Wakamono, Chicago IL | Nearby Businesses

• Food and Restaurant
• Japanese Restaurant
• Ramen Restaurant
• Sushi Restaurant

3313 N Broadway St
Chicago, IL 60657
(773) 296-6800

One of the city’s largest and most popular summer celebrations, the Taste of Lincoln Avenue celebrated its BIG 30th in 2013! We are excited to have even more good times in 2015! This iconic event sprawls over six city blocks on a major artery in the heart of Lincoln Park where high incomes meet the vibrant DePaul University population. Once home to Chicagos original club scene, today the neighborhood is home to many of the citys acclaimed theaters and music venues as well as top restaurants. Taste of Lincoln Avenue began as a small neighborhood fundraiser and has grown to become the second largest street festival in the region. The event features more than 150 vendors and more than 30 music acts on 3 stages. Every music genre is represented: from Funk and country to rock and folk. Another up-and-coming Taste of Lincoln Avenue highlight is the Lill Street Craft Fair, a juried art event featuring unique DIY and handmade art. There’s also a wildly popular one-block Kids’ Carnival area with live entertainment, art and crafts activities, carnival style games, facepainting and much more!

The Throne Room, founded by Mark and Kamila, is more than just a music and performance venue showcasing Chicago’s premier local talent. It’s a labor of love born out of a long-standing family tradition, a love of music, and a classic boy-meets-girl love story. It all began in a rehearsal space in the Galewood neighborhood of Chicago, where Mark, a powerhouse drummer was auditioning to join a new band. Kamila was the tough-chick bass player in search of a good fit to flesh out her band’s rhythm section. Both had been in several groups throughout the years, but this was no run-of-the-mill audition. Oh, no – this musical encounter would become the moment that changed both of their lives forever. Some say it was Kamila’s melodic bass lines that enchanted Mark, others say it was simply her beauty. Either way, the two began dating a few weeks later, fell in love, and in the fall of 2009, they were married. And, as the old adage goes, the rest is history. Mark is the son of Frank and Georgeann, owners of Renaldi’s Pizza (2827 N. Broadway). The family has been a pillar of the Lake View community since the legendary pizza joint opened its doors in 1973. Renaldi’s commitment to providing an honestand valued establishment for all to enjoy speaks volumes about the integrity you’ll experience at The Throne Room. The Throne Room is brought to you by the next generation of the Renaldi’s family who strive to continue the family’s tradition of excellence, community stewardship, and quality entertainment. The Throne Room offers a diverse lineup, top-quality sound, professional and friendly staff and an intimatesetting. Stop by on one of our live music nights, Friday and Saturdays, Starting May 30, 2014, and be a part of this ongoing story.

We had two locations, but things change and life happens. The Halsted store is where we call home and have been going strong for 25 years.

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All you can eat sushi. Mon - Thurs $22 per person.

