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The Dishes: every fish was so fresh and perfectly portioned with rice + wasabi. I loved the take on certain dishes having a little Korean flare to them. I really also appreciated how the menu was laid out - it felt like a beautiful flow with starting with mild flavors, then fattier fish, to then lighter white fish. The Space: it felt really intimate having to sit with only a handful of others at the Chef's Table. I loved that you can see from any angle how Chef was preparing each course. The decor was simple and clean but also welcoming. The service: our server was great! She did a fantastic job describing each sake and the story behind each sake for our pairing. This is a perfect place to come for a celebration or just to treat yourself!
Amazing food! Very attentive service and super humble chef. Only a 5 person counter so definitely make reservations. This was a special dinner for my birthday. Sushi was fresh and delicious and got to watch the chef smoke and torch each piece with precision.
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.
Phenomenal meal. I was eagerly anticipating each bite for the meal, and many of the nigiri pieces did not disappoint. For me, I don't really like having an ocean taste, so 2 of the courses didn't appease my palate but my husband really enjoyed them. The botan ebi shrimp and the squid were too much for me on the ocean taste. Every other bite of the meal was amazing though. The level of detail from the chef, from the amount of rice, to the amount of toppings he would put on the piece. It was like art watching him work. My favorite pieces from the night were the smoked salmon, the Hirame with kimchi puree, and the tuna nigiri. My husband and I also ordered extras and the wagyu piece did not disappoint. It was the first time in my life that I closed my eyes to just savor the flavors in my mouth. The miso soup was incredibly flavorful and full of depth from being cooked for 4 hours using the shrimp heads. And the mochi dessert was delightful and nutty. There's plenty of parking around the area. I got a spothero reservation for one block away from the restaurant. It's a small intimate space that only sits a few people. When we dined, there were 6 guests in total. The total bill ended up being around $715 for 20% service, one order of sake, 2 wagyu pieces, and the tasting menu for 2. I would definitely love to come back and try this menu again. They change it based on the season and at least one item will change each time. Thank you chef for an amazing culinary experience.
My husband and I celebrated our one year wedding anniversary here and the experience was just incredible. The interior is small and quiet, with 6 seats wrapping around an L shaped sushi bar. The staff was very knowledgeable and provided information about each piece of sushi before we ate it. Additionally, I had the wine pairing and they provided me background information about each wine that was poured. There are 16 courses, and then the opportunity to order additional pieces of sushi. It's hard to say what my favorite bite was, but I think it may have been Otoro. The tuna was just so delicious and delicate and truly melted in my mouth. Having the opportunity to watch the chef prepare each piece was such a cool and unique experience. Every piece was clearly thought out and the flavors worked so well together. I would absolutely recommend dining here.
I found Omakase Yume overpriced. Every piece was delicious, but wasn't worth the money. My review may be biased because we just came from Japan and Korea and had delicious sushi there for cheap! I have done Omakase a couple times in Chicago, butthis is the first time experiencing a Michelin Star omakase, so I did have high expectations. The "wasabi" and ginger they use remind me of the same one I buy from Hmart. They brought in the fish precut. The chef was quiet, he didn't say anything. The whole staff took good care of us well. They're very professional and explain every course.
This was one of my favorite omakase experiences and worthy of its annual Michelin star. There wasn't a single disappointing dish, and some of the dishes (smoked salmon with the chef's special sauce) are some of my all time favorite I've had at any omakase. The rice was perfect, and I found it very unique how the chef added some personal touches from his Korean heritage to the dishes. As with some other omakase restaurants, you may add on additional dishes at the end. Despite being full at the end, my wife and I couldn't help but order more since we wanted to experience more of Chef Park's dishes. I wanted to address some of the criticism I noticed in a few reviews, which I didn't agree with at all. They mentioned they found the experience cold and rushed. I found the staff very friendly, and the chef soft spoken and focused. This is not one of the omakase restaurants where you will have a lively conversation and get to know the other diners and staff, and there is nothing wrong with that. Something else you'll notice is the fish is pre-cut to speed up the delivery of the dishes. If you like to watch the chef cut every individual fish, then it might bother you. I was simply there for high quality, fresh fish, and Omakase Yume delivered on that end. Rather than your usual 2-2.5 hour experience, this ends up being 1.5 hours, which I felt was enough time to enjoy each dish. On vacation or celebrating a special event? I highly recommend coming to Omakase Yume. I'll definitely be back.
