Omakase Takeya

I am utterly disappointed with the food and experience at Omakase Takeya. In addition to having really really bad food poisoning (which was unfortunate because it was our anniversary dinner), the food, atmosphere, and service were not worth the price. In case if other people are considering dining here, just be aware of some of the following points -- TIMING: The dining experience advertises as a 75-minute experience but we felt super rushed the whole time. They said that 60 minutes is scheduled for the 15 course menu and additional 15 minutes for a la carte. However, "last call" for ordering a la carte happened less than 45 mins in. When we were told to leave, we were only there for 55 mins. ATMOSPHERE: The omakase room gave a work locker room vibe. The table was a bit high and uncomfortable. We were using wooden disposable chopsticks (which was fine) but it gave off a cheaper vibe. FOOD PREPARATION: When I watched the chef prepared each course, I got an impression that he was disinterested. When each course was prepared in 6 servings, I noticed that the amount of toppings was relatively inconsistent across each nigiri served. Even for my unagi or uni nigiri, I got a significantly smaller size or amount compared to to other guests. At one point, I saw that the chef accidentally put on the wrong topping (which I get it; it happens), but I was a bit taken back when he didn't care to check that it was all taken off before proceeding back to the right ingredients. So then one of my nigiri had a small amount of ume left on there when it wasn't suppose to. Another thing was that when I was served a nigiri from the chef's hand, a big chunk of its rice flew out and rolled onto the table. The preparation approach and presentation just didn't make me feel like it was worth paying for unfortunately. FOOD TASTE/QUALITY: I feel like the flavors of each nigiri was nothing extraordinary. It seems like they're going for the simple nigiri style but the quality of the seafood tastes mediocre. But most importantly, I'm upset that we paid $270 (after tip across two people) for a mediocre dinner experience, which ended up with me in the bathroom for several hours with nausea, diarrhea, and sharp pain. If given the opportunity to be compensated with a future discount, the food poisoning experience would make me feel super nervous that I would not come back here (even for Ramen Takeya).

Our first Omakase experience leaned more towards traditional, and overall was incredible. In the basement of Ramen Takeya is an intimate space with only 6 seats, your server, and most importantly, your sushi chef. We were served 16 total pieces, and everything we had was fresh and delicious. The staff, including a server we ended up chatting with while having a couple beers before our dinner were all great! Wonderful first Omakase experience! 👏🍣

Food tasted good but now have raging sharp stomach pains. Both my wife and I are experiencing it. We suspect it was the uni as we saw that an older tray was used that had some leftover before the chef opened a new one. We’re sure we got the one from the old tray as we know in what order he serves what he makes. It was a wonderful experience, just ruined afterwards. Was expecting fresh sushi for the price.

This is our first time trying Omakase Takeya. We had to move our reservation and the restaurant was really nice and friendly about it. The nigiri are all in great quality but I heard that they used to have much more variety? And the nigiri are all served in a really fast paced! They say the dinner is served in 75min but I’m pretty sure we finished everything and got our check and sign with in 60min. But still, understandable for the covid situation, will want to come back again when they are back to normal menu.

Quality of fish was not fresh or good enough to be charging $100 per person. Underwhelming experience. Situated in the basement floor of takeya ramen with 6 seats. Served in Edomae style. The flavours of sushi rice and rice ratio did not complement the fish at all. It was a little odd that the server was telling us what the fish were and almost no interaction from the sushi chef at all. Overall it's ok despite service feeling very rushed, but not for the price point they charge.

Good and service were ok but not at the level of an exceptional omakase experience. The taste of their nigeri were hit and miss. Chutoro, king salmon, and tamago were delicious. Ebi's preparation made it too grease to the palate. Chef should also go lighter with the various sauces which interfered with the taste of the fish.

Reasonable pricing for getting these fresh materials in Chicago and serving premium Omakase. However, the courses were too singular that had no other dishes. Also, the add-on price for specific item is too expensive comparing with the price of the overall course. Worth a try for omakase lover, but no need for revisit if the menu remains same.

Overall very good omakase in Chicago, but definitely not comparable to those I’ve had in New York. The seating is only for 7 people. 16 courses for $130 per person and you are able to order a la carte if you want to order extra after chef is done with all courses. Fish were very fresh. The uni came from Hokkaido and the otoro came from Spain. We even had A5 wagyu for the shabushabu dish so that was a plus. However, I feel like the ingredients preparation can be done more thoroughly (the clams in the miso soup had sands in it; the shell of the uni was not removed completely; the chawamushi had air bubbles on top).

There's been a few omakase in Chicago that I've been wanting to try and this was the first on my list. Check-in is at the front of the ramen shop and the host will tell you so sit by the back to wait for another hostess. Out hostess greeted us and told us head down stairs to be seated. The omakase part of the restaurant is small and I believe there are only 6 seats. This omakase is definitely on the cheaper side at $99 per person for 15 course chef's omakase. The sushi itself was really good and I ordered an additional otoro nigiri. However, like the other comments, the omakase experience ended pretty quickly because the chef served the sushi pieces really fast. This is not the place for you if you want to dine and chat for 1.5 + hours.

We went here about 1 1/2 years ago and it was a great experience. The sushi was the best we've had. So fresh and prepared with care. If you like authentic sushi. You can't beat this.

I have been here twice and have to say that quality-wise, this is one of the best Omakase experiences available in Chicago. The sushi is made with a no frills, simple, and flavorful approach. They are temporarily closed now for renovation but I cannot wait to come back on its reopening!