Shiawase Opens in Lakeview Earlier this year, new sushi restaurant Shiawase opened at 3422 N. Broadway Street in Chicago. Shiawase means happiness in Japanese, and co‐owners Wany Phuang and Ohm Onthuam (Amarit & Uaki) aim to spread good fortune to the Lakeview neighborhood by providing a healthy and delicious dining experience. Opening Shiawase is Phuang’s dream come‐true: she has been working in the restaurant business for the past ten years with the goal of starting her own establishment. Onthuam owns two other restaurants in Chicago—Amarit Asian Restaurant and Ukai Sushi. Together, their goal is to duplicate the authentic flavors and decors of Japan. Shiawase’s menu is unique from the typical sushi eatery. “We try our best to differentiate and keep it authentically Japanese,” Phuang said. “We bring healthy food to the community—Let’s eat healthy and feel healthy.” Shiawase customers can choose from a variety of Japanese salads, including Ahi Poke, which features equal‐sized diced raw tuna and fresh avocado. The smooth textures blend together, while the tuna and avocado flavors are complimented with a special house blend sauce and rice seasoning. The salad is served on shredded daikon with fried lotus root chips on the side. The sakura roll is among the many signature rolls on the menu. Sakura means cherry blossom in Japanese—the blooming of the cherry blossom flower is widely celebrated each March in Japan. The roll consists of salmon, tuna, yellowtail, superwhite tuna and masago and is served in the shape of a flower bloom. Asparagus gives the roll crispness, while spring leaves add a fresh green flavor. Non‐sushi lovers have plenty of options at Shiawase, including robatas, a Japanese method of slow‐ cooked barbecue. The menu features variety items sold individually. The ribeye steak rabata is marinated overnight, and the meat is tender and bursting with flavor. The bacon cherry tomato rabata features a thick piece of bacon wrapped around a delicate cherry tomato—the tomato is saturated and cooked in the bacon fat, resulting in a warm explosion of bacon‐flavored tomato juices. The sishito pepper is a Japanese sweet pepper, and its subtle taste is enhanced with the flavor brought from the grill. The rabatas are served with a sweet chili sauce. The menu also features rice bowls, curry dishes, noodle dishes and appetizers. Vegetarian diets have plenty of options. The interior of Shiawase was designed by Phuang and her brother George, aiming for a natural and authentic ambiance. Wooden tables are surrounded by black cushioned booth seats and curved wooden chairs, while the walls are finished with pine. Each table is meticulously set with black glazed square plates and dipping bowls; wooden chopsticks rest on holders to the side. Bamboo bowls are used to serve many of the dishes. Most of the dinnerware was imported from Japan and other countries from Asia. The centerpiece of the restaurant is the custom built sushi bar, behind which the chefs craft their culinary offerings. Executive chef Toby Himacharoen has ten years of cooking experience in sushi restaurants. He sources his own fish orders, with multiple weekly deliveries ensuring maximum freshness. Bring a crisp bottle of pinot gris and pair it with a sakura roll—Shiawase is BYOB. Hours of operation: 4‐10 every Monday‐Thursday; 11:30‐11 every Friday and Saturday; 11:30‐10 every Sunday. To view the restaurant’s complete menu, visit shiawasesushi.com.

You can’t beat the mouth watering Nhu Lan’s sandwiches made with just out of the oven bread! Nhu Lan’S Bakery is a sensory experience – an experience of delicious Vietnamese sandwiches, warm freshly baked breads, melt-in-the-mouth confectionary, scrumptious rice cake, velvety Vietnamese coffees and other favourites. Nhu Lan’S Bakery is bringing to you the best variety sandwiches. “It’s only take one bite to fall in love with Nhu Lan’S sandwiches.” In addition to baked goods and confections, Nhu Lan’S Bakery will also offer a fine selection of coffee, tea and soft drink beverages. Variety of delicious desert, and don’t for get to the fresh fruits smoothies with avocados. Enjoy the delights of the Nhu Lan or if you’re in a hurry, pick up your favourites to go. Nhu Lan’s Bakery located in Lincoln Square. We presented to you the best “Banh mi” or simply mean “bread”. How do we make these “hard to find in Chicago?” said Steve Dolinsky of ABC7 NEWS team. Everything is FRESH! TASTY! and DELICIOUS! We put our heart into making these breads and enjoy the smile in our customer’s face when they take a bite at our famous “Banh mi”. We learn baking and a lot of things from France and we mix together with Vietnamese ingredients so we make it a very unique bread. The homemade dough is proofed on site, then scored with a knife to give each loaf that trademark split down the middle. Each giant rack holds 450 small loaves and they are placed into giant custom ovens all at once, set onto a track across the top of the oven. Once inside, they bake at 400 degrees for about 20 minutes, constantly spinning on the giant racks to aerate and bake each loaf evenly.

Since it's opening in 2005, House of Hookah has become Chicago's premier hookah bar. We are a BYOB lounge and our menu includes 70+ flavors to smoke. We also serve as a full smoke shop offering 100+ flavors to take home, 60+ hookahs for sale at the cheapest prices in Chicago, and accessories and spare parts at really cheap prices as well. Various glass tobacco pipes on sale too.

