Blue Ocean - Chicago, IL

sauteed shitake mushroom with red wine reduction.

choice of 2 pc shrimp, 3 pc chicken, and 4 pc vegetable tempura served with tempura sauce.

enoki mushroom, creamy stuffed mushroom, asparagus, and carrots wrapped in filet mignon in teriyaki sauce.

thin slices of flash grilled filet mignon served on bed of cucumber drizzled with citrus ginger sauce.

thinly sliced fillet mignon, cucumber, tomato, oba and mixed greens wrapped in rice paper served with orange miso sauce.

pork and vegetable.

lightly battered chicken stuffed with chopped mushroom, tomato, and mint leaf served with wasabi mayonnaise and teriyaki sauce.

slices of seared salmon, served on bed of cucumber drizzled with citrus ginger sauce.

shrimp and vegetable.

tuna, super white tuna, seared albacore tuna sashimi balsamic chimichurri.

cubed tuna, salmon, avocado, pico de gallo, ponzu soy.

fresh yellowtail sashimi, jalapeno, cilantro, served with cucumber mint in yuzu soy.

spicy tuna, spicy salmon, crab meat, and spicy octopus atop crispy chip served with citrus mayonnaise.

spicy tuna tempura, cream cheese, avocado wrapped with crispy fillo dough - topped with unagi sauce, fruit aioli.

spicy tuna tartar on crispy rice seasoned with citrus mayo and jalapeno.

spicy scallop, sushi rice wrapped with japanese mint leaf, fresh salmon - served in ponzu soy.

soft-shell crab, avocado, asparagus and eel wrapped with tuna filet, splashed with chili and unagi sauce served in bacardi 151 fire.

fresh spring greens served with creamy ginger dressing.

spring greens and marinated seaweed served with citrus soy dressing.

sauteed shitake mushroom on a bed of mixed greens served with orange ponzu sesame oil.

broiled chicken breast meat with mixed greens served with tomato vinaigrette.

thin slices of cucumber, japanese mint leaves served with orange miso vinaigrette.

diced fresh tuna with mixed greens served with citrus olive vinaigrette.

5 oz fillet mignon served with grilled kabocha topped with mushroom and grilled vegetables served with onion beef stock sauce.

soy sake ginseng braised short rib served with short rib maki.

baked duck with diced artichoke, onion, tomato and cilantro salad served with balsamic vinegar glaze.

pan-fried chilean sea bass with horseradish mustard sauce and mango sauce served with grilled vegetables.

sauteed 4.5 oz australian lobster tail served with lobster sauce stir fried rice noodle stuffed in tomato.

ginseng flavored chicken breast and leg skewer served with teriyaki sauce, seasonal vegetables.

butter shioyaki atlantic king salmon with mango puree and wasabi yogurt sauce served with asparagus, grilled vegetable and arugula salad.

crab meat, avocado, and cucumber topped with fresh salmon.

tuna, salmon, and super white tuna over spicy tuna.

spicy tuna with fresh jalapeno, tempura crunch, avocado and spicy mayonnaise wrapped with soybean paper drizzled with unagi sauce.

spicy salmon over spicy octopus.

unagi over shrimp tempura.

super white tuna over spicy tuna and shrimp tempura.

seared smoked salmon over salmon tempura and cream cheese with unagi sauce.

asparagus, avocado, cucumber, daikon, yamagobo, shitake mushroom, kampyo.

avocado over sweet potato tempura, asparagus tempura, tempura crunch and wrapped in soy bean paper with unagi sauce, topped with edible flower.

sweet potato tempura or asparagus tempura.

shitake mushroom, kampyo, cucumber, asparagus, daikon, mixed greens and avocado wrapped in soy bean paper with citrus mayonnaise, radish sprouts, and edible flower.

shrimp and vegetable tempura with udon noodles in udon broth.

cold soba noodle served with sweet soy broth served with grinded daikon radish.

rice noodle stir-fried with various seafood in lobster sauce.