I took out a friend here for his birthday! This would be my second middle cost omakase and I was not disappointed! My friend who has gone to a few more did agree this was one he didn't expect to like as much as he did! My highlights of the meal would be the salmon, scallop, and otoro. The salmon nigiri is one of the best I had! I love salmon so this was easy to enjoy. 9.5/10 The scallop is slowly becoming one of my favorite pieces for nigiri and takeya only continues to make it so! The piece was huge! Sadly there was too much wasabi so that overwhelmed it for me, but the quality and taste was still amazing. 9.1/10 Otoro was so good we ended up getting it again at the for about $14(?) and did not regret it! A huge fan of the texture of otoro so having it here as a quality piece made the end of the night. 9.6/10

Favorite sushi experience in Chicago to date. Very intimate setting and every bite was fresher and more flavorful than the last. Actually a great deal for the quality of fish.

My first omakase experience & Definitely not my last! My husband & our friend's surprised me with this experience as part of my early birthday celebration. It is located in the same building as a Ramen spot, but it is downstairs. Very intimate setting & unique dining experience. I wish I remembered each course we had, but I did take a picture of each one. It was a 15 course & each one was delicious! Everytime I ate one, I said it was my favorite so far, then as I ate another, it was my next favorite. Our server/host was very knowledgeable in each roll given to us & engaged in our experience to make it even better as she answered a lot of our questions. The sushi chef didn't say much to us throughout the course besides the end of our experience, but he definitely enjoyed making them for us. You can taste how fresh each fish was & it just literally melts in your mouth. Not much rice given either, which is what I prefer, so you can taste each roll better. If these were more affordable, I'd go to these more often, if I could.

Quiet and immersive experience. The chef does not speak English but you can tell he is very experienced. This was my first Omakase couple of years ago, and my wife and I go once a year or so. The quality and menu is consistent and on the higher end. The reduction of experience to 1 hr made me rush a bit but quality is still the same now vs. 2018.

Tucked away downstairs in the basement of a ramen shop is Omakase Takeya. Step into the small room, and you'll find yourself in a clean, well-lit, traditional-looking Japanese sushi bar - which is a very different vibe compared to the upstairs. Seating is extremely limited, maybe fewer than 10 seats, making this a very intimate experience. It's just you, a small party of diners, the sushi chef, and one other worker to guide you through your entire meal. The courses were absolutely delicious, and the experience was entertaining and interesting. It left me wanting more, but thankfully, at the very end, they let you order your favorites à la carte! I'm a sucker for otoro, so obviously, my order included more of that. This might very well be my most favorite dining experience I've ever had. An easy 10/10.

I knew I wanted to surprise my husband with omakase for his birthday, so I spent a while reading the reviews of a couple different places in the city. I'm really glad I picked Omakase Takeya! It was our first time trying something like this. It was fun to be led to the basement for the experience; we felt like we were part of a secret club. It was a very intimate experience and all six guests kept their voices low so the atmosphere was perfect. My husband said he felt like he was in church (in a good way.) The omakase took about 45-50 minutes and every piece was delicious. Go in expecting it to be that length, as I believe the last 25 minutes in the 75 minute reservation are optional if you would like to order more pieces. We debated a bit about our favorites, but I think I'm going to say my favorite was the king salmon with pickled garlic, followed by the fatty tuna. I've had some sushi with flavors that I have never experienced before. It was so cool to watch a master sushi chef at work! Our server was very attentive and detailed all of the sushi we were trying. From beginning to end, it was a perfect experience and something we'll remember for a long time.

Only complaint was the sushi was rushed to be served and what was advertised as a 90 min experience only took us 45 mins! Other than that, it was a cozy and intimate experience since the sushi bar only sits 6 people in front of the chef. Delicious pieces--my favorites included the scallop, shrimp with truffle, fatty tuna, and salmon!

Love the space and decor. Reminded me the kaiseki experience in Kyoto...the service is not bad... the whole experience however reminded me of the experience at the sushi restaurant at the Tokyo fish market ... the chef is a bit brisk in his dropping of sushi on the plate...The quality of the fish is good...but had better in Chicago...sweet soy sauces are brushed onto the pieces...since the whole experience is on nigiris, there's really nothing to write home as there's no real innovative creation/combination taking place like other places...the ramen upstairs is better...

Small but busy ramen shop upstairs, an intimate omakase sushi downstairs. Only a seating of about 6 guests, 1 waitress, and a sushi chef. It truly is an experience. The preparation for the nigiri, temperature of the rice, and occasional dab of wasabi under the fish are different from the typical orders at a restaurant. The waitress explains each course so you can completely appreciate the meal. Also if by chance you are still hungry after the meal you're welcome to order more a la carte. I was content with the amount so I didn't see the need to order more as to over stuff myself.

