Yusho came about as an expression of our love for the hustle and bustle we found while travelling, in Tokyo’s fish markets. Fresh ingredients from the land and sea are prepared over a hot binchotan—a Japanese grill that burns so hot and that ingredients are given a crispy outer skin and flavors in all their richness sealed inside.
We combine that very Japanese method of cooking with our favorite food ideas from all around the world. Served with a healthy dose of the big, bold flavors Chicago is known for—rich meats, the crispest, freshest vegetables, spices purveyed from local vendors—our food comes to you thoughtfully presented on small plates to share in a warm, colorful, happy room full of art and life.
THE YUSHO FAMILY
OWNER & EXECUTIVE CHEF MATTHIAS MERGES
Matthias has spent most of two decades cooking and living in Chicago, most notably as the Executive Chef of Charlie Trotter’s for the past 14 years. Matthias has mentored some of the most talented and respected professionals in the restaurant industry.
Yusho’s environment was created by Rachel Crowl and Julie Fisher of fcSTUDIO. Rachel, Matthias’ wife and partner, is a practicing architect and has been working in the profession for more than 18 years, 12 as the co‐owner of fc Studio.