Sashimi, much like white wines, gazpacho, and revenge, is best served cold. Chomp into chilled deliciousness with today's Groupon to Nozumi in South Barrington. Choose between two options:
- For $15, you get $30 worth of dinner fare.
- For $7, you get $15 worth of lunch fare.
Along with standards such as shrimp tempura ($7), chicken yakisoba ($10), and miso soup ($2.50), Nozumi's multilayered dinner menu offers sticky-rice sticklers a sizable selection of inventive rolls and creative twists on old favorites. The Black Widow roll combines soft-shell crab tempura, mascarpone-lime spice, avocado, and pickled red onion in a tubular morsel ($17), and the Blushing Geisha heats up palates with a brow-beading combination of spicy tuna, jalapeño, tempura crunch, spicy mayo, and unagi sauce ($15). Amateur fire-eaters might require that tongues take a dip in a scoop of green tea or mango ice cream to soothe the geisha's peppery punch ($4). Lunchtime diners can select from a bounty of bento boxes, which combine portable eats, such as miso soup, house salad, and a choice of marinated meats or sushi, into one localized destination for dexterous chopsticking ($10–$16). Nozumi also offers midday munchers sushi ($12–$16) and sandwiches ($9–$11), such as the Bulgogi, soy-ginger-marinated beef, onion, mushroom, and pepper-jack cheese mounded on a hoagie roll and served with fries ($9).
The restaurant's chic atmosphere is bolstered by bold red accents, sleek black furnishings, and massive windows filtering ample amounts of natural light. Distinctive lighting fixtures that resemble radioactive fish roe hang from the ceiling in order to caution diners about the hazards of not eating their garnishes. Free parking is available.
Blue Ocean's chefs craft an expansive menu of contemporary Japanese fare, pairing plates of savory gyoza with specialty maki trimmed with elegant ornamentation. Behind the sushi bar, chefs slice "as-fresh-as-it-gets" yellowtail and salmon sashimi, according to Gayot, which ranked Blue Ocean as one of Chicago's top 10 sushi restaurants. Chefs also prep and dice rolls, blending conventional victuals with inventive fixings such as mozzarella cheese, pico de gallo, or an entire wild-caught piñata. The interior contrasts muted, contemporary furnishings with vivid murals of neon coral and lighting fixtures evocative of the luminescent sea urchins that brighten the streets of metropolitan Atlantis.