NOZUMI RESTAURANT, Arboretum of South Barrington

Nozumi Restaurant’s black motif just was the perfect contrast to the vibrant and exciting Asian menu offerings. I have never been so crazy with shrimps until Chef Andy served us this plate full of crunchy honeyed shrimp, it was that yumm!

Here’s the press release for this re-launching of Nozumi Restaurant —

The Arboretum of South Barrington is excited to announce the official re-opening of the area’s go-to Japanese and Asian dining destination, Nozumi Asian Cuisine. Known for its authentic menu offerings and unique cocktail, sake, and beer selection, Nozumi, along with Execute Chef Andy will welcome diners back on May 14, 2010.

“We are thrilled to work with Andy Park to re-open Nozumi, which is sure to be a top dining destination within The Arboretum, and are excited to bring Asian cuisine back to the area,” said Stacie Baik, General Manager of Nozumi. “We have incorporated new and exciting dishes into the menu and are anxious to share these offerings with our diners.”

Featuring traditional dishes with an eclectic twist, Nozumi will introduce a number of new items to the menu and will continue to offer an extensive selection of sake and Japanese varietals, as well as Japanese-inspired cocktails. A taste of the new menu includes:

•Quail stuffed with Thai seasoned pork sausage served with black rice risotto and a golden raisin glaze

•Day Boat Scallops served with saffron cous cous and garnished with a baked wonton strip and topped with an amaretto glaze and vegetable tartar

•Whole Maine Lobster served with a Kabocha cake and topped with black sesame paint and lobster plum sauce

Nozumi serves lunch Monday through Saturday from 11:30 am to 2 pm and offer dinner Monday through Thursday from 5 pm to 10 pm, Friday and Saturday from 5 pm to 11 pm, and Sunday from 4 pm to 10 pm. Entrée prices range from $17 – $35, appetizers from $5 – $12. For more information or to make a reservation, please call 847-783-0001.

Thanks again Chef Andy and Nozumi!

You may want to try Jackie Pham’s version of honeyed shrimp in her blogsite: www.phamfatale.com/

Miso Veloute 1 1/2 cup

1 cup Dashi water

1/4 cup Moromi Miso

2 tablespoons cream

2 tablespoons roux (1 tablespoon butter and 1 tablespoon flour)

1/4 teaspoon salt

Combine Dashi water adn Moromi Miso in a small pot and bring to a boil. Add cream and blend mixture until smooth. Return to a small pot, bring mixture to a simmer and whisk in the Roux and add salt.

Dashi Water 1 quart

1 quart water

4 oz. medium dice onion

2 oz. medium dice Daikon

1/4 sheet Kombu

1/2 cup Bonito Flakes

Combine water, onion, daikon and kombu. Bring to a boil, and simmer for 10 minutes. Turn off heat and add bonito flakes. Infuse for 5 minutes and strain.

Frying Batter 1 cup (for oysters)

1 cup Club soda

1 teaspoon salt

1 egg

3 ice cubes

3/4 cup tempura mix

1/2 cup cornstarch

Sauteed Spinach with Garlic

1 handful Spinach

1/4 teaspoon minced garlic

pinch of salt and pepper

1 teaspoon vegetable oil