OMAKASE YUME

absolutely world class black cod; chutoro, otoro with black salt, miso soup with prawn head all break into the 9/10 category. the panna cotta with imported strawberries at the end was incredible. overall the flavors were punchy, precise, and pristine.

note: a la carte items at the end were totally inferior to the omakase. don't stray from the course.

Atmosphere: 5

Food: 5

Service: 5

The fish and service are excellent. It’s just ridiculously expensive. I was disappointed in the strawberry shooter dessert- nothing special and I had been excited to try the matcha dessert that other reviews had mentioned recently.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase, Miso Soup, Sushi, Misoyaki Grilled Miso Black Cod

Mouth watering omakase served in an intimate setting for 6 guests. Easy to find this location. Once inside you feel like you’re in a private setting. You’ll be taken care of including light conversation and local recommendations, not just food and drink service alone.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase

I, so badly, want to leave a 5-star review. Chef Park is a master. He is everything you expect from this very specific and precise craft. The service is fantastic and the surroundings are intimate. There are 6 diners in the room and this can make or break your experience. There is a specific request not to wear overwhelming amounts of cologne or perfume and I badly hoped the people who disobeyed would be asked to leave. Four of us arrived on time and the last two showed up late and came in with no less than 4 fragrance sprays on per person. They were loud and rude, frequently groping each other in this small, well-lit room. I am disgusted at the fact that the staff and head chef didn’t ask these two people to leave. Two people can ruin the experience for the remaining four diners. I will likely not be returning and I would recommend going with friends to avoid this experience.

Atmosphere: 2

Food: 5

Service: 5

Recommended dishes: Omakase

One to remember

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase, Wagyu

This is the BEST Omakase we have had. We have gone to multiple ones including Japan, LA, NY, etc. but Chef Park serves. The sushi was absolutely perfect. The love he has for each dishes can be tasted. Each one was different from the other. The fish were as good as the one in LA; some even comparable to being in Japan. We will definitely come back if we ever get an opportunity to come back to Chicago.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase, Miso Soup, Sushi, Sweet Shrimp, Aji, Wagyu Beef, Ikura Salmon Roe, Wagyu, Misoyaki Grilled Miso Black Cod, Wagyu Nigiri, Uni Sea Urchin - Hokkaido

Good quality of fresh fish and nigiri selection by the chef. Though the seasoning leans towards more subtle flavors, especially with the rice.

Atmosphere: 4

Food: 4

Service: 4

Recommended dishes: Omakase

Amazing Omakase experience for Valentine’s Day, everything was made to perfection. I would highly recommended to everyone.

Underperformed high expectations. Yes, food impeccable in terms of quality and preparation. But compared to other restaurants of this type, this all fish menu didn't imagine any other sort of dishes, thus lacking creativity. The chef was unenaged, barely spoke, showed zero interest in explaining the dishes. No energy. Almost awkward. A great omakase experience at this price point shares many details of where the ingredients were sourced and other color about the meal. Here: dead silence. The room was meh. 6 seats. A barely present server. I wouldn't go back and at this price point and I would not recommend.

Atmosphere: 3

Food: 5

Service: 2

A truly top-notch Omakase experience, showcasing exceptional quality through the sushi rice and the unique seasoning on the fish. Our meal included 16 courses, with the option to add special items at the end before dessert. The space is super intimate, with only six tables arranged around the sushi bar. The pacing might be on the slightly faster side (our meal was about an hour and 20 minutes), though we still thoroughly enjoyed our entire meal.

Highlights from our visit included the Tuna flights served in succession (Akami, Chu Toro, and Toro), Shima Aji (Yellowjack), Kanpachi, Botan Ebi, and Grilled Miso Black Cod.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase, Sweet Shrimp, Misoyaki Grilled Miso Black Cod

There’s a reason why they have a Michelin star. Top notch quality, amazing presentation, and great sake pairings

Atmosphere: 5

Food: 5

Service: 4

Recommended dishes: Omakase

Chef Sangtae Park prioritizes the freshest, high-quality fish flown in from Japan. The sushi rice is perfectly balanced, complementing the delicate flavors of the seafood.
While respecting tradition, Chef Park isn't afraid to add unique flourishes. Think kimchi puree or sesame oil accents, creating an exciting twist on familiar ingredients.
The restaurant's small size fosters a close-knit atmosphere. You'll likely find yourself chatting with fellow diners or even Chef Park himself, making the meal a truly personal experience.
This is a serious sushi haven. The service is attentive, but the focus is on savoring the exceptional flavors curated by Chef Park. Be prepared for a more formal and quiet dining experience

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase

Absolutely wonderful meal. I’ve had a number of high end omakase experiences over the years and this was among the best if not the best.

Atmosphere: 5

Food: 5

Service: 5

NB: I would highly recommend requesting the raw fish add-ons ahead of time / at the beginning of service at the latest to allow the chef to prepare the fish with sufficient time for it to come to room temperature.

Excellent experience all around. The chef’s assistant suggested an off the menu uji matcha soda when I requested a chilled tea, which went great with the rest of the meal, and chef Park himself was very knowledgeable about the ingredients. The fish and toppings were all prepared meticulously, and the more interesting accoutrements (i.e. ginger, scallions and other herbs fermented in shoyu for a month) paired well with the chosen fish—a good balance between satisfying both the diner’s experience of the fish and the chef’s personal style. His handling of the sweet shrimp / amaebi was a lovely demonstration of mottainai, using the shells as part of the stock for miso soup and the innards in the head for an “ebi miso” on top of the nigiri, which I found reminiscent of the typical preparation of kawahagi with its liver on top.

General decor of the place is intimate and peaceful, as expected of a 6 seat counter. The place sports a lot of pieces with interesting designs, i.e. the porcelain display behind the counter or even the coat rack that doubles as wall art, which show chef Park’s pride in the place.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Omakase

Outstanding. Get off the Randolph Street and Fulton Market nonsense and head a few blocks south for some of the best sushi near the Loop.

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Sushi, Ikura Salmon Roe