Sushi-San (River North)

Golden Beet Salad miso peach glaze, pickled local peaches, cashew, mint, lemon 12

wakame seaweed, tofu, and green onion complete our miso and dashi broth-based soup

spicy octopus "tacos" in crispy nori shells. all are garnished with wasabi tobiko mayo, avocado puree, green onion, and togarashi ichimi

chilled japanese buckwheat noodles tossed in gomae dressing and finished with garlic chili vinaigrette and negi.

6 pan-fried gyoza, drizzled with wasabi soy and garnished with fried garlic and negi.

flank steak 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

Bluefin Chili Ponzu* watermelon, chili crunch, white soy ponzu, negi 24

thinly slice hamachi dressed in meyer lemon ponzu, chive oil, aji amarillo, jalapeno and micro cilantro

Spicy Tuna* GF truffled pearl onion 3pc 12 5pc 20

succulent merus-cut alaskan king crab, topped with lime-soy glaze and torched, sits atop crispy, caramelized sushi rice.

Sliced English cucumber, Szechuan chili crunch, ponzu, sesame seeds, negi curls.

refreshing and flavorful wakame seaweed salad dressed in jalapeno soy and topped with cucumber, lotus root, sesame seed, and green onion

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

spicy-savory and packed with flavor, our garlic chili vinaigrette is served atop haricots verts and finished with sesame seeds and lemon.

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.

Tempura battered cauliflowers, fried, then tossed in a bang bang sauce. Garnished with ichimi, negi, lime zest, and a lime wedge.

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.

Spicy Tuna* GF avocado, cilantro, jalapeño 5pc 10 10pc 19

lean cut tuna is rolled with tempura battered shrimp, avocado, and wasabi kizame. available in 5 or 10 pieces.

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 5 or 10 pieces.

there's no such thing as too much tuna. Akami and chutoro cuts of Spanish Bluefin are rolled and topped with an otoro "tartare" that includes a bit of sansho pepper and pickled daikon.

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 5 or 10 pieces

lobster tossed with yuzu mayo and rolled with avocado and cucumber. served with side of wasabi soy. available in 5 or 10 pieces.

sustainably sourced from spain, balfego has been an industry leader in wild-raised bluefin tuna

Mr. Maguro San-Set* GF all the hits from balfego: akami, chutoro, and otoro 50

mighty vine tomatoes, carrots, asparagus, and other fresh and preserved vegetables are slow-roasted, simmered, or simply dressed to bring out key aspects of their flavor and texture

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.

Thai Basil Chicken GF poblano, chili thread 18

five-spice hoisin sauce brings deep spice and sweetness to confit duck leg. coal-roasted in a cast-iron bowl with cilantro, bok choy, pickled red onion, and an egg yolk, all atop caramelized sushi rice.

blanched tomato, compressed with white soy ponzu for 24 hours over sushi rice, brushed with olive oil, garnished with fried shallot, ginger, and chive

hokkaido scallop over sushi rice and wasabi, topped with nori infused French butter, then torched, garnished with lime juice, upethi salt, and lime zest

hamachi over sushi rice and wasabi, brushed with shiitake soy, garnished with banana pepper infused butter, then torched

chutoro tuna over sushi rice and wasabi, brushed with shiitake soy, garnished with buttered shiitake mushroom in a black pepper sauce

kinmedai over sushi rice and a shiso leaf, brushed with white soy ponzu, garnished with yuzu kosho and crispy ginger

2pc add royal osetra caviar +18 add fresh grated wasabi +9

GF = items that are gluten free or can be made gluten free available until 3pm daily (Express Lunch – $21) choose 3 from any section, served with miso soup

Salad-san GF mesclun greens, cherry tomato, carrot ginger vinaigrette

SPICY SALMON* GF faroe islands salmon, yuzu, gochujang

CRUNCHY AVOCADO GF sweet soy, yuzu mayo, tempura crunch

YUZU YELLOWTAIL* GF japanese yellowtail, avocado, yuzu kosho

TAKO TAKO spicy octopus, crushed avocado, crispy nori shell

Sweet and savory caramel cake, drizzled with caramel sauce and topped with a healthy scoop of vanilla ice cream.

Mochi brownie served with a scoop of vanilla ice cream and topped with chocolate fudge tableside.

pound cake soaked in a bourbon whiskey glaze and topped with whipped cream

Mascarpone cream is layered with lady fingers soaked in matcha syrup, then finished with matcha powder and a tableside pour of strawberry yuzu sauce.

three flavors of mochi filled with ice cream with our very own emoji characters. Available in orders of 1 or 3

Izumo Fuji "Yuzu-zake" citrus sake 3oz 15 8oz 38

Coffee Number cold brew, coffee liqueur, giffard banane liqueur,toasted coconut cold foam 15

OLD FASHIONED sushi-san single barrel few rice whisky, mars iwai 45, cane sugar, bitters

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.

creamy michoacan avocado rolled with sweet soy, yuzu mayo, and tempura crunch. topped with crunch and served with side of wasabi soy.

