Blue Ocean - Next

Bringing Izakaya to St. Louis

Blue Ocean is a legacy. A legacy of food, staff, managers, owners, and our place in the Delmar Loop. We existed in Delmar’s golden era, and we exist now in the modern trolly-and Wash U era. But it is time for change.

Blue Ocean needs to move.

Our new vision will be dark, hip, elegant and comfortable; like you’ve just walked into a speakeasy in the middle of Tokyo.

At our core will be our beloved menu, rotating cocktail options, international beers on tap, and further culinary explorations.

The new Blue Ocean will be one of the most unique destinations in all of St. Louis.

IZAKAYA

居酒屋ゐざかや

a type of informal Japanese bar that serves alcoholic drinks AND snacks.

Izakaya are casual places for after-work drinking, similar to a pub,
a Spanish tapas bar, or an American saloon or tavern

The word izakaya entered the English language by 1987.

It is a compound word consisting of iru (to stay) and sakaya (sake shop) indicating that izakaya originated from sake shops that allowed customers to sit on the premises to drink.

Izakaya are sometimes called akachōchin (red lantern) in daily conversation, as such paper lanterns are traditionally found in front of them.

The full-scale development of izakaya began around the Edo period (1603–1867) at liquor stores that used to sell alcohol by weight where people began to drink alcohol while standing. Gradually, some izakaya began using sake barrels as stools for their customers, and gradually began to offer simple snacks called sakana.

#bar #mixingstation #interior #lighting.jpeg

THE NEW ERA

VIBE: Hip, neon soaked, electronic music, lounge vibes but compatible for conversation, comfort, and dining
MENU: ramen, sushi, snacks, deserts
BAR PROGRAM: Larger bar, curated spirits, sake, wine, custom cocktails, imported draft beers
DINING: Less tables. Faster turnaround at dinner, more intimate and social for late night. More bar/counter dining options.

THE PITCH

Izakaya: St. Louis doesn’t yet have a true izakaya pub
Affordable luxury: Speakeasy vibes with affordable japanese fusion snacks and sushi
Late Night: One-of-a-kind Late night ramen and sushi
Legacy: 16+ years of stories, customers, reviews

THE METHOD

Relocation = reset. New building, facilities and utilities.
Cheaper: Smaller footprint, leaner menu. Fewer but more specialized staff.
New leadership: driven, creative team.
Updated Identity: Dark, wooden, neon soaked street food vibes with quiet and welcoming pub atmosphere. New logo. New lighting.
Social Media: Social following + press coverage.
Community: rallying behind the underdog narrative.

why now

Relocation is unavoidable

Lease term ending
Declining building condition
Oversaturation

This is the moment to keep Blue Ocean alive and elevate it into a future-proof, trend-leading restaurant.

existing Profit Margins

In the last year, under new management, we’ve taken control of our spending and secured sustainable profit.

new projected Profit Margins

With cheaper rent and a smaller space we can have fewer and more specialized staff and lower overhead.

YEARLY REVENUE

Having successfully recovered from Covid we suffered a loss in leadership in 2024. Through hard work and diligent data analysis we’re trending
at 15-25% growth from last year.

Also shown is a 10% growth projection.

improved revenue

12 month review shows a strong surge in sales for 2025

OWNER
From line cook to assistant manager, store manager, and now owner, Ben’s dedication to both the restaurant and his team drives Blue Ocean’s future. His travels and passion for creating unforgettable guest experiences will bring St. Louis a Japanese bar and restaurant unlike anything it has seen before.
KITCHEN MANAGER
With eight years experience in sushi Kevin’s expertise, speed, and stellar knife work will retain Blue Ocean’s position as the best sushi in St. Louis.
BAR MANAGER
With over five years of experience bartending, managing, and serving, Nic combines a passion for the craft with a fun, engaging presence behind the bar. He’s positioned to lead our next bar-forward venture, bringing guests an evolving seasonal cocktail program paired with outstanding service.
FRONT OF HOUSE MANAGER
Corryn’s years of experience with Blue Ocean has given her a complete and total working knowledge of the restaurant. She’s fast, has excellent attention to detail, and an impeccable memory.

summary

Blue Ocean has operated in St. Louis for 16 years and has built a loyal base of thousands of customers. Under new leadership revenue has stabilized and continues to grow. Relocating allows us to streamline operations while ensuring long-term success with cleaner facilities, and an elevated look.