The Omakase Room at Sushi San

The Omakase Room at Sushi San The Omakase Room at Sushi San is a sushi restaurant located inside Sushi-san in Chicago's River North. Led by Master Sushi Chef Kaze Chan, the ten-seat omakase restaurant boasts a unique multi-sensory experience with select pieces of fish smoked using a 1,000-year old Malaysian cedar. The restaurant also offers an extensive collection of Japanese Whiskey and has been recognized as one of the Best New Restaurants by Chicago Magazine.

Recent social media posts

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.

Eighteen courses, up to five times the reward.Now through September 30, earn 2X–5X Lettuce Entertain You Frequent Diner ...
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.

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.

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

Telephone

(312) 766-7899

Website

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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.