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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
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.
