Recent social media posts
09/30/2026
The art of omakase goes beyond the plate.
It’s the anticipation of what comes next, the beauty of letting go, and the trust you place in our
chefs, whose knowledge, artistry, and decades of experience shape every course.
🎥:
09/10/2026
Kohada: Gizzard Shad.
Bold in flavor and delicate in structure, kohada demands precise, labor-intensive preparation. At The Omakase Room, we carefully cure it with salt and vinegar to balance its intensity and refine its texture, then finish it with Chef Kaze’s signature tamago soboro.
You have until the end of September to earn 2X–5X Lettuce Entertain You Frequent Diner Points when you dine with us during the End of Summer Scratch-Off.
Not a Frequent Diner member? Join and learn more here: https://bit.ly/2RZvLyc
08/22/2026
Aka Amadai prepared using the Matsukasa Yaki technique: light, tender fish meets a delicate, airy crunch.
08/07/2026
Nodoguro: The Blackthroat Seaperch.
Known as the toro of white fish, Nodoguro is prized for its exceptional marbling and rich, buttery texture. While most fish reserve that richness only for the belly, Nodoguro carries it from head to tail.
Our chefs lightly torch the Nodoguro to caramelize the skin and create a crisp contrast with the buttery fish beneath.
08/01/2026
Eighteen courses, up to five times the reward.
Now through September 30, earn 2X–5X Lettuce Entertain You Frequent Diner Points when
you dine with us during End of Summer Scratch Off.
Not a Frequent Diner member? Sign up and learn more: https://bit.ly/4vYuXGM
07/23/2026
Suma Katsuo (Skipjack Tuna) as Katsuobushi.
Taking up to 6 months to reach perfection, Katsuobushi builds depth and umami in every dish it touches.
07/02/2026
Matsukasa Yaki: A master-level Japanese technique rooted in tradition, but popularized in the last decade. Skillful ex*****on creates a stark, desirable contrast between the crisp, airy scales and the warm delicate fish flesh underneath.
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.
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.