To be honest, I was a little hesitant walking in because I had snooped through some of the reviews on this Yelp page... But oh my goodness, were we pleasantly surprised! Chef Sasaki and the waitress (I'm sorry I did not catch her name) have everything down to the T. This is a 6-seater, very intimate omakase, edomae-style. As the reservation site states, it is a fast-paced omakase, capped at 75 minutes. It is located downstairs from the ramen bar (Ramen Takeya), which is fun because it feels like you're going into a hidden room. The experience begins as soon as you sit down at the chef counter. The chef had already sliced up the kinmedai by the time we arrived downstairs. The rice was slightly warm, had that subtle sweetness with less vinegar taste than other omakase places I've visited. The rice is fluffy but not soft - I could still feel the texture of each grain of rice. We got some hot tea to go with our omakase meal, which was perfect as it was getting a little cooler after sundown. The meal consists of miso soup to start, 13 nigiri pieces, and one handroll. At the end, you have the option of ordering a la carte pieces to try again from the omakase menu. I chose to get kinmedai and hirame pieces again. My brother opted for the amaebi and hirame. We both liked the hirame nigiri because it had a piece of shiso leaf underneath the fish and a spot of ume jelly on top. One nigiri piece that stood out to me was the ora king salmon with pickled garlic on top. I'd never had that combination - very strong taste, but oddly goes well with the fatty fish. Of course, we loved the chutoro! And the tamago at the end was super fluffy, sweet, delicious! Several of the fish were topped with yuzu of some variety - kosho, zest, caviar - which I enjoyed thoroughly! We got to talk to Chef Sasaki toward the end of our meal as we were ordering the add-on pieces. We spoke in Japanese, and I wish we had more time to get to know his story, but maybe another time. Definitely worth a visit if you're in the area! For $100 a person, it sure is worth the experience.

This place is amazing!!! I went to Omakase Takeya last week and had an unforgettable experience. Because of covid, it was super private. There were only 3 customers total, including us- with 1 waiter and 2 chefs. It was still awkwardly quiet for the most part, but the food was BOMB. Even though it was advertised as a 75 min course, it was over in 45-50 min. But everything I tasted that night was amazing. My favorite were 3 different types of tuna. It was also nice to get the explanation of what each piece was. I wish it went a bit slower because it felt a little rushed but I thought it was such cool experience (only in covid you'd get 3 people Omakase) and I will definitely return!! Thank you! :)

6-seat omakase located in the basement of the Ramen Takeya shop. The chef served 15 course nigiri with additional add one available. The quality of fish was good and the price was affordable

Beneath a ramen restaurant, an incredible Omakase experience!! So glad me and my buddy found this place and booked a reservation for Sunday of Labor Day Weekend. No frills experience. 16 courses + 2 add-ons at the end

Note: We came during COVID. I've heard the experience was totally different pre-pandemic. We came on a Saturday for dinner at 6:15PM back in early August. We were super excited to try the omakase here but were disappointed by our experience. I'd give this a 3.5 if we were allowed half stars. It really was just okay. For the omakase, you go downstairs to their lower level and there were only 6 seats at the bar. Us and another couple were there on time and another couple arrived late. For $75 per person and 15 courses + a handroll I thought we were getting a steal. A friend had recommended this place and the reviews were decent so I had booked us. Our entire omakase experience lasted about 45 minutes, not the 75 minutes listed on the website. We were not given the opportunity to order additional pieces at the end. While the fish was decently fresh, I think due to the speed of the pieces coming out the courses were unbalanced. The fish pieces were different sizes, and some had a lot of wasabi while others didn't have any. The presentation was so-so. Most pieces were okay/good and a few were great. Part of the fun of sitting at the bar is watching the chef meticulously prepare each piece and savoring each bite. As soon as the piece was put in front of us and we ate it, he was already cranking out the next piece. Overall I agree with the other reviews - I'd save my money and go elsewhere if you want a good omakase experience. Maybe we'll come back at some point and try this again post-pandemic. Maybe not.

Had a reservation at 6:15pm but messed up the timing. When I realized and called at 6:50pm, was not allowed to come in even though I still had 40 minutes left in my reservation. No rescheduling, no standby waiting, no future credits at all. $200 just disappeared for nothing. Was told "this is standard policy it is your fault that you missed it" Not saying being late was not my fault. They just enforced their policy and did nothing wrong. It's just the altitude I got from the phone was so disturbing. So transactional and no empathy at all when I was upset. Can't believe they offer zero help. All I can say is never miss the grace period if you book here.

I really appreciate the host who was very nice and accommodating from before and during the dining. I asked for a list of what would be prepared and he emailed it to me. Throughout the meal, he stood behind us and regularly removed our finished plates and explained the next dish. I enjoyed everything. Could even taste the vinegar in the rice. Everything tasted fresh. I loved how the fatty tunas and A5 wagyu melted in my mouth. I've never had fresh eel with the bones removed - so delicious. Uni was so creamy. I'm not sure if it needs wasabi though. I think the chef put too much wasabi on the kaisaki. In 2 of the nigiri pieces, the rice fell apart very quickly in my hands. Honestly, the overall experience was fun and delicious enough that these 2 points don't warrant docking a star. Amuse-bouche: Sunomono -cucumber, octopus, snow crabs 1. Chawanmushi with flounder fish 2. Kinmedai- golden eye snapper 3. Managatsuo- silver pomfret 4. Hotate- sea scallop 5. Saba- mackerel 6. Kaiseki- hot plate with black cod marinated in miso, matsumaezuke, cold smoked yellowtail amberjack 7. Akami with foie gras and truffle- blue fin tuna 8. Chu toro- medium fatty tuna 9. O toro- grand fatty tuna 10. A5 Wagyu- from Kagoshima 11. Uni and Ikura- sea urchins from Hokkaido called murasaki uni. Ikura also from Hokkaido. 12. Osuimono- clear broth soup with sea bream 13. Anago- sea eel 14. Negitoro handroll- medium fatty tuna and chives roll 15. Tamago- tiger shrimp and yam potato 16. Green tea ice cream

Overall, very good sushi. I like omakase takeya not only because it is one of the most worth it omakase in Chicago, but the service is also exceptional. Our server explained each course in great detail and was very friendly throughout the experience! In the end, we were given the chance to order sushi we particularly liked a-la-carte style, my friend and I may have went over board just because they tasted so good.

