The Omakase Room seats only ten people at a counter facing Chef Kaze. The 18-course menu changes daily based on the fish received from Tokyo's Toyosu Market. Each piece is cut to order, the rice is seasoned individually, and the progression guides diners from lighter, delicate fish to richer, more intense flavors. Hand rolls appear mid-progression for textural variety. Chef Kaze treats each diner as an individual — he adjusts temperature, portion size, and pacing based on observation and subtle cues.
Tips from diners
Book the Omakase Room through Tock or OpenTable — it fills weeks in advance and represents the full Kaze experience.
Sit at the omakase counter, not a side table. The counter is where you interact with Chef Kaze and watch his precision.
Arrive with no preconceptions — let Chef Kaze guide you through the progression. Ask questions about fish origins and preparation, but trust his pacing.
Tempura offers textural variety on the omakase menu. Vegetables (asparagus, mushroom, eggplant) and shrimp are lightly battered in a delicate crumb, fried quickly in clean oil, and served immediately. The exterior is crispy, the interior is tender. Served with a light dipping sauce that doesn't mask the ingredient's natural flavor.
Tips from diners
Tempura arrives in the middle of omakase — eat it while crispy and hot, before it loses its structure.
For those not doing omakase, the à la carte nigiri menu offers the best of available fish at any given moment. Each piece is cut to order. The selection changes daily based on what arrived from Tokyo. Premium selections might include wild bluefin toro, uni from Hokkaido, or line-caught yellow tail from deep waters. The rice is seasoned with vinegar, salt, and sugar in proportions Kaze has perfected over decades.
Tips from diners
Order 2-3 pieces of nigiri as an appetizer, then move to hand rolls or the full omakase if you're in the mood.
Hand rolls appear mid-progression in omakase to provide textural contrast. The nori is crispy and snappy, the rice is seasoned, and the filling is always the freshest fish available that day. The hand roll is meant to be eaten immediately — the nori begins to soften within minutes. The combination of crispy exterior, cool rice, and raw fish is highly satisfying.
Tips from diners
Hand rolls are perfect for a quick, quality lunch — eat them immediately and avoid sitting with them too long.
Not strictly sushi, but part of Sushi-san's menu. The kitchen roasts premium meats — duck breast, wagyu, seafood — over binchotan (white Japanese charcoal), which burns hotter and cleaner than standard charcoal. The result is a charred exterior with a rare or medium interior. These dishes showcase Sushi-san's depth beyond raw fish and demonstrate Chef Kaze's technical range.
Tips from diners
Order binchotan-roasted wagyu if available — it's a luxurious non-sushi option that pairs with Japanese whisky.
Master Sushi Chef Kaze Chan has influenced Japanese cuisine in Chicago for nearly 30 years. Sushi-san, located in River North, operates a ten-seat omakase room led by Kaze's expertise and a casual dining hall for à la carte service. The Omakase Room delivers an 18-course progression of seasonal nigiri and hand rolls. All fish comes through a direct partnership with the Yamasaki family at Tokyo's Toyosu Fish Market, ensuring daily access to the highest-quality wild line-caught options. The restaurant stocks 182 Japanese whisky options — the largest curated list in America — alongside sake, wine, and cocktails.
Book the Omakase Room well in advance through Tock or OpenTable. Availability is extremely limited — the room seats only 10.
The main dining room accepts walk-ins for à la carte service. Arrive early or late to avoid peak times if you want counter seating.
The restaurant stocks 182 Japanese whisky options — the largest curated selection in America. Ask the staff for pairing recommendations with your meal.
Inform the chef of allergies or restrictions when ordering omakase — Kaze can work around most dietary needs.
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