The Omakase Room at Sushi-San

"Similar to Esmé, this restaurant on the upper level of Sushi-San succeeds in creating a five-drink Spirit Free Pairing that is inventive and compliments the 18-course omakase menu, which has some incredible standouts of its own, like the Akami, lean bluefin tuna with buttery shiitake mushrooms or the aka amadai, Japanese tilefish where each scale has hot oil poured over it until they’re spiky and crispy. The NA menu includes drink options like the Subtle Banger with Cider Spice Noir, Passionfruit, and Cinnamon, served in a clay cup that delightfully adds to the taste and experience of the drink, or the Banana Brain (Genmaicha green tea, banana, sesame), or the Strawberry Lapsang Old Fashioned (Lapsang suchang tea and strawberry cordial)." - Nylah Iqbal Muhammad, Eater Staff

"Situated above River North’s Sushi-san, diners will find this 10-seat sushi den, where chef Kaze Chan serves an adventurous, pristine omakase menu. Between the welcoming team and modern loft space, replete with custom ceramics, stone masons, and bespoke Hinoki cutting boards, the experience feels more dinner party than restaurant booking (especially by evening’s close, when you’ve made at least a friend or two). The team puts forth 18 impeccable courses of line-caught fish, with Chef’s expert (and often glam) finishing touches. Examples include Japanese snapper with Kanzuri and lime, Spanish mackerel with ginger and soy, and fatty bluefin tuna belly with caviar and wasabi. You’ll want to save room for every bite—right down to dessert, a serving of salty-sweet uni ice cream with arare rice crackers and mint." - Nicole Schnitzler, Brad Japhe

"What were your first impressions when you arrived?   Situated above River North’s Sushi-san, diners will find this 10-seat sushi den, where chef Kaze Chan serves an adventurous, pristine omakase menu. Between the welcoming team and modern loft space, replete with custom ceramics, stone masons, and bespoke Hinoki cutting boards, the experience feels more dinner party than restaurant booking (especially by evening’s close, when you’ve made at least a friend or two). What’s the crowd like?   Date nights make up the majority of the scene here, along with small friends groups looking to celebrate (or traveling through and keen on visiting one of the city’s most talked about spots now). What should we be drinking?   Beverage Director Kevin Beary (Three Dots and a Dash and The Bamboo Room), Sake Sommelier Daniel Bennett, and Wine Director Richard Hanauer (RPM Restaurants) team up for a comprehensive drinks offering here, featuring four different beverage pairings: Spirit-free ($65), sake ($95), wine ($150), and wine and sake ($175). Do try at least one of Beary’s cocktails in the course of the evening—his program features more than 100 bottles of whisky, called upon for drams like the Japanese Whisky Old Fashioned (with Banana-washed Nikka Yoichi Single Malt Japanese Whisky, fresh banana cordial, and Okinawa sugar). Main event: the food. Give us the lowdown—especially what not to miss.   The team puts forth 18 impeccable courses of line-caught fish, with Chef’s expert (and often glam) finishing touches. Examples include Japanese snapper with Kanzuri and lime, Spanish mackerel with ginger and soy, and fatty bluefin tuna belly with caviar and wasabi. You’ll want to save room for every bite—right down to dessert, a serving of salty-sweet uni ice cream with arare rice crackers and mint. And how did the front-of-house folks treat you?   Chefs and servers alike are serious about offering a world-class experience—while still having fun. That approach translates to hospitality that is equal parts on-point and relaxed, helping you to feel right at home (in some super nice digs). What’s the real-real on why we’re coming here?   Bring a date for a special night on the town—or a food-loving friend who you know will appreciate this A-grade experience." - Nicole Schnitzler

"The tasting experience at the Omakase Room at Sushi-san features premium luxuries and a fun, lively environment created by chef Kaze Chan and the team." - Ashok Selvam

"The Omakase Room at Sushi-San, an opulent and intimate 10-seat dining cove tucked inside Sushi-San, the company’s casual five-year-old sushi restaurant in River North, opens this week with a non-traditional omakase experience featuring music and conversation alongside an 18-course menu by chefs Kaze Chan and Shigeru Kitano." - Naomi Waxman