Macku Chan is first and foremost a student of sushi and Japanese
cuisine. He’ll tell you that the Japanese eat fish seasonally, that
“sushi” refers to the preparation of rice with seasonings -- not raw fish -- and that sushi originated from China.
Armed with knowledge, Chan has taken his expertise in fresh fish and bold flavors to become one of the preeminent sushi purveyors in Chicago. He is currently chef/owner of acclaimed sushi restaurant Macku Sushi which was named one of Chicago Magazine’s Best New Restaurants in 2010. Chan followed up on this success with sister restaurant Macku Signature, a sophisticated venue that showcases his pristine technique and contemporary style.