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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Main Menu 7

Main Menu

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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