There are three different levels of sushi. One: Cheap and sh*tty – the sort of place you put up with for easy delivery or an all-you-can-eat sushi situation in your sweatpants. Gross, but we respect it. Two: Good and reasonably priced – the kind of reliable spot you can go to mid-week and be satisfied without completely breaking the bank. Three: Excellent and expensive – you might have to wash dishes in the back, but it’s worth it.
Every sushi restaurant fits into one of those categories, and Sushi Dokku is category two. It’s good, and while slightly high on the price side, you won’t have to worry about your credit card getting declined. Sushi Dokku does a good job of offering straightforward sashimi and nigiri, interesting combinations like a hamachi nigiri with grapefruit and black lava sea salt, plus the ridiculous rolls you might crave.
Don’t overlook the cooked items on the menu either, because they are good and can keep you from running up high costs with only sushi. Any of the noodle dishes are worth ordering, and we’re particularly into the grilled hamachi collar. Situated on Randolph St. in the West Loop, Sushi Dokku is a good choice when you want to eat in the neighborhood without putting up with major brand name spots. Not that you should stroll up here in your pajamas, but it’s more low-key than most of its neighbors. You can meet a friend at Sushi Dokku, meet a date, post up at the bar solo, or even grab a carry out if you live nearby.
Overall, it’s a convenient spot that still maintains sushi integrity. And that’s an important kind of sushi restaurant to have.
A light but good appetizer of hot egg tofu with tempura sauce, ginger, green onion, and maguro flakes.
Don’t sleep on this hot dish order. You can get a collar of hamachi, which is a fatty piece of fish, either fried or grilled. We like it grilled, and for $11 it’s a great deal.
The basic stuff is solid. None of it will make you mad.
Chef Dressed Nigiri Bites is a section on the menu that offers nigiri with a twist. A couple of our favorites are the hamachi with grapefruit, black lava sea salt, and green onion; big eye tuna with garlic soy sauce; and smoked eel with sea salt, lemon, and arugula.
We like this larger, filling roll with soft shell crab, onion, masago, and avocado.
Something a little different. Tuna, masago, spicy mayo, and cucumber wrapped in soy paper instead of seaweed and spritzed with lime. It’s spicy and interesting.