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Address and Contact Information
Address: 933 N Ashland Ave, Chicago, IL 60622
Website: https://www.atsumerurestaurant.com/
Order and Reservations
Reservations: opentable.com
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Atsumeru | Nordic and Japanese Inspired Omakase Style Tasting …
… 47 PM.png. 933 N Ashland Ave, Chicago, IL [email protected]. Wednesday – Saturday 5:00 PM – 9:00 PM. Subscribe to receive our newsletter. Email*.
Atsumeru Restaurant – Chicago, IL – OpenTable
A unique blend of Nordic and Japanese cuisine. Chef Devin brings a wealth of experience and expertise to the kitchen.
Atsumeru Restaurant (@atsumerurestaurant) · Chicago, IL – Instagram
3.1K+ followers · 77 posts · A contemporary tasting menu by Chef Devin Denzer. Reservations are live.
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Reviews
laurence hegarty
We’ve been wanting to try Atsumeru since it opened a couple of months ago, so my birthday seemed like the perfect excuse.
Service was friendly and low key, with lots of information about the ingredients of each of the many courses. The setting is intimate, with perhaps 8 tables, the noise level was perfect. The decor didn’t strike me as particularly Nordic or Japanese as I was expecting but it was pleasant.
The first three “bite sized” courses were my favorites of the entire meal, the morsel of wagyu with mushroom was particularly good, The other standouts for me were the sea trout course and the mushroom course. The rest of the meal was very good (my wife enjoyed it more than me, she thought it was excellent) but I felt that many of the courses were too rich for my taste buds and had too many ingredients for any to stand out.
I think I’m getting a bit jaded over multi-course chefs tasting menus, so take that in mind when reading the review.
The only major disappointments of the meal were what should have been the stars; the wagyu and sun choke dish, the beef had amazing flavor from the Japanese seasoning but it was very chewy and the supplemental caviar course, the flavor of the roe was totally overpowered by the other ingredients.
The krumkake with foie was a bit too much for me to handle (the richness) and the krumkake wasn’t authentic (my wife’s family is Norwegian, we eat krumkake often) but it still tasted good.
Currently the restaurant is BYOB but they did email us ahead of time to remind us, so that wasn’t a problem.
My wife had informed them that it was my birthday and I received a lovely card with a keepsake origami crane.
I certainly recommend giving Atsumeru a try, I’m certain my wife will go back.
… moreService was friendly and low key, with lots of information about the ingredients of each of the many courses. The setting is intimate, with perhaps 8 tables, the noise level was perfect. The decor didn’t strike me as particularly Nordic or Japanese as I was expecting but it was pleasant.
The first three “bite sized” courses were my favorites of the entire meal, the morsel of wagyu with mushroom was particularly good, The other standouts for me were the sea trout course and the mushroom course. The rest of the meal was very good (my wife enjoyed it more than me, she thought it was excellent) but I felt that many of the courses were too rich for my taste buds and had too many ingredients for any to stand out.
I think I’m getting a bit jaded over multi-course chefs tasting menus, so take that in mind when reading the review.
The only major disappointments of the meal were what should have been the stars; the wagyu and sun choke dish, the beef had amazing flavor from the Japanese seasoning but it was very chewy and the supplemental caviar course, the flavor of the roe was totally overpowered by the other ingredients.
The krumkake with foie was a bit too much for me to handle (the richness) and the krumkake wasn’t authentic (my wife’s family is Norwegian, we eat krumkake often) but it still tasted good.
Currently the restaurant is BYOB but they did email us ahead of time to remind us, so that wasn’t a problem.
My wife had informed them that it was my birthday and I received a lovely card with a keepsake origami crane.
I certainly recommend giving Atsumeru a try, I’m certain my wife will go back.
O S
I was beyond excited to experience Atsumeru, and I am glad I did. Overall, I found the dishes to be light, well-thought-out, and composed. The flavors and textures played well off of each other and kept me wanting more. I also opted for the Caviar upgrade, and I can easily say that not only was it worth it, but I wish I had purchased two. The caviar was served on sunchokes that had been fried to perfection. Easily one of the highlights of the meal.
Service was also excellent, but there were a few kinks. That being said, I was one of the first customers after opening so those kinks are expected and will be ironed out eventually.
I hope Atsumeru is still around in a year or so because I would like to see how it evolves. From my experience, it can hold its own amongst the heavyweights in Chicago.
Definitely a restaurant worth checking out, and definitely add on caviar service.
… moreService was also excellent, but there were a few kinks. That being said, I was one of the first customers after opening so those kinks are expected and will be ironed out eventually.
I hope Atsumeru is still around in a year or so because I would like to see how it evolves. From my experience, it can hold its own amongst the heavyweights in Chicago.
Definitely a restaurant worth checking out, and definitely add on caviar service.
