Sushi-san blends high-quality Japanese cuisine, warm hospitality, and golden-era hip-hop vibes across three Chicago locations: River North, Lincoln Park, and Willis Tower. From fresh sushi and binchotan-grilled dishes to blast-chilled Asahi and one of the largest selections of Japanese whisky in America with over 182 bottles and counting, every menu item reflects a commitment to top-tier ingredients and refined, simple technique.
To bring this vision to life, we’ve built strong relationships with purveyors who share our standards. Get to know the people and partnerships that make Sushi-san what it is.
Sushi-san proudly collaborates with some of Japan’s most respected distilleries, including Mars Distillery, known for its innovation and craftsmanship. Our partnership led to the exclusive Mars Single Barrel Komagatake San Edition Single Malt Japanese Whisky—bottled just for Sushi-san and crafted to complement our bold, umami-rich cuisine.
Regarded as one of the most sustainable and premier Bluefin Tuna purveyors in the world, Balfegó delivers consistency, traceability, and rich, buttery cuts that are essential to our menu.
To ensure our team looks as sharp as the dishes we serve, Sushi-san works in partnership with Chicago-based Stock Mfg. Co. to craft our custom uniforms and exclusive merchandise. Known for blending fashion-forward design with durable functionality, Stock Mfg. has outfitted some of the finest restaurants and hotels worldwide. Their commitment to quality and local craftsmanship perfectly complements our bold, laid-back vibe.
Our private-label sake, Sake-san, is crafted in collaboration with the award-winning Daimon Brewery in Osaka, Chicago’s official sister city.. Sake Sommelier Daniel Bennett traveled to Japan to work hand-in-hand with the Daimon team, creating a sake that bridges both cultures and cities. “I set out to craft Chicago’s jizake, a gateway sake that represents Japan and Chicago all in one brew,” says Daniel. The label design, by artist Alex Payne, features a symbolic bridge connecting the skylines of Osaka and Chicago. Crisp, bright, and food-friendly, Sake-san is brewed to pair with bold flavors and is available exclusively by the bottle at Sushi-san.
Our Parties & Special Events team at Sushi-san is here to turn any gathering into an unforgettable experience. Whether you're planning an intimate seated dinner, a lively birthday bash, or a full restaurant buyout, our team handles every detail, from curated menus to personalized touches, with energy, creativity, and signature San hospitality.
Darryl Smith is a Partner at Sushi-san, bringing over two decades of hospitality experience to the team. His journey began in high school as a dishwasher, eventually leading him to management roles at iconic LEYE restaurants like Shaw’s Crab House, RPM Italian, and RPM Steak. A certified sommelier with a passion for service, Darryl opened Sushi-san in 2017, where he continues to learn and collaborate alongside Master Sushi Chef Kaze Chan. Under his leadership, Sushi-san has expanded to a second and third location in Willis Tower and Lincoln Park and introduced The Omakase Room at Sushi-san, offering a refined omakase experience in the heart of Chicago.
Bailey Evans is the General Manager of Sushi-san Lincoln Park, bringing her leadership, passion for hospitality, and deep knowledge of the brand to our newest location. Before opening LP, Bailey led the team at Sushi-san River North, helping to shape the high-energy, guest-focused experience that defines Sushi-san.
Darryl Smith is a Partner at Sushi-san, bringing over two decades of hospitality experience to the team. His journey began in high school as a dishwasher, eventually leading him to management roles at iconic LEYE restaurants like Shaw’s Crab House, RPM Italian, and RPM Steak. A certified sommelier with a passion for service, Darryl opened Sushi-san in 2017, where he continues to learn and collaborate alongside Master Sushi Chef Kaze Chan. Under his leadership, Sushi-san has expanded to a second and third location in Willis Tower and Lincoln Park and introduced The Omakase Room at Sushi-san, offering a refined omakase experience in the heart of Chicago.
A descendant of Vietnamese and Chinese heritage, Master Sushi Chef Kaze Chan has influenced Japanese cuisine across Chicago for nearly 30 years. Under the mentorship of Japanese Sushi Master, Shozu Iwamoto, Kaze-san began his formal training at the age of 20 in Boston, MA. Combining traditional Japanese techniques with his international heritage, Chan's cuisine has garnered high praise, including awards from Travel + Leisure and the Michelin Guide.
With more than a dozen restaurants to their names, the Melman siblings are responsible for some of downtown Chicago's most sought-after spots. Their foray into LEYE partnership began with Hub 51 and has since grown to include Bub City, Three Dots and a Dash, RPM Italian, RPM Steak, Ramen-san, il Porcellino, Bub City & Joe's Live Rosemont, Sushi-san, Pizzeria Portofino, RPM Events, and RPM Seafood. They have also expanded concepts to Washington, D.C., L.A. and Las Vegas and are driving forces behind the nation's premier BBQ and country music festival, Windy City Smokeout.
