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Shigeru Kitano demonstrates the art of sashimi cutting. (Photo ©2013  by Leah A.Zeldes)Shigeru Kitano demonstrates the art of sashimi cutting. (Photo ©2013  by Leah A.Zeldes)

Shigeru Kitano demonstrates the art of sashimi cutting. (Photo by Leah A.Zeldes)

Sushisamba rio in River North shows off the talents of its Japanese chefs, Shigeru Kitano and Koji Kagawa, in an exquisite series of omekase (oh-MEH-ka-say) dinners. Beginning at 7 p.m. Friday, Jan. 18, four weekly, eight-course dinners will each focus on a different region of Japan: Hiroshima, Akita, Nagano and Nigata.

The menus include such dishes as an assortment of kumamoto oysters, shishito chilies and unagi tamago (eel omelet); kani chawanmushi, egg custard with king crab; grilled black cod; sashimi and sushi, each paired with rare, regional sakes by sommelier Hayes Swope.

The evenings will commence with a kagami biraki (sake keg breaking) ceremony and include a demonstration of sashimi cutting as well as a traditional Japanese tea ceremony.

Each dinner, with sake pairings, is $125. Only 20 seats are available per evening and reservations are required.