What makes Kyatchi stand apart from its countless sushi brethren? For starters, the prowess and imagination of sushi chef Hide Tozawa and his commitment to sustainable sourcing. Snackers will appreciate the dozen or so straightforward skewers (don’t miss anything having to do with chicken, whether it’s thighs or meatballs). And the buttery hamachi, or the elegant grilled cod, its moist, flaky, snowy-white flesh glazed with tongue-tickling miso. Oh, and the gorgeous seaweed salad, with its myriad textures and flavors. Or the wide bowl filled with skinny, slurpy wheat noodles swimming in a steaming, pristine broth. Skipping the hot dogs is a grave error. They’re among the city’s best, with snappy skins, punchy seasonings and snazzy garnishes. Other assets: A fun setting, watchful service, 16 well-chosen tap beers and nearly as many sakes, and a late-night schedule that more restaurants should emulate.
3758 Nicollet Av. S.
Mon.-Thu.: 4 p.m.-midnight; Fri.: 4 p.m.-1 a.m.; Sat.: Noon-1 a.m.; Sun.: Noon-midnight
Poll: If the state's $1.9B surplus were "fun money," how would you spend it?