Hank Freid and Brandon Freid, the team behind the popular of high-end yet affordable omakase concept Sushi by Bou, have opened a new intimate sushi concept taking over the hotel’s concierge desk.
The kitchen is headed up by chef Frankie Chen, whose menu comprises traditional sushi and sashimi including a sushi omakase menu, as well as other Japanese specialties. Highlights include Ayoung yellowtail with yuzu kosho; toro tartare with avocado and nori crackers, and a macaron with uni. Drinks include sakes such as Shiro Home Shochu and Panda Miyozakura, Japanese whiskeys such as Toki and Yamazaki, and a sake sangria.
With just about enough room for eight guests, U’d better make a reservation to secure a spot.
A menu of unique creations on traditional sushi. Serving Omakase, Nigiri, Sashimi, Maki and other Japanese delights.
Sake, cocktails, wine and beer