Intimate setting with six seats at the sushi bar- one on one interaction as the sushi chef places each course in front of you. 16 courses goes by fast- you get an opportunity to order additional courses you enjoyed or other dishes that were not presented from the Al a cart menu at the end of the meal. Loved the explanation of each dish by the host/server- very clear and concise of where the fish came from. Our fish came from Japan and Spain. From cold to hot dishes- everything was well balanced. My favorite hot dish was the wagyu 5 nigiri. The beef just melts in your mouth. Overall, the whole experience was very pleasant- the dishes were perfectly curated, the courses flowed well and each dish came out with perfect precision and each timed very well. I'd love to come back again and try another 16 courses!

Pleasant experience in a small room on the lower level. The selection was tasty except for the uni that did not taste fresh. Emily was great at explaining each item as it was presented. She also promptly refilled water and was attentive through the night. Many friends asked about my experience and are likely to put in their res!

First time trying this place and tbh the omakase experience was just average to subpar. Maybe it was the time we went booked for but it felt very rushed and the lack of attention to detail did not make the experience on par with other omakase around the area (yume, mako, kinoki, macku). First we booked for the 8:45 pm slot and we started eating around 9. The dining area sign said 75 min max omakase dining but by 45 minutes into the end of the omakase the server was like last call... so then why even have that 8:45 slot if the dining ends in 45-55 min, should really move it to 815 to give more time for ppl to enjoy the meal or more drinks if need be. As far as the actual omakase goes (see photos for description), it was just ok tbh. Pros: -My fav was the chutoro which was by far the best chutoro I have had -with nice rich marbling and not overdressed by anything else. Cons: - A bit too much wasabi and rice pairing with each piece -No DESSERT??!? Lol honestly never been to a place where the final piece is a handroll and no dessert. - Wished some of the fish would have been served alone without so much toppings such as ponzu or yuzu sauce. Even the ortoro had a random piece of wasabi soaked in some sauce on it so my taste buds were more focused on that versus the splendor of the otoro. -Lack of attention to detail, it felt like the fish pieces were just plopped on top of the plate carelessly since some of the stuff on top even fell off after it was placed making it look very sloppy. Again idk if they were trying to force us to finish faster but makes no sense to make the available reservation times so late then. - The server never asked us once how our experience was and I even had to waive him down for water when he is standing right behind me Overall, I had very high hopes going into this place given the high praise and buzz around it but was left fairly disappointed. Hope the management can make some changes to allow for a better dining experience in the future so we can come back again!

It was hard to book this place, but we managed to squeeze in a reservation at 5 PM on a Sunday night. For $75 per person for a full experience omakase, it is a great deal. This is located in the basement level of my favorite ramen spot, Ramen Takeya. You are ushered into a small bar area with six seats, with the chef right behind the counter making the food. This was a 15 course menu, and you can order individual pieces a la carte. Right off the bat, we were impressed with the fish and the presentation. The pieces are simple, and highlight the natural flavors of the fish. My absolute favorite was the salmon nigiri with a small piece of garlic on top. We ordered an additional 4 pieces are finishing the full course. The only con is that the pace felt rushed. We finished 15 courses + an additional 2 courses in about 1 hour time. Still, for the price and the quality of the food, this place is amazing.

Not impressed at all - this place feels like an Omakase Yume wannabe, but falls massively short. The host was really bad, detached and uncommunicative. The fish was meh, but not worth the $100 price-tag for sure. If you're willing to fork this kind of money, then save more and go to Omakase Yume - you won't regret. Also, the guy. making the sushi seems to put way too much wasabi.

I was really looking forward to this place. Especially since Ramen Takeya is home to my favorite bowl of tsukemen ramen in Chicago. The beginning of the evening started off on the wrong foot. We arrived early for our seating, like they requested and checked in with the hostess. However they didn't seat us with the rest of the group for some reason. I had to bring it to their attention that we were left behind and we ended up being seated late. Not sure why there was that much miscommunication regarding our seating. Overall, we had an enjoyable dinner. The head chef was friendly and super cute. We had 17 courses. The fish, of course, was great quality. And I actually feel like the price point is on par with the amount of food you are actually served. This is not a strict sushi omakase. They also serve a few warm courses, as well. I was stuffed by the end of dinner. I couldn't finish everything. My favorite courses were the hotate nigiri, akami nigiri and chutoro nigiri. I felt like consistency was a bit of an issue. Some sushi cuts were much larger than others. This was apparent when comparing the same sushi courses that my husband and I received. And, unfortunately, I found a fish bone AND a fish scale in my madai sashimi course. For the amount you pay, things like this shouldn't happen. I also thought it was a little fast paced. I prefer watching the preparation of each sushi course immediately before eating it. The chef would prepare more than one course at a time so it was hard to follow everything that was going on. Don't get me wrong, the sushi was mostly great. But I've had better and more intimate omakase experiences.

Surprised my boyfriend with a meal here when we visited. He's never experienced an omakase before, I have twice. This was by far the best experience! Each piece was delicious, and put together with care. I loved that the space was intimate with 6 seats, quiet and peaceful. I particularly liked that it was tucked away below the Japanese restaurant above so it felt like a Speakeasy in its mystery. I would highly recommend this restaurant for a special occasion!

