Hiro Izakaya – Where Tokyo Spirit Meets Chicago… Kinda

Let me just start by saying—I was not upset when Porto left this space. While Chicago is lacking in Portuguese restaurants, Porto felt overpriced, under-delivered on several fronts, and never quite got their shit together. So when Hiro Izakaya opened this spring, I was eager to check it out. Operated by the Celeste Group (the folks behind Celeste and Beatnik on the River), Hiro claims to blend “Tokyo spirit with Chicago soul.” Which sounds exciting—like sushi with a side of giardiniera, coupled with a sake flight? But let’s not get ahead of ourselves.

Vibe: Sexy

First impression? Ambiance: nailed it. The bar dominates the front room, flanked by high-top tables and the kind of lighting that whispers date night but also happy hour that turned into a late night dominated by sake tastings.

We were seated at a high top in the front room. A prime spot to watch the robata grill action and for people-watching, but there’s also a more mellow back room with a traditional dining out vibe. Honestly, have two distinct spaces gives you options on what kind of experience you want to have… Want cocktails and chaos? Sit up front. Want to savor your small plates over conversation with a larger group? Head to the back.

Service: The MVP

Our server, Stephanie? Gold CUF. She had a notebook with actual tasting notes—not like “this pairs well with red,” but detailed, thoughtful descriptions. She timed our dishes perfectly, never overcrowded the table, and handled our questions like a pro.

The Food: A Mixed Bag with One Standout

We ordered a round of small plates and some raw fish items, along with a few glasses of wine. The presentation was lovely. The execution? Eh… 70/30.

Best bite of the night? The Al Pastor Hand Roll. Crispy pork, gochujang-style heat, seaweed wrapper—it was like Taco Tuesday crashed a Japanese dinner party and it was yummy. This dish felt like it embodied the concept.

Then…the other dishes showed up.

• The Tuna Tuna Hand Roll: The tuna itself was overworked. The flavor was over-salted, possibly because they were heavy-handed with the pickled wasabi.
• Hamachi Tartare: Now, I wanted to love this. They make a big deal about the Hiro tomato, grown from Japanese seeds by a local farmer. The tomato was the stand out ingredient. But the tartare? Needed a remix. Less sauce, more texture, maybe a different cut of the fish. It’s almost there, but not quite.
• Robata-Grilled Mushrooms: Earthy, smoky, but also… where’s the lift? Little acid, little crunch—just something to keep them from tasting like they were grilled in a cave and simply dozed with soy sauce.

Overall Take

Hiro’s got style. They’ve got vision. But the food? It’s still figuring itself out. Which is fair—they’ve only been open a few months. You can feel the potential, but it needs a sharper point of view. Also, I think they need to lean into the split personality of the space: funky, vibey bar up front, laid back dining room in the back. Give each area its own personality but one that feels connected. And that has its own menu energy. Don’t serve “date-night sushi” to the guy throwing back sake bombs at the bar. And offer up a few more complex dishes in the back.

CUF Rating: Green

They’re off to a decent start. But Hiro’s food needs some work. Which seems to be the consensus on their early reviews. Tweak the menu. Sharpen the flavors. And please—don’t get rid of the Hiro tomato and maybe add a dish or two where you can incorporate this unique ingredient.