New York has seen a renaissance of omakase experiences over the past two years (some might say post-COVID), and the trend shows no signs of letting up. New locations have popped up almost weekly, dominating the sushi market as a whole. In Manhattan alone, we are looking at roughly 175–200 establishments. And although I don’t believe I have hit them all, I find that their variety is often negligible at best, usually grouped strictly by price point and chef pedigree.

So, when we were offered a chance to try Sushi By Bou’s newest opening in the East Village, I was prepared for a standard experience. Boy, was I wrong.

It is almost easy to miss Sushi By Bou as you walk down E 11th Street. The storefront masquerades as a record store, with “Bouprint Vintage” emblazoned on the outside awning. Stepping inside harkens back to the heyday of CBGB, complete with punk rock posters, prints, and records galore. The lighting and decor are unlike anything I have ever seen in a sushi establishment, and that is a very good thing.

The space features a handful of booths styled like a ’50s diner, alongside an intimate 12-seat counter helmed by two chefs, Eaint and Ryan. The front of house is manned by an incredible (and patient) host, George, while the bar is bolstered by the friendly Mike. It is a solid team that runs this small outpost with impressive efficiency.

But now for the real fun: the food. We were seated with Chef Eaint, who was not just skilled, but also incredibly engaging. We went through their signature omakase, which consisted of:

Hamachi (yellowtail) – It was light and noticably fresh 

Akami (lean tuna) – Prominent, and the fresh ginger lingered

Botan Ebi (spotted prawn) – Love the slight crunch! Amazing flavor that sits in your mouth even after it’s gone

Ikura (salmon roe) – I usually dislike roe, but man that was smokey (marinated) and smoother than I expected

Bincho (albacore) – On the tuna scale, albacore is usually bottom for me, but this might have changed my mind. 

Maguro (chopped tuna) – Wow this might be favorite bite. So many flavor profiles 

Hotate (scallop) – A decent bite 

Gindara (miso cod) – What a bite. It felt decadent. And felt buttery in a great way

Toro (fatty tuna) –  Flavor was brief but aromatic. Real nice contrast to the akami

Wagy Uni (surf n’ turf) –  The uni overpowers the wagyu slightly, but if you enjoy uni you will like like this

Sake (salmon) – That Yuzu sauce really complimented amazingly well. 

Unagi (bbq eel) – Love the sauce on this. Very strong but in a super palatable way. 

All in all, a solid 9/10, which is a strong score given the absolute sea of restaurants in the city. Sushi can generally be hit or “mid,” and this is a definitive hit. Mike’s drinks were a great complement to the meal, specifically the Sparkling Yuzu Lemonade and the “Chivalry Is Dead.”

But wait, there’s more!

What could be better post-dinner than karaoke? Karaoke? Yep, you heard me right. A private karaoke room is the perfect comedown from a great meal. Who knew great sushi could be found behind a record store awning on East 11th?