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  • Photo taken at Blue Ocean Contemporary Sushi by Michael P. on 4/12/2012
  • Photo taken at Blue Ocean Contemporary Sushi by Princess M. on 3/18/2012
  • Photo taken at Blue Ocean Contemporary Sushi by Caitlin K. on 2/26/2012
  • Photo taken at Blue Ocean Contemporary Sushi by william b. on 2/26/2012
  • Photo taken at Blue Ocean Contemporary Sushi by william b. on 2/26/2012
  • Photo taken at Blue Ocean Contemporary Sushi by william b. on 2/26/2012
  • Photo taken at Blue Ocean Contemporary Sushi by Erik B. on 1/22/2012
  • Photo taken at Blue Ocean Contemporary Sushi by Diana M. on 12/22/2011
  • Photo taken at Blue Ocean Contemporary Sushi by Brian L. on 10/10/2011
  • Photo taken at Blue Ocean Contemporary Sushi by Antonio C. on 5/23/2011
Blue Ocean Contemporary Sushi

Blue Ocean Contemporary Sushi

(Now Closed)
Japanese Restaurant and Sushi Restaurant$$$$
Ravenswood, Chicago
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Blue Ocean Contemporary Sushi
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MenuMenu
Main Menu 7
Appetizers From Kitchen
Edamame
5.00
Tempura
9.00
Choice of 2 pc shrimp, 3 pc chicken, and 4 pc vegetable tempura served with tempura sauce.
Filet Tataki
11.00
Thin slices of flash grilled filet mignon served on bed of cucumber drizzled with citrus ginger sauce.
Gyoza
7.00
Pork and vegetable.
Seared Salmon
9.00
Slices of seared salmon, served on bed of cucumber drizzled with citrus ginger sauce.
Shitake Mushroom
7.00
Sauteed shitake mushroom with red wine reduction.
Vegetable Beef Roll
8.00
Enoki mushroom, creamy stuffed mushroom, asparagus, and carrots wrapped in filet mignon in teriyaki sauce.
Fillet Spring Roll
11.00
Thinly sliced fillet mignon, cucumber, tomato, oba and mixed greens wrapped in rice paper served with orange miso sauce.
Oba Chicken Roll
9.00
Lightly battered chicken stuffed with chopped mushroom, tomato, and mint leaf served with wasabi mayonnaise and teriyaki sauce.
Shrimp Shumai
7.00
Shrimp and vegetable.
Appetizers From Sushi Bar
Tuna Flight
13.00
Tuna, super white tuna, seared albacore tuna sashimi balsamic chimichurri.
Yuzu Hamachi
12.00
Fresh yellowtail sashimi, jalapeno, cilantro, served with cucumber mint in yuzu soy.
Fillo Wrapped Ahi
9.00
Spicy tuna tempura, cream cheese, avocado wrapped with crispy fillo dough - topped with unagi sauce, fruit aioli.
Dynamite
10.00
Spicy scallop, sushi rice wrapped with japanese mint leaf, fresh salmon - served in ponzu soy.
Tuna Salmon Tartar
11.00
Cubed tuna, salmon, avocado, pico de gallo, ponzu soy.
Ocean Sampler
10.00
Spicy tuna, spicy salmon, crab meat, and spicy octopus atop crispy chip served with citrus mayonnaise.
Spicy Tuna Over Crispy Rice
11.00
Spicy tuna tartar on crispy rice seasoned with citrus mayo and jalapeno.
Dragon Fire
12.00
Soft-shell crab, avocado, asparagus and eel wrapped with tuna filet, splashed with chili and unagi sauce served in bacardi 151 fire.
Greens
House Salad
6.00
Fresh spring greens served with creamy ginger dressing.
Shitake Mushroom Salad
7.00
Sauteed shitake mushroom on a bed of mixed greens served with orange ponzu sesame oil.
Cucumber and Japanese Mint Salad
7.00
Thin slices of cucumber, japanese mint leaves served with orange miso vinaigrette.
Wakame Salad
7.00
Spring greens and marinated seaweed served with citrus soy dressing.
Tomato Chicken Salad
8.00
Broiled chicken breast meat with mixed greens served with tomato vinaigrette.
Citrus Tuna Salad
8.00
Diced fresh tuna with mixed greens served with citrus olive vinaigrette.
Small Entrees From Kitchen
Served With Rice And Choice Of Miso Soup Or Salad.
Fillet Mignon
17.00
5 oz fillet mignon served with grilled kabocha topped with mushroom and grilled vegetables served with onion beef stock sauce.
Duck
13.00
Baked duck with diced artichoke, onion, tomato and cilantro salad served with balsamic vinegar glaze.
Lobster Tail
19.00
Sauteed 4.5 oz australian lobster tail served with lobster sauce stir fried rice noodle stuffed in tomato.
Grilled Salmon
14.00
Butter shioyaki atlantic king salmon with mango puree and wasabi yogurt sauce served with asparagus, grilled vegetable and arugula salad.
Braised Short Rib
16.00
Soy sake ginseng braised short rib served with short rib maki.
Chilean Sea Bass
16.00
Pan-fried chilean sea bass with horseradish mustard sauce and mango sauce served with grilled vegetables.
Chicken
11.00
Ginseng flavored chicken breast and leg skewer served with teriyaki sauce, seasonal vegetables.
Blue Ocean Signature Roll (Half)
California Sunset Roll
8.00
Crab meat, avocado, and cucumber topped with fresh salmon.
Heat Roll
8.00
Spicy tuna with fresh jalapeno, tempura crunch, avocado and spicy mayonnaise wrapped with soybean paper drizzled with unagi sauce.
Dragon Roll
8.00
Unagi over shrimp tempura.
Smoky Bear Roll
8.00
Seared smoked salmon over salmon tempura and cream cheese with unagi sauce.
Rainbow Roll
8.00
Tuna, salmon, and super white tuna over spicy tuna.
Octo Roll
8.00
Spicy salmon over spicy octopus.
White Zen Roll
8.00
Super white tuna over spicy tuna and shrimp tempura.
Vegetarian Fare
Vegetarian Maki (Choice of One)
5.00
Asparagus, avocado, cucumber, daikon, yamagobo, shitake mushroom, kampyo.
Vegetable Tempura Maki
6.00
Sweet potato tempura or asparagus tempura.
Midori Maki
13.00
Avocado over sweet potato tempura, asparagus tempura, tempura crunch and wrapped in soy bean paper with unagi sauce, topped with edible flower.
Garden Maki
13.00
Shitake mushroom, kampyo, cucumber, asparagus, daikon, mixed greens and avocado wrapped in soy bean paper with citrus mayonnaise, radish sprouts, and edible flower.
Noodle
Tempura Udon Noodle
12.00
Shrimp and vegetable tempura with udon noodles in udon broth.
Seafood Rice Noodle
12.00
Rice noodle stir-fried with various seafood in lobster sauce.
Tempura Zaru Soba Noodle
12.00
Cold soba noodle served with sweet soy broth served with grinded daikon radish.
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Blue Ocean Contemporary Sushi
4650 N Clark St (at Leland Ave)
Chicago, IL 60640
United States
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(773) 334-6288
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