UPTOWN. Fresh, flavorful sushi and sashimi, presented with a touch of whimsy, can be had for reasonable prices at this trendy spot.

BUCKTOWN. It's all about sushi at Bluefin, and loyal patrons can't seem to get enough of the fresh seafood served. Perhaps it's tataki tuna (seared Big Eye tuna over spicy tuna) ­ or maybe it's nigiri or sashimi ­ that's got folks so in love with the place. It could also be entrees like grilled scallops, teryiyaki Scottish salmon, or grilled vegetables with soba noodles. Candlelight and drum and bass music set the tone. The limited bar menu serves wine and beer only. Valet parking available (for a fee).

WICKER PARK. What more can you ask for than an outstanding wine list and excellent sushi? Bob San prides itself on its ability to offer both. The menu features a variety of options: the Sashimi Chef's Specials, which includes seared tuna, Ika Masago AE (squid mixed with smelt egg and cucumber), and Ika Uni AE (squid with sea urchin and cucumber). For those not in the mood for sushi or sashimi, the menu also includes a well-rounded list of tempura, teriyaki, vegetable, and beef dishes. Don your trendiest duds, as it's a see-and-be-part-of-the-scene crowd that mingles here.

WRIGLEYVILLE. Two worlds of Asian cuisine collide at Chens, which offers delicious Chinese specialties as well as an extensive selection of maki and nigiri sushi. Diners love the upbeat, fun atmosphere, quick service, and depth of menu options. A full bar, including sake, is a welcome addition. Try classics like sweet and sour chicken and crispy duck, or opt for something new, like chilled octopus salad or wok-seared meat and veggies wrapped in lettuce. Chens also prides itself on fast delivery, so you can enjoy a relaxed meal at home if you prefer.

ALBANY PARK. Simple interior lines and a pared-down menu characterize Chiyo's recent renovation of the former Matsumoto. With a new name come new offerings, like shabu-shabu, a cook-your-own adventure where your choice of meat is prepared at table in steaming broth. Try Yose-Nabe ­ a combination of shrimp, scallops, fishcakes, vegetables, and beancurd in seafood broth ­ for a Japanese take on bouillabaisse. Diners preferring the elaborate, ceremonial kaiseki (a set-course extravaganza) can still have it with advance notice.