DryHop brews hop-centric ales, in addition to traditional, Belgian, and experimental craft beers – all only available in Lakeview and to-go in DryHop’s 64- and 32-oz. growlers. DryHop’s kitchen menu showcases the flavors and seasonality of the brewery through unpretentious shared plates. Visiting DryHop is all about being in a brewery; feeling connected to the craft brewing and culinary worlds; and most importantly, feeling a personal connection to a community of craftsman. For more information, visit dryhopchicago.com. http://www.dryhopchicago.com/blog/

Vegan cafe specializing vegan pizza and burgers. Home of Chicago's only vegan deep dish pizza!

From the kitchen to the bar, everything we serve is defined by a passion for exploring unique flavor combinations.

“Yoshi’s colorful and tempting dishes are as eye-appealing as a Dutch still life.” - Gourmet Magazine “Top 10% of rated restaurants.” - The Chicago Reader “Seafood is a specialty here. Yoshi Katsumura used to own a wholesale seafood business, and still knows the business well enough to have fish on his menu not found elsewhere. Grilled Japanese yellowtail with miso impressed with its natural sweetness. Halibut with a classic French Dugléré sauce (fumet-based cream sauce with fresh tomatoes) was even better.” - Wine Spectator “Still ‘a favorite’ after 20 years in its Lakeview locale, this French-Asian ‘fusion-accented bistro’ ‘continues’ to be ‘a perfect blend of East and West’; ‘inventive’ chef Yoshi Katsumura’s ‘innovative preparations’ (regulars ‘love the tofu steak’ with brie and basil) and ‘delectable desserts’ like ‘great chocolate espresso crème brûlée’ are ‘served with flair’ by a ‘gracious’ staff in a ‘homey’ and ‘comfortable,’ if ‘not elegant,’ setting.” - Zagat Survey “Yoshi’s Café gives new meaning to the word ‘eclectic.’ On a typical evening, chef/owner Yoshi Katsumura does everything from grilled tofu with a sweet soy/ginger sauce to hamachi (yellowtail) tartare with guacamole and sirloin steak au poivre. The mix works extremely well.” - Barbra Revsine, epicurious.com Yoshi Katsumura is “going stronger than ever - offering possibly the best price-to-quality menu in town.” - Don Rose, Chicago’s Restaurant Guide, diningchicago.com “One of Chicago’s Best 25 restaurants.” - restaurantreport.com “The eclectic menu features dishes that could be loosely described as Japanese, Italian, French and American, and many combine these primary influences, creating a category of their own. Yoshi’s is generally regarded as one of the better values in town for haute cuisine.” - metromix.com

mEAT Chicago is the perfect addition to the North Halsted dining and drinking experience. mEAT is a secluded oasis from the nightclub scene and perfect dining concept that promotes conversation. Meet and eat! A purely interactive environment where people come to “mEAT” and socialize is our focus. While some restaurants incorporate skewers into their menu, a majority of our menu boasts the concept. Our skewers are meant to be ordered like sushi; complete ideas, cut in bite-sized pieces. We offer choice cuts of mEAT, seafood and garden varieties of many different styles. These gourmet bites are prepared on skewers and uniquely presented in front of patrons for family style serving. Meant to share, each patron will have their own tongs to select the scrumptious bites of their choice. The beverage program at mEAT, created by raved mixologist Tony Tony Potempa, will provide a unique twist on common, classic cocktails. Tony is an active member of the United States Bartenders Guild and a regular fixture on the city's thriving competitive cocktail scene. He has built beverage programs for the Pump Room, Boarding House, American Junkie and now is developing mEAT on Halsted. Inspired by new bartending methods, mEAT’s cocktails are to take a mass marketed approach to molecular bartending. Using foams, whipped creams, carbonation and gels, our cocktails put a twist on the “all too familiar” in order to liven up comfortable, American cocktail traditions. Holding true to the group that brought you minibar and DS Tequila Co., mEAT will continue the legacy of amazing service and unyielding dedication to perfection.

We are a friendly group of young people that love to offer amazing customer services to all of our customers while we are creating a very friendly atmosphere. We carry only the best free trade coffee and we bake and cook in our cafe so you always get fresh food items! We also carry traditional pies from Greece that you will not find them anywhere else! Come on in and taste Greece!