Very good, focused omakase. Edomae-style, so they serve piece by piece at the perfect temperature and in the groove of the itamae. Omakase Takeya is kind of fun, in that it's located underneath their eponymous "ramen" shop. It's as if you're entering a little secret Japanese den. Once you arrive at the omakase seating it's no nonsense. The chef was already torching up the first fish, the kanpachi, when we took our seats, and from there it was on! You're served about 18 different pieces of nigiri in an order that progresses from some of the lighter white fish to the seller chu toro (star of the show) and o-toro. They wrap up with a well made and delicious tamago emblazoned with their logo. The rice was slightly warm and very full. A little bet less vinegar and a touch fluffier than other restaurants. It approaches LA sugar fish in style, which is crowd pleasing. The sushi bar itself is wooden, classic, although the seats felt a bit low to me. Maybe that was a signal that we were beneath the master of the fish, with which I'm totally okay!! That said, I give it 4 not 5 stars, since most of the fish was locally sourced, not too much or maybe one piece from Japan (I had to ask), and the chef wasn't very talkative. It was a bit awkward as the server, who was pleasant, would tell me what fish I was eating, but then go down the line and say the same thing to every other person. The room only holds ~8 people so we could all hear. I got the sense too that this follows a very straightforward, focused nigiri style, with no zensai plate, no sashimi, no greens, strictly nigiri, and they emphasize the experience is only 75 minutes. We were in and out in about 60. I would have liked a bit more time to savor the delicacies, as the fish was still very good, the chef was a master at the sauce ratios, and there were some really standout pieces such as the chutoro and kinmadai. Finally, I like to see some of the prep work. I never saw the fish slices or the wasabi grated (if it is real?), and I'm sure there is a lot of work done behind the scenes, but I like to view it during the process to amplify the entire experience. Overall, a great focused nigiri shop.

What an amazing deal for a 16 course omakase (not including the starter and the dessert). For $130 you get to taste some amazing sushi. And I'm talking legit sushi, not makis. If you're a purist and want to sample phenomenal fish and seafood, definitely put this place on your list. The ambiance was intimate, which made the experience that much better. Two of us only dined with five other people. Meaning there were only seven of us total, and of course Chef Sasaki and his helper. Added coolness points for being at the basement of a ramen shop. In addition to the sushi, you have a kaiseki course which was tasty. I love that you could order anything from the 16 courses and additional specials, at the end of your course. I, the fatty of the group, ordered the akami with foie gras with truffle, and you should too! Chef gave me a whopping piece of truffle. Thank you Chef Sasaki, you made my night. Go here, you won't regret it!

I have dined at Omakase Takeya a couple of months ago. We initially heard about this place while stuffing our faces with ramen at Ramen Takeya. Sounded like a cool place to go to for our wedding anniversary so we gave it a try. Reservations were made through yelp. The entrance to Omakase Takeya is through Ramen Takeya and down the steps. We were greeting right away and offered drinks while we waited for other diners to show up. 7 seats in total. 5 people were on time, 2 people showed up almost 2 hours late. The pros: Delicious food. I loved every single bite of it! Beautiful presentation of the food. Aesthetically pleasing plates. Service was top notch. So good that I think it was the best service I have ever received from the dinner host. Attentive, knowledgable and personable. My glass was always full, every item was thoroughly explained, I really enjoyed the service provided. The cons: I left the place feeling hungry. How did this happen? I don't know. Never happened before, especially not at Omakase restaurant. Upon walking in the restaurant had a strong smell of bleach. I appreciate that they keep the place clean but the smell was extremely off putting. Ventilation in this place is non existent. When I got home my clothes smelled like wagyu beef. It was very smoky inside, fans were working but not really helping. A lot of courses were blow torched. The gas smell was overwhelming, annoying and excessive. It really negatively affected the taste of fish. I didn't feel like we were guests at the chef's kingdom, rather just another set of people sitting in front of him. On the rare occasions that he spoke he talked exclusively in Japanese. I don't speak Japanese so I felt left out. I wanted to feel like a part of the group. 2 people showed up 2 hours late. Yet they were still seated and served. This completely disrupted the service for the rest of the group as we had to wait for our next course while the chef and his assistant frantically worked through 10 courses in order for the newcomers to be up to speed with the dinner. I tried it once and that is it. I really wanted to love this place but unfortunately I will not be back.

Omakase Takeya, if you are charging 150 per person, and telling us to eat sushi with hands, PLEASE at least make it hold together until it get to my mouth! Just check out the photo I took, it fell apart the moment I grabbed it from my plate. It was not just me, I saw it fell part for almost all who dined at the same time, and one guy had to eat the piece on his palm. I am not sure if it was just tonight that the rice came out wrong. But for such a fine dinning place , you should always redo the rice before it hits the customers table. This place might look/sound/feel like an authentic Japanese Omakase, but unfortunately it is not. We came here with high expectations and to celebrate our anniversary, but it was such a disappointment :( One star for the fish quality and wagyu beef One star for the service

What an amazing experience at Omakase Takeya. We were treated to 16 course Edomae sushi style and Kaiseki style small plates by Chef Hiromichi Sasaki. Omakase Takeya is located on the lower level of Ramen Takeya with an intimate seating for 7 with views to the Chef's working station as he delicately prepares each course in front of us. Things started off with Chef greeting us with boxes of fishes and seafood that he will use for the day's omasake (Chef's choice). The pace of the night was light and steady as Chef prepared each course and presented to us in Japanese while our server informed us of what we were eating and recommendation of best way to eat it (by hand, spoon, etc.). From beginning to end it was a one-of-a-kind experience. We tried anything from flounder to red ice snapper (kurodai) to uni (sea urchin) to unagi (eel) to A5 wagyu beef to the best quality maguro (tuna). Each bite was well balance with delicate flavors and melt in your mouth goodness. If you asked me to pick a winner I couldn't do it. However, we did order the o toro again at the end because the fatty tuna had beautiful marbling that just simply melts in your mouth. The akami (leaner part of the tuna) was served with foie gras and balsamic vinegar and I almost died and went to heaven. Then we had the barracuda! I mean who gets to try barracuda now a days? The simple torched of the fish was delicious. Can't forget about the scallops! Okay, I can seriously go on and on. You just need to go try it for yourself. Our server was extremely informative and answered any questions we had. (Chef was very quiet during his preparation so I wasn't sure if we could talk to him.) The tuna they serve is sourced from Spain while the rest of the fish is from Japan. They get small shipments just about every night and bigger ones I believe on Tuesday. Chef was trained in Edomae (old Tokyo) style sushi back in Japan, but has been in America for over 30 years! Arigato for a wonderful experience.

