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Thank you for choosing to dine with us. To help ensure the safety of our guests and employees during this time, we have set in place new dining standards. We sincerely appreciate your cooperation and loyalty.

  • To create the safest environment possible, we installed a new air purification system that uses the latest technology to eliminates 90-98% of influenza, coronaviruses, norovirus, hepatitis, salmonella, listeria, e.coli, and over 30 common bacteria and viruses both in the air and on other surfaces.  
  • Dine-in services will remain at 50% capacity on the patio.
  • We’re introducing disposable and digital menus and will maintain thorough sanitation procedures and continuous hand washing.
  • Guests are required to wear masks while in the restaurant, masks are required during all interactions with the service team and only to be removed when eating or drinking.
  • All guests will have their temperatures taken prior to entering the restaurant. Any guest with a temperature over 100.0 Degrees Fahrenheit will not be allowed to dine with us.
  • All guests must confirm they have not traveled to any area on the current travel restriction list within the last 14 days
  • To help offset restrictions on our business resulting from the COVID-19 crisis, a 4% surcharge has been added to all guest checks. If you would like this removed, please let us know.

Your continued support and patience during this time are truly appreciated. Please do not hesitate to reach out with any questions or concerns.

Read Our Health and Safety Guide
Chef Kaze making nigiri
Fish on ice

about us

Interior of busy dining room at Sushi San

Our Story

Our goal is simple – source and serve the best ingredients in the world. We get daily deliveries from Japan’s Toyosu Fish Market that we use to make the best sushi in Chicago, made-to-order hand rolls and our nightly omakase experience. Add in binchotan roasted meats, ice-cold beer, a rare Japanese whisky collection and ’90s hiphop, and you’ve got Sushi-San. Definitely not your typical sushi joint.

Located in the heart of River North in downtown Chicago, we are open for lunch, dinner and late-night dining and drinking, plus delivery and pick up.

 

Chef Kaze cutting fish

Chef Kaze

Master Sushi Chef Kaze Chan is a world-class chef who has been involved in every influential sushi restaurant in Chicago in the last 25 years. See him in action at the sushi counter for an omakase experience where he expertly combines classic edomae sushi with modern technique and spotlights the day’s most unique and interesting ingredients.

 

close up of scallop hand roll being made

let’s roll – the hand roll bar at sushi-san

One of our favorite ways to experience Sushi-san. Post up at our hand roll bar and get started with our “let’s roll” menu.

Walk-in only. Seatings are available for groups of 1-4.

three fish on a cutting board surrounded by ice

Martinez Produce & Seafood

Everyone has their trusted dealer. Since we can’t make it to Toyosu, they bring Toyosu to us.

Visit Martinez Produce & Seafood online

Pouring beer from tap into beer stein

Asahi

Big ups to this Tokyo-based brewery that keeps our blast chiller and sake bombs flowing year round.

wasabi on board having been grated

Regalis

These guys are the source for rare foraged edibles, exotic greens, caviar, fresh wasabi and more. If you’ve never heard of it, they likely have it.

Visit Regalis online

chopsticks mixing wasabi into soy sauce

Yamasa

These bad boys have been making soy sauce for more than four centuries. Rich and clean, their product won’t leave you feeling salty.

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