What are the opening hours?

Monday 5:30pm - 7:30pm Tuesday 5:30pm - 9pm Wednesday 5:30pm - 9pm Thursday 5:30pm - 9pm Friday 5:30pm - 9pm Saturday 5:30pm - 9pm

Omakase Yume

Intimate 8 seat omakase restaurant in Chicago’s west loop serving traditional Edomae style sushi.

05/06/2026

A sake or wine pairing isn't just for the luxury experience; it's a carefully crafted journey that elevates each course. The sakes on our standard and reserve pairings can range from crisp, mineral-driven sakes that enhance delicate white fish to bold, umami-rich pours that complement fattier cuts.

Let each course tell its story, and let every pour bring it to life.

Wine & non-alcoholic pairings are also available to enhance your next omakase experience. Reserve via Resy.com~

04/22/2026

From one fish comes three unforgettable courses 🍣

Akami #赤身 (red tuna): sourced from the back/loin. The deep ruby color with a firm bite brings a clean, mineral-driven umami flavor that finishes crisp and precise, complimented with a mountain of negi-toro.
Chutoro #中とろ (medium-fatty tuna): carved from the upper belly, it's the bridge that balances the lean and richness of the tuna belly. One bite and the mineral umami flavor shines through with a lingering richness to finish off the course with no toppings necessary.
Otoro #大トロ (fatty tuna): from the fattiest area of the belly. The pale and heavily marbled cut melts in your mouth at the very first moment. It's impossibly soft, buttery, with some sweetness and depth.

A staple at our restaurant since we first opened our doors. Reserve via Resy.com~

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04/17/2026

Sayori #針魚 (Japanese halfbeak)

A fish prized for its clarity of flavor and texture. Caught in the warm waters along the coast of Hokkaido to Kyushu, this naturally lean fish brings a clean flavor with a firm yet delicate texture offering a gentle snap before melting away. Because it lacks the richness of fattier fish, we serve this gem in its natural state with no additional toppings.

Sayori reflects the spring season with its fresh, subtle, and quietly elegant flavor. Available for your next omakase with us now.

Reserve via Resy.com~

04/10/2026

Kohada #コハダ (Gizzard Shad)

Found along the coastal waters of Japan, this silver-skinned fish thrives in nutrient-rich, cooler currents, developing a clean, mineral-forward flavor with a delicate balance of fat and brightness.

As we enter the early season, the fish is still lean, but with a more refined texture. To honor and elevate the experience we prepare this as shime kohada: lightly cured in salt and rice vinegar to firm up the fish while enhancing its natural umami, bringing forward a crisp acidity.

Now available on our 16-course omakase experience. Book via Resy.com~

03/11/2026

Turban Shell (Sazae #サザエ)

Harvested from algae-rich coastal reefs, turban shell snails feed on kelp and seaweed — giving the meat its signature ocean sweetness and deep umami.

Often compared to abalone for its firm, satisfying bite, this shellfish carries a clean briny flavor that chefs in Japan have prized for centuries.

Served simply to highlight the natural salinity of the sea. Sazae is now in season, and available now at Omakase Yume.

Reserve via Resy.com

03/04/2026

Black Cod Misoyaki #味噌焼き

A staple dish at Omakase Yume. Marinated for 24+ hours in a blend of two different kinds of miso, then cooked to perfection for that delicate, buttery texture and deep umami flavor.

Best enjoyed hot on a bed of our sushi rice.

Reserve via Resy.com~

02/14/2026

Tonight, we celebrate love in all its forms from the love we share with our loved ones, and the love that we put into our craft.
 Valentine’s Day is always a special day for us even more as we wish our Executive Chef a Happy Birthday 🎂✨ Your passion, discipline, and artistry inspire us daily, and we’re grateful to share this Valentine’s Day honoring both romance and the visionary who makes every experience unforgettable.

Here’s to love, legacy, and another year of excellence. 🍣🥂

02/04/2026

Kinmedai #金目鯛 Golden Eye Snapper
Caught deep in the ocean where light is scarce, its signature large golden eyes are built to navigate the deep sea waters. That same deep-sea habitat gives kinmedai its naturally rich fat content, creating a delicate texture and clean, buttery finish.

One of favorite dishes on the menu. Served with the skin on and torched to elevate its natural state with a light, smoky finish.
Reserve via OpenTable.com

01/28/2026

Enhance your omakase with our curated à la carte selections.

Each week, secures limited quantities of exceptional Japanese fish, complemented by pristine seasonal offerings at their peak. These specials are thoughtfully chosen to elevate your tasting journey highlighting rarity, seasonality, and balance. Find your next favorite specials at our chef's counter.

Book via OpenTable.com~

01/14/2026

In the cold winter season, we invite you to our chef’s table with a warm welcome. Enjoy Chef Sangtae’s signature chawanmushi #茶碗蒸し to begin your next omakase journey with us~

Book via OpenTable.com

01/08/2026

Now hiring: Sous Chef

Our intimate 6-seat restaurant is built on focus, trust, and consistency. We are looking for a passionate chef who is precise, disciplined, and displays care for all our guests through each dish served.

All inquiries and resumes can be sent to [email protected].

Address

651 W. Washington Boulevard
Chicago, IL

Opening Hours

Monday	5:30pm - 7:30pm
Tuesday	5:30pm - 9pm
Wednesday	5:30pm - 9pm
Thursday	5:30pm - 9pm
Friday	5:30pm - 9pm
Saturday	5:30pm - 9pm

Website

http://www.omakaseyume.com/

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