Krango Eats eats Chicago! As a celebration to my bday I took a small trip to the Windy City to grub and grub. I booked a reservation at @omakasetakeya in Fulton Market district. A 15 course tasting menu all nigiris and finished with a handroll. . . This 6 seater underground gem which sits Ramen Takeya above is a perfect combo. As the course progressed the more in awe I was with each bite. I was blown away and by the 15th bite I was struggling to finish . . . Since there wasn't a physical menu it was hard to keep up with each tasting but I'm sharing my favorite bites of the night ranging from tuna belly with pickled wasabi to sea urchin uni. All of them packed with flavor either melted in your mouth or punch you with the taste of the ocean (which I'm not sure how I feel about that). . . Food: 10/10 Experience: 10/10 . . Feedback: Would have loved a digital or physical menu to keep up with each bite to reference back to. Krango Eats eats Chicago! As a celebration to my bday I took a small trip to the Windy City to grub and grub. I booked a reservation at @omakasetakeya in Fulton Market district. A 15 course tasting menu all nigiris and finished with a handroll. . . This 6 seater underground gem which sits Ramen Takeya above is a perfect combo. As the course progressed the more in awe I was with each bite. I was blown away and by the 15th bite I was struggling to finish . . . Since there wasn't a physical menu it was hard to keep up with each tasting but I'm sharing my favorite bites of the night ranging from tuna belly with pickled wasabi to sea urchin uni. All of them packed with flavor either melted in your mouth or punch you with the taste of the ocean (which I'm not sure how I feel about that). . . Food: 10/10 Experience: 10/10 . . Feedback: Would have loved a digital or physical menu to keep up with each bite to reference back to.

The worst experience you can imagine. I am a foodie that values good food, good service, and good ambiance, and am willing to pay for it. If you value these things, please save your money, taste buds, and time by NOT going here. From the time you walk in the door the atmosphere is unimpressive, the staff upstairs are rude, and far from welcoming. The restaurant smelled like mildew mop water, not the smell you you want when eating sushi.....down in the basement where the Omakase takes place, absolutely abysmal. I lived in Tokyo for 2 years and this set up was far from the amazing experience I had down in the Juban. On top of the horrific setting the chef was equally as abysmal. He truly looked as if he was being forced to serve guest. No smile, no conversation, no energy, nothing. This is not the experience or service you would expect if you paid $50 for a meal, but even worse when you are paying $300 for the meal. Last but not least, there is nothing worse than sushi that is NOT fresh!!! There were at least 2 pieces that we had to spit out! Again, please do yourself a favor and bypass this place, your tastebuds, eyes, and wallet will thank you.

I loved everything about it. The chef was so amicable and funny. He was very sick that day had a bad cold and yet was in his feet making us the best sushi ever. I probably did not like only one piece out of the many we had. The soup and custard were very tasty too. I felt like a queen being serve right in front of me. It was the best times pre celebrating valentines since it is my favorite holiday 'dia del amor'. I wish they had a sign upstairs that will tell us to wait upstairs until be seated. I loved the service and the food. The restaurant itself was very simple no decorations it lack that restaurant feeling and maybe more help to make the server his work a little easier

I was pleasantly surprised by Omakase Takeya and am excited about the influx of nice sushi establishments in Chicago. I kept thinking that this restaurant was going to be more on the casual side due to its association with Ramen Takeya upstairs, but Omakase Takeya should most definitely be classified as a fancier restaurant. The interior was cozy as there were only six seats at the counter. It was furnished in a very simple and traditional Japanese fashion. The sushi was overall very fresh and I liked how there were non-sushi elements woven into the menu such as a kaiskei course and miso soup. An interesting element of this restaurant was that you were able to order additional pieces of sushi a la carte directly following the omakase experience (at your own expense). Take care as this can jack up your bill extremely quickly...that being said, at least your taste buds will be extremely happy. I ended up ordering five more pieces of sushi while everyone watched me devour fresh abalone and uni (they don't skimp out on the uni portions here). Overall, Omakase Takeya had some very fresh fish to offer. Be prepared, however, as this sushi does come at a high price (especially if you opt into ordering pieces a la carte at the end). It is nice that Chicago is finally getting some more options for authentic sushi.

Felt rushed when the time was given 45mins and it was js no stopping. The service was very pleasant, and the decor was simple enough for me to focus on food. The rice of nigiri was a little to salty (heavy soy sauce). Beer Echigo was fresh.

