Omakase Room, an intimate experience of Japanese sushi tradition, is making its Chicago debut in River North.
The restaurant’s second location is expected to open in the second quarter of 2023. The hospitality group behind this restaurant, The Group NYC, is also making a splash in the windy city with the debut of two other New York restaurants: Olio e Piu and La Grande Boucherie. When the new Omakase Room opens next year, guests can expect a 12-course omakase, customized for each individual, from Executive Chef Mitsunori Isoda, who began his culinary career in his hometown of Osaka where he operated a kaiseki-style restaurant for ten years.
When Chef Mitsunori moved to the United States in 2006, he began working at several restaurants to build his resume, including Memphesis’ Sekisui for five years before moving to New York in 2011. There, he worked at the Shiro of Japan location in Carle Place, then joined the team at Jewel Bako for his first stint as a senior chef. Eventually, Chef Mitsunori would come to lead Omakase Room in the West Village.
The restaurant’s first location at 14 Christopher Street evokes Japanese minimalist traditions with its organic shapes and refined essentials. The inside of the restaurant features floor-to-ceiling soft bamboo surfaces, and an 8-seat hinoki wood bar wraps around the kitchen, allowing Chef Mitsu to serve from his hand to the plate. The physical closeness between the chef and guest creates a beautiful communion, as sushi is prepared and consumed immediately.
“The dining experience at Omakase Room by Mitsu is built around a relationship of trust and spontaneity between the Chef and each diner,” according to the company’s website. “Before crafting his omakase, Chef Mitsu welcomes each guest with a brief conversation about their preferences and curiosities while he carefully perceives their mood and desires. He embraces guests’ presence, greeting them with sincere eye contact while handing out freshly prepared hand rolls to begin the meal. Chef’s curated omakase offerings change often, highlighting a diversity of seasons, ingredients, and the range of textures.”