Hands down the best food experience I've had. The place itself is very intimate and due to this the service was unmatched. The omakase was a balanced mix of perfected simpleness and unique toppings that elevated the great quality of the fish.
This was our best Omakase experience in Chicago. We've been to essentially 10-15 different Omakase restaurants here over the past 15 years and had trouble getting a seat at Yume for the longest time. Well we finally did for my wife's 40th birthday and it did not disappoint. The servers were attentive. Chef Park's demeanor is very subdued and pleasant. He is laser focused on the craft throughout service, and his approach is very becoming of an omakase chef. The servers therefore assumed the role of being very attentive and providing insight into each menu item, including things the chef likes about particular fish. We will for sure come back if we can get another seat!
If not here where would you go? This is by far the best sushi omakase experience in terms of taste, quality and service. The order of the dishes laid out was exceptional as well and no other comment.
Michelin omakase was $225/person. This is good for true omakase lovers. Highly recco when you want an extra treat for yourself and are in town
I like how some of these 1 star reviews are from people that are wannabe Gordon Ramsay's lol. I've been to numerous omakase's and guess what? The chefs don't talk much like Omakase Yume. For me it was not my first rodeo. I've also been to other Michelin restaurants where you don't even meet the chefs or interact with them. To clarify there were no bugs around the restaurant, no hair in the food, and lastly the server did not rush us or the other couple at all. I just wanted to get some of the facts straight since I have more than 1-3 reviews under my belt. The restaurant is small so it is limited seating. I was able to converse with the chef and his wife. She was the main server for us. Fish quality was exceptional. You do have the option of adding on extra pieces to your main menu. They're different prices depending on what they are. Prices are standard and within the usual range for 1 Michelin star restaurants in Chicago. I was here awhile ago but I would go again. I'll post some accurate pictures so that people can get an idea.
Chef Park was soft-spoken and gracious and the staff here was so polite and welcoming for our omakase experience. Six seats at the bar keeps this an intimate experience and allows for the chef to prepare each bite to be enjoyed immediately. Beverage pairings are also available with the meal or you can purchase a la carte. For our meal we had the following: Tako su - octopus with Mazuku seaweed salad (fine hairlike seaweed) Madai - a red snapper, konbu salt w/ yuzu Akamai - lean tuna with a topping of negi toro (fatty tuna with scallions) Chutoro - a medium fatty tuna Otoro - a fatty tuna with black salt Katsuo - skipjack Kinmedia - Golden eye snapper Shima Aji - yellowjack Kanpachi - amberjack, smoked salt, sesame oil and aonori (absolutely delicious) Sake - salmon smoked at the bar with applewood and chef's sauce Botan Ebi - sweet shrimp with a dollop of ebi miso Hotategai - scallop - torched Misoyaki - grilled miso marinated black cod on rice (so deliciously well balanced. Miso was not overpowering) Saba bou sushi - bou styled mackerel sushi with shiso and ginger Miso soup - botan ebi head broth (simmered for 4 hours) Oishii Matcha Panna Cotta dessert - with matcha cookie, and special berries Aka Amadai - tile fish - added this piece from the special menu Chef Park exhibits deft skills, creativity and a balance of flavors. Very nice meal.
