Miami Living Magazine

John Isner

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Page 149 of 187

Recently, I stopped by the Sushi by Boū in Suite 1001 at Hotel 3232 in NYC. I enter the lobby and let the woman at the front desk know I have a reservation at Sushi by Boū. I am handed a room key, which I curiously take. My guest and I ride the elevator up, locate the suite, and unlock the door. The suite has been transformed from your typical New York City hotel room into a chic speakeasy. There's a small seating area, four-seat sushi bar, a nice-sized balcony with a bar and additional seating (which is closed as it's winter), and a self-service sake vending machine, where guests can select three sakes for $30. Josh, our waiter, greets us and suggests that we take a seat on the loveseat and indulge in a cocktail as we wait for Chef David Bouhadana, aka Chef Bou, to finish up with two other couples. Josh suggests that we try one of their speciality cocktails, Herald's Berald —a refreshing concoction comprised of Japanese vodka, barley syrup, lemon juice, and muddled blueberries. It is delicious. A few minutes later, we are seated at the sushi bar. We are the last dining time slot tonight —each 60-minute dining time slot seats up to four diners— and since the other random couple cancelled, we have Chef Bou to ourselves. Omakase is a Japanese phrase that translates to, "I'll leave it up to you." This means that every one of the 17 pieces of sushi being served to us tonight have been carefully selected by the chef. Chef Bou expertly slices the raw fish, lightly paints it with some sort of sauce, and places it on our bright, red plates. "Akami, lean tuna. Blue fin tuna from Spain. Enjoy!" It's light, fresh, and bursting with flavor. The masterful chef explains the different cuts of the 445-pound bluefin being served. As he holds three large chunks of tuna, he points out the subtle differences in color: the lean tuna is very red, then it goes to a light red to a light pink —the belly, aka toro. We enjoy Hokkaido scallop topped with lightly smoked charcoal salt, uni, crab, yellowtail… Chef Bou utilizes the subtlest touches of flavor to enhance the

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