Wicker Park residents know their sushi. And that's exactly why Makisu, an upscale sushi lounge, opened its second location in the heart of this hood. Executive Chef David Kim (Starfish, Agave, Blue Fin) rules this sushi empire, preparing fresh fish at slightly upscale prices.

Floor-to-ceiling windows open onto Division Street; inside, silver chairs saddle up to black tables, and hardwood floors add a neat sheen to this ultra-modern space. Drinks are backlit by orange lights. Everything glows — even the white Makisu outdoor signage, which is lit up against red bricks.

Makisu's menu stretches far along culinary lines, from fish to noodles to salads and soups. Try creative options on the small plate from the sushi bar section, like the eel garden roll, a satisfying combination of fresh water eel, asparagus, cucumber, avocado, and fresh greens wrapped tight in a soybean sheet, and served with creamy ginger ($11). On the Makisu specialty maki section of the menu, try the fire cracker roll ($16), a concoction of spicy tuna, cream cheese, avocado, asparagus, shitake mushroom and wasabi tobiko.

Classic rolls like the Alaskan ($8), Spider ($9) and Philadelphia ($6) are also available. For those on a budget, cruise by at lunchtime for reasonably priced lunch specials like the Sea Bass Box, which comes with baked sea bass, creamy white miso, mixed greens, sauteed veggies and Makisu fried rice.

Average cost: $10-$20

Centerstage Reviewer: Alicia Eler