The Omakase Room at Sushi-San

I have to say, our experience at The Omakase Room at Sushi-San was VERY hit or miss.

The ambiance and interiors were stunning. From the initial lounge to the dining space to the bathrooms, it's all beautifully done. I'm still thinking about their marble countertops.

The service was excellent and allowed for personal conversations as well as interactions with the chef.

The non-alcoholic drink package was an unexpected highlight of the night; we really enjoyed all but one of the beverages.

Some of the dishes were excellent; the Otoro Tartare was one of my favorite Omakase bites to date. However, we had several courses that not only fell flat, but were truly unappetizing.

The chef explained at the end of the meal that, as a newer Omakase restaurant, their strategy is to buy the most expensive products from the fish markets and incorporate those into their menu. Caviar, uni, and truffle were all featured in several of the dishes, and while that's appreciated in a higher ticket meal like this one, the way that they were incorporated did not seem well thought out. My husband, brother, and I have all been to several Michelin star restaurants as well as a few other Omakases (Sushi by Scratch, Kyoten Next Door, Jinsei Motto, etc.) and are familiar with the intense flavors that are featured in restaurants of this caliber, but the combinations here just didn't taste good, plain and simple.

By the end of the meal, we were all nauseous and incredibly full. One might say that it's great that they serve bigger portions, but in an Omakase experience, being too full seems to be a reflection of poor planning. They end the meal with a scoop of savory uni ice cream, which is exactly what we didn't want after many savory uni heavy dishes. We were hoping for something lighter and sweet to end the night.

Overall, for almost $1,300 for three people with the non-alcoholic drink package, we were disappointed.

Atmosphere: 5

Food: 2

Service: 4

Recommended dishes: Toro Caviar

The omakase was okay, nothing too impressive though, actually some of the courses are either too salty or too much fusion, the pairing sakes was the highlight though

Atmosphere: 4

Food: 3

Service: 4

Daniel was very patient and understanding with our situation, he really set the tone when we first stepped inside. Our sushi master chefs were very sweet and engaging along with the entire atmosphere. The food was amazing and plated in a craftful way to bring out the artistic vision. Loved the food and it was a great experience!

Truly one of the best meals of our lives.
We celebrate our anniversary at a top Chicago restaurant every year … from L2O to Alinea to Smyth to Schwa. This year we chose the Omakase Room to bring us back to a Japan trip from last year. Until now, I had been hesitant to splurge on omakase in Chicago. We did one once and it just was the same stuff on the restaurant’s menu. Here, though, you have a restaurant purpose built for the show, and the dedication and creativity to make it happen. The intimacy of only ten diners, all enjoying the same thing at the same time, was very unique. The space is inviting, the staff extremely attentive and knowledgeable. And of 17 courses, we loved 16. That’s a pretty amazing hit rate. We also liked all the paired sake, and wish we knew more about Japanese whisky with such an amazing list of hundreds of bottles.
We especially enjoyed the tuna tartare with osetria caviar, the bonito, Chutoro, all three sashimi fish, and of course the waygu. Chef Kaze explains it all including how to best eat it, and steps back to allow diners to enjoy each bite.

Atmosphere: 5

Food: 5

Service: 5

The stark contrast of entering the Omakase room from Sushi-San is part of the magic! The waiting lounge is so gorgeous and calm. Wait staff was all so lovely, well educated and warm. We enjoyed every bite of the tasting menu. Would definitely recommend.

Perfect for a special occasion. Top notch experience for sushi lovers and foodies. Recommend the cocktail pairing- we did the wine and the non alcoholic and both were totally unique and interesting. We also tried some Japanese whiskeys that were incredible. Next time I'd love to do the sake. Pro tip- ask for recommendations - Daniel Bennett is amazing, as is the rest of the staff.

Truly one of the best meals of our lives. Until now, I had been hesitant to splurge on omakase in Chicago. You have a restaurant purpose built for the show, and the dedication and creativity to make it happen. The intimacy of only ten diners, all enjoying the same thing at the same time, was very unique. The space is inviting, the staff extremely attentive and knowledgeable. And of 17 courses, we loved 16. That's a pretty amazing hit rate. We also liked all the paired sake, and wish we knew more about Japanese whisky with such an amazing list of hundreds of bottles. We especially enjoyed the tuna tartare with osetria caviar, the bonito, Chutoro, all three sashimi fish, and of course the waygu. Chef Kaze explains it all including how to best eat it, and steps back to allow diners to enjoy each bite.

My Fiance and I have been to a handful of Omakase's in the city, and had high hopes for The Omakase Room, but unfortunately it fell short on everything but the service. Start with the good: It is a beautiful space, the servers are incredibly attentive and are really there to make sure your experience is flawless - and they do. The bad: This is not a traditional Omakase in any sense of the word. They lean so far into trying to make the menu "special" that they serve many dishes along the way that make no sense at all and mask the fish. A bowl of sushi rice with an eggplant sauce and shaved truffle? A melon that they spend forever telling you about how special and expensive it is only for it to be hard and flavorless? The first dish served - a cup of warm egg custard, uni, and roe was one of the most disgusting textures I have ever experienced. The price? For two people, two drinks each, we spent $750. Absurd - go to Kyoten Next Door and save yourself $100/seat and have a true Omakase of nigiri simply prepared that really let the fish shine. The Omakase room is overpriced and under delivers. If you are going to spend the money for an Omakase experience in Chicago, there are at least 5 other places I would recommend you go before wasting your money here.

UNREAL experience. Went here for my 30th birthday and we were impressed. Recommend to anyone who is looking for superb food and experience.

Atmosphere: 5

Food: 5

Service: 5

Exquisite, authentic, and innovative sushi experience. Having grown up in Japan, I have had many memorable sushi dining experiences. I found the Omakase Room offered exceptional food and highly attentive service. I particularly appreciated that the chefs created inventive and refreshing combinations of authentic techniques/ingredients with novel (for sushi) additions. Highly recommended.

One of the best meals of my life. Can't wait to go back!

Atmosphere: 5

Food: 5

Service: 5

This meal was the best meal of my life. Mike and the other chef were amazing. The whole staff was accommodating, knowledgeable, and professional. Everything about this experience was perfect and warrants the price tag. I cannot wait to come back, just an excellent well thought out omakase. The pictures do not do the taste justice.

Dietary restrictions: They considered guests dietary restrictions and provided a very nice alternative

Atmosphere: 5

Food: 5

Service: 5

Recommended dishes: Toro Caviar, Sushi, Wagyu Beef

Awesome is nothing close to describing this

Atmosphere: 5

Food: 5

Service: 5

This was our third time at the Omakase Room. It is simply the best sushi dining in Chicago as far as we can tell. The whole experience is an absolute pleasure, from the pre-dinner cocktail in the private lounge, to the impeccible service to - most importantly - the top of the line menu items that melt in your mouth. It is pricey compared to the average meal, but a bargain for what you get. It's really nothing like "going out for sushi." Most of the fish served in the Omakase Room would be difficult, if not impossible, to find at a run of the mill sushi spot. And they serve the best cuts. The presentation is beautiful. The accompaniments are more likely to be caviar than soy sauce. The wasabi is ground wasabi root, not horseradish paste. Everything about the experience is first rate. Can't wait to go back.

It was good experience for me! All bites are fresh and delicious! Super duper awesome service and both chefs are very knowledgeable about their sushi ? It's 18 course total and I got Melon for dessert and it's sweet and really good but i wish they could have a little more special since the price is a little high than most of Omakase restaurants. But still highly recommend! ?