KAI ZAN CHICAGO — Restaurant in West Chicago Township

The first bite blew my mind. The flavors were unreal—layered, precise, and perfectly balanced—and I knew immediately I was in for an exceptional meal. At Kai Zan, you order omakase style, trusting the chefs to guide you through a curated tasting experience. And trust me, you’re in good hands. Each dish felt like a revelation, somehow better than the last, building a journey of flavors that was both innovative and deeply rooted in tradition.

We kicked things off with the Takoyaki, and it set the tone perfectly. This elevated take on the classic Japanese street food delivered everything you could want—the crisp, golden-brown shell gave way to a creamy, savory octopus filling, topped with a drizzle of rich, umami-packed sauce and wispy bonito flakes that danced with the heat. It was comforting and indulgent, the kind of bite that immediately makes you lean forward in anticipation of what’s next.

But the real star of the night? The Chef’s Special. This dish was nothing short of a masterpiece—a delicate, buttery scallop crowned with crispy bits for texture and drizzled with an unreal blend of sauces that hit every note: savory, sweet, and umami. Each bite melted in your mouth while the crispy topping added a satisfying crunch. It was so good I found myself savoring the last bite, already wondering when I could come back and experience it again. Yeah…I licked the plate…

A close second was the Escolar Pearls, a signature dish that showcased the chefs’ talent for balancing textures and flavors. Thin cucumber wrapped around velvety escolar, finished with a luscious quail egg yolk and a touch of soy. The richness of the fish and egg was cut perfectly by the freshness of the cucumber—simple but incredibly refined.

The Angry Crab delivered bold, spicy goodness—tender crab wrapped in soy paper and kicked up with a fiery mayo-based sauce that brought the heat without overpowering the delicate sweetness of the crab. The Orange Crush was a refreshing contrast—bright, citrusy flavors paired with fresh seafood that cleansed the palate between the richer bites.

When it came to the rolls, Kai Zan didn’t hold back. The Green Monster Maki was a standout with seared tuna and creamy avocado, offering a balance of soft textures and just the right touch of heat. The Fiesta Maki brought a playful, zesty punch, while the Spicy Toro Maki was pure decadence—fatty tuna belly with a hint of spice that lingered pleasantly.

Even the Char Siu—a nod to Chinese-style barbecue—was exceptional. Tender, glazed pork with a caramelized crust that was both savory and sweet, providing a comforting, umami-packed break from the seafood-forward dishes.

Chef Melvin and Carlo—the sushi twins—are true masters of their craft. Their attention to detail, ability to surprise, and clear passion for their work shine through in every bite. It’s rare to be sitting at a restaurant and already planning your next visit before you’ve finished the meal—but that’s exactly what happened here.

A meal at Kai Zan is more than just dinner—it’s a sensory experience. Every dish is crafted with intention, delivering unexpected textures and bold, balanced flavors. If you’re looking for a sushi spot that blends creativity with serious craftsmanship, this is it. Trust the omakase, savor every bite, and, if you’re lucky, hope that scallop special is still on the menu—it’s worth...

Boo and I had an incredibly amazing and fabulous meal last night. We don't like to celebrate Valentine's Day, but we still needed a reason to have a nice dinner date night, so we decided that this would be our Valentine's dinner. I'm sure we could have found any old reason to come here, though. It's the best sushi in Chicago!

I've already been here a couple times but it was his first time. I guess you could say that I popped his Kai Zan cherry high fives all around. He got the omakase and I got some a la carte dishes off the menu. It was THE perfect way that we could enjoy a variety of their best dishes. For those of you who don't know, the omakase is the "chef's choice" course meal of on-the-menu AND off-the-menu favorites, so you get the entire spectrum (literally, all different colors and textures) of dishes that they have to offer. And ever since they posted their new uni toro tartare dish on their FB page, I've been dreaming of and totally drooling over it. So it worked out that I didn't get the omakase, because who can afford getting the omakase AND ordering this dish? Maybe all you big baller shot callers out there, but not me.

