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@atsumerurestaurant

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An evening of incredible food, fabulous wine pairings, and even better hospitality🍷✨

From the knowledgeable staff (shoutout to Jordan!) to the impeccable dishes crafted by Chef Devin, @atsumerurestaurant was such a treat. If you’re looking for a special night out in Chicago, add this one to your list!!🥂

#chicago

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our last month in Chicago calls for the best month of eats of my life!!! September u were a dream - here are some of my favorites 🫶🏻 (no one ask me to go to dinner in Seattle for a while plz I’m cut off)

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Atsumeru. Nordic-Japanese tasting in West Town — lounge bites downstairs, then upstairs where the sequence can breathe. Sturgeon with tom kha, chawanmushi with skate, gjetost pâte à choux, milk and pine. Chef Devin Denzer’s Ashland chapter after Loon, in a room that still feels handmade.

@atsumerurestaurant
https://chivibe.com/go/

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A whole Segovian pig arriving at the table. Prawns over glowing coals. A 45-day dry-aged ribeye under mushroom au poivre. These are the 2027 Banchet Awards finalists, and reading the list feels like flipping through the best meals of the past year.

Restaurant of the Year is down to @asadorbastian, @braserochicago, @cellardoorprovisions and @maxwellstrading. We also tasted our way through @atsumerurestaurant, @kittyscosmopolitanclub and @smythchicago. Winners are named January 31.

Check out the full article on ChiVibe.com (link in bio), with every category and a five-night plan for eating the list.

Follow @ChiVibeChicago for more.
https://chivibe.com/go/

#BanchetAwards #ChicagoRestaurants #ChicagoFood #ChicagoEats #ChiVibe

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The food.

For our Les Gourmets dinner at Atsumeru, the menu moved through a restrained, highly focused progression of seafood, meat, vegetables and dessert.

The evening opened with scallop, Wagyu and gjetost, followed by sablefish, trout, mushroom and chicken. A minimalist Milk/Pine course bridged the savory menu into dessert, which finished with almond, aloe, cabosu, ginger and speculoos.

A thoughtful tasting menu built around contrast, texture and clean, precise flavors.

#chicagofood #chicagorestaurants #finedining #michelinguide #chicago

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A night at Atsumeru

For our March Les Gourmets dinner, we gathered at Atsumeru, Chef Devin Denzer’s intimate tasting-menu restaurant in Chicago’s West Town.

Atsumeru, meaning “to gather” or “to collect”, is a deeply personal expression of Denzer’s culinary journey, combining Nordic and Japanese influences with a seafood-forward, umami-driven approach centered on simplicity and ingredient integrity.

The experience unfolds across two levels, beginning in an intimate lower-level lounge before moving upstairs for the tasting menu—an intentionally paced setting for a dinner built around craftsmanship, progression and detail.

About the Chef:

Chef Devin Denzer, owner of Atsumeru, built the restaurant as a deeply personal expression of his culinary journey. A Minnesota native, Denzer developed his style through technique-driven cooking and experience in Michelin-starred tasting-menu kitchens, later bringing those influences back to Chicago through his pop-up series, Loon. Atsumeru grew from that project, blending Nordic restraint with Japanese ingredients and technique in a seafood-forward tasting menu centered on simplicity, umami and ingredient integrity.

#finedining #chicago #chicagorestaurants #chicagofood #japanesefood

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Everyone knows about @devindenzer’s incredible Japanese/Nordic-leaning tasting menu with Midwest roots at @atsumerurestaurant that is sure to be awarded a @michelinguide star when the new Chicago guide is released later this year.

However, many people may not know they finally have their liquor license and now have an outstanding beverage program. I recently got a taste of a few of their excellent cocktails in their downstairs lounge, and you can get these drinks along with other curated Cocktails, Wines, and Sakes alongside their full tasting menu Wednesday through Saturday.

The setting is relaxed, the drinks are great, the food is outstanding and the vibes are fantastic 😍🤤😍🤤😍

Here are the drinks my friend and I had on this visit:

Skär Punch: Red Berry Gin, Aperol, Rhubarb, Guava

Kiiro Sour: Shochu, Galliano, Melon, Ginger

Baltic Fog: Aquavit, Shochu, Manzanilla, Kukicha

#chicagofoodie #chicagorestaurants #cocktails #drinks #foodie

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Here at @atsumerurestaurant for the Baltic Fog Martini by @timid_housewife!! Surprising and delicious- we’ll be back!!