VALENTINA ROCHA
Atsumeru delivers an exceptional dining experience in Chicago. The Northern Japanese fusion cuisine is expertly crafted, with outstanding flavors and remarkable attention to detail. The atmosphere is elegant and thoughtfully designed, creating a refined yet welcoming setting. The service is consistently professional, warm, and attentive. I would gladly return without hesitation, as the overall experience offers excellent value for its quality and execution.
… moreLauren Santangelo
We loved our dinner here, and cannot recommend Atsumeru enough. The food was very interesting and had unique flavors. The portion sizes were perfect. I had the vegetarian menu and it was so tasty. We also liked that the meal started in the basement for some light bites and then moved upstairs for the main meal. We cannot wait to go back.
… moreDani van der Merwe
Absolutely incredible experience and food. We have raved to friends and are eager to come back again. Every bite was a flavor explosion and a sensory wonder.
… moreMatt Munaretto
as an experienced diner in Michelin restaurants i can say with out a dough the team at Atsumeru is doing everything right and the food was exceptional! the atmosphere is sophisticated but not stuffy. and the service was so kind and warm! the chef is a gem of a human being! will defiantly be back. many times
… moreEvelyn Mendoza
You want to know if it’s worth coming absolutely! This was an amazing experience .
Every dish was magnificent. The art and craf of the flavors colors and textures is beautiful. Oh and to to mention the service. You are doing right! You will be successful congratulations on your 4 weeks running .
… moreEvery dish was magnificent. The art and craf of the flavors colors and textures is beautiful. Oh and to to mention the service. You are doing right! You will be successful congratulations on your 4 weeks running .
Zachary Paruk
Having traveled to both the Nordics and Japan regularly, Atsumeru brought us back to some of our favorite flavors that we encountered during those trips.
We arrived for the earliest seating on a Friday which started in the basement lounge for a welcome drink and a few bites before moving to dinner on the main floor.
Overall, the pacing was good and we enjoyed how many of the dishes had thoughtful textural elements added to help set them apart. The chawanmushi had both skate wing and crisp seaweed added which made each bite an adventure. The canelé had a perfectly caramelized crust which paired nicely with the savory foie gras. Another standout is the milk and pine which is reminiscent of a walk through the forest during winter.
We added both the caviar course which was served towards the beginning of the upstairs dinner experience and then tea which was served with the dessert courses.
The service was warm, but not stuffy and in total the experience lasted just over two hours.
… moreWe arrived for the earliest seating on a Friday which started in the basement lounge for a welcome drink and a few bites before moving to dinner on the main floor.
Overall, the pacing was good and we enjoyed how many of the dishes had thoughtful textural elements added to help set them apart. The chawanmushi had both skate wing and crisp seaweed added which made each bite an adventure. The canelé had a perfectly caramelized crust which paired nicely with the savory foie gras. Another standout is the milk and pine which is reminiscent of a walk through the forest during winter.
We added both the caviar course which was served towards the beginning of the upstairs dinner experience and then tea which was served with the dessert courses.
The service was warm, but not stuffy and in total the experience lasted just over two hours.
Ryan Lange
One word: Amazing! I went in wondering if fusion of Nordic and Japanese would work, and it does more than work. The two complement each other very well it turns out! There is a lot of seafood, from trout to scallops, and Waygu beef as well, all very well prepared. Service is impeccable. Don’t miss out!
… moreMarc B
We had the privilege of dining on their second night open, and if I hadn’t known that, I never would have guessed. From start to finish, the experience was seamless, every detail felt like it had been refined for years.
The multi-course menu was nothing short of spectacular. Each dish balanced creativity with precision, showcasing technique and flavor in a way that’s both surprising and deeply satisfying. The pacing was perfect, thoughtful without ever dragging, and the service team moved with the kind of polish and confidence you usually only see at long-established fine dining institutions.
The atmosphere itself elevated the evening: elegant, warm, and attentive without being overbearing. You could feel that every member of the team cared about making the night memorable.
It’s rare to walk away from a brand-new restaurant convinced you’ve just witnessed the beginning of something special, but that’s exactly how it felt. I have no doubt this will earn Michelin recognition. It already carries itself like a restaurant at that level.
If you’re a lover of fine dining and want to experience a team operating at the top of their game, don’t wait. This place is already a star.
… moreThe multi-course menu was nothing short of spectacular. Each dish balanced creativity with precision, showcasing technique and flavor in a way that’s both surprising and deeply satisfying. The pacing was perfect, thoughtful without ever dragging, and the service team moved with the kind of polish and confidence you usually only see at long-established fine dining institutions.
The atmosphere itself elevated the evening: elegant, warm, and attentive without being overbearing. You could feel that every member of the team cared about making the night memorable.
It’s rare to walk away from a brand-new restaurant convinced you’ve just witnessed the beginning of something special, but that’s exactly how it felt. I have no doubt this will earn Michelin recognition. It already carries itself like a restaurant at that level.
If you’re a lover of fine dining and want to experience a team operating at the top of their game, don’t wait. This place is already a star.