I really wanted to love this place and had a high expectation for the sushi and service since the chef is actually a Japanese, and it is hard to find Japanese sushi chef in Chicago. However, it was honestly a really bad experience to me having an omakase course here. First, the chef didn't explain at all about the course. I wasn't really sure what I was eating at some point. There was no manu (only for drink), so if the chef or the waitress doesn't explain, you have no idea what you are eating. Second, they serve your sushi way too fast. We got our 15 sushi in 45 minutes and felt in a rush. They ask you if you want something extra after the 15 course menu, but still everything was so quick and we couldn't enjoy the food and time there. At last, it will be the worst if you share the dinner with their regular customer because the chef will only talk to them the entire time. You will feel not welcomed and like an outsider. The course started suddenly without any explanation. He served the sushi so quickly without any details because he's only talking to his regular customers the whole time, and the course just ended. Remembering this is really sad because I went to the place for my partner's special occasion. If you want to enjoy your sushi without feeling in a rush and want a good service, I do not recommend this restaurant. It's not worth what I paid for.

I can't believe we dined here back in October and time has flown by so fast! Big shout out to hubby for snagging a rezzie for my birthday and bringing our teenage kids to join in the celebration. Overall, it was a good experience however I wouldn't say it was over-the-top great. The chef and wait staff are incredibly sweet and accommodating. The majority of the bites were great however there were a few misses. So what is great about Omakase Takeya? The space itself is tiny!! My family took up 4 out of the 7 spots. That's right, this is a 7 seater omakase experience. To me, this is a plus because you can interact very closely with the chef and the other diners -- if you choose to! I find it fascinating to watch a master in his environment slicing up some omakase goodness! Some of the stand out bites were the AKAMI (bluefin from Spain with foie gras/black truffle) and the wagyu beef. Honestly, all of the fish based bites were extremely fresh and just melted in my mouth. Out of the 16 dishes served, there were 2 that were my least favorite: the egg dish and the soup. A menu is not provided but if you'd like to see what will be served ahead of time, I hear you can request a menu to be emailed to you. With so many omakase options in Chicago, this is a solid spot to enjoy omakase at a moderate price point. Rezzies fill up fast so be sure to book in advance.

This is by far the best Omakase in Chicago. It is located in the basement of a well known ramen restaurant. When first entering, you will wait upstairs with the other guests in a few chairs set aside. Once it is time for your reservation, the host comes upstairs and escorts you down to the main dining area. Downstairs is very quaint and wonderfully quiet considering how much activity is going on upstairs. All of the fresh cuts of fish are shown in the beginning, and the chef then explains each piece throughout. The amount of care that goes into each piece of sushi is incredible. The combinations of flavor and freshness of the fish are out of this world. The host stood at the back wall throughout our meal and was extremely attentive the entire time. We felt very taken care of. I would definitely go back no question - outstanding food, service, and a wonderful atmosphere!

Hands down, BEST sushi experience I've had thus far living in Chicago. I went for my birthday and had an amazing time sitting at the sushi bar and watching the chef deftly prepare each morsel. The simplicity of the basement room where it is located, the freshness and quality of the fish and other items, and the skill and attention of Chef Sasaki & his team makes it feel like you're in a high end Tokyo restaurant. Chef Sasaki did a great job of building out an omakase selection that included seasonal ingredients and the highest quality fish. A few of my favorite selections included the ikura and uni bowl, the kaiseki dish with braised kobucha, a Sakura-smoked white fish, & miso glazed black cod, and the snapper & caviar. Overall, this restaurant is an excellent choice for special celebratory situations with a loved one due to its intimacy and high level of service. I am looking forward to my next experience at Omakase Takeya!

The price is only $75 for 15 courses now! This is such a deal. The fish is very fresh. You get great service as well. Remember to reserve a seat in advance. This is one of the best omakase places in Chicago.

DO NOT RESERVE here. If you must, read and reread carefully. Made a reservation for 3 for my son's birthday dinner, and I accidently entered the wrong date. Realized this ten seconds after I hit confirm. I tried emailing and calling the restaurant to cancel the reservation, and got no response. Yet somehow they managed to respond when I disputed the charge with Visa. Don't even bother with this place, plenty of good sushi places in Chicago that don't feel the need to swindle people.

Since Katsu has closed, this place is now THE BEST sushi spot in Chicago. No doubt. It's definitely worth the splurge. Do it. You won't regret it. This place brought us back to Japan instantly. Everything about this place was authentic, from the sushi... to the decor... to even being prompted to eat the sushi by hand. Adding to the authenticity, the chef here is also Japanese, including the server too. That's seriously pretty rare in Chicago (sadly). Their omakase has 16 courses, all made to absolute perfection. Literally everything that went in my mouth melted. The quality of the fish here is out of this world--mostly imported directly from Japan. My notable favorites were the uni, tuna WITH foie gras on top, oo-toro, and the snapper. But honestly....... everything was amazing. This place deserves 6 stars... I wouldn't be surprised if they received a michelin star anytime soon.

This is my 1,000th review! I know, no one cares except me and maybe my mom... *golf clap* I'll be honest, I've never experienced a true omakase meal. I mean, I've been to average sushi restaurants where you could get the Omakase option for $50 but it's always been really the same experience with very similar product. But this place was what I was expecting an exclusive Omakase to be like. At $130 per person, my bf and I were constantly blown away at what was placed in front of us. To go through each of the 16 courses would be tiresome. Just know that it was all excellent quality ingredients and not all of the items were fish. The top favorite courses for me were the ultra fatty tuna with wasabi and the A5 grade wagyu beef shabu shabu. Yeah A5 wagyu. It's a thing. Look it up. If you're able to splurge and treat yo self, please do so immediately and come experience this. While I can't speak for the ramen restaurant upstairs, what's happening downstairs is nothing short of perfection.

