It’s not just the heady heat of wasabi that gives Nabuki’s sushi kick—it’s the tongue-tingling jalapeño, too. Juan Perez tosses peppers and other Latin staples (avocado, cilantro, and lime) into his rolls, seviches, and specials (like tuna tataki). Yellowtail and jalapeño top the Stop, Drop, and Roll, a lively combo of tuna and shrimp tempura, but the fiery Red Devil Roll (spicy octopus and shrimp tempura with spicy tuna, scallops, and avocado) became the fast fave after Nabuki’s mid-October opening. Boasts Perez: “Everybody’s going crazy for it.” 18 E. First St., Hinsdale; 630-654-8880.
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