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Our Chef’s Omakase tasting is comprised of 15-17 dishes per person. We offer 3 seatings per night with limited seating. It is a small restaurant with an intimate, extremely special atmosphere designed just for this type of dining. Book your table through Resy or call us. We look forward to serving you!
Chic, compact spot for high-end, multi-course Japanese menus with beer, wine & sake.
Address and Contact Information
Address: 651 W Washington Blvd Suite #101, Chicago, IL 60661
Phone: (312) 265-1610
Website: http://omakaseyume.com/
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Order and Reservations
Reservations: resy.comopentable.com
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Omakase Yume | Sushi | Chicago
Welcome to Omakase Yume, a One MICHELIN Star restaurant in the Michelin Guide for Chicago. To book your seat, please use the link above through Resy, or call …
Omakase Yume – Chicago – a MICHELIN Guide Restaurant
Omakase Yume. 651 W. Washington Blvd., Chicago, IL, 60661, USA. $$$$ · Japanese, Sushi. Notes. Visited. Save. Favorite. Reserve a table. Book. Omakase Yume.
Menu | Omakase Yume
Enjoy a 16-course tasting menu prepared by Chef SangTae Park customized for your tastes. This includes appetizers, daily sushi prepared by the chef, …
Reviews
Mica Syjuco
We’ve been coming to Omakase Yume for years now, and it remains one of the most special dining experiences in Chicago — full stop. This is a restaurant we return to again and again, including during the most uncertain days of the pandemic, which says everything about the level of trust, care, and excellence that Kate and Chef SangTae Park consistently deliver.
Every visit feels intentional, personal, and deeply thoughtful. Chef SangTae Park’s craftsmanship is extraordinary. Each course is precise, elegant, and respectful of the ingredients. There is heart in the food. You can feel the years of dedication and discipline behind every bite. And yes, every bite is delicious!
Kate, meanwhile, sets the tone for the entire experience. Her warmth, attention to detail, and genuine hospitality make you feel less like a customer and more like a welcomed guest. Together, Kate and Chef SangTae have created something rare: a space that feels intimate and refined without ever being intimidating.
What we admire most is the consistency. Whether it was before the pandemic, during it, or now, the quality, care, and sincerity have never wavered. Omakase Yume isn’t just a meal: it’s a relationship you build over time, and one we feel incredibly grateful to be part of. Every birthday and anniversary we spent here was memorable and worth it.
If you value craft, integrity, and hospitality done at the highest level, Omakase Yume is truly something special. We’ll keep coming back for the food, for the experience, and for the people behind it.
… moreEvery visit feels intentional, personal, and deeply thoughtful. Chef SangTae Park’s craftsmanship is extraordinary. Each course is precise, elegant, and respectful of the ingredients. There is heart in the food. You can feel the years of dedication and discipline behind every bite. And yes, every bite is delicious!
Kate, meanwhile, sets the tone for the entire experience. Her warmth, attention to detail, and genuine hospitality make you feel less like a customer and more like a welcomed guest. Together, Kate and Chef SangTae have created something rare: a space that feels intimate and refined without ever being intimidating.
What we admire most is the consistency. Whether it was before the pandemic, during it, or now, the quality, care, and sincerity have never wavered. Omakase Yume isn’t just a meal: it’s a relationship you build over time, and one we feel incredibly grateful to be part of. Every birthday and anniversary we spent here was memorable and worth it.
If you value craft, integrity, and hospitality done at the highest level, Omakase Yume is truly something special. We’ll keep coming back for the food, for the experience, and for the people behind it.
Sunny Park
First time here and wow what an experience! The setting is super intimate, only six seats right in front of the sushi chef. The service is top tier. Everyone was so attentive and friendly from start to finish. You can tell the chef has been perfecting his skills for almost 30 years.
The chutoro and otoro were incredibly fresh and soft. The kanpachi tasted like a Korean dish in one bite, absolute 5 stars. The sake salmon bite was smoky yet sweet and just perfect. Everyone at the table loved it. The uni was buttery and creamy with zero fishy smell. I decided to add on ikura and foie gras and both were amazing. The ikura tasted like the ocean in one bite, and the foie gras melted in my mouth like butter.
You can tell this place truly cares about quality above all. Everything was so fresh and clean, imported from Japan, and the level of care and hospitality was unmatched. I highly, highly recommend for a special occasion or date night. It’s worth every penny.