What an absolutely delightful experience. I don't consider myself a sushi connoisseur beyond rolls as I am not a huge fan of fish, but I have to say that Omakase Yume has made me sort of rethink my position. The Queen was kind enough to treat me and The Doctor to dinner here as a thank you for helping her move into her new place. I was aware that this was going to be tasting experience but wasn't sure what to expect since it was sushi. But rest assured, Chef Sangtae Park's house was in order and on full display, showing off his brilliance. I say brilliance because to get me to eat fish is a HUGE win! I am old school and my point of reference for any tasting experience is always Charlie Trotter's back in the day as that was an exceptional dining experience that set the baseline of what I expect from a restaurant. Omakase Yume and Chef Sangtae Park did not disappoint. The entrance to the restaurant is pretty unassuming and when you walk through the door, Omakase Yume is small and intimate. There is only seating for six people, with the preparation area being the center of attention. There were two servers (Iown and another gentleman whose name I did not get) who greeted us and showed us to our seats. We we immediately asked if we wanted still or sparkling water, presented the menu for the day as well as the drinks menu. Next we presented with warm towels to cleanse our hands. The Queen did not get the wine pairing as she wasn't sure if we would want it, so we went with the adult beverages on the menu. The Queen and I started out with a non-alcoholic sparkling wine, Mas Fi 0% Dealcoholized Sparkling Wine from Spain. It was very nice and a little on the dry side, which I love. To follow up, I ordered a bottle of Krug Grande Cuvée 172ème Édition as this was a special family date night. For me, this was a perfect pairing for the night to come. The evening presented us with 16 tasting experiences. I will just insert here to cover all of the tasting experiences, you definitely need to do it in one bite, that helps extremely with the impact of the flavor profile. And shout out to the servers explaining each bite as it was presented. Tamago Tofu (Egg tofu. crab. ikura): this was the only item I did not get a photo of. This was a surprise as I had no idea that tofu could be made from egg and it was delicious! The salmon caviar, or ikura, was excellent and complemented the dish. The crab was very nice as well. Hirame (Fluke, kimchi puree): not being a fish person, this was a nice way to introduce me to the rest of what was coming for me. I wasn't sure what to expect with the kimchi puree, but it was pretty good and not as spicy as I thought it would be. Madai (Red Snapper, konbu salt, yuzu): again another winner. Again to my surprise, another fish that was delicious. The yuzu flavor was lovely as I am a big fan of anything citrus. The touch of sour and bitter was nice when paired with the red snapper. Akami (Red Tuna. negi toro), Chutoro (Medium-fatty Tuna) & Otoro (Fatty Tuna, black salt): this was a learning experience for me as I had no idea that there were different parts of the tuna that were medium-fatty, fatty and lean. I love a tasting experience where I can taste and learn something new. Kanpachi (Amberjack, smoked salt, sesame oil. aonori): this was by far my favorite tasting! That one bite was mind blowing for me and I had to stop myself from asking for another one! The smoked salt, sesame oil and aonori were so good with the Amberjack and rice. Again I tasted and learn something new: aonori is an edible green marine algae and I loved it. Sake #1 (Smoked salmon, chef's sauce): second favorite dish. Chef's sauce was on point with the smoked salmon. And what was so cool was watching Chef actually smoke the salmon in front of us in this lovely wooden box. Kohada (Gizzard Shad), Botan Ebi (Sweet Shrimp, shrimp powder), and Uni (Sea urchin). Lovely lovely bites each with a distinct flavor profile. Again new tasting and learning experiences for me. Misoyaki (Grilled Miso marinated Black Cod): yummy and so cool watching Chef grill it in front of us! Miso Soup (Bolan ebi head broth): first time having miso and it was good! Wagashi: Nerikiri (shiroan, koshian, luxardo cherry) and Petite gateau (yakult, white peach, green cardamom) were a lovely finish to the meal for dessert. The overall dining experience was great, from the servers, the presentation and getting to take a photo with the Chef. We also got to speak to the owner and we have decided to make this an annual dining visit. I loved watching Chef Sangtae Park prepare each dish as much as tasting them. I am looking forward to our next visit. read more
