Sushi by Bou

We opted to try the 30-minute reservation.

Before we even got started on our sushi, we settled in with a cocktail. I enjoyed the Yuzu Honey Bee, which was tasty and pretty with pink peppercorns garnishing the top. Chef and owner David Bouhadana says, “We actually partnered with Maker’s Mark to create a Sushi By Bou signature blend to use for this cocktail. We call that blend ‘The Bouprint.’ We created our bourbon to have a short finish so that it doesn’t linger on the palate too long. Sushi has such delicate flavors, and we never want the cocktails we serve with them to be a disservice to the fish; only enhance the individual flavors.”

I make my way to the sushi counter, where our chef begins to prepare our first piece. While doing so, he gives us a little tutorial about the omakase experience. We’re instructed to eat with our hands, though chopsticks are provided. Between each course, we have pickled ginger for a palate cleanser. We also are given a little moistened hand towel called an oshibori so we can wipe off our fingers between each piece of sushi so that the flavors stay as fresh as they can.

“Omakase is a traditional Japanese sushi experience, which translates to, ‘I’ll leave it up to you.’ Our chefs select the finest ingredients and guide you through a timed tasting of some of the highest-quality sushi in the world. Our menu is sustainable and flown in and sourced from all over the world with the majority coming in straight from Japan,” Bouhadana explains. “Our menu is curated by our chefs to be friendly to first-time omakase diners and still complex enough to impress seasoned omakase lovers.”

Our chef keeps the pieces coming. We enjoy yellow tail, lean tuna, spotted prawn and albacore. The chef puts on a real show when he torches a piece of fish. It’s a rich and buttery slice of miso cod with tofu sauce.

Michael Sinensky, the founder of the hospitality group simplevenue, helps explain the appeal. “I love this piece because it’s one that falls towards the middle of the menu. The cod is blowtorched, and the temperature change that the palate feels after having a raw chopped tuna course followed by a raw scallop course is so welcome and balanced,” Simensky says.

Hospitality group simplevenue has Sushi by Bou locations in New York, Chicago and Miami. There is another New Jersey location in Jersey City in Ani Ramen House.

“We love Hoboken and have always had plans to expand the Sushi By Bou brand in New Jersey. Hoboken is a great city and the W’s waterfront location is unparalleled,” says Erika London, the simplevenue CEO and co-founder. “The sophisticated aesthetic of W Hotels truly complements the vibrant energy of Sushi by Bou.”

The sake keeps flowing, and the hip-hop music keeps playing while we finish up our meal. One standout is the Salmon Roe, which I could have happily eaten an entire plate full of. I would say that the only flaw of the omakase experience is that when I would try a really delicious piece, I wanted an entire roll!

Another favorite was the Wagyuni Surf & Turf. “This is a fan favorite,” Simensky says. “The creaminess of the uni acts as a butter over freshly seared wagyu. We call this our Millennial Surf-n-Turf.”

The finale of the meal was delicious as well. It was a sweet and smoky Usagi barbecue eel. I realize that while this is another piece that I wanted a bowl of that would be a one-note meal, and omakase is more like an entire orchestra. Or in this case, a hip-hop song. — 07030