Chef Danny leads the kitchen with a technique-driven approach rooted in Japanese tradition. His cooking emphasizes precision, seasonality, and respect for ingredients, from the grill to carefully composed nigiri. At TenGoku, his vision delivers an authentic yet approachable izakaya experience.
TenGoku Aburiya brings a true taste of Japan’s izakaya culture to Chicago—what drew you to this style of cooking, and how do you keep it authentic while cooking in the West Loop?
What drew me to this style of cooking traces back to my childhood. I grew up in my family’s seafood restaurant, watching chefs transform pristine ingredients into memorable meals and seeing fishermen arrive each day with the freshest catch. From an early age, I witnessed how food builds relationships, how chefs connect with guests through what they create. That left a lasting impression on me.
I’ve always been drawn to sushi and seafood, but it was my introduction to Japanese culinary techniques that truly shaped my perspective. I was captivated by the deep respect for ingredients, how each product is treated with intention, care, and precision. That philosophy resonated with me immediately.
At TenGoku Aburiya, we honor that tradition by staying true to classic Japanese methods and values. We focus on high-quality ingredients, time-honored techniques, and the subtle details that define true izakaya cuisine. Even in the heart of the West Loop, our goal is to create an experience that feels genuinely Japanese, warm, comforting, and deeply rooted in the spirit of izakaya culture.
You’ve both built impressive reputations—Chef Danny among Chicago’s sushi loyalists and Chef Sangtae with MICHELIN-recognized concepts. How do your backgrounds complement each other in the kitchen?
Working alongside a chef like Sangtae brings out the absolute best in me. His energy sets the tone in the kitchen, focused, passionate, and relentlessly driven. His depth of knowledge, precision, and commitment to refining his craft while honoring tradition constantly push me to elevate my own work. Our backgrounds complement each other, and we share the same respect for technique and the same desire to raise the level of every dish we serve.
TenGoku’s name translates to “Grill Heaven.” What makes kushiyaki and yakitori such essential expressions of your culinary philosophy?
Kushiyaki and yakitori feel essential to my cooking philosophy because they represent the heart of Japanese comfort food—simple ingredients treated with respect, cooked with precision, and served in a way that brings people together. I learned early on that great cooking is about technique, care, and intention. With kushiyaki and yakitori, every skewer matters. The balance of seasoning, the way the heat touches the meat or vegetables, and the timing on the grill all require focus and skill. There’s no room to hide, just pure technique and respect for the product. That’s exactly the kind of cooking I believe in.At TenGoku Aburiya, we aim to let the ingredients shine. ‘Grill Heaven’ isn’t just the name, it’s the philosophy behind every skewer we serve.
Beyond the grill, the menu includes standout soba, maki, handrolls, and nigiri. Which dish do you feel most represents TenGoku’s identity, and why?
Beyond the grill, our house made udon noodles best represent TenGoku’s identity. Crafted in house and served in several styles, they offer something truly unique that you will not find elsewhere in the city. Our udon soups have become a defining part of who we are.
Another signature of the kitchen is our nigiri. Each set features seasonal Japanese fish, brushed with our house shiitake soy to add depth without overpowering the natural flavor. I finish each piece with thoughtful toppings designed to complement the fish rather than mask it. That attention to ingredients, technique, and balance is what truly defines TenGoku.
Chicago Magazine called TenGoku “the best Japanese restaurant within city limits.” What do you think resonates most with your guests?
I think what resonates most with our guests is our approach to Japanese cuisine. We use top quality Japanese ingredients and stay true to traditional techniques and flavors, creating a sense of authenticity that people can genuinely feel. At the same time, the restaurant maintains a relaxed, casual atmosphere that makes guests feel as though they have stepped into a spot in Japan. That balance of honest flavors and a welcoming izakaya setting is what keeps people coming back.
Sourcing is key to Japanese cuisine. What ingredients or purveyors play a defining role in the flavors at TenGoku?
Sourcing is essential in Japanese cuisine, and at TenGoku we are intentional about every ingredient we use. Seasonal Japanese fish form the foundation of our nigiri, sashimi, maki, and specials, supported by authentic staples like soy sauce, miso, aka zu vinegar, and bonito. On the grill, we focus on premium meats and fresh vegetables suited for binchotan style cooking, finished with our house tare. Our house made udon allows us to control texture and flavor from start to finish. Together, quality and authenticity guide everything we serve.
What’s next for TenGoku—any upcoming menu additions, collaborations, or expansions on the izakaya experience that guests can look forward to?
We have a lot of exciting things coming up at TenGoku. One of the highlights is our monthly bento collaborations with top chefs and restaurants in the city. Each month, we partner with a different restaurant to create a special bento that blends the best of both cuisines. It’s something our guests really look forward to. Our menu is also very seasonal, so we’re constantly rotating new dishes and introducing fresh flavors throughout the year. Another big part of what’s next is our monthly Kappo Ten omakase experience, where guests can enjoy a more formal, chef-driven tasting focused on seasonal ingredients. We’re also thrilled about the updates to our space. We recently added a full bar and a new private dining room, which will allow us to expand our izakaya experience and host more intimate events. There’s a lot for our guests to look forward to.
