The Omakase Room at Sushi-san sits above its more casual sibling in River North, a ten-seat counter running an 18-course omakase menu. Master Sushi Chef Kaze Chan leads the room, having trained under Japanese Sushi Master Shozu Iwamoto in Boston before working across Chicago's Japanese food scene for nearly three decades. He's joined by Master Sushi Chef Shigeru Kitano, a Sapporo native who trained under five sushi masters in Japan, and Chef de Cuisine Michael Graffeo, who came up at Momotaro, Mako, and Sushi Suite 202 under Kitano's mentorship.
Fish arrives through a direct partnership with the Yamasaki family at Tokyo's Toyosu Market, with a stated focus on wild, line-caught product. The room also runs one of Chicago's larger Japanese whisky and sake programs alongside the tasting menu.
The restaurant operates under the Lettuce Entertain You Restaurant group. The Infatuation scored it 7.9/10, and Time Out Chicago named it to its 2025 best-of list.
Fish arrives through a direct partnership with the Yamasaki family at Tokyo's Toyosu Market, with a stated focus on wild, line-caught product. The room also runs one of Chicago's larger Japanese whisky and sake programs alongside the tasting menu.
The restaurant operates under the Lettuce Entertain You Restaurant group. The Infatuation scored it 7.9/10, and Time Out Chicago named it to its 2025 best-of list.