Mike Ham, owner of Tanoshii Sushi Mike’s, cannot speak enough about his loyal customers, especially the ones from the northern suburbs who for more than a decade have regularly made the trek to visit either of his two Chicago restaurants, one on Clark Street in Andersonville and the other on Randolph Street, aka “Restaurant Row.”
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It was a customer, he says with a laugh, who years ago gave him the nickname “Sushi Mike,” which became his moniker when he made the leap from chef to restaurant owner. And it was another enthusiastic patron, Zhaneta Rakhman, who encouraged him to open his third location in Highland Park, where she is co-owner of Posh Nails just down the block, when the space at 1935 Sheridan Road became available. He opened it in September.
“I got lucky with this location,” he said recently. “It’s right on the corner (at Sheridan Road and Park Avenue), but it is not as congested as (Central Avenue) downtown.”
Highland Park is something of a sushi mecca, but as far as that goes, Ham proclaims, “I’m not here to compete with anybody.” Rather, he said he is only competing with himself to create unique flavors and presentations that his customers will enjoy. Nor is he interested in repeating what other sushi restaurants do.
For starters, you won’t find soy sauce or wasabi on his tables. He creates his own sauces, some made from 14- to 18-year-old balsamic vinegars or, instead of olive oil, grapeseed oil.
Tanoshii’s best-selling entree, Ham said, isn’t even on the menu. It’s the “Mike special” ($18-$25). “If you want to experience something different,” Ham said, “tell our servers what kind of fish you like and if you have any food restrictions. We create something (inspired by that).”
The “Mike special,” along with every dish on the menu, is guaranteed, Ham said, meaning that if you don’t like it, the server will take it back at no charge.
Appetizers range from edamame to a shrimp and vegetable tempura ($5 to $12). Teriyaki entrees include an organic chicken ($12), yakiniku or beef rib-eye ($14), and salmon ($15). Tanoshii chicken ($15) and Tanoshii shrimp ($20) are distinguished by a homemade spicy herb sauce.
Sushi a la carte (one per order) ranges from “A” (ama ebi, $5) to “U” (unagi, $3.50). Makimano selections include vegetarian choices ($5) and “dragon,” or freshwater eel ($15).
There are several gluten-free options available as well as a children’s menu.
Ham is a Hinsdale native who began his career as an accountant but did not have a taste for the corporate world, he said. He traveled across the United States “to find out what I wanted to do with my life,” he said. “Luckily I found food.”
He also considers himself lucky to have found the Sheridan Road location, which he completely remodeled for a cozy atmosphere, a far different vibe from the raucous ambience of Vibe, a previous occupant. There is seating inside for 65. He plans to add patio seating in the summer. “One thing I really like about Highland Park,” he noted, “is that when the weather is good, people just love to walk around.”
Ham, who has been featured on “Check, Please” and “Chicago Tonight” on WTTW-Ch. 11, “190 North” on ABC-Ch. 7, and “Chicago’s Best” on WGN-Ch. 9, spends between two and four days at the Highland Park location. He has trained the chefs in the ways of Sushi Mike.
“I love what I do,” he said. ” I have a lot of regular customers who came to see me in Chicago. Now I come here to see them.”
Hours: Lunch 11:30 a.m. to 2:30 p.m., Monday-Saturday. Dinner 4:30 p.m. to 9:30 p.m., Sunday-Thursday; 4:30 p.m. to 10:30 p.m., Friday-Saturday.
Address: 1935 Sheridan Road, Highland Park
Contact: 847-433-5626
Donald Liebenson is a freelance reporter with the News-Sun.