
This will probably be my most simple review because I really don't need to say much... This place has ruined every other sushi place for me! I live in the...read more
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Feb 20 2012
Catticut P. via Yelp
Ohhhh Tanoshii. What a samurai-sharp stab in the heart you can be. Our first meeting was so impressive, every mouthful a revelation. The second time,...read more
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Feb 01 2009
sweedishfish via Citysearch
while the ambiance and food were nice...there were numerous problems with our experience. first, the waiter took our order before...read more
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Jan 02 2009
krissy1 via Citysearch
Seriously, anyone who wrote a bad review just doesn't get the experience with Mike. Please, sit at the bar, watch him work and tr...read more
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Dec 04 2008
SalesKing via Citysearch
If you are into infusion food then Tanoshii is for you. Sushi Mike is a genius when it comes to combining unique flavors to creat...read more
From Citysearch
The Scene
Tucked into two small rooms on a quiet stretch of Clark Street, this storefront is modest and warm, with hardwood floors, stretched cloth-covered light fixtures, and walls painted in textured green and cheerful yellow. Relaxed foursomes and couples on dates settle in at close tables, popping open beers and bottles of wine, while two chefs slice maki and nigiri behind the 12-seat sushi bar.
The Food
The menu is varied, with a couple dozen nigiri and maki selections, plus good-value bento box combinations and cooked plates. Appetizer highlights include lightly battered shrimp and veggie tempura; steamed shrimp dumplings with katsu sauce; and a can't-miss ponzu-dressed seaweed salad with shredded king crab meat. Nigiri fans can go for fresh raw salmon, yellowtail, fatty tuna and more, but specialty maki are king here, with spider, spicy tuna and the Andersonville (shrimp, eel, cream cheese, avocado, cucumber, tobiko) among the favorites.
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