Fab Review: Blufish Vernon Hills

Blufish, in Vernon Hills, is the third restaurant in the Blufish family. Owned and run by two brothers, Chuck and Matt Choi, this location was chosen based on the client base from their sister restaurants in Glenview and Park Ridge. They found customers in the Vernon Hills area were traveling far to dine at their establishment so they decided to open one in the neighborhood. They opened on December 1st, a date with special meaning to Chuck, his son’s birthday.  

Blufish Vernon Hills is not your ordinary suburban restaurant. The décor is upscale and the cuts of fish are as fresh as you would find at top sushi restaurants in the city. It’s no surprise since the chefs hail from notable downtown restaurants, including Momotaro and Arami.

Chef Min Kim is the Executive Chef at Blufish Vernon Hills and has been part of the Blufish family since 2011. He came to the States in 1991 to attend school. In 2001, Kim started working at his father’s Japanese restaurant in Wheaton where he learned the fundamentals of being a chef and running a restaurant. Through the years, he trained hard and honed his skills to become the chef he is today. His modern approach to traditional Japanese fare has gained him much popularity through his creative omakase tasting menu.

{Ambiance}
You may get a little thrown off since Blufish Vernon Hills is hidden away in a strip mall but don’t fret. You can’t see much of the exterior from the outside, but the interior boasts about 5,000 square feet of modern furnishings including glass chandeliers and plush, comfy seatings.

There is a large bar area, perfect to grab drinks before or after dinner as well as a sizeable sushi bar if you want to stay close to the action.

Although the space is contemporary and large, it is still approachable for everyone. I went on a Friday night with hubby and there was a wide range of customers. The table next to us was a dad dining with his daughter, while the table behind us was a group of friends. The setting is casual where anyone can feel comfortable.

{Food}
They have a decent list of cocktails and sakes so I got both. Don’t judge! I am not a sake connoisseur, but I really enjoyed the Watari Bune (crisp and aromatic) and the Otokoyama (slight earthiness).

Bye Bye Baby
I tried their signature cocktail called the Bye Bye Baby (cue Madonna’s music video). It comes out smokin’ (literally, smokin’!) and has vodka, lychee, and elderflower. So, let me tell you a secret. Bye Bye Baby stands for the third Blufish location. 3 B’s = 3rd location. Get it?

After hearing the rave reviews about the chef’s omakase creations, we had to try it. By the way, the price starts at $75 per person.

FAB TIP: Omakase is reservations only and 24 hr. advance notice is required.

First Course: Sashimi Salad
Our first course was a sashimi salad. Have you ever tried hwe dup bap (sashimi bap)? Well, it tastes very similar but without the rice. Chunks of tuna, hamachi, and salmon sits atop of fresh veggies and then topped with masago and nori. The dressing is a vinegary gochujang (Korean chili paste) sauce, which adds a nice tanginess to the dish.

Second Course: Takoyaki
Takoyaki is a ball-shaped Japanese snack, usually filled with minced octopus. Blufish’s version of the flour battered chopped octopus was garnished with a dab of Japanese mayo, sweet soy, nori powder, and bonito flakes. The batter was a little doughy for my taste but the flavor combinations worked well together.

Third Course: Oyster Shooters
Never had an oyster shooter? It’s easy. Don’t think about it and drink it like a shot. The sting that goes down your throat and up your nose from the zesty Ponzu sake sauce and Tabasco is strangely satisfying. I guess it can be considered part appetizer and part cocktail. The pico de gallo, quail egg, and smelt roe all work in harmony with the other ingredients to create a salt and spicy seafood concoction with a vinegary finish.

Fourth Course: Tartare
Toro is a fatty part of the fish found in the belly. It is one of the most prized cuts of sushi, so it was a treat to try a couple of pieces of the toro tartare. It melted in my mouth like butter and had a nice smokiness. Get in my belly!

Up next was the amaebi tartare. Amaebi is a coldwater Northern shrimp known for its sweet flavor. The shrimp was minced into little pieces and had a hint of truffle soy and topped with microgreens. The flavor combinations were delicious and rich, but I think it could have used a little change up in texture as the entire tartare was a bit too gelatinous.

Fifth Course: Chef’s Special Maki Roll
The Chef’s Special Maki Roll was truly special. The inside was rolled with tuna, yellowtail, jalapeño, and cilantro, which was topped with seared escalor in balsamic olive oil. Then there was a layer of wasabi-marinated raw octopus on top of that with masago and scallions.

This roll had a lot going on, but I loved it all. In my book, you can never go wrong with tuna, yellowtail, and jalapeno, but what made this roll so unique was the texture and flavor of the raw octopus.

Sixth Course: Nigiri Series
My favorite part of any omakase is the Nigiri Series, and Blufish did not disappoint. They served four creative pieces of nigiri, each with fantastic flavor combinations that do not require any soy sauce or wasabi. The chef prepared each as one perfect bite.

My favorite was the toro that was topped with toro tartare and yuzu. Again…you can’t go wrong with fatty tuna (so fresh) but to top it off with more fatty tuna? What? Mind blown. Hubby’s favorite was the Salmon Belly. He loved the hint of smokey flavor on the fatty cut of salmon, which paired well with the refreshing watermelon radish topping. The bluefin tuna with shitake mushrooms (pictured below) and kampachi with peppers were delicious as well…but there can only be one favorite.

Seventh Course: Sashimi Series
By now, we were beyond stuffed but we couldn’t pass up trying the Sashimi Series, especially after we saw how beautifully it was presented. The wooden square box contained thick-cut pieces of fresh hamachi belly, tuna, kampachi, and red snapper. You can tell the chef really cared about the quality of the fish as well as the aesthetics.

Eighth Course: Dessert
Our final course was dessert. I really, really couldn’t fit any more into my stomach but it was a macaron (my fave!) and pink (my fave color!). It was calling my name. The flavor profile was unique with rosemary cream and strawberries. The edible rose petal added a nice touch.

{Experience}
Overall, we had a wonderful experience. The service was fantastic and the food innovative. It is a great place if you live in the burbs but want city vibes. The atmosphere is modern but unpretentious.

Blufish offers many options for non-sushi eaters like hot appetizers, noodles & rice, robatayaki, and kitchen entrées. Although it’s a little hike for me, I will definitely be back to the Vernon Hills location for more of Chef Min Kim’s creations and crafty cocktails.

FAB TIP: Check out their Social Hour, Monday – Friday from 5 p.m. to 6 p.m. They have a special menu with 50% off select appetizers and drinks.

{Location}
Blufish
Vernon Hills || 700 N Milwaukee Ave, Vernon Hills, IL || P: (847) 549-3620
Glenview || 2733 Pfingsten Rd, Glenview, IL || P: (847) 272-3474
Park Ridge || 130 N NW Hwy, Park Ridge, IL || P: (847) 720-4479

{Price Range}
$$ ($16-$35) Regular Menu
$$$ (Above $65) Omakase Menu

{Fab Ratings: 4 Fabs}

Check out Blufish Vernon Hills and let me know what you think!

Live the Fab Food Life,
Soo

Note: This meal was complimentary. However, the views and opinions expressed herein are those of the writer.