Sushi-San Restaurant

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fish being flamed
cut fish on a bamboo platter, sushi
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We use the best ingredients we can get our hands on and keep our techniques simple. Raw fish is transformed into craveable hand rolls, explosive nigiri bombs and pristine sashimi sets. Charcoal-roasted meats and vegetables, crispy tempura and late night yakisoba pair with the coldest Japanese beer in Chicago.

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