The 16 best omakase restaurants in Chicago

One of Chicago's most extensive (and expensive) omakase experiences can be found at Kyōten in Bucktown, where chef Otto Phan offers upwards of 20 courses at his eight-seat sushi counter. There is just one seating per night (at 6:30pm), so you'll have to book in advance if you want to enjoy Chef’s treatment of a number of wild-caught fish, along with Japanese delicacies like Fugu Shirako. Starting at $440 ($490 on weekends), the menu changes based on seasonality, and guests can dial it up with a sake tasting if they choose.

Stroll through Sushi-san’s bustling dining room (and its accompanying hip-hop beats) and ascend a flight of stairs to enter this tucked away omakase restaurant—a serene, elegant space housing a 10-seat sushi counter. Master Sushi Chef Kaze Chan and his team serve a show-stopping, 18-course menu that changes regularly pending seasonality (a direct partnership with the Yamasaki family at the Toyosu Fish Market only helps matters). The beverage team creates expertly tailored pairings—diners have the option to select a sake, wine and sake, or non-alcoholic pairing for their menu, each one with its own delights (like the spirit-free, bright and smoky Strawberry Lapsang Old Fashioned). Whatever your flight, it will team up well with Chan’s hyper fresh selections, ranging from favorites like Otoro Tartare to Hamachi Toro. Take a pic (the lighting here beckons it), then take the chance to ask a Q or two—Chan and team are as social as they are skilled.

Chef Phillip Frankland Lee—of Top Chef fame—and his wife Margarita Kallas-Lee brought their Michelin-starred concept Sushi by Scratch Restaurants to Chicago in 2023. Tucked away below West Loop bar The Drop In, the 10-seat, speakeasy-style counter dishes out 17 courses across three seatings each night. You can expect plenty of luxe ingredients to be featured, as well as inventive offerings, such as nigiri draped with foie gras or unagi cooked with drippings from roasted bone marrow.

Not content with just running one of Chicago’s best omakase experiences, Otto Phan opened a second concept adjacent to Kyoten in 2023. Though the price point is more affordable ($159), there’s no dip in consistency or quality. The menu switches things up occasionally to highlight unique offerings, but your meal will typically include the usual (delicious) suspects, like chutoro, uni, Hokkaido scallops and wagyu, all over seasoned large-grained rice. It’s certainly a more laid-back affair than the OG Kyoten, and you may even find yourself chatting with the chefs throughout the evening and learning quite a bit about the sushi-making process.

Celebrated sushi chef B.K. Park serves an extensive omakase menu at this West Loop restaurant, which fetches $215 a head for up to 25 courses. The menu, which is sprinkled with pieces of sashimi and nigiri, fluctuates with the seasons and includes indulgent morsels like Samekarei (sharkskin sole) nigiri; Kakuni Pork with kabocha, miso turnip and bok choy; and a trio of ankimo (monkfish liver), awabi (braised abalone) and akami (lean bluefin tuna). The sushi counter boasts just 12 seats (the dining room holds an additional 10), and each seating is limited to two hours. No need to rush: The chefs are trained to keep things moving at a comfortable pace.

The omakase menu at this tiny West Loop restaurant changes daily based on chef Sangtae Park's whims and what’s in season. But if you're willing to put your trust—and $225—in the efforts here, you can indulge in a 16-course menu that's packed with appetizers, sushi and dessert. Reservations at the sushi counter are available for just six guests at 5pm, 7pm, and 9pm nightly.

This newcomer debuted last fall, joining Sushi Bar siblings in Austin, Miami and Dallas. Nestled inside a 375-square-foot space, the restaurant presents 17 courses of immaculate bites, including signature creations like aged bluefin akami with dehydrated red miso and everything bagel spice; Hokkaido scallop with white truffle salt, shaved black truffle and truffle caviar; and A5 wagyu with brown butter miso. Enhance your experience with sake or wine pairings.