Here's your review polished up: I wish I had taken more photos , this place deserves it! I absolutely loved every dish prepared by the chef. Whether it was the kick of wasabi, the sweetness of honey, or the buttery tuna, every bite was incredible. The sake flight was also a must; each drink paired beautifully with the dishes. Service was perfect, as the staff thoughtfully explained every dish and drink in detail. I can't wait to come back! read more
15 days ago
The Dishes: every fish was so fresh and perfectly portioned with rice + wasabi. I loved the take on certain dishes having a little Korean flare to them. I really also appreciated how the menu was laid out - it felt like a beautiful flow with starting with mild flavors, then fattier fish, to then lighter white fish. The Space: it felt really intimate having to sit with only a handful of others at the Chef's Table. I loved that you can see from any angle how Chef was preparing each course. The decor was simple and clean but also welcoming. The service: our server was great! She did a fantastic job describing each sake and the story behind each sake for our pairing. This is a perfect place to come for a celebration or just to treat yourself! read more
Amazing food! Very attentive service and super humble chef. Only a 5 person counter so definitely make reservations. This was a special dinner for my birthday. Sushi was fresh and delicious and got to watch the chef smoke and torch each piece with precision. read more
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. read more
10 months ago
Phenomenal meal. I was eagerly anticipating each bite for the meal, and many of the nigiri pieces did not disappoint. For me, I don't really like having an ocean taste, so 2 of the courses didn't appease my palate but my husband really enjoyed them. The botan ebi shrimp and the squid were too much for me on the ocean taste. Every other bite of the meal was amazing though. The level of detail from the chef, from the amount of rice, to the amount of toppings he would put on the piece. It was like art watching him work. My favorite pieces from the night were the smoked salmon, the Hirame with kimchi puree, and the tuna nigiri. My husband and I also ordered extras and the wagyu piece did not disappoint. It was the first time in my life that I closed my eyes to just savor the flavors in my mouth. The miso soup was incredibly flavorful and full of depth from being cooked for 4 hours using the shrimp heads. And the mochi dessert was delightful and nutty. There's plenty of parking around the area. I got a spothero reservation for one block away from the restaurant. It's a small intimate space that only sits a few people. When we dined, there were 6 guests in total. The total bill ended up being around $715 for 20% service, one order of sake, 2 wagyu pieces, and the tasting menu for 2. I would definitely love to come back and try this menu again. They change it based on the season and at least one item will change each time. Thank you chef for an amazing culinary experience. read more
My husband and I celebrated our one year wedding anniversary here and the experience was just incredible. The interior is small and quiet, with 6 seats wrapping around an L shaped sushi bar. The staff was very knowledgeable and provided information about each piece of sushi before we ate it. Additionally, I had the wine pairing and they provided me background information about each wine that was poured. There are 16 courses, and then the opportunity to order additional pieces of sushi. It's hard to say what my favorite bite was, but I think it may have been Otoro. The tuna was just so delicious and delicate and truly melted in my mouth. Having the opportunity to watch the chef prepare each piece was such a cool and unique experience. Every piece was clearly thought out and the flavors worked so well together. I would absolutely recommend dining here. read more
I found Omakase Yume overpriced. Every piece was delicious, but wasn't worth the money. My review may be biased because we just came from Japan and Korea and had delicious sushi there for cheap! I have done Omakase a couple times in Chicago, butthis is the first time experiencing a Michelin Star omakase, so I did have high expectations. The "wasabi" and ginger they use remind me of the same one I buy from Hmart. They brought in the fish precut. The chef was quiet, he didn't say anything. The whole staff took good care of us well. They're very professional and explain every course. read more
