The 15 best omakase restaurants in Chicago
Written by Madelyn Sherburn

The 15 best omakase restaurants in Chicago

Some of Chicago's best sushi chefs are offering omakase menus rife with rare seafood and super-seasonal ingredients.

Translating to “I’ll leave it up to you,” the Japanese omakase—a high-end, multi-course tasting menu—descended upon Chicago’s dining scene a few years back with the debut of spots like Kyōten, Mako and Yume. Today, that interest only continues to grow with the arrival of venues like The Omakase Room and Kyoku, plus some of the best sushi restaurants in Chicago offering their own special takes on the experience. And once seated and settled, what’s not to love? Guests are invited to sit back, relax and allow the kitchen to guide them through a one-of-a-kind evening comprising pristine bites from oceans around the globe that are paired with wine, sake and Japanese whisky. From a 10-seat stunner in River North to a Gold Coast hotel’s ode to hip-hop and hamachi, here are Chicago’s best options for omakase menus right now.


One of Chicago's most extensive (and expensive) omakase experiences can be found at Kyōten in Bucktown, where chef Otto Phan offers upwards of 20 courses at his eight-seat sushi counter. There is just one seating per night (at 6:30pm), so you'll have to book in advance if you want to enjoy Chef’s treatment of a number of wild-caught fish, along with Japanese delicacies like Fugu Shirako. Starting at $440 ($490 on weekends), the menu changes based on seasonality, and guests can dial it up with the sake tasting ($75) if they choose.

The Omakase Room at Sushi-san

Stroll through Sushi-san’s bustling dining room (and its accompanying hip-hop beats) and ascend a flight of stairs to enter this tucked away newcomer—a serene, elegant space housing a 10-seat sushi counter. Master Sushi Chef Kaze Chan and his team serve a show-stopping, 18-course menu that changes regularly pending seasonality (a direct partnership with the Yamasaki family at the Toyosu Fish Market only helps matters). The beverage team, which comprises Beverage Director Kevin Beary, Sake Sommelier Daniel Bennett, and Wine Director Richard Hanauer, create expertly tailored pairings—diners have the option to select a sake, wine and sake, or non-alcoholic pairing for their menu, each one with its own delights (like the spirit-free, bright and smoky Strawberry Lapsang Old Fashioned). Whatever your flight, it will team up well with Chan’s hyper fresh selections, ranging from favorites like Otoro Tartare to Hamachi Toro. Take a pic (the lighting here beckons it), then take the chance to ask a Q or two—Chan and team are as social as they are skilled.


Celebrated sushi chef B.K. Park serves an extensive omakase menu at this West Loop restaurant, which fetches $185 a head for up to 25 courses. The menu, which is sprinkled with pieces of sashimi and nigiri, fluctuates with the seasons and includes indulgent morsels like Samekarei (sharkskin sole) nigiri; Kakuni Pork with kabocha, miso turnip and bok choy; and a trio of ankimo (monkfish liver), awabi (braised abalone) and akami (lean bluefin tuna). The sushi counter boasts just 12 seats (the dining room holds an additional 10), and each seating is limited to two hours. No need to rush: The chefs are trained to keep things moving at a comfortable pace.

Written by

Madelyn Sherburn

Madelyn Sherburn

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