SUSHI-SAN Menu
SUSHI-SAN is a modern Japanese sushi bar located in the vibrant River North area of Chicago. Offering a trendy and casual dining experience, SUSHI-SAN boasts a diverse menu with options for pescatarians, vegans, and vegetarians. The restaurant features a full bar with happy hour specials, private dining, and outdoor seating.
Customer reviews rave about the intimate ambiance, attentive service, and delicious dishes. Highlights include the octopus tacos, spicy tuna rolls, yellowtail sushi, and unique specials like otoro caviar nigiri and hamachi crudo. The menu also features must-try desserts like the Okinawa sugar pie.
Overall, SUSHI-SAN impresses with its exceptional sushi quality, innovative flavors, and welcoming atmosphere. Prepare for a memorable dining experience filled with fresh, flavorful dishes and top-notch service.
San-Specialties
Tako Taco
spicy octopus "tacos" in crispy nori shells. all are garnished with wasabi tobiko mayo, avocado puree, green onion, and togarashi ichimi
Miso Soup
wakame seaweed, tofu, and green onion complete our miso and dashi broth-based soup
Roasted Edamame
whole edamame pods are tossed in garlic oil and roasted in our coal-burning oven before being finished with a squeeze of lemon and a dusting of our signature S+P seasoning
Shishito Peppers
shishito peppers are blistered, dusted with sesame seeds, and served with a side of sweet and savory black garlic miso.
Togarashi Chicken Nuggets
with a nod to japanese karaage, we take juicy, marinated chicken thighs and toss in a breading seasoned by our signature S+P. homemade lime kosho aioli served on the side
Coal-Roasted Lobster
half of a maine lobster served in the shell, prepared chopstick-friendly and perfectly complimented by a lime-soy glaze before being caramelized in our coal-burning oven
Spicy Tuna Aburi
crispy pressed rice, griddled and topped with spicy tuna, sesame, and green onion. available in or pieces.
Umami Scallop Aburi
crispy pressed rice topped with chopped scallop, spicy massago mayo, and black sesame seeds. available in or pieces.
Aburi
Tempura
Japanese Eggplant
eggplant batons are delicately battered and fried. Tossed with sweet and tangy Vietnamese dressing and finished with mint, fried shallot, togarashi ichimi, and dried shrimp. Served with a side of yuzu mayo.
Crazy Shrimp
black tiger shrimp are breaded seasoned with togarashi ichimi. sides of gochujang mayo and wasabi tobiko mayo put you in control of the heat.
Seaweed Salad
refreshing and flavorful wakame seaweed salad dressed in jalapeno soy and topped with cucumber, lotus root, sesame seed, and green onion.
Broccolini Goma-Ae
broccolini is blanched before getting a quick char in our coal-fired oven. served chilled and tossed in a savory goma-ae dressing made of roasted sesame seeds, sesame oil, garlic, and other spices.
Salad-San
a side of carrot-ginger dressing sets apart our house salad featuring mesclun greens, cucumber, Mighty Vine cherry tomatoes, spiralized daikon and fresh cracked pepper.
San-Salads
San-Sets
Edomae Vegetable Set
nigiri, gunkan, pc maki || mighty vine tomatoes, mushrooms, asparagus, and other fresh and preserved vegetables are slow-roasted, simmered, or simply dressed to bring out key aspects of their flavor and texture.
Nigiri ( Pc)
features pieces each: akami (lean tuna loin), hamachi (yellowtail), faroe island salmon, and a zuke preparation of the same faroe island salmon where the whole salmon side is torched and allowed to marinate in savory soy for over hours.
D-Luxe Nigiri ( Pc)
pieces nigiri across varieties of fish. selections rotate daily, though some staples like uni and otoro are almost guaranteed to make an appearance.
Mr. Maguro ( Pc)
preparations from sashimi to maki show a progression through the different cuts of balfego bluefin tuna: akami (lean loin), chu-toro (medium-fatty), and otoro (fatty belly). pieces sashimi, pieces nigiri, and maki roll.
Mega
our eight-piece nigiri set is joined by maki rolls and sashimi cuts that rotate daily based on chef kaze’s selections, for a total of pieces nigiri, pieces sashimi, and maki rolls.
Megatron
our eight-piece nigiri set is joined by maki rolls and sashimi cuts that rotate daily based on chef kaze’s selections, for a total of pieces nigiri, pieces sashimi, and maki rolls.
Crunchy Avocado
creamy michoacan avocado rolled with sweet soy, yuzu mayo, and tempura crunch. topped with crunch and served with side of wasabi soy. available in or pieces.
