The carefully rolled nature of sushi makes it ideal for starting snowballs, which is why it's commonly known as "snowman heart." Eat to the center of snow with today's Groupon: for $25, you get $50 worth of sushi and more at Shinto Japanese Steakhouse & Sushi Bar in Naperville.
Shinto Naperville's menu is brimming with quality sushi and hibachi-style steaks, poultry, and seafood. Tickle taste buds into alertness with thinly sliced choice-beef sashimi served with wasabi ginger sauce ($9). Sushi enthusiasts relish market-fresh marine cuts wound into Shinto signatures such as the black widow roll, enrobing soft-shell crab, shrimp tempura, cucumber, asparagus, avocado, and cream cheese in rice embroidered with spicy eel sauce and wasabi mayo ($17). Shinto's steakhouse selections include the 8 oz. filet mignon—grain-fed beef aged 28 days to create optimum flavor and tenderness ($26). Vegetarians can savor the unique vegetarian dinner, an all-skate of mixed vegetables, crispy tofu, and udon noodles ($17). Finish with the restaurant's own ice cream tempura, vanilla ice cream wrapped in a pound-cake shell and flash-fried, served over fresh strawberry puree and showered with chocolate sauce ($6).
Shinto Naperville's sprawling interior has an energetic vibe to match its energetic flavors. Sample sushi at the Las Vegas–inspired quartz-topped bar, or pull up a chair in the paneled dining room and request wine, a signature martini, or a domestic or imported beer. The low lighting provides a romantic atmosphere for couples on a date, while views of sushi chefs working in the open kitchen provide distraction from itchy kneecaps.
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- Shinto sushi is some of the best sushi you will ever enjoy, and with such a wide array to choose from, you will never get bored or run out of options to try. – Chicago Food Blog
- The menu is huge, almost dauntingly so, with usual suspects like shumai and shrimp, scallop, calamari or vegetable tempura as well as yakitori and gyoza. – Jennifer Olvera, Daily Herald
Traditional Japanese recipes and cooking styles continue to inspire the chefs at Shinto Naperville. Mushrooming bursts of flame erupt from stainless-steel hibachis as they sear diners' orders tableside. In between shuffling platefuls of scallops or 28-day-aged filet mignon across the steaming surface, the chefs entertain their hungry audience by juggling utensils, tossing small pieces of food into guests' waiting mouths, and correctly guessing everyone's least favorite astrological sign. Measured doses of house-made teriyaki sauce or herb-infused butter lend even more flavor to the carefully caramelized entrees. Meanwhile, the chefs behind the sushi bar avoid grills entirely as they roll specialty maki with premium ingredients, including tempura lobster and jalapeño.