Grab a handful of friends for this intimate dining experience—a six-seat sushi counter and lounge situated within Hotel Lincoln. Check in at the hotel's front desk, where a team member will point you to an unmarked suite and you'll be introduced to a bartender, who handles drinks preferences by way of bespoke cocktails throughout the night. They pair up well with the team’s menu, a 17-course omakase showcasing marinated Fuji salmon with braised burdock root and lime zest, Japanese red snapper with aged ponzu and bonito-smoked Spanish mackerel. If by night’s end you’re looking to return to any of them, there’s good news—guests can opt for a la carte orders of any favorite pieces.

For an intro to omakase at a more approachable price point, consider a visit to this West Town favorite—the tasting menu here begins at $90 and includes 10 on-point courses (that offer the same bold, surprising flavor combinations found throughout the a la carte menu).

Head into the depths of CH Distillery and discover this sushi den, where chef Patrick Bouaphanh serves a 19-course menu twice a night. Saddle up at one of the seven sushi counter seats for the full experience, which includes signatures like bluefin tuna with shaved truffle or the “Steak and Eggs”—A5 Miyazaki wagyu topped with shaved egg yolk and Platinum Osetra caviar. Those seeking a slightly more modest experience can opt for the tableside omakase, which features 14 pieces of sushi across five courses ($125) and features all-stars from the full-length menu. Pair up those bites with a solid sake selection, or with any of the CH-infused cocktails (try the Malort White Negroni, a Chicago-style riff on a classic).

Fans of Irving Park’s Raisu will appreciate this Lincoln Park spot from the same team, where they serve a menu of 15 courses twice per night (6pm and 8pm). Enjoy highlights like the aged fish or tableside, hot stone-cooked wagyu beef, and pair it all up with the team’s suggestions of sake, wine and beer. Presentation here feels as important as any other element of the experience, be it on your plate or throughout the space (by way of those warm hues and grand hanging chandeliers).

Chef Kristian Cho helms the kitchen at this Lakeview restaurant, where he puts forth 15 courses—featuring signatures like half-seared Ora King salmon belly (with smoked rainbow trout roe and negi) and bluefin tuna belly (a decadent display of kombu salt, Hokkaido uni, golden Kaluga caviar and 24K gold flake). Bookings open one month out so be sure to reserve in advance—only 10 spots are available per seating.

You’ll feel like you’re on a covert mission when you slip into this low-lit West Loop bar and restaurant, a concept inspired by Tokyo’s raucous, alleyway drinking dens. Inside, the Japanese whiskey and sake flow like water, and the you can leave your dining fate in the chefs' hands with the omakase menu that boasts luxuries like a wagyu sando.

The team behind Sushi Suite 202 opened this venture, and now diners can head to four locations across Chicago: in the West Loop (at the Emily Hotel), Lincoln Park (at Hotel Lincoln), the Gold Coast (within Claridge House) and River North (below Prosecco). Expect different vibes at each (from roaring 20s to 90s hip-hop), but count on a consistent menu throughout that features 12 courses for $60. For an upgraded evening, spring for the Bougie Omakase, comprising 17 courses, a hand roll and glass of sake ($100).

This Phoenix import turns the traditional steakhouse on its side with an Asian slant, a stylish crowd and a menu bookended by sushi and wagyu grilled over Japanese binchotan charcoal. The dinner menu offers two omakase options for groups of two or more: At $105, the Signature menu is a mix of classic and premium dishes; for $145, the Decadent menu dips into rare ingredients.

Chef Nelson Vinansaca and his team guide a 16-course omakase experience here, which features bites like bluefin tuna (with a whole roasted almond and torched shiitake mushrooms) and Japanese red snapper (with house plum soy sauce, umeboshi and shiso leaf). If you’re looking for a shorter menu, they’ve got you covered, too—three other tableside omakase experiences are on offer, spanning five, six or ten pieces.