This was one of my favorite omakase experiences and worthy of its annual Michelin star. There wasn't a single disappointing dish, and some of the dishes (smoked salmon with the chef's special sauce) are some of my all time favorite I've had at any omakase. The rice was perfect, and I found it very unique how the chef added some personal touches from his Korean heritage to the dishes. As with some other omakase restaurants, you may add on additional dishes at the end. Despite being full at the end, my wife and I couldn't help but order more since we wanted to experience more of Chef Park's dishes. I wanted to address some of the criticism I noticed in a few reviews, which I didn't agree with at all. They mentioned they found the experience cold and rushed. I found the staff very friendly, and the chef soft spoken and focused. This is not one of the omakase restaurants where you will have a lively conversation and get to know the other diners and staff, and there is nothing wrong with that. Something else you'll notice is the fish is pre-cut to speed up the delivery of the dishes. If you like to watch the chef cut every individual fish, then it might bother you. I was simply there for high quality, fresh fish, and Omakase Yume delivered on that end. Rather than your usual 2-2.5 hour experience, this ends up being 1.5 hours, which I felt was enough time to enjoy each dish. On vacation or celebrating a special event? I highly recommend coming to Omakase Yume. I'll definitely be back. read more
8 months ago
Hands down the best food experience I've had. The place itself is very intimate and due to this the service was unmatched. The omakase was a balanced mix of perfected simpleness and unique toppings that elevated the great quality of the fish. read more
10 months ago
This was our best Omakase experience in Chicago. We've been to essentially 10-15 different Omakase restaurants here over the past 15 years and had trouble getting a seat at Yume for the longest time. Well we finally did for my wife's 40th birthday and it did not disappoint. The servers were attentive. Chef Park's demeanor is very subdued and pleasant. He is laser focused on the craft throughout service, and his approach is very becoming of an omakase chef. The servers therefore assumed the role of being very attentive and providing insight into each menu item, including things the chef likes about particular fish. We will for sure come back if we can get another seat! read more
1 year ago
If not here where would you go? This is by far the best sushi omakase experience in terms of taste, quality and service. The order of the dishes laid out was exceptional as well and no other comment. read more
1 year ago
7 months ago
1 year ago
Michelin omakase was $225/person. This is good for true omakase lovers. Highly recco when you want an extra treat for yourself and are in town read more
I like how some of these 1 star reviews are from people that are wannabe Gordon Ramsay's lol. I've been to numerous omakase's and guess what? The chefs don't talk much like Omakase Yume. For me it was not my first rodeo. I've also been to other Michelin restaurants where you don't even meet the chefs or interact with them. To clarify there were no bugs around the restaurant, no hair in the food, and lastly the server did not rush us or the other couple at all. I just wanted to get some of the facts straight since I have more than 1-3 reviews under my belt. The restaurant is small so it is limited seating. I was able to converse with the chef and his wife. She was the main server for us. Fish quality was exceptional. You do have the option of adding on extra pieces to your main menu. They're different prices depending on what they are. Prices are standard and within the usual range for 1 Michelin star restaurants in Chicago. I was here awhile ago but I would go again. I'll post some accurate pictures so that people can get an idea. read more
Chef Park was soft-spoken and gracious and the staff here was so polite and welcoming for our omakase experience. Six seats at the bar keeps this an intimate experience and allows for the chef to prepare each bite to be enjoyed immediately. Beverage pairings are also available with the meal or you can purchase a la carte. For our meal we had the following: Tako su - octopus with Mazuku seaweed salad (fine hairlike seaweed) Madai - a red snapper, konbu salt w/ yuzu Akamai - lean tuna with a topping of negi toro (fatty tuna with scallions) Chutoro - a medium fatty tuna Otoro - a fatty tuna with black salt Katsuo - skipjack Kinmedia - Golden eye snapper Shima Aji - yellowjack Kanpachi - amberjack, smoked salt, sesame oil and aonori (absolutely delicious) Sake - salmon smoked at the bar with applewood and chef's sauce Botan Ebi - sweet shrimp with a dollop of ebi miso Hotategai - scallop - torched Misoyaki - grilled miso marinated black cod on rice (so deliciously well balanced. Miso was not overpowering) Saba bou sushi - bou styled mackerel sushi with shiso and ginger Miso soup - botan ebi head broth (simmered for 4 hours) Oishii Matcha Panna Cotta dessert - with matcha cookie, and special berries Aka Amadai - tile fish - added this piece from the special menu Chef Park exhibits deft skills, creativity and a balance of flavors. Very nice meal. read more
