Like mermaid birthday presents, fresh fish is best when wrapped in seaweed. Send taste buds a gift with today’s Groupon to Oysy. This Groupon is valid for the Michigan Avenue location only. Choose between the following options:
- For $20, you get $40 worth of sushi and Japanese fare during dinner.
- For $10, you get $20 worth of sushi and Japanese fare during lunch.<p>
Inspired by traditional izakayas, a type of Japanese bistro, deft hands slice and hand-roll Oysy’s menu of fresh maki and cooked fare to showcase a variety of exotic flavors. Several special makis draw inspiration from American locations, such as the maine roll’s core of lobster and cucumber ($12) and the philadelphia roll’s smoked salmon, cream cheese, and colonial history ($6). Super-white tuna, shrimp tempura, and mayo strain to break free from the White Dragon roll’s rice-lined walls ($12), and grilled Chilean sea bass ($8) taunts raw dishes with a delectably darkened coat and suit of garlic-black-bean sauce. During lunch, diners can savor a spread of makis, tempura shrimp, and salads packed into a bento box ($13) around grilled entrees, such as grilled tuna with yuzu dressing that the Chicago Reader called “perfectly cooked” and Aquaman called “my best friend.”
Chefs sport black baseball caps as they arrange creative platters of fresh fish from behind a wood-paneled sushi bar flanked by sage-green walls. Patrons can walk past the restaurant’s two walls of floor-to-ceiling windows to drink in the minimalist décor designed by local architect Douglas Garofalo. Breath-stealing views of Grant Park and the Museum Campus augment rounds of sushi snacking to ensure eyes leave as satiated as stomachs.
Inspired by bistro-style restaurants in Japan called izagayas, Oysy pampers palates with fresh sushi and traditional Japanese fare served in a contemporary atmosphere designed by renowned Chicago architect Doug Garofalo. Gastronomy gurus concoct authentic and exotic nigiri and sashimi portioned to share, as well as more than 25 types of specialty maki trimmed with fresh seafood and eclectic ingredients such as fried oysters and chicken tempura. Behind the bistro’s glass façade, diners sit at streamlined wooden tables cloaked in hues of purple and green, all housed beneath a ceiling festooned with hanging silver tiles that beam guests' orders directly to the kitchen when servers are on break.