Lawrence Fish Market has been operating in Chicago's Albany Park neighborhood for over 40 years. It's a mainstay on the west side for its take-out sushi platters, which are perfect for a party or picnic with friends. The fish is so high quality, you don't need to add too much garnish or sauce, and with a mostly take-out restaurant and a great price point, it thrives in its residential area. In November 2024, Lawrence Fish Market expanded to include a Chinatown location, offering a more traditional sit-down dining atmosphere. When I arrive, I sit down inside, though there's a lovely patio out back, a summer specials menu, and a summer special draft beer available. I get to the restaurant 40 minutes early, like the nightmare I am, and have a glass of wine before my friend Abby arrives. When she does, the manager, Jay, brings us to a nice four-top table by the window, asking if I'm a picky eater. I say no, and let him know a few of my initial interests on the menu.
I told Jay that I'm generally a fan of Agedashi tofu and a Dragon Roll, so that's what he put in to start us off. The classic Dragon roll includes avocado, cucumber, and kanikama covered with broiled eel and unagi sauce, but Jay opted for the Rainbow Dragon Roll, topped with yellow, red, and black tobiko (flying fish roe). The presentation was beautiful, set up on a large leaf with a lemon slice on the side. The fish eggs on top of the roll complemented the flavor that I love in the classic dragon roll, plus the sauce on the eel made it extra sweet and tangy.
The Agedashi tofu didn't capture what I've loved about the dish in the past—I've enjoyed it as fried tofu that is soaked in broth long enough for it to become melt-in-your-mouth soft. This dish had the fried tofu skin shifting off the surface of the protein, leaving you to eat each part separately rather than as a combination of crispiness and tenderness. The broth was tasty and warmed me up from the inside, but it wasn't life-changing.
I drank a glass of Sauvignon Blanc, since that's my go-to white wine and it pairs nicely with fresh fish. Jay signed us up for a sashimi sampler and then suggests the ika-yaki. The sashimi was beautifully plated and included one Tamago (sweet egg), two Smoked salmon, one fresh salmon, two Chu-toro (medium fatty tuna), and two Unagi (Broiled Eel). Lawrence Fish Market is known for it's super fresh seafood, and the fish at their Chinatown location was exceptional, as expected. We especially loved the fatty tuna from among the fish sashimi, and the Tamago was a fun addition as a sweeter flavor. Abby’s go-to at any sushi restaurant is a spicy tuna roll, but we had our tuna as a maki instead. This turned out great, since we got to see just how fresh the fish was.
From the appetizer menu, Jay put in Takoyaki, AKA octopus balls. The little papery tendrils on top were still moving from the heat of the dish, giving us a fun little show. Sauce burst from the inside, creamy and refreshing, adding necessary moisture to the fried dough. Abby told me the fried dough ball is a common street food in Japan, and that they've nailed it here—the octopus is just chewy enough without being rubbery, and it's balanced between gooey and firm. "Sometimes, you can get lost in the sauce," Abby warned me.
Next, we got the Tonkotsu Garlic Ramen: The egg in the ramen was perfectly jammy, and the slab of pork was delicious and tender. Abby shared that next to the noodles, the broth is the most important factor in a ramen, and it can sometimes be too thin, like pepper water. The ramen was tasty and beautifully presented, but I've opted for a photo of the Udon we enjoyed instead (it was Abby's favorite of the two). The Ebiten Udon (which is available in soft, medium, or hard textures) came with a tempura, which was a win-win. The Shrimp tempura was perfectly cooked, and we would recommend the veggie tempura for its freshness, despite the fried casing. On the udon, the spiral fish cake on top was mesmerizing to look at, the dried seaweed added great texture and saltiness, and they absolutely nailed the consistency of the udon and the flavor of the broth. Everything about this dish was good. Tragically, I was absent-mindedly twirling my udon on my chopsticks, prompting my waitress to ask, “Do you need a fork?” As I recovered from my embarrassment, Abby simply told me, "Slurp, girl!"
Jay ordered another sashimi plate for us, which had plenty of stylistic fliare. It included fresh White tuna (escolar), sea urchin, scallop, seared scallop mayo, and tobiko (flying fish roe). We found that the seared scallop was even better than the sautéed one, though they're both remarkably fresh. Abby told me that it's incredibly difficult to get urchin right, since it should be served as directly as possible from the ocean. This urchin was slightly briney, delivering a burst of saltiness straight out of the sea. The roe was also delicious—it was served in a thick cucumber cup, though it's usually in a thinner wrap of cucumber or seaweed. The roe tastes like water, and is even more satisfying than its smaller, pearled counterpart on the dragon roll. And, as we'd come to expect, the white tuna was incredibly fresh and smooth on this platter.
Last but not least, dessert! We were matched with the Matcha mont blanc cake, which had earthy matcha spiraled on top and a cream puff type pastry inside. They also recommended the Yuzu cheesecake, which tasted like the familiar dish but less dense than a traditional cheesecake. Plus, the yuzu flavor reminded us of a mandarin orange, adding a bright citrusy effect.
Living up to its longstanding reputation of excellence in Albany Park, Lawrence Fish Market Chinatown impressed us the most with its fantastic fresh fish, but we also enjoyed great service and a colorful atmosphere. Lawrence Fish Market Chinatown is a must-visit for fans of the original location craving an entire evening of their favorite Japanese dishes.
Lawrence Fish Market Chinatown is located at 234 W 31st St, and is open Sunday through Thursday from 11am to 9pm, and Friday and Saturday from 11am to 11pm. You can preview the menu and order online on their website.
All photos by Row Light.
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