Omakases are one of my favorite dining experiences. It’s one of the many reasons I love New York as I’m very much spoiled for choice here. Each experience is a unique story telling experience, like a masterfully composed orchestra hitting specific highs and coordinated contrasts on cue. At the same time, each one is rather similar in that you will be sat at a counter seating a handful of people, while you watch a master at work.
However, I recently went to Sushi by Bou’s new location in the Lower East Side where the usual counter is enclosed by a wall covered in Rock n’ Roll memorabilia and flanked from behind by old fashioned diner booths. I’ve never had Sushi in a place littered with this much Americana before. The best part though was the Wayne’s world replica set situated just in the backroom. It wasn’t some cheap flimsy gimmick put together overnight, but rather a well thought out and enthusiastically assembled experience. A great set which then led to a karaoke room of all things, with a bona fide stage equipped with amps and guitars. Of course I tested it out and to my shock, the guitars were all perfectly tuned as well, which is a testament to the incredible staff at this establishment.
All of that effort would be for naught if the food wasn’t good and rest assured, it was. The meal began with yellowtail threaded with chives, a subtle flourish that immediately set the tone. The fish was supple and clean, the chives lending just enough aromatic lift to brighten the bite without distracting from its natural sweetness. It was a smooth overture.
The lean tuna followed, paired with ginger in a way that reminded me why certain combinations endure. The tuna was vibrant and pure, the ginger offering a gentle heat that sharpened the edges just enough. Classic, yes—but classics become so for a reason.
Then came the spotted prawn which as I had hoped was impossibly creamy in texture. It dissolved across the palate with a sweetness that felt indulgent yet restrained. Close behind were salmon roe eggs—each one a bright, briny burst. They popped delicately, releasing tiny explosions of freshness that cut through the richness of the preceding courses.
Albacore with ponzu radish introduced a meaty depth, the tang of the radish slicing cleanly through the fish’s natural fattiness. It was balanced and thoughtful. But the surprise of the evening may have been the chopped tuna with radish and wasabi. Unassuming on paper, it delivered a layered bite—cool, sharp, and quietly complex. One of those moments where expectation gives way to delight.
The scallop was, as I hoped with the prawn, endlessly creamy. Miso cod arrived next, offering something slightly unexpected. Its sweet, savory glaze clinging to delicate flakes of fish. It was a welcome departure in the progression, adding warmth and familiarity before returning to the purity of nigiri.
Fatty tuna draped in truffle sauce brought the kind of indulgence that omakase devotees anticipate. It was rich without tipping into excess, the truffle adding earthiness rather than overwhelming perfume. Salmon with spicy yuzu followed, bright and energetic, the citrus heat awakening the palate once more.
Perhaps the most decadent bite of the night was the wagyu topped with sea urchin—luxuriously creamy, deeply savory, a convergence of land and sea that felt unapologetically opulent. It lingered.
And then, to close things off, was the eel. Sweet, glossy, and comforting. A strong final note—controlled, polished, assured. Like the last sustained chord of a performance that knows precisely when to end.
With this new opening, Sushi by Bou offers what I find to be an incredibly interesting and captivating omakase experience. Instead of bringing a date or significant other, gather a group of your friends. Have a nice dinner and then head into the back for a karaoke night quite unlike any other. You’ll have a uniquely photogenic time coupled with some great food and hopefully some great company.
