A truly unique seafood experience for sushi-lovers
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Chicago seafood lovers have a new destination for fantastic sushi: West Loop’s Omakase Yume {651 West Washington Boulevard, #101, Chicago; 312.265-1610}. Owner Kate Kim-Park, and her husband Chef Sangtae Park, have created an oasis right off one of the most bustling areas in the city. Here, you can escape for a few hours of amazing food, prepared right before your eyes in unique ways. They took us behind the counter to learn more about their kitchen and their culinary way of life…
DiningOut: For those who don’t know, what does “omakase” mean?
Kate Kim-Park: Omakase roughly translates to “leave it up to the chef.” That means every dish on the menu will be chosen by the chef to create a unique dining experience that cannot be duplicated. Omakase Yume strictly serves a sushi-omakase menu, so every dish served to our diners will be presented nigiri-style.
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How did you create the space and dining experience?
Chef Sangtae has trained in the industry since he was 19 years old. He started out in a kitchen in South Korea before coming to Chicago in the year 2000. He has dreamed of creating a space where sushi can be served immediately in an intimate space to the diners. In 2017, Chef Sangtae found the perfect location to make his dreams come true. After handcrafting the sushi bar himself, his dream of a small, eight-seat dining space came to life. The intimate setting allows Chef Sangtae to present dishes at their maximum potential.
The flavors of sushi are at its best when it is consumed immediately after being served, and Chef Sangtae wanted a space where that could be possible. Traditional restaurant spaces create a distance between the customer and chef. At Omakase Yume, the chef prepares and serves every dish right in front of you. Chef Sangtae’s dining experience has been 30 years in the making, and he is grateful to serve the people of Chicago with a dining experience that is very new to the area.
Though your menu changes, what can people always expect to taste?
People can always expect incredible ingredients that work harmoniously. Chef Sangtae’s style is to let the natural flavors of the fish and seafood be highlighted. Some notable dishes that Chef Sangtae will always prepare are his sake (salmon) served with his unique, “no-name” sauce; his tuna flight that consists of the akami, chutoro (medium-fatty tuna), otoro (fatty tuna), and kanpachi served with sesame oil and flavorful green seaweed. While certain dishes will come and go, diners can always expect ingredients that further elevate the unique flavors of the fish.
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Tell us about your sourcing for freshness…
Chef has his fish shipped directly from coastal waters of Japan and Korea. The fish is delivered within a day so that the quality and flavors of the fish are at their peak. It is just as if you are dining on the coasts of Japan!
How does your menu change seasonally?
The menu can change as often as weekly depending on the best seafood available at that time. Availability and quality can vary. Chef is very selective on sourcing only the highest quality fish in their peak season so their flavor is at its peak.
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What are some unique cooking techniques people will experience with you?
Much of the work and prep is involved in the early morning hours when chef gets his daily delivery of fish and seafood, carefully preparing each fish for guests. Each fish requires special and unique preparation in terms of how it is cut and filleted. One of chef’s daily rituals, which he starts at the same time everyday, is the preparation of his rice, which is a critical component of sushi. During dinner, guests get to enjoy the result of this craft. Some of the techniques guests always enjoy seeing is the smoking of chef’s fresh salmon and the torching of his squid or the searing of beautifully marbled A5 Wagyu.
Chef Sangtae practices many Japanese cooking techniques. The most important tool a sushi chef uses is his knife. One technique that utilizes the knife is a scaling technique called “sukibiki.” This is a method used on soft, delicate fish such as salmon and kanpachi where the knife is grazed along the skin to remove the scales. It is important to use a knife with these fish so the meat within remains undamaged.
Some fish such as red snapper, golden-eye snapper, and Yellow Sea bream are left with their flavorful skin on. To elevate the flavor of the skin, chef uses a method known as “hibiki.” It is a scalding technique where boiling water is poured on top of the fillet of fish, then placed into a bowl of ice water to prevent the inner meat from further cooking. The fish is then seared further to add another layer of flavor.
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What do you want people to experience when they dine with you?
We want our diners to experience a cuisine that has been around for centuries. While the concept of omakase is very new to the city of Chicago, there is a rich history within the cuisine about the lifestyle and ingredients available during Japan’s Edo period. We want the people of Chicago to better understand the centuries-old concept while having a comfortable, unpretentious, and memorable dining experience, where every dish is served personally by the chef. Chef’s most important goal is for his customers to be at their happiest during his dining experience. He wants everyone to have the best time and enjoy the moment with people and his food.
What makes you unique compared to other sushi restaurants in Chicago?
Every sushi chef has a different philosophy and style onto themselves. Chef Sangtae’s style is to let the natural flavors of his ingredients shine through to highlight the product he is sourcing, and the craft required to prepare it for optimal deliciousness. Chef also honors his Korean heritage with mild Korean flavors in some of the sushi that he serves.
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How would you describe the Chicago food community overall?
The Chicago food community is a reflection of the city itself. Chicago is a cultural hub filled with individuals sharing their own story through the art of food. The city opens its arms to new restaurateurs with groundbreaking ideas while celebrating the restaurants that have served the people of Chicago for generations. Chicago has embraced us with open arms; chef and the team are very happy that diners have enjoyed this style of dining and food.
By Kaleigh Glaza | Online Editor
The post In the Kitchen: Omakase Yume Chicago appeared first on DiningOut Chicago.