Atsumeru
O S · 142 Google reviewsAtsumeru — top-tier food in Noble Square. The mood here leans quiet and romantic. Zachary Paruk: "The canelé had a perfectly caramelized crust which paired nicely with the savory foie gras"
What 40 diners keep saying
What 40 diners keep saying
verbatim, from Google
“I thought the Nordic/japanese fusion of Atsumeru sounded intriguing which is why I made a reservation, and it did not disappoint! Interesting dishes with pleasant flavors I’ve never tried before. We started in the downstairs lounge for 3 small bites and sparkling wine (great selection). We immediately noticed that the proteins in each dish throughout the evening were allowed to shine through, cooked simply but perfectly. The sheer amount of techniques in each dish was impressive, flavors were amazing and interesting and beautifully plated. The standouts were the wagyu tartare, the fish with green sauce, mushroom dish, scallop (my absolute favorite!), and wagyu beef from the savory dishes. My only small critique was that I could’ve had 2 more savory dishes before we moved on to the sweeter dishes! Although I felt no longer hungry at the end of the meal, I was not as satisfied with the amounts as I would have liked! I wished there was more and could’ve continued to eat. The desserts were absolutely fantastic, my favorite was a cold palate cleanser with pine flavoring with a little snowflake on top. The final dessert was 3 different flavored pieces, my favorite being the yuzu tart. I went at 5pm, and would consider the 8pm dinner when perhaps the ambience is more dark and moody. The dining room was just a little too quiet! The change of location from downstairs to upstairs was a unique and fun part of the experience and they had you switch wines so as to ensure food and drink paired well as intended. They had just gotten their liquor license and the wine was incredible. I think if they had poured it for us more frequently we would’ve even had a chance to buy another bottle to continue with the meal! The wine was truly a treat. Each person who presented the food was clearly passionate, dedicated and made a beautiful meal for us which we throughly enjoyed! Highly recommend this place and I’m excited to see where they go, beautiful food concept and amazingly delicate, perfected dishes.”
“This place is a total gem! Very creative and unique flavor combinations. Chef Devin put a ton of time and effort into the menu and we were impressed.”
“I had the absolute pleasure of dining at Atsumeru in May 2026 to celebrate my wife’s birthday, and we continue to rave about it daily. We checked in for our reservation, and the host politely wished my wife a happy birthday and mentioned our night would start off downstairs. We followed her to the basement. — The basement was dimly lit, intimate, and cozy. The music was an upbeat jazz playing behind the bar, making it feel like a cozy living room with a private chef. The wine list was decent. They don't have cocktails yet as they just received their liquor license, but the Burgundy we chose paired well with our night. We cheersed our glasses, and the event started. Watching the chefs prepare the dishes behind the counter was like watching artists paint a picture, silent and beautiful. Our first course was crab, woodruff and apple. The crunchy texture and burst of flavor was the perfect start. Next was the wagyu, chestnut and katsuobushi. As a big fan of beef tartare, this was my favorite bite downstairs. The final bite downstairs was gjetost, onion, which was my wife’s favorite. It tasted exactly like French onion soup in a single, decadent ball, with the onion and beef front and center. After this, we grabbed our drinks and were escorted upstairs to the main dining area. — The room upstairs was upscale but not stuffy or pretentious, with calming music that set the mood. The chairs were incredibly comfortable, which I noticed right away. We were presented with some complementary champagne to celebrate my wife’s birthday, which was a really appreciated touch. As we clinked our glasses, we started the main meal. The sablefish with corn silk and miso was fantastic, melting in your mouth with a great balance of savory flavor, a touch of heat, and a bit of crunch. Our second course was chawanmushi, trout, prawn and saffron, which was gorgeous to look at and had a welcoming mix of textures. The third dish was scallop, sudachi and fennel. I usually feel like scallops are overplayed at these types of restaurants, but boy, was I proven wrong. This was perfectly tender and probably my favorite dish of the night. The white wine sauce and citrus gave it a light feel, while unique bits of fried chicken added flavor and crunch. It might be the best scallop dish I’ve ever had. We also added the optional course of caviar, banana and beef. It was well worth the add-on, bringing a great harmony of salty caviar pops, sweet banana, and rich umami. The next course was mushroom, rice, yeast and egg yolk. You could really taste the Japanese and Nordic influences here with a full burst of umami. It wasn't my personal favorite, but my wife loved it, showing how subjective tastes can be. Next was the wagyu, koji and jus. They let you choose your own custom steak knife from a selection, which was an awesome, upscale touch. The A5 Wagyu had great flavor and was incredibly tender. The desserts were a phenomenal progression from savory-sweet to fully sweet. The foie gras, krumkake and cloudberry was rich, salty, and sweet, easily a favorite of mine. Next was the milk and pine dish. I usually roll my eyes when foodies say a dish transports them, but my tastebuds have been opened. With one bite, I closed my eyes and felt myself standing in a quiet, snowy pine forest. It was breathtaking. Our next course was sobacha, yuzu and cocoa husk, featuring a smooth ice cream over a nutty financier. The final course was three plates presented together: an explosive sea buckthorn bite with a fully liquid center, a Christmas-inspired ginger and speculoos cookie, and a meringue with hoja santa that my wife loved. Overall, these desserts were the perfect send-off. — I’m excited to see this restaurant grow. I think they’ll truly hit their stride once they have a full time sommelier and some cocktails on their menu. Thank you, Chef Devin, and your entire staff for an amazing experience for my wife’s birthday. You are truly deserving of that coveted Michelin Star, if not two.”
“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.”
“A must! Would highly recommend. Incredible service, an overall amazing experience”
“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.”
“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.”
“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.”
“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 .”
“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.”
“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”
“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.”
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