Elite sushi in an intimate space. As good as the other top sushi places I've been to. The amuse bouche and dessert were creative and delicious, while the fish in between were simple and excellent. The menu was built to go from light fish (like madai, which I really liked) to fatty fish (otoro) twice, unlike many other omakases which do one long cycle and leaves you with several heavy notes at the end - getting chutoro and otoro in the middle of the meal was a nice change! Strong ending with a fish bone broth (takes 8 hours and over 20 types of fish) and dessert. The server was the chef's wife, which made it feel like we were being treated to a (Michelin-starred) family meal. read more
2 years ago
Small and quaint 6-seat counter sushi restaurant that reminded my husband and I of our Japan trip. Service was great and as expected from a Michelin star sushi restaurant, but of course the main attraction was our meal. Chef Park's omakase was a phenomenal experience, and we've been to quite a few amazing high-end and Michelin starred restaurants. There were no gimmicks, no extra flavoring that overpowered the sushi. The rice accompanied the fish perfectly. Just straight up piece after piece of perfectly assembled sushi. You can tell from each piece that Chef Park has put great effort in creating the minimalistic flavor that emphasizes each fish's unique taste. Would definitely come back here again and 100% would recommend Omakase Yume. Note: If your taste buds favored the more wet-sauced-up rice type of sushi (Sugarfish), then you would not enjoy it here. read more
2 years ago
Overall super delicious and a great atmosphere. Service was phenomenal. However, for the price, I do not feel like it was worth it. read more
There is a reason why this place has earned Michelin stars for the past 4 years in a row (and long may it last!) and unforgettable menu with courses that were not just the freshest of fish but the seasonings and toppings enhanced the already amazing food. Interesting and inventive, every course was an explosion of taste and flavor. Don't knock the seafood miso which was obviously made from scratch but made amazingly sweet by boiling the shells to make this unforgettable miso soup. Dessert was the perfect ending to the meal - a matcha panna cotta. Not too heavy and beautifully presented. Not the cheapest place but you do get what you pay for. read more
1 year ago
We were lucky enough to snag a prime time Saturday night reservation for the highly sought after Omakase Yume. The inside is very intimate with only six bar seats for each seating. This is a 16 course omakase menu including a dessert course, with the option to purchase premium menu items at the end of the night. They have sake, wine and a few other beverages available for additional purchase. All the sushi was delicious! There were one or two items that may have not been our favorites, but everything was fresh and prepared to extreme precision. Favorites! Akami - the freshest red tuna and amazing flavor Chutoto and Toro - Both amazing but I liked the texture of the Chutoro more (less fatty) but loved the black salt on top of the Toro. Kanpachi might have been my favorite flavor of the night with the sesame oil bringing out an entirely different taste profile. Sake was really cool because of the preparation of watching chef smoke the salmon right at the bar. Also one of our favorite bites of night. Our server was wonderful and attentive. Now why isn't this 5 stars you might ask? I'm going to have to say value. While this was a delicious meal and omakase experience, I have had similar wonderful experiences elsewhere that were half the price. Omakase Yume was once a more reasonable price of $150 pp and is now $225 pp (without gratuity). I am happy for the experience and will always value it; but most likely won't return due to the price point. read more
2 years ago
Had my anniversary dinner here and it was fantastic yay ! The smoked salmon was smoked in front of us and was so flavorful and I'm still thinking about the matcha pana cotta. Note that to get a reservation here, you usually have to look a month in advance. We got lucky with what seemed to be a last minute cancellation though. read more
2 years ago