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

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.

Sliced English cucumber, Szechuan chili crunch, ponzu, sesame seeds, negi curls.

Shosetsu "Late Winter EarlySpring" 1oz 31 2oz 62

Seimi "Radiance of Pure Life" Semi-Peated 1oz 50 2oz 100

Ritto "Winter Begins" Single Malt 1oz 60 2oz 120

Malt & Grain 111 Proof "Red Label" 1oz 14 2oz 28

2019 Edition American White Oak 1oz 12 2oz 24

2021 Edition Manzanilla Sherry Cask 1oz 14 2oz 28

Fukano 200th Anniversary Sherry Cask 1oz 19 2oz 38

Kujira 10-Year Virgin White Oak 1oz 20 2oz 40

Iwai Tradition "Natsu" Ume Cask 1oz 12 2oz 24

Komagatake Yakushima Aging 2020 1oz 41 2oz 82

Komagatake x Chichibu Malt Duo 1oz 59 2oz 118

Umeshu Liqueur 'with Japanese Whisky' 1oz 9 2oz 18

Taketsuru Pure Malt Black Label 1oz 12 2oz 24

Miyagikyo Single Malt "Aromatic Yeast" 1oz 40 2oz 80

Hibiki 21Y 100th Anniversary 1oz 600 2oz 1200

Yamazaki Single Malt Distillers Reserve 1 oz 16 2 oz 32

Okayama Triple Cask Single Malt 1oz 41 2oz 82

St. George "Baller" Single Malt 1oz 13 2oz 26

Tsutsumi 12-Year Taru Sherry Cask Shochu 1oz 25 2oz 50

FEW Immortal Rye, oolong-proofed 1oz 8 2oz 16

Stranahan's Diamond Peak Single Malt Whiskey Extra Anejo Tequila Cask 2023 1oz 13 2oz 26

Yuzu Margarita olmeca altos plata, yuzu, agave, cilantro 16

Thank You Enjoy #6 flecha azul tequila, banhez mezcal, lime, cucumber, jalapeno 16

Asahi Draft imported japanese lager, poured through our hoshizaki blast-chiller, served ice cold in a frosted mug 9

Athletic "Run Wild" sessionable n/a IPA 12oz 8

As a way to offset rising costs, we have added a 3.5% surcharge to all checks. You may request to have this taken off your check should you choose.

Pinot Grigio, Dalia, Delle Venezie, 2024 13 52

Pinot Noir, Fossil Point, Edna Valley, 2022 14 57

Cabernet Sauvignon, Ultraviolet, Red Hills, 2024 15 60

Corpinnat, Gramona, "Imperial," Brut, 2018 110

Rosé Champagne, Paul Bara, Grand Rose Brut, Bouzy, NV 172

Ant Moore, "Estate Series," Marlborough, 2023 65

Jean-Yves Devevey, "18 Lunes," Bourgogne, 2018 129

Red Blend, Nina, 'Casa de Mouraz', Portugal, 2023 74

Pinot Noir, C. Clemens, "Dopp Creek," Chehalem Mtns, 2022 110

Sake-San, Daimon, Junmai Ginjo 3oz 16 8oz 38 720mL Btl 99

Hayashi, Bōken, Honjozo Nama 3oz 15 8oz 36 720ml Btl 95

Cabin in the Snow, Yuki No Bosha, Junmai Ginjo 3oz 14 8oz 34

Hummingbird hachidori, junmai 3oz 13 8oz 32 720mL Btl 83

Hot, Momokawa, Organic Junmai Ginjo 3oz 11 8oz 23

Kitty Cup "Kappu-San", Doi Shuzo, Tokubetsu Junmai 6oz One-Cup 18

Treasure Ship, Miyashita, Junmai Ginjo 300 mL 53

Cherry Blossom, Echigozakura, Namachozo 300 mL 41

Hummingbird, Hachidori, Junmai Ginjo 720 mL 120

Shared Promise, Chiyonosono, Junmai 300 mL 46

Cherry-Oke Shrub cherry, blood orange & sarsaparilla shrub, q mixers soda 10

Sauvignon Blanc saint viviana, columbia valley 5 oz 16 BTL 64

Soda Pop coke, diet coke, sprite, ginger ale 3.5

*These food items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. As a way to offset rising costs, we have added a 3.5% surcharge to all checks. You may request to have this taken off your check should you choose.

Join us Sep 20th at Sushi-San Lincoln Park for a one-of-a-kind matcha class with instruction by Matcha Master Jason Rice of MOKOMA Tea and SUGOi Sweets!

We use cookies to provide the best experience on our website. By continuing to use our site you agree to our updated Privacy Policy and Terms of Use .

These cookies help us understand how visitors interact with the website by collecting and reporting information anonymously.

These cookies are used to track visitors across websites to display relevant and engaging advertisements for the individual user.