An intriguing softly-lit 6,000-square-foot setting is home to the new authentic and innovative Japanese cookery of Tsuki Japanese Restaurant & Lounge, 1441 W. Fullerton Ave. in Chicago's Lincoln Park. Executive Chef Toyoji Hemmi will showcase a "share-style" menu at Tsuki featuring the freshest fish and vegetables prepared with delicate seasonings and sauces.

Tsuki (moon) pays homage to the unique attributes of nature's elements, creating the tranquility of a starlit night. Upon arrival, guests will focus on a shimmering curvy, brushed-aluminum river-like path that makes its way along terra cotta flooring to the main dining room. Under a galaxy of tiny lights and surrounded by wavy, two-tone gray stucco walls, seating for 110 is provided by gold pin-striped, cobalt blue silk-covered booths with bronze table tops, while translucent silver draping shield a private dining area for 8. The quintessence is a striking 28-foot frosted glass-topped sushi bar, with a deep blue mosaic back-splash and lit from beneath, offering comfortable seating for 14.

A separate lounge, with seating for 70, can be reached through large stainless steel doors from the dining room or its own entrance. Highlights here include 60-foot-long snake-shaped cobalt blue booth seating; a secluded dining area for 12; a massive double brick fireplace; and a spacious 20-foot granite-topped bar, behind which flows a dramatic 10-foot-high waterfall.

Like its environment, Tsuki's creative and flavorful cuisine deliciously stimulates the senses. Smaller portions are designed to share, with a large array of distinctive dishes. Soups include Japanese Clam Chowder and Piri Piri Ebi Oshumashi, a fish broth with shrimp, seaweed and spices, and among the salads are Smoked Octopus, Seaweed Tofu and Moro, Cucumber, cucumber sticks, miso and plum paste topped with tuna flakes.
The Late Night Lounge Menu, which includes a variety of Tsuki menu favorites, ranging from $1.50 to $9.95, is available Monday - Thursday, 11 p.m. - 2 a.m.; Friday and Saturday, 12 midnight - 2 a.m.; and Sunday 10 p.m. - 12 a.m. Selections include: Edamame, Miso Soup, Steamed Rice, Shumai, Gyoza, Satsumaimo Stick, Patato Stick, Spicy Tuna Maki, Florida Maki, Unagi Sushi Tempura, Gyudon (beef bowl), Pari Pari Pizza, Kunsei Monawase (assorted smoked snacks), Rice Cracker, Wasabi Green Peas, and Shrimp Cracker.

AGNES YOSHIKAWA MANAGING PARTNER

Agnes Yoshikawa, Managing Partner of Tsuki Japanese Restaurant & Lounge, was exposed to the exciting angles of the food industry at a very young age. As a child growing up in Malaysia, Yoshikawa's family-owned Chinese restaurant was the perfect training ground for her to become the successful restaurateur that she is today.

Yoshikawa moved to the United States to pursue an accounting degree at California State University in Pomona. After graduating in 1988, Yoshikawa fused her education with her passion and enthusiasm for the food industry by accepting a position with AFC Corp., a California-based company that provided packaged sushi to supermarkets nationwide. This gave Yoshikawa the opportunity to travel throughout the United States to open new accounts and manage existing accounts. It was during this time that she discovered the need for such services in Chicago.
In 1996, Yoshikawa and her husband moved to Chicago and partnered with her brother, Eugene Chua, to open A-One Food Service - a sushi, bento and Japanese food catering service based in Northbrook, IL. A-One Food Service grew from providing top-notch sushi to neighborhood grocery stores, to catering massive corporate accounts throughout Chicagoland.

After three years of success with A-One Food Service, Yoshikawa and Chua opened Ringo, a casual Japanese restaurant in Chicago's Lincoln Park in 1999. The accomplished duo realized their ultimate dream in May 2004 with the opening of Tsuki, offering contemporary Japanese cuisine and exciting nightlife in Chicago.

In her spare time, Yoshikawa enjoys spending time with her husband and two children, practicing karate, and traveling to Asia and Hawaii