Omakase Yume

“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.”

“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.”

“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.”

“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.”

“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.”