Chef Sangtae Park's 16 course tasting menu at Omakase Yume was spectacular! Chef Park was attentive to every aspect of the experience, from the slicing of the fish to the temperature it was served at, which made the dinner feel especially luxurious. The menu paid homage to traditional Japanese sushi-making techniques while simultaneously differentiating itself with unique Korean elements. Of the 16 courses, a few stood out. First, the Otoro. This piece of sushi was delightfully fatty, with a buttery and silky texture. The tuna flavor was subtle, which paired nicely with the kombu salt. The two bite melted in my mouth and left a residual smokey taste in the back of my throat. Second, the Kanpachi. The amberjack was delicate and provided a springy canvas for the other ingredients--the highlights of this piece. The addition of sesame oil was so unique! It provided a distinctly nutty flavor that I had never tasted in sushi before. After the Kanpachi was the Sake or smoked salmon. The preparation for this piece was beautifully intricate. Watching Chef Park first smoke the fish, before then torching it made the piece taste even more delicious. This was definitely the best smelling piece of the night. I loved the textural contrast between the slightly crisped edges of the salmon and its buttery center. This piece had deep salt and onion flavors that complemented the salmon perfectly. Next, the Hotategai. I have never tasted such a delicate and tender scallop. By adding salt, Chef Park managed to underscore the citrusy lemon notes which made the sushi more delicious than I ever could have imagined scallop to be. Finally, perhaps my favorite dish of the night, the Misoyaki. Cod is not traditionally known to be an overly fatty fish, but the Black Cod served by Chef Park was buttery and melted in my mouth. It was served warm, over a bed of perfectly cooked rice, with miso flavors that were deep and intense. Cumulatively, these factors created a dish that was unexpectedly comforting; it reminded me of home. Eating it was blissful. The service at Omakase Yume was impeccable. A few sidenotes: the green tea was the best I've had in the states and the ginger was the best I've ever had. I would recommend coming along to really focus on the experience itself. read more
This has been on my list to try for awhile. What an incredible meal and worth the wait! My hubby got us a 7 pm reso to celebrate my birthday. We were one of three couples so total seating was for 6, think this is due to the pandemic. Everything about the meal progression was amazing - everything was so delicious and thoughtful starting with hotels towels for our hands and an explanation of the menu, add ins and drink selection. Also - we ended up ordering a bottle of sake bc we thought it wasn't BYOB anymore but another couple brought their own bottle of wine so def check with them on their policy to save a few $$$. That said, Alex gave us a good recommendation to complement our meal. Everything was so delicious but some standouts were: - akami - prob one of my favorite bites - chutoro - so soft and buttery - otoro - so tender - scallops - seared and so delicious - sake - cool presentation with smoke and sear - matcha panna cotta - loved it and nice end to the meal Service with Alex was attentive and great and chef was quiet but loved watching him work! Nice way to treat yourself! read more
First and foremost, expectations are at an all time high considering 1.) it's a Michelin star restaurant 2.) it took forever to make a reservation and I waited 2 months to try. The restaurant itself is small and quaint. There are only 6 seatings, 3 times. So no wonder it was a battle to get reservations. The decor is minimal, yet tasteful. Since it's such an intimate space, you get to watch arch chef Park does all of his magic. Every movement was like precise and every piece was like clockwork. It was incredible watching him. Since there were 16 course plus any add-on, I'll just highlight my favorite bites. Hirame: fluke with kimchi purée. This was favorite, not because of the fluke itself, but actually the kimchi purée. The subtle acidity of the kimchi followed by the spice you expect from kimchi. Akami: I don't particularly like tuna, but I think it was the negi toro that helped me like this one a lot. Otoro: it's otoro, what's not to love about this haha Misoyaki: this grilled miso marinated black cod was perfection. It was perfectly seasoned and grilled. The fish flaked off but each piece was full of flavor. Miso soup: I can honestly say this is probably one of the best miso soup I've ever had, thus far. It was so flavorful and had so much depth to it and there was not much in there but broth. I read the description and realized they used the botan ebi (sweet shrimp) head as the base of their broth, so it makes sense that it was bursting with flavors. Huge huge fan of this. Uni: this is actually my first time eating uni, ever. I was told its Hokkaido uni and it's one of the best. It was buttery to the bite and I tasted hints of sea salt water. It was definitely fresh and different from what I expected it to be. Matcha panna cotta: I probably could eat 100 of these. It was so lightly sweetened, followed by the crunchiness of the matcha cookie, and offset by the red bean. read more
