2-Aug-17 – If all River North was missing was Japanese barbecue, it will be complete on Thursday.

Katana will officially open then, according to Innovative Dining Group, on the west side of Hotel Chicago at Marina City. Friends and family of restaurant personnel were served at a private event on Tuesday evening.

(Left) Closer view of robata bar.

IDG also announced it has hired as general manager Jason Chan, who previously managed Juno and Naoki Sushi in Lincoln Park, RPM Steak in River North, and was once a chef at Warwick Allerton Chicago. His executive chef is Jose Melendez. Executive sushi chef is Robert Juan, a graduate of Le Cordon Bleu College of Culinary Arts in Chicago.

Katana will serve, says IDG, “a cutting-edge form of traditional Japanese BBQ” called robatayaki, or robata for short, in which food is slow-grilled on bamboo skewers over hot charcoal. The menu will include sushi, sea urchin, grilled oysters, filet mignon, and skewers of chicken, cod, and beef. The bar will serve sake, Japanese beers, wine, whisky, and cocktails.

(Right) Looking toward the sushi bar from main dining area. Private event space visible at upper right.

The 12,730-square-foot space, last utilized by BIN 36 before it moved to the West Loop, was designed by Tag Front Architects of Los Angeles. It includes a bar and lounge area, robata bar, sushi bar, and seating for 299 people. Private event space on an upper level will accommodate 80 people. An outdoor patio overlooking Dearborn Street will seat 30 people.

This will be IDG’s third Katana. The other two are in West Hollywood, California, and United Arab Emirates. (Left) Katana exterior from Dearborn Street.