Recent social media posts
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
04/01/2026
Our menu is curated with intention. So is the room.
From lighting to layout to the energy at the counter, every element is designed to feel composed, immersive, and personal.
Recipient of the Jean Banchet Award for Best Restaurant Design.
03/12/2026
"I’ve never been treated like royalty like this before." -
03/04/2026
Thank you to everyone who joined us for this 18-course collaboration, and to Chef John Manion and his team for an extraordinary night.
02/27/2026
Behind every evening at The Omakase Room is our Master Chef Team shaped by decades of craft, discipline, and shared respect for tradition.
Led by Master Sushi Chef & Partner Kaze Chan, alongside Master Sushi Chef Shigeru Kitano and Chef de Cuisine Michael Graffeo, our chefs bring together generations of technique, global perspective, and precision.
02/22/2026
Guinomi are traditional Japanese sake cups, chosen not just for beauty, but for how they shape aroma, texture, and finish of the sake you select.
Each one at The Omakase Room is selected with intention from Japan.
02/19/2026
"An unforgettable night at The Omakase Room, where every course was executed with intention. From the intimate sitting room to the personalized tea and beverage service before being seated, every detail felt curated and one-of-one. Seamless progression, impeccable technique, and thoughtful pacing allowed each dish to outshine the last. Luxurious in atmosphere and rich in detail, this is omakase done right — absolutely worth the seat." -.hungry
📸 .hungry
02/15/2026
An Omakase is defined by trust.
Each course is selected by Master Sushi Chefs. Menus are guided by seasonality, sourcing, and years of mastery.
02/10/2026
Join us on February 24, for a collaboration dinner with Jean Banchet Award–winning Chef John Manion and Master Sushi Chef Kaze Chan. Enjoy a unique 18-course omakase that blends bold flavors and cuisines. Reserve now, here: https://bit.ly/3MoLHWT.
01/30/2026
A one-night-only omakase collaboration.
joins Master Sushi Chef Kaze Chan, on February 24, for an 18-
course experience at The Omakase Room. Secure your spot, link in bio.
01/30/2026
A one-night-only omakase collaboration.
Chef John Manion joins Master Sushi Chef Kaze Chan, on February 24, for an 18-course experience at The Omakase Room. Secure your spot, here: https://bit.ly/4kj7Hz5.
01/23/2026
Chicago Royalty, QB1 and PCA! A big thank you to and for dining with us!
01/07/2026
A rare meeting inside The Omakase Room.
Our Sake Sommelier Daniel and .sake founder Richard Geoffroy connect to reflect on the philosophy behind IWA 5, a sake built on harmony, layering, and intention.
It’s one of our favorite pairings on the menu, and one we invite you to discover on your next visit.
12/31/2025
This year, every seat, every course, every quiet moment at the counter meant something to us.
Thank you for being part of it.
We look forward to welcoming you in 2026.
12/30/2025
One day remains to enjoy our Holiday Bonus.
Receive a $25 bonus with every $100 in Gift Cards through December 30. Purchase now here: https://bit.ly/49xEg8A.
Address
63 W Grand Avenue 2F
Chicago, IL
60654
To get to the restaurant located on W Grand Avenue in Chicago, you can take public transportation by taking the bus or train to the nearest station. Alternatively, if you are driving, you can use GPS to navigate your way there and find parking on nearby streets or garages.
Opening Hours
| Thursday |
5:30pm - 11pm |
| Friday |
5:30pm - 11pm |
| Saturday |
6pm - 11pm |
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What people say
Sushi restaurants are known for their fresh and high-quality ingredients, expertly crafted sushi rolls, and impeccable presentation. The Omakase Room at Sushi San on W Grand Avenue in Chicago takes this to the next level with its ten-seat omakase restaurant led by Master Sushi Chef Kaze Chan.
The restaurant has received numerous accolades, including being named one of the Best Restaurants in Chicago and being featured in Chicago Magazine's Best New Restaurants list. The attention to detail is evident in every aspect of the dining experience, from the gleaming pearls of Golden Kaluga Caviar to Chef Kaze's beautiful arrangements featuring ginger flower blossoms.
One unique aspect of The Omakase Room at Sushi San is Chef Kaze's use of a 1,000-year-old Malaysian cedar to smoke select pieces of fish. This adds a multi-sensory experience that elevates the already exceptional flavors.
For those looking for a truly special dining experience, The Omakase Room at Sushi San offers guided tastings alongside dinner with Chef Kaze. And with reservations now open for June exclusively on Opentable, there's no better time to experience this exceptional sushi restaurant.
