Nabuki

Contemporary Japanese cuisine and sushi restaurant located in historic downtown Hinsdale offering a variety of traditional and innovative dishes.

Nabuki brings contemporary Japanese fusion cuisine and sushi to historic downtown Hinsdale. Executive Chef Juan Perez has developed a seasonal menu exhibiting Latin flair that will feature Cold Appetizers, Hot Appetizers, Tempura, Soups and Salads, Main Courses, Sushi and Sashimi. Dinner menu highlights include Hamachi Tiradito, thin sliced yellow tail, jalapeno and cilantro, served with Yuzo soy and lime; Beef Carpaccio, seared filet mignon served with chef’s spicy special sauce; Wasabi Filet, filet mignon grilled and served on marinated shitakes with wasabi butter and warm potato salad; and the Piccadilly Lobster Roll, lobster tempura, scallions, radish sprouts and avocado rolled in soybean paper with spicy mayo.

The restaurant, designed by Katherine Ingrassia Design, is clean, modern and inviting with a water theme featuring bamboo flooring, sculpted white panel walls resembling water, and light beams over the bar and sushi bar that mimic waves. The walls behind the sushi bar, a green appletini colored CeasarStone Quartz countertop, feature a bright orange tie-dye base with stitch details. Overhead lights in the bar area slightly resemble sushi rolls and exhibit an elegant yet casual, intimate feel.

Originally from Mexico, Executive Chef Juan Perez began his restaurant career at the age of sixteen after moving to California. While there, he learned the art of sushi at a young age and proceeded to hone his sushi-making skills in New York for several years before arriving in Chicago twelve years ago to be closer to his family. Since his arrival in Chicago, Juan has owned and operated his own sushi restaurant in the city before becoming Executive Chef at nabuki, where he is excited to unveil his inventive and unique sauces and sushi rolls which feature a Latin flair. He also looks forward to eventually incorporating organic items into the menu as well as seasonal rolls and daily specials. Says, Perez, “I look at sushi-making as a work of art, not just creating a dish and I love the satisfaction I get from the customer reaction.”