The Omakase Room at Sushi San

The Omakase Room at Sushi San Led by Master Sushi Chef Kaze Chan, The Omakase Room at Sushi-san is a ten-seat omakase restaurant in Chicago’s River North. Located inside Sushi-san.

Make your reservations here: https://bit.ly/3Gu2a39.

Japanese cuisine is built on harmony. At The Omakase Room, that same principle guides the space itself: minimal, intenti...
06/26/2026

Japanese cuisine is built on harmony.

At The Omakase Room, that same principle guides the space itself: minimal, intentional, and designed to complement the dining experience from the moment you enter.

Honored with for Best Restaurant Design in 2024, our interiors reflect the same care and attention as the menu itself.

Link to Carousel Photos: https://bit.ly/4dnoQpt

06/24/2026

Kue's gelatinous, buttery, collagen-rich texture sets it apart from other white fish.

Our chefs use precise knife skills to break down the massive fish to ensure no part of the prized Engawa is wasted.

06/11/2026

Developed in the 1600s, Yuan-Yaki remains one of the most effective ways to prepare a fish as rich as Kinki.

Yuzu cuts through the fat, the marinade locks in moisture, and the grill adds smokiness while crisping the skin.

06/09/2026

The Omakase Room x The House of Suntory Listening Room.

Join us on June 30 at 6:00 PM as The Omakase Room transforms into a Japanese-inspired vinyl listening room for an evening of exceptional artistry of sound, cuisine, whisky, and storytelling.

Hosted by House of Suntory Brand Ambassador , guests will enjoy a curated tasting of Japanese whiskies paired with bites from Chef Kaze while listening to a selection of Japanese vinyl pressings in our intimate living room.

Limited availability. Tickets available here or on our website: https://bit.ly/3RRFrcQ

06/01/2026

Don't let this Kinki's spiny fins and sharp bones fool you.

Kinki is one of the most richly marbled white fish in Japanese cuisine. That fat translates directly into flavor: buttery, sweet, and rich enough to stand up to smoke and char, and balanced by the acidity of yuzu.

05/15/2026

Hand-selected in Tokyo, served in Chicago. Always fresh and at its peak.

05/06/2026

A sign of spring. Hotaru Ika, or 'firefly squid', is a fleeting seasonal delicacy
known for its subtle sweet and briny flavor.

A rare find on any menu, it graces our counter for a few weeks, and then it's another year-long wait until peak Hotaru Ika season returns.

04/15/2026

Kue rarely appears on omakase menus.

It requires precise sourcing and millimeter-level preparation to get it right, something few chefs ever encounter, and even fewer master.

04/10/2026

More than a century later, Dashi remains the quiet foundation of Japanese cuisine: water, Katsuobushi, and bonito, all balanced with precision.

04/08/2026

Chawanmushi: “tea cup steam.”

A custard built on balance and precision, finished with wild Matsutake and uni.

04/04/2026

Balfego Bluefin Tuna: responsibly sourced with rich, refined flavor in every cut

Address

63 W Grand Avenue 2F
Chicago, IL
60654

Opening Hours

Thursday 5:30pm - 11pm
Friday 5:30pm - 11pm
Saturday 6pm - 11pm

Telephone

(312) 766-7899

Website

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