River North
18-course | 10-seat
Sushi San's long-awaited, intimate, 10-seat omakase sits in a private space above the lively River North restaurant. Led by Master Sushi Chefs Kaze Chan and Shigeru Kitano, The Omakase Room is taking Chicago omakase to the next level. The 18-course seating is priced at a hefty $250 per diner, but based on our experience opening weekend, this price-point is justified.
Those with a coveted reservation are escorted through the main restaurant and led up the private stairwell in the back. Guests are first shown to the lounge and treated with attentive service until the seating is ready to begin. We cannot express enough how marvelous the space is. For our design nerds, you are going to want to see this space for yourself. Everything from the slated walls, the choices of wood and marble, to the accent lights, and chic furniture make this restaurant our dream interior design. From the design of the space to every single ingredient on the menu, each attribute has been purposefully planned.
For those impressed by the details, The Omakase Room leaves nothing out. This experience was some of the most impressive service and hospitality we have received here in Chicago, including Michelin starred tasting menus. We noticed right away how the team picked up on our left-handedness and adjusted each aspect of the meal to that one detail (from the angle of our nigiri to the orientation of our chopsticks and utensils.) It's painstaking attention to details such as these that sets an omakase apart.
Meet the Chefs:
The omakase room brings to Chicago a powerful duo with Chef Kaze Chan and Chef Shigeru Kitano. Both Chefs have a decorated resume within the Chicago Sushi scene with impeccable form and precision. Coming together Chef Kaze and Shigeru aim to pay homage to Japanese traditions and edo style while celebrating the space with a relaxed and personalized atmosphere. The whole experience truly felt like fun social gathering where conversations with the chef and respective diners was encouraged.
The menu features 18 courses of lavish, rich sushi items. Multiple courses incorporate caviar and uni, two of our favorite things. The otsumami courses alone were very impressive. We typically glance over small bites in anticipation for the nigiri to come, however, Chef Kaze's masterful creations made it impossible to pass over.
One of our most enjoyable courses of the night was uniquely broken down into two parts. (See above pictures). Part 1/2 consisted of egg, nori, ikura, and an uni sauce (shown first/on the left.) After finishing the course, we made a joke about wanting to lick the bowl. Seconds later, the staff came out with spoons as the chef went around preparing part 2/2 in our used bowls, adding sushi rice, more uni sauce, and shaved truffle (shown above second/on the left.) We thought this was such a fun way to keep the meal immersive. Needless to say, the menu and meal was of high value.
Something worth highlight is The Omakase Room's world-class sake program lead by sake sommelier, Daniel Bennett. Not only are the offerings of the highest quality and class, but Daniel's knowledge and passion behind each selection is infectious, adding value to the meal and our experience as a whole.
Premium Sake Pairing
From left to right:
1. "Yukimuro"by Hakkaisan , Junmai Daiginjo
Matured for three years in a snow storage facility,“Yukimuro.” From the cold snow, temperature is naturally kept stable at 37ºF year round, without the use of electricity.
2. "Tuxedo" by Sohomare, Kimoto Junmai Daiginjo
The perfect pair for fresh uni, O Toro, briny shell fish or a nice fresh goat cheese. The sake comes with a ribbon like string that we had the honor of untying before enjoying.
3. "Fisherman's Sake", by Kan Nihonkai, Junmai Ginjyo
The Nihonkai Brewery is a stone's throws away from the ocean. Once can taste the salinity and minerality.
We are still digesting the wonderful experience but are already excited for visit number two to come. Make your reservation now and see for yourself one of Chicago's best omakase experiences to date.