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.

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.

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, wh**ky, 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

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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