… moreThe chutoro and otoro were incredibly fresh and soft. The kanpachi tasted like a Korean dish in one bite, absolute 5 stars. The sake salmon bite was smoky yet sweet and just perfect. Everyone at the table loved it. The uni was buttery and creamy with zero fishy smell. I decided to add on ikura and foie gras and both were amazing. The ikura tasted like the ocean in one bite, and the foie gras melted in my mouth like butter.
You can tell this place truly cares about quality above all. Everything was so fresh and clean, imported from Japan, and the level of care and hospitality was unmatched. I highly, highly recommend for a special occasion or date night. It’s worth every penny.
Jamie Giffin
First time trying an Omakase restaurant and it was nothing short of sublime. Each course better than the last. Amazing from start to finish.
Expensive but worth every last cent. Truly extraordinary.
… moreExpensive but worth every last cent. Truly extraordinary.
Jinglan Sun
Generally a great experience. My only complaint is the price. I had about 15 sushis + desert for $300+. I like the seared cod at the end the most. The fatty tuna and uni are good too.
… moreLisa Kim
The quality of the food was incredible and the flavor profiles that chef sangtae achieved were pure perfection. The chawanmushi was the best I had in terms of texture and flavor. There were substantial bites of perfectly cooked crab and squid, I wanted to lick the bowl! My favorite sushi courses of the night were so hard to pick but they were the hirame, Shima aji, otoro, wagyu, and the sake. The misoyaki was out of this world! Put nobu’s black miso cod to shame..
Everything was so incredibly fresh and melted in your mouth. I cannot wait to come back here.
… moreEverything was so incredibly fresh and melted in your mouth. I cannot wait to come back here.
Kenneth Veach
Chef Park delivered another excellent experience! It was or anniversary and the intimate meal with only 6 people total was amazing. Every course was better than the last. The freshly smoked fish in a smoke box was a great touch. We added the wine pairing which made the experience twice as good. We highly recommend dining with Chef Park and his crew.
… moreLiza Libes
Absolutely no idea how this place has a Michelin star. The food was… fine. We are from New York and have been to a variety of comparable one-star Michelin omakase places around Manhattan (Yasuda, Nakazawa, etc). This place was okay but does not nearly justify the total price we paid (~$700 for two). For comparison, Yasuda and Nakazawa are about half the price for double the food and quality. The fish was nothing special—the quality was on par with what you’d get with sugarfish in NYC/LA, which is about $70 per person. Not to mention you’ll get more fish there. We left feeling pretty hungry. Some of the pieces were good, but again, nothing too special. The cod they had at the end tasted exactly like the fish they have at the Ralph Lauren restaurant. It was good, but nothing that made us go “WOW!” which you should expect from a Michelin place at this price point.
The service was horrific. The woman explaining the dishes had an attitude; so did the young gentleman who would pop out from the back room. I’ve only ever been to Michelin restaurants where the staff are polite and friendly. Usually, at small omakase places, they’ll chat with you or at least check in with how you’re doing. The staff did not seem to want to interact with us, and we were looking to order more at the end, but they removed our utensils without even asking if we were interested in another serving. I’m mostly appalled by the woman who took our coats and explained the dishes. She poked around the back like a mouse the whole time and seemed to do everything in her power not to interact with us. The whole thing was incredibly awkward. I have no idea what incentive she had to ruin our night, but she seemed to want to make our experience as uncomfortable as possible. As we were leaving, she didn’t seem to want to take the extra effort to say goodbye or acknowledge us. These are all small details that I wouldn’t have minded terribly on their own or if we’d paid $100 for a meal, but at $700, you would expect the service to be stellar. I hope this woman sorts out whatever problems she is having at home and learns to be more friendly.
I don’t know how this place is so highly rated either. It’s possible we were singled out or profiled in some way, but that still doesn’t explain the mediocrity of the food. My only guess is that because Chicago is in the Midwest, the fish takes an extra day to arrive compared to NYC, so it might not be as fresh as what we’re used to getting in New York.
If you have $700 to spend on sushi, buy a plane ticket to New York and go to sugarfish. You will have a better experience.
… moreThe service was horrific. The woman explaining the dishes had an attitude; so did the young gentleman who would pop out from the back room. I’ve only ever been to Michelin restaurants where the staff are polite and friendly. Usually, at small omakase places, they’ll chat with you or at least check in with how you’re doing. The staff did not seem to want to interact with us, and we were looking to order more at the end, but they removed our utensils without even asking if we were interested in another serving. I’m mostly appalled by the woman who took our coats and explained the dishes. She poked around the back like a mouse the whole time and seemed to do everything in her power not to interact with us. The whole thing was incredibly awkward. I have no idea what incentive she had to ruin our night, but she seemed to want to make our experience as uncomfortable as possible. As we were leaving, she didn’t seem to want to take the extra effort to say goodbye or acknowledge us. These are all small details that I wouldn’t have minded terribly on their own or if we’d paid $100 for a meal, but at $700, you would expect the service to be stellar. I hope this woman sorts out whatever problems she is having at home and learns to be more friendly.