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Day 3 post for The Martini Expo Week Chicago!
We can’t believe how many great Martinis there are coming up in just 3 days! September 13-20.
50 amazing Chicago Bars have highlighted a special Martini on their menu to kick-off The Martini Expo!
We’ll be spotlighting them here for the rest of the week. But don’t worry if you can’t remember them all—you can find them on the Bartender.com Martini Expo Week Heatmap!!

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there truly is no restaurant quite like #atsumeru, with its norwegian-japanese fusion tasting menu, but it makes sense that it is located in west #chicago, home to some of the most avant-garde food.
we were left marveling at the quality of ingredients and inventiveness of the menu, which often introduced flavor profiles that i've never experienced before.
true to its identity, the team expertly blends fresh nordic ingredients and imagines them into classic japanese dishes, such as the halibut chawanmushi, the gjetost pâte à choux, or the foie gras pocky stick.
service was attentive, with personal touches such as getting to pick your own steak knife for the wagyu dish
finally, i usually favor the alcohol pairings, but atsumeru's non-alcoholic selections really further elevate the experience - they experiment with kombucha in such a way that each drink perfectly complemented their respective dish
#fyp #eeeeeats #viralreels

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It's that time of the week for our restaurant roundup! A look at the ways that Chicago's talented chefs are featuring our products on their menus! Check them out ➡️

1. Pastries at @ambrosia.chicago get a vibrant pop of color with our dahlia flower petals ✨

2. The salmon carpaccio at @gilded.fork.mtprospect by chef @adam.skibski is topped with our delicate nasturtium and sunflower shoots🌱

3. Our garlic chive flowers add a sweet yet sharp burst of onion flavor to a gorgeous noodle dish @haruharu.chicago 🍜

4. Sable fish and citrus tarts at @atsumerurestaurant by chef @devindenzer adorned with our viola flowers.

5. Our viola flowers on the rasmalai tres leches cake at @marielachicago 🌼

6. Our nasturtium, cosmo flowers and micro cilantro at @mazorchicago 🌮

7. Our red veined sorrel and micro basil being plated by @jasonhammel at a @lulacafe and @ediblechicago event 🌿

8. Sticky toffee blueberry trifles at Middleby Residential feature our white and purple alyssum flowers by @lolo_agogo ✨

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I first experienced the tasting menu @atsumerurestaurant this past November. At the time, they didn’t have a liquor license yet, so I was told I could bring a bottle of gin if I wanted to give their N/A pairing a bit of a kick. Fast forward to this summer, and not only do they have their liquor license, but they’re also hosting Atsumeru Afterhours on Tuesdays at 6 PM, giving you the chance to experience their cocktail lounge. We’ve gone back four weeks in a row to try spirit-free versions of their cocktails alongside the revamped non-alcoholic pairing.

Everything is made in-house and built from the ground up.

N/A pairing highlights:

sparkling crema earl grey — concentrated Earl Grey tea, sugar, and sparkling water. Simple on paper yet incredibly refined in the glass.

genmaicha — green tea and toasted genmai rice fermented into kombucha before being carbonated into kombucha seltzer with nutty, popcorn-like notes.

celery and curry leaf — clarified celery juice paired with a curry leaf shrub, creating a drink that’s bright, savory, and unexpectedly refreshing.

golden beet, carrot, kumquat — raw carrot juice, roasted golden beet juice, and fresh kumquat for a balance of earthiness and vibrant acidity.

parsnip, mulberry, burnt grapes — an 18-hour parsnip consommé layered with burnt grape skins and rehydrated mulberry. Deep, savory, and an absolutely convincing take on a wine alternative.

sobacha, koji — magnolia blossom oolong kombucha, buckwheat tea, koji water, and brine, finished as a sparkling seltzer that manages to be delicate, complex, and refreshing all at once.

If you’re on the fence about having the N/A pairing with the tasting menu, stop by Atsumeru Afterhours to experience their cocktail lounge. One evening at Afterhours is all it’ll take.

#mocktails #chicagofoodie #chicagonightlife #chicagococktails #zeroproofcocktails

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