OMAKASE YUME
Sushi restaurant · West Loop ·
Edomae-style sushi with 16 courses, beer, wine & sake pairings
Edomae-style sushi with 16 courses, beer, wine & sake pairings
"Omakase Yume is a spot in the West Loop for a relaxed but still fancy special occasion dinner. There are only six people seated at a time, the atmosphere is quiet, and the sushi menu is full of expertly prepared usual suspects (i.e., pieces of sake, hirame, and otoro). It’s around 16 courses, but dinner here is almost all small pieces of nigiri. This means that unless this is your second meal of the night, you’ll probably still be hungry at the end. If that’s the case, just order more a la carte." - john ringor, nick allen, adrian kane
"Omakase Yume is another omakase-only sushi spot in the West Loop. And it’s also a calm oasis among the crowds of people and the pervasive noise of clip-clopping heels that dominate the West Loop. This is where you come for a low-key but still fancy special occasion dinner. The space is simple, the atmosphere is quiet, and the sushi menu is full of expertly prepared usual suspects (i.e., pieces of sake, hirame, and otoro). Like Omakase Takeya, it’s $225 for around 16 courses, but here it’s almost all small pieces of nigiri. This means that unless this is your second dinner, you’ll probably still be hungry at the end. If that’s the case, just order more a la carte." - adrian kane, john ringor, nick allen, veda kilaru, sam faye
"Korean chef Sangtae Park helms Omakase Yume, the uncluttered, blonde wood-designed omakase den in the West Loop. Expect a series of 16 seasonally-changing courses focused on Edomae-style sushi. This type of sushi originated in Edo, the old name for Tokyo, and is based on various curing and preservation techniques. In 2023, Park and wife Kate Park unveiled Boneyon, Chicago’s (and possibly the nation’s) first dedicated beef omakase restaurant." - Naomi Waxman
"Dinner here is an intimate, almost solemn, experience. In stark contrast to other sushi counters, Chef/owner Sangtae Park goes about doing things his own way on his corner of the West Loop. He rarely wields a knife on view, as fish are sliced before service; and he deploys non-traditional flourishes like kimchi puree and sesame oil to accentuate quality fish flown in mostly from Japan. The lightly seasoned rice can come off as rather tame, until he serves it in abundance with a grilled miso-marinated black cod. The entire progression is a largely speedy affair, with the chef staying laser-focused on the task at hand, ever diligent and deliberate, and rarely looking up to engage anyone else in the room." - Michelin Inspector
"Yume is offering a 14-piece sashimi omakase for carryout. It costs $55 and comes with miso soup." - adrian kane