Just a quick note about the service here: our server was super friendly and informative. I wonder how long it took him to memorize every ingredient in the dishes he would bring out? Mad props. And the chef brothers are amazing with their culinary creations, which makes for a very legit omakase.

My top 3:

Uni-Toro Tartare: Holy mother of sea urchins, batman! I was definitely in UNI HEAVEN with this dish and I will definitely get it every single time I return. Because this #unilover just can't get enough! The uni and toro are served with quail eggs and some other delicious goodness that I can't seem to remember (wasabi and other stuff), all over a bed of rice. It's best to mix it all in together so that you end up getting all the flavors in one bite. There's a side of several small sheets of nori that you can wrap the tartare in. DIY sushi FTW!

Hamachi collar: OMFG this was melt in your mouth food porn awesomeness! The meat was SO tender and buttery and paired well with the ponzu sauce that came on the side. It's a fairly medium sized collar with plenty of fish meat to pick off, so I'm very glad that we got to try this. It's sold at market price, which was only about $14. Some places will charge more than that, so we were pretty happy that it wasn't incredibly expensive.

Uni/Oyster Shooters: First of all, the presentation is beautiful. The shooters come in a lovely martini shaped glass and you can see the uni (or oyster) in the ponzu sauce. And then on top, you see a gorgeous sprinkling of black tobiko (fish eggs), an egg porn worthy quail egg, and chopped scallions. Since the uni (or oyster) and quail egg is more on the "slimy" side as far as texture goes, it's balanced out with the flavor pops of the black tobiko and the crunch of the scallions. And then of course, the lemony ponzu sauce ties it all together so that it's not too "heavy".

It is no longer BYOB but they offer...

One of the top 5 meals I've had in Chicago!

My biggest regret is not doing the $60 Omakase chefs experience.

Reservations - Get your reservation and get it a week early if you don't want to eat at 5 or 9. Please note, they are closed Wednesdays. The interior is intimate and casual, though unlike many small sushi restaurants who maximize space by decreasing your personal space, Kai Zan has booths lining the wall that feel spacious and personal thanks to trendy dividers. We sat at the sushi bar, which I worried would be crowded and uncomfortable but after the face I think it is probably the best seat in the house! It allows you a glimpse in to the care and dedication put in to each dish and is way more exciting than reading words off the menu.

The Kai Zan difference - Sushigasm's await! I am one of those 'sushi' connoisseurs who usually chooses the roll with the most cream cheese, avocado or spicy mayo. Kai Zan has for ever changed not only my sushi habits but my life. They're dishes are packed with fresh clean fish and flavors. Though if you are not a raw fish fan we saw them making up some of the entree offerings with noodles, seasonal vegetables and your choice of portion, they looked great and a really big portion.

Our meal was $100 for 2 including, tip, appetizers, rolls, skewers, two desserts and the corkage fee! (prices are not online so off memory)

Appetizer: -Maguro Pearls 4pc - Rice spheres topped with fresh tuna, spicy mayo, chili oil and creamy wasabi

Kushi Lava Rock Char Broiled Skewers: -Scallop - four bite sized scallops with caramelized onion sauce -Pork Belly - with kimchi

Amazing smokey flavor and really cheap ($3-5), I'd say try them all!!

Sushi: -Angry Crab ($10) 2 pieces - Fresh tuna, spicy crab with chef's tograshi. -Orange Rush ($10) 2 pieces - Salmon, scallop with citrus glaze.

Both were out of this world in presentation and flavor, consisting of 95% fresh fish fillet these bites are hearty and satisfying.

-Flaming Tuna Roll ($10) for 8 pieces -Shrimp tempura, spicy tuna and avocado with seared tuna. Great flavor and crunch.

Dessert: Homemade Cheesecake with seasonal berries - the texture is a bit more gelatinous than most but its delicious Lava Cake with Sesame ice cream - The ice cream has a slight peanut butter flavor and it is out of this world!

Free tip: BYOB but it was a $15 corkage fee for 2, which I personally feel is outlandish, good thing their food...