Tempura Shrimp
black tiger shrimp are tempura battered, fried crisp, and rolled with korean gochujang mayo, black sesame seeds, green onion and kaiware sprouts. served with side of wasabi soy. available in or pieces.
Salmon + Avocado
faroe island salmon is rolled with asparagus, mild meyer lemon, and avocado. served with side of wasabi soy. available in or pieces.
Spicy Tuna
lean tuna dressed with spicy tobanjan and black sesame seeds is rolled with avocado, jalapeno, cilantro, and a bit of tempura crunch. served with sides of wasabi soy and spicy mayo. available in or pieces.
Negi Hamachi
japanese yellowtail is rolled with avocado, cucumber, and yuzu kosho vinaigrette. served with side of wasabi soy. available in or pieces.
Spicy Salmon
faroe island salmon mixed with yuzu and spicy korean gochujang is rolled with cucumber, avocado, chives, and a bit of tempura crunch. served with side of wasabi soy.
Kabayaki Eel
bbq eel gets the crispy tempura treatment and is rolled with avocado, sweet soy and kizami wasabi. served with side of wasabi soy. available in or pieces.
Bluefin Tuna + Avocado
lean akami tuna and fatty tuna belly are rolled with cucumber, avocado, and sesame seeds. served with side of wasabi soy. available in or pieces.
Spicy Scallop
chopped hudson canyon scallop mixed with spicy mayo, wasabi tobiko, and garlic is served atop hosomaki-style sushi filled with avocado and jalapeño. torched and finished with togarashi ichimi. available in or pieces.
Truffle Shiitake
layers of flavor and texture will make you say "umami!" roasted mushrooms and sweet onion are dressed with truffle mayo and rolled with pickled daikon, tempura crunch, daikon sprouts, ohba, and sesame seeds. available in or pieces.
Maki-san
Hold-The-Rice Maki
Zuke Salmon
faroe island salmon is torched and marinated in savory soy for over hours before being rolled in cucumber with sweet onion, avocado, and daikon. pieces per order.
Lobster Goddess
succulent lobster meets our green goddess aioli - flavored by yuzu, basil, mint, and cilantro - all rolled in cucumber with avocado and daikon. pieces per order.
XO Green Beans
rich and umami-driven, our XO sauce is house-made with cured pork, as well as dried shrimp and dried scallop. served atop roasted haricots verts and finished with fresno chilies, sesame seeds, and green onion.
S+P Chicken
tender and juicy chicken thighs grilled skin-on over binchotan charcoal and seasoned with signature S+P mix. sliced and served with lime kosho aioli.
Vietnamese Pork
berkshire pork seasoned by a heritage marinade recipe passed down from chef kaze chan’s grandmother and caramelized over binchotan charcoal. finished with fresno chili, cilantro, and green onion.
Miso Salmon
faroe island salmon is marinated with sake, miso and mirin, skewered and grilled over binchotan charcoal. finished with sesame seeds and lime.
BBQ Beef Lettuce Wraps
prime short rib is sliced thin and marinated in korean kalbi spices. grilled over binchotan coals and served with lettuce cups, daikon, fresno chili, green onion and miso sambal.
Prime Skirt Steak
grilled to medium rare over binchotan coals seasoned with house tare. sliced chopstick-friendly and drizzled with sweet soy and served with a smear of spicy chinese mustard.
Charred Cauliflower
twice-roasted in our coal-burning oven and simply seasoned with salt, pepper, and red wine vinegar. finished with sesame seeds, fresno chili, and cilantro and served with yuzu mayo.
Charcoal Grilled
Sizzling Rice
Lobster + Kimchi
succulent lobster claw and tail is coal-roasted in a cast-iron bowl atop spicy massago mayo and sushi rice. finished with kimchi, green onion and black sesame seeds
Beef 'N Bop
prime short rib is roasted in a cast iron bowl with caramelized onions, mushrooms and sushi rice. finished with sweet soy, green onion, fried shallot, sesame seeds, togarashi ichimi. mix the raw egg yolk through to incorporate.
Thai Basil Chicken
tender ground chicken thigh is slow-simmered with poblano pepper and thai basil before being coal-roasted in a cast iron bowl atop sushi rice. topped with chili threads and green onion. mix the raw egg yolk through to incorporate all flavors and textures.
Shrimp Motoyaki
jumbo shrimp and chopped shishito peppers are tossed in garlic-miso mayo and coal-roasted in a cast iron bowl atop sushi rice. finished with black sesame seeds and green onion.
Okinawa Sugar Pie
rich okinawa black sugar custard and silky whipped cream.
Japanese Breakfast
fluffy, wobbly pancakes with matcha butter and black sugar syrup.
E-Mochi
flavors available daily