Omakase Takeya is tucked away in the basement of a very average ramen bar, with not much but a piece of paper taped to the wall signifying it's existence. I had always found myself frustrated with Japanese food in this city to the point where up until Kyoten, I had given up all hope of decent sushi in Chicago. Takeya comes in at a much more affordable price point and nicely fulfills a niche that Omakase Yume failed to do. I did have some concerns regarding their size. Connected to Ramen Takeya, if you arrived early there was little choice but to sit at their bar or uncomfortable little chairs where you'd typically wait to pick up a to go order. There was a singular mis-step. One of the dishes, which was a species of flounder I wasn't familiar with, was initially described as Tai/Red Snapper, before the chef jumped in the correct wording that I unfortunately don't recall. On the other hand, it was one of my favourite dishes of the night. A "cold smoked" sashimi featuring a Breville Smoking Gun (which has been one of my favourite toys since having an amazing "smoked" yuba at EN Brasserie.) EN certainly did it with more aplomb and effect, though perhaps it is unfair comparing yuba and soy milk to something more understated like fish. Nonetheless, the wood chip fed device worked to great effect here, infusing the fish with a great smoky flavour in less than a minute. As for the sushi itself, it was an experience surpassing most of the higher end sushi bars I've had in Taipei, and for the first time I had sushi I found befitting the price in the Midwest. No haphazard knife skills, misaligned and pointless garnishes, fake wasabi, or poor quality fish here, as some other local "high end" spots are prone to do. Tucked away in a quiet basement, you can forget you're in Chicago and get the experience you would expect from a quality, limited seating Bangkok or LA sushi bar, made complete with an English speaking bilingual host. The seating was arranged thoughtfully, with itamae Sasaki preparing almost all the dishes in full view from any seat at the sushi bar, with exception of the negitoro for a hand roll he held final review over. Despite some mutual language barriers, both he and the host were friendly and approachable, happy to answer any questions or make conversation. A generously torched kinmedai aburi was the highlight of the night for me, but only because of my love for kinmedai in general. Nothing failed to hit the mark. The tamago was unique and plush, infused with tiger shrimp and yam for an amazing texture. The akami with foie and truffle had a surprising sweetness, and left me very appreciative even as someone who typically isn't a big fan of the way black truffle is used at most restaurants. The uni and ikura were fantastic, and even as I typically prefer to stay far away from the high BMS of A5 wagyu when enjoying shabu shabu, found myself enjoying the way it was paired with a spicy radish for a wonderful bite. If there was any criticism I had to give, it would be that yuzu peel came up three times over the course of the meal. A great component in its own right and none of it done improperly, but for it to come up as much as it did as a quite strongly flavoured and textured ingredient was a little jarring. Still, that is nitpicky as I can be about something that may have even been intentional. Omakase Takeya is exactly the type of sushiya that Chicago needs more of. As of now, I think it stands head and shoulders above its peers in its price range, and paired with the pricier Kyoten has me very hopeful in the future development of sushi in this city. I'd like to give the entire team at Omakase Takeya my thanks for a wonderful meal at a very fair Chicago price point.

Omakase Takeya, for me, delivered on its overall experience, food, and service at its particular price point. The restaurant only offers prix fixe dining, which is $130 per person. Although it does seem expensive, the price seems in line with other similar restaurants around Chicago and the country. The bar seats 7 people and there are two seatings per night, which last for approximately 2 hours each. During my seating, there were 16 courses plus an amuse bouche offered at the start of the meal. Omakase Takeya specializes in Edomae style sushi as well as small plate dishes. The head chef, Sasaki-san prepares each course in front of you and then proceeds to serve you. I thought that each course was well thought out and incredibly tasty. The standouts for me were the black cod saikyo yaki, akami nigiri with foie gras and black truffle, and the chu toro (medium-fatty blue fin tuna) nigiri. I definitely recommend Omakase Takeya for anyone looking for delicious food, wonderful and attentive service, and an authentic Japanese experience like one you would get in a high end omakase sushi bar in Tokyo.

Enjoyed my experience! The service was excellent. Each nigiri was explained and the waitress paid attention to our drinks. Water was always refilled without having to ask. Nigiri was absolutely delicious. It seems more of a traditional Japanese omakase restaurant. The decor and location in the basement remind me of Japan.

*pre covid review* We came here mainly because we love Ramen Takeya so much and also happen to love omakase/tasting menus in general so we thought it would be a good experience. When we arrived my first impression was that the space felt cold, bare and underwhelming. We were seated and once all the patrons arrived they began serving. The chefs seemed nice but didn't engage with us very much. I don't have the names of everything we ate so I can't really say exactly what we liked and didn't like. Overall we felt that the nigiri was basic compared to other omakase we've been to. The rice was warm and slightly undercooked with cool fish on top which wasn't my favorite. I also have a big pet peeve for over using blow torches on raw fish especially when the blow torch is mainly adding a fuel or propane flavor. There was one dish that had very thin strips of "Wagyu" but the strips did not have the fatty veins running throughout like you would normally see in true Wagyu. Most of the meal was just underwhelming. The flavors, quality and creativity didn't wow us like we hoped they would. On a positive note we did have 2 favorite parts. The first was the matcha ice cream dessert. Again pretty basic to serve matcha ice cream but it was very tasty and refreshing. I enjoyed the fried bits on the top that added texture. We also enjoyed the hand roll. The seaweed was crispy and the tuna tasted very rich in flavor and not fishy. Overall we felt that our experience was 2.5-3 stars. The food wasn't amazing and didn't meet our expectations based on other omakase we've been to and compared to how great the food is at ramen takeya. Although we most likely won't be back, I would be curious to see if anything has changed or improved since we first went since they are still a relatively new business. If we do return I will of course update my review to reflect any improvements.