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!

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.

Because Omakase Yume is now part of the Resy group, it is hard to get a review posted for them. When Resy sends you the review request, you have to read carefully to see that what you are writing is apparently ONLY going to Omakase Yume and NOT being posted as a publicly accessible review. SO, since we feel SO strongly about what a positive experience Omakase Yume is EVERY time we visit, I feel the need to go find another place to write a review that other, potential diners can read. This time, it is here at Yelp. Stated succinctly, Omakase Yume is the ONLY Omakase that we visit here in the city anymore. That does not mean that there are not other great options in Chicago for Omakase (e.g., Kyōten, Aji, Arami), not to mention a number of over-rated pretenders that I won't name. However, for value, quality, service, ambiance, and simply supporting a family operation, Yume is at the top of our list. In fact, their reservations open for December this afternoon and I will jump on the SECOND they open in order to try to book our New Year's Eve outing! To delve in a bit, most important, the quality of the fish is impeccable at Yume. If it is not the freshest, Chef Park will not serve it. Occasionally that has resulted in little disappointments for us but we know that if it is not on the menu, Chef Park's expertise is correct and it should not be on the menu. The sake menu, a MUST have for a positive sushi experience for us, is also expert level at Yume. In fact, they have added a somalier to add additional credentials to their high quality of service but you need look no further than Chef Park's choices to know what is good! In closing, the quality of the food, drink, and ambience is as good as you will get anywhere in the city when you want Omakase: as good as you will get in ANY city. The setting is relaxing and the show put on by Chef Park, without his even recognizing it, is a Zen experience: just watch his hands in action as they form the rice balls for his Nigiri...you will feel your heart rating slowing and your blood pressure lowering! And I would be remiss if I did not cite his Zen counterpart and wife, Kate. She is the host at Yume and the quintessential strong Korean woman, providing the perfect compliment to Chef Soon's more introspective, even shy, nature. It is a pleasure seeing them in action as a team whether at Omakase Yume, next door at their wonderfully diverse TenGoku Aburiya (where you can also get a lot of the same quality sushi as you can get at Yume since Chef Soon also picks out that fish), and their newest endeavor, the super high end beef experience, Bonyeon, a super special treat in and of itself. You just cannot go wrong eating at any location run by this power husband and wife team!

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.

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.

Overall super delicious and a great atmosphere. Service was phenomenal. However, for the price, I do not feel like it was worth it.

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.

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.

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.