I don’t know how this place is so highly rated either. It’s possible we were singled out or profiled in some way, but that still doesn’t explain the mediocrity of the food. My only guess is that because Chicago is in the Midwest, the fish takes an extra day to arrive compared to NYC, so it might not be as fresh as what we’re used to getting in New York.
If you have $700 to spend on sushi, buy a plane ticket to New York and go to sugarfish. You will have a better experience.
Z. L.
Flavors are a quite heavy-handed for omakase starting from the 4th course, but they are good ones.
Perfect service and ambience come with an automatic 20% service charge, totalling $300 per person
… morePerfect service and ambience come with an automatic 20% service charge, totalling $300 per person
Mason C
Incredibly intimate experience with amazing food and exceptional customer service. I went here May 14th at the 9 o’clock service. I was supposed to go to the 5:00 o’clock service but I messaged them and asked if they had any openings for later in the evening and they came back and said yes they could do that for me. Now, considering it is a very limited seating situation, 6 seats in total, I don’t imagine that would be doable every time, but I got lucky. You walk in and it is very cozy and calm. They walk you over to your assigned seat and you sit and wait for the others to show up. They hand you the menu and tell you what would be on the menu for the evening and what pairings (wine, sake, and the NA pairing which I don’t remember which one that was) could be added to your order. I opted for sparkling juice and one of the hosts suggested I get the Yuzu juice. It was really good! Oh it’s relatively ambiguous online if they have alcohol and the answer is yes. They have Wine, Beer, and Sake. They have a whole menu dedicated to their selections of alcohol. Anyways, the chef comes out and starts preparing the food for you. I will say, because the setting is so intimate, you can hear everyone’s conversations and can easily pick up on how they’re feeling with their facial expressions and body language. In saying that, you may come in with some bad customers who make things awkward or uncomfortable around others. And, that has nothing to do with the restaurant but you definitely can pick up on what kind of experience your fellow seat mates want to have and it may interact with yours. Beyond that, the food was incredible. If you could put the experience of the food into one word, it would be “Ocean” or “Sea”. You get a sense of the vastness of the ocean, its inhabitants, and the complex flavors that each piece of fish has. I would have to say my favorite was definitely the Fatty Tuna. It was topped with black salt, and the texture of the crunchy salt with the super soft fish was out of this world The chef was relatively reserved but present. He would look up occasionally to see the people around him and the conversations they were having, and can see when some people don’t take the same kind of care in their experiences. As he’s putting the prepared sushi on your plate, he would tell you the name of the pieces he made and also tell you what kind of fish it was. Another thing was the hosts. They were so lovely and knowledgeable about what was being served, and if you got a pairing, they would explain the process in which that particular alcohol was made. I feel bad because I had booked a Lyft before my meal and had been so engrossed in the experience that I did not realize my Lyft driver was already on the way to pick me up. So, I had to leave before my desert, but I’m still so, so grateful for the experience I had at OMAKASE YUME and hopefully one day I can take my family here to try it one day
… moreQuynh
Chef Sangtae Park prioritizes the freshest, high-quality fish flown in from Japan. The sushi rice is perfectly balanced, complementing the delicate flavors of the seafood.
While respecting tradition, Chef Park isn’t afraid to add unique flourishes. Think kimchi puree or sesame oil accents, creating an exciting twist on familiar ingredients.
The restaurant’s small size fosters a close-knit atmosphere. You’ll likely find yourself chatting with fellow diners or even Chef Park himself, making the meal a truly personal experience.
This is a serious sushi haven. The service is attentive, but the focus is on savoring the exceptional flavors curated by Chef Park. Be prepared for a more formal and quiet dining experience
… moreWhile respecting tradition, Chef Park isn’t afraid to add unique flourishes. Think kimchi puree or sesame oil accents, creating an exciting twist on familiar ingredients.
The restaurant’s small size fosters a close-knit atmosphere. You’ll likely find yourself chatting with fellow diners or even Chef Park himself, making the meal a truly personal experience.
This is a serious sushi haven. The service is attentive, but the focus is on savoring the exceptional flavors curated by Chef Park. Be prepared for a more formal and quiet dining experience