3758 Nicollet, Minneapolis
(612) 236-4429

Reservations welcome.

Reserve Now

Open Monday–Friday  4 p.m.–12 a.m.
Saturday and Sunday  12 p.m.–12 a.m.

Happy Hour

4pm - 6pm & 10pm – close
Featuring small plates + sushi specials
and $2 off taps + glass wine + house sake

Best of the Twin Cities : Vote for us

Kyatchi is open for lunch on

Saturday & Sunday @ Noon


New menu items

100% sustainable red snapper (tai)

Wild Caught, New Zealand

Nigiri 4.00 (1 piece)

Sashimi 11 (3 piece)

100% sustainable sea urchin (uni)

Diver Caught, Nova Scotia

Nigiri 7.50 (1 piece)

Sashimi 7.50 (1 piece)


NE Minneapolis

Minnesota's only Co-Operative Brewery $6.50



Three different flights featuring  a sampling of flavor profiles  $15. $19, $23


The Monterey Bay Aquarium Seafood Watch program helps consumers and businesses make choices for healthy oceans. Our recommendations indicate which seafood items are "Best Choices," "Good Alternatives," and which ones you should "Avoid."

The Minnesota Zoo is committed to supporting sustainable seafood and freshwater choices to help protect our environment. The goal of our sustainable seafood program is to increase the availability of sustainable seafood in the Twin Cities and increase awareness of sustainable seafood issues throughout Minnesota.

Reservations welcome.

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Where Our Food
Comes From

The Fish Guys, Inc.


Was founded in 1993 with the desire to source the freshest and widest variety of seafood from around the globe and deliver it locally to customers who understand and appreciate uncompromising quality. With this aim, we quickly became the Midwest's premier wholesale supplier of fresh and frozen seafood. And we did it by demonstrating respect at every step.

From our choice of fishing and farming partners and meticulous whole-fish processing to our stringent sustainability practices and unwavering customer-centric service, we treat our people, our product, our process, our environment and our customers with the utmost respect.

Berkwood Farms

Des Moines, Iowa

Berkwood Farms' Berkshire Pork is raised humanely with room to move within a network of sustainable family farms by families who share pride of ownership in Berkwood Farms.

At Berkwood Farms we are mindful of quality and the expectations of our customers. Our animals are never fed antibiotics or hormones for sub-therapeutic growth promotion. We care for our animals the way we care for our farms - with great pride and a strong feeling of accomplishment.

Larry Schultz Organic Farm

Owatonna, Minnesota

Schultz's chickens are free-range, certified organic and are never administered hormones or antibiotics. In fact, the family grows most of their crops, grinds their own feed, candles and grades their own eggs (the day they're laid, unlike some farms) and handles most of their deliveries.

Peterson Limousin Farms

Osceola, Wisconsin

A family operation specializing in producing premium-quality beef with naturally superior cattle—Limousin. Our antibiotic and growth hormone-free cattle are custom harvested at a nearby locker plant. We began this beef program with the intent on creating greater value for our beef customers. Today, our intent has become a realization. The feedback received from our customers is encouraging. Families love the savory taste and tenderness of Limousin beef while taking comfort in knowing the animal was raised locally and humanely.


Rishi Tea

Milwaukee, Wisconsin

Rishi Tea was founded in 1997 by Joshua Kaiser, who found a way to combine his passions for travel, world cultures, global culinary traditions, and herbology into a business. Following a series of post-college travels, he landed back in the US and was stumped by the lack of sources for quality teas. A growing interest among Americans in the origin driven nuances of coffee and wine led Joshua to believe that the time was ripe to introduce true teas to the American market.

Rishi started in a windowless 400sf space in Milwaukee’s Third Ward, where loose leaf teas were formulated and hand blended in micro-batches for sale to cafés throughout the Midwest. Joshua enlisted his Rufus King High School friend Benjamin Harrison as a business partner to drive the expansion of sales into new markets. Meanwhile Joshua continued to travel abroad for nine months a year to source tea. The relationships that Joshua fostered during this time serve as the foundation of Rishi’s direct trade and organic supply chain. Rishi’s growth necessitated a move to a larger space in the Riverwest neighborhood, and soon after to an even larger facility at the old Louis Allis building in Bay View in 2003. What started there as a 10,000sf production facility grew into 32,000sf of operations and office spaces. Rishi’s organic loose leaf teas became ever more popular as the brand expanded nationwide in the café market and in natural retailers like Whole Foods Market.

In 2013, Rishi launched into the world of tea bags and picked up global distribution that promised to exponentially affect sales. With bright prospects for growth, it was time to evolve once again and boost production capacity. In late 2013, land was purchased and construction began on a state-of-the-art tea facility in the Menomonee Valley district of Milwaukee. In September 2014, the doors opened to the new 48,000sf world headquarters of Rishi Tea. Every detail was considered and designed for optimal botanical storage conditions with aroma segregation and the strictest requirements for organic food safety. What's more, in mid-2016 the facility received SQF Level II Food Safety Certification, a globally-recognized standard. Such standards allow Rishi to offer a purity and quality unattainable by any other tea company in North America.

We are often asked about the meaning of Rishi. It is from Sanskrit and means “one who is a seer, sage, or seeker of truth.” For us it means constantly striving to learn more about tea and strengthening our connection to tea and botanicals and the people who grow them. We strive to reveal the natural truth to our modern society, which has become so far removed from gardens and kitchens, and overly dependent on labs for synthetic and processed beverages. As Rishis, we want to share some natural and simple alternatives for people to live healthy and delicious lives. Discover new teas and join us on a wondrous botanical journey to leave No Leaf Unturned.

About Kyatchi

Kyatchi is a Minneapolis restaurant inspired by Japanese cuisine. Conceived for the Minneapolis' Kingfield and Lyndale neighborhoods—right next to Uptown and Eat Street—Kyatchi is the creation of Kim Bartmann, Sarah Peterson, Sam Peterson, Chef Hide Tozawa, and Anne Saxton. We’re excited to be open!

Kyatchi is committed to fun times, happy service, healthy oceans, and perennial landscapes. We’re plating up sustainable ingredients—especially with a focus on sustainable fish and seafood—in both traditional Japanese and new American ways. We’re also on a mission to pour you a great sake. Irashai!