Hello Everyone! This was by far the best and I mean THE BEST sushi I have ever had. I have been trying to get reservations for over 2 years so this was a super treat. Omakase Yume nailed it from the start. Well deserving of that Michelin star! Instructions in advance told us to not wear perfume and get there early. Doors were locked until pretty close to our reservation time at 5pm. Hand sanitizer upon entering. It looked like they could seat 3 groups of 2. A neat selection of alch and also a few non alcoholic beverages. Our host Alex was awesome. Super attentive, friendly and nice! He told us the menu changes slightly, but the staples like the smoked salmon and the tuna are the same. Chef SangTae Park is a genius and exceptional. It was incredible watching him put every piece of super fresh fish together. You could tell it was muscle memory -the way he moved so quickly and effortlessly with his hands. The special soy sauce prepared that he would paint onto each sushi was the perfect amount and tasted quite good. Each part of the omakase was thought out and the arrangement was so beautiful and delicious. Emphasis on DELICIOUS. I literally made sure I ate every grain of rice possible. Yuzu in the Katsuo packed a punch. My favorite was probably the smoked salmon and the scallop (mostly cuz i love scallop), which was very cool and seared with a blow torch. FIRE IS FUN (when it comes to food). The smoked salmon was super cool to watch because they smoke the salmon in front of you in this box. They use a smoke gun and you could watch the yumminess happen in front of you. It truly tasted as good as it looked! This was the first time I ever had smoked salmon like that and the taste was more mild than the other smoked salmon I had in the past. Miso soup was yummy too! It came in a cool cup/bowl with a lid. There was a mild suction seal on mine probs from the toastiness. They told us to mix with our chopsticks. The chopsticks were fun too btw because you could use both sides. It was my first time using double ended chopsticks so that was fun too! Towards the end, you can order a few other things not on the main omakase. Dessert + the tea was refreshing and again sooo good like the rest of the omakase! Music: fun jazz Bathroom: cool cuz fun bidet ; soap was nice too. I think it was from aesop-how trendy! Deff worth it-keep checking for reservation openings. Fun fact: I think they lock the doors because at some point it sounded like someone tried to walk in and open the doors during our meal, but obs couldn't. I guess that would ruin the ambiance, especially since the meal is so intimate. I also thought it was cute that the check came out face down...Surprise! Heads up: I think in the end we paid around $400 for 2 people. 100% 5 stars. Great Experience :) Chef Park was nice enough to sign my menu for my scrapbook. Thank you, Amy L. A Fan read more
5 years ago
This was a magical first omakase experience. The atmosphere is intimate and quiet with only 6 seats in the restaurant, 3 different seating times per night at 5 pm, 7 pm, and 9 pm. Reservations usually have to be made 1-2 months in advance, especially for the more popular seating times which are 5 pm and 7 pm. The entire experience is a quiet but comfortable experience. The chef is very focused on his craft and perfecting each bite throughout the meal and doesn't engage the customers in much convo, which was just fine with me, but something to be aware of. My favorite bites from the meal were: all 3 of the tuna pieces, the kanpachi, smoked salmon, scallops grilled miso cod, and the matcha panna cotta. All of these pieces were fantastic and definitely worth the price! There were several pieces that I was more lukewarm about including the houbou, madai, and the kinmedai. Overall I would say that about 2/3 of the pieces were fantastic and 1/3 of them were good but not mindblowing. Overall, I would definitely recommend this special experience to enjoy at least once if you're in the Chicagoland area!! read more
Interior is really cute and cozy. Sushi is good for chicago but quite pricey for the quality. I did not like few pieces where there was toppings to the sushi such as kimchi puree and negi toro with strong flavors. Those toppings really blurred the taste of the actual fish. I wish the chef was more friendly with the customers. read more
2 years ago
There's a reason why they have a Michelin star. Top notch ingredients, amazing presentation and great sake pairing read more
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651 W Washington Blvd
Ste 101
Chicago, IL 60661
West Loop, Near West Side
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(312) 265-1610
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