Marvin Lopez is the Executive Chef of Zenzi Den, bringing a career defined by precision, discipline, and high-impact culinary leadership. Most recently, he worked with Nobu Restaurants, where he had a 6-year tenure leading menu development, team training, and kitchen operations.

Prior to Nobu, Lopez served as Chef de Partie at two acclaimed, Michelin-recognized establishments — HaiSous under Chef Thai Dang and The Alinea Group under Grant Achatz — where he refined his expertise in live-fire cooking, sauté, and charcoal grill techniques.

Originally from Seoul, South Korea, ChoongKi Kim brought his passion for culinary craftsmanship to Chicago in 2014, where he began a dedicated journey into the art of sushi. He trained at Shakou Sushi under former Nobu chef Danny Rei, building a disciplined foundation rooted in technique and precision.

He later served as Head Sushi Chef at Kamehachi in Northbrook, one of Chicago’s most respected sushi institutions, refining his skills and honoring traditional methods. Most recently, he continued to elevate his craft as Sous Chef at the Michelin starred Omakase Yume, where excellence and attention to detail are paramount.

Zenzi Den, from Ballyhoo Hospitality, brings Japanese-inspired izakaya cooking to downtown Glenview. Dark wood, charcoal stone floors, and warm light set the tone for a space that feels intimate but alive. A traditional robata grill cooks over binchotan charcoal, with a menu that moves through sushi, dumplings, and dishes built for sharing. A den for good food, good company, and nights that unfold naturally.



Soon you’ll be able to enjoy Zenzi Den wherever you gather — takeout, delivery, and catering coming soon!

Set just beyond the sushi counter, the Tatami Room is a secluded yet connected retreat within Zenzi Den. Enclosed by translucent shoji rice paper screens, the space balances privacy with the ambient energy of the dining room. Warm woods, deep tones, and layered textures create an intimate setting designed for meaningful gatherings.

Around a communal table, guests enjoy a chef-driven kaiseki experience curated by Chef ChoongKi Kim. Inspired by the tradition of seasonal, multi-course Japanese dining, each dinner unfolds through a thoughtful progression of dishes—robata-grilled kushiyaki, house-made dumplings, signature oshizushi, sizzling rice, and bold noodle preparations—crafted to be shared and savored together.