Dohyo Dohyo

Overseen by Richard Sandoval, this Japanese-inspired joint incorporates high-tech touches into its sparse Sumo-ring inspired design, with a solid circle of white banquettes surrounding hydraulic tables that rise up from the floor. Small plates dominate the menu, from plum-sauced pork & foie gras gyoza, Colorado lamb leg w/ cuke yogurt, and Wagyu brisket arepas, to steamed Alaskan crab dumplings, halibut sliders topped with chile remoulade, and chipotle aioli'd Crunchy Shrimp, also the subject of the documentary Trial of the Chicago 5'2".