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raw fish. And not one dish of soy sauce is provided for dipping. Just as you wouldn't ask for a salt shaker at a five-star restaurant, soy sauce is not needed for these perfectly-prepared, bite-sized courses. It would be a crime to even ask for some. The energy in the room is energetic, fun —thanks to the fast-paced music and Chef Bou's lively personality. As each round is served, Chef Bou explains the course and entertains us with personal tales. It's no surprise that his favorite part of his job is interacting with his guests. "My style of sushi is Tradition 2.0. My style is from my heart… I think sushi should be explained. It should be fun. But if you want to be quiet and just have the experience, I'll do that." Sushi actually found him, Chef Bou tells me. At 26, he had reached a point in his culinary career where he wondered, "How can I do this everyday and pay my rent?" That's when he decided to open a restaurant. "Sushi Dojo was my first; I was 27. I was awarded two stars by The New York Times, and that's when I realized my passion became my business. Long story short, I didn't have equity, I wasn't an owner but I knew at that point people liked me, they liked my food and my food was regarded very well. From that point on, I no longer had to give freebies —people came to eat with me." Sushi by Boū is the chef's first venture that he has equity in. "With Sushi by Boū, I sold the idea to Michael Sinensky, like a Shark Tank. I gave him a percentage of my company, while I still had equity. I'm an owner. I have a vote. I have a say and it's my company —that was 18 months ago," says the 32-year-old chef/restaurateur. ML Sushi by Boū offers a memorable omakase experience for $125 inclusive of tax and gratuity. For more information and locations, visit: www.sushibybou.com