The Group Hospitality, renowned for the success of New York City’s beloved Omakase Room by Mitsu and Omakase Room by Shin, proudly announces the opening of its third omakase concept, Omakase Room by Kanemaru, in the heart of Chicago. Located at 40 W Hubbard St., this exclusive culinary experience invites guests on a 16-course journey through Chef Shinichiro Kanemaru’s expertly curated menu, combining Japanese precision with contemporary Chicago flair.
Led by Chef Kanemaru, a master sushi chef with over three decades of experience, the omakase counter offers a traditional Japanese experience featuring the finest fish sourced directly from Japan and crafted with Chef Kanemaru’s passion and mastery of sushi. While staying true to traditional Japanese methods, Chef Kanemaru incorporates local, small-batch ingredients and seasonal flavors, infusing Chicago’s energy into each bite. Signature dishes include Hokkaido-sourced Uni and soy marinated Toro, meticulously crafted to honor the natural flavors of each ingredient.
Raised near Tokyo, Japan, Chef Kanemaru’s culinary journey began in 1992 at his family’s restaurant, Fujizushi, where he was first introduced to the art of sushi. Since then, he has refined his craft at prestigious establishments, including Tokyo’s acclaimed Sushi of Gari and the world-renowned Ginza Kyubey, where he spent 17 years mastering the subtleties of omakase under the mentorship of industry icons. Chef Kanemaru brings these decades of skill and passion to Chicago, offering a dining experience that reflects the deep, personal connections formed through omakase.
“At my sushi counter, I am eager to focus on the unique and delicious flavors of the fish I will serve,” says Kanemaru. “While honoring Japanese tradition and culture is central to my approach, I also aim to make my mark in Chicago by blending my traditional style with a metropolitan flair that I hope will resonate with my guests.”
Chef Kanemaru’s omakase is designed to be immersive and deeply personal. With the growing popularity of omakase in Chicago, he envisions his restaurant as a standout destination that envelops guests in an authentic yet warm atmosphere, making each visitor feel like family.
Omakase Room by Kanemaru’s design balances minimalist elegance and welcoming comfort, inspired by traditional Japanese interiors with a modern sensibility. Thoughtfully curated elements such as handcrafted flatware and plates from Japan create an ambiance that elevates the dining experience, inviting guests to engage fully with the art of sushi. The 10-seat counter offers an exclusive and intimate setting, ensuring a focused experience for each guest. The 16-course omakase menu starts at $195 per person.
“After the success of The Group’s two Omakase Room locations in New York City, we are very passionate about bringing the concept to Chicago,” said Emil Stefkov, founder of The Group Hospitality. “Chef Kanemaru is an extremely talented chef, and we are proud to be working together to bring his expertise straight from Tokyo to Chicago. The Omakase Room concept is about honoring the Japanese art of sushi, creating a haven for our chefs to experiment and grow their practice with the guests – we know Chef Kanemaru will thrive in this new space.”
Omakase Room by Kanemaru marks The Group’s third restaurant opening in Chicago within the past year, joining Olio E Piu and La Grande Boucherie. Omakase Room was created by the premier hospitality team, The Group, which opened its first location in New York City in 2017. Also in The Group’s portfolio are the Olio e Più and Boucherie brands, which have locations across New York City, Chicago, and Washington, D.C.
