Sushi by Bou - Fishtown PA @ Izakaya Fishtown

"As the name suggests, the cool, casual restaurant’s menu includes more than just sushi — classic Japanese pub fare like ramen, gyoza, and bao, for example — but the move is the sashimi bar and one of Izakaya’s excellent cocktails. For a more intimate dining experience, you can also book a 12-course tasting at their lively omakase speakeasy known as Sushi by Boū ($65 per person, or upgrade for 17 courses at $125) in the back of the venue." - Maddy Sweitzer-Lamme, Ernest Owens

"The name of the sushi omakase spot in the back of Izakaya Fishtown seems to change as often as a toddler’s favorite toy. Now, it’s called Sushi By Bou. The speakeasy-themed space is offering a 60-minute, 12-course experience for $60 and a 17-course tasting of nigiri, sashimi, and seafood dishes for $125. There’s also a full bar featuring sake, cocktails, and beer. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation

"A super fly, yet affordable, omakase is coming to Fishtown during the peak of the spring. Next Friday, May 10th, Sushi by Boū will make its formal debut as the new omakase located inside the back of Izakaya Fishtown (1832 Frankford Avenue). The lively 4 to 12-seat sushi counter features some of the best sushi chefs in the country — an impressive feat for a dining experience that’s not as pricey as a typical omakase in the city. During the 60-minute experience, diners can choose to pay between $60 for 12 courses per person or $125 for a 17 course omakase (cleverly named the “Bou-gie” upgrade). This space was previously the posh, 17-course omakase Sushi Suite, that was also part of a business partnership between successful restaurant groups SimpleVenue (Sushi Suite, Sushi by Boū, Omakaseed, Fins and Scales) and Glu Hospitality (Chika, Almost Home, Añejo Philly, Figo Italian). Now, they have joined forces once again to transform the venue into something they argue is “more casual, affordable and faster-paced” — and a part of their “sushi for the people” vision. “Sushi by Boū is our more casual, affordable and faster-paced Omakase experience,” says SimpleVenue founder Michael Sinensky, who has previously launched Sushi by Boū locations in other cities such as New York, Chicago, and Fort Lauderdale. “While each one has the same 12-course menu for $60, the theme of each location in any city is different, so you can reserve a location based on your vibe.” “Every major city needs affordable omakase with premium fish,” Sinensky adds. “Our 12 piece timed experience only will cost our customers $60. The same omakase in another restaurant will run someone $100-$150. Our motto and tagline is ‘sushi for the people’ as we want everyone to eat sushi the way it’s intended.” With custom artwork by local graffiti artist Ivben Taqiy and interior design by Diana Romeo, Sushi by Boū in Fishtown is an aesthetic ode to the hip-hop era of the 90s, with graffiti covered walls, suspended vinyls overhead, and play lights that pay homage to the several Philly musical legends (such as Black Thought & Quest Love from the Roots, Boyz II Men, Will Smith, Jazzy Jeff, and Eve) and popular references invoking the Philadelphia Eagles, Meek Mill, and more. For their omakase experience, diners can expect to try their Hamachi (yellowtail), Botan Ebi (spotted prawn), Ikura (salmon roe), Hotate (scallop), O-Toro (fatty tuna), Unagi (barbecue eel), and signature Wagyuni (‘surf and turf’). There’s also a selection of hand rolls and other popular sushi options available upon request, as well as additional a la carte items and seasonal mochi ice cream for dessert. Sushi by Boū has a full-service bar with a variety of original cocktails and sake. Diners can try their yuzu honey bee (made with Maker’s Mark Bourbon, honey syrup yuzu, simple syrup and pink peppercorn), old fashion pearl (made with Legent Bourbon, angostura bitters and roasted barley syrup), sakura martini (made with vodka, dry sake, and maraschino liquor). In terms of sake specials, their flight to heaven is a sake trio that includes Heavensake Junmai (described as having a fright and fresh finish), Heavensake Junmai Ginjo (crisp, light and refreshing flavors) and Heavensake Junmai Daiginjo (vibrant, rich and aromatic vibes), among other options." - Ernest Owens

"Sushi Suite is the sort of high-energy spot for people who'd like to eat seafood that dressed up for New Year’s Eve or party with chefs who drink sake with you. The sushi omakase in the back of Izakaya Fishtown has an eight-seat counter where you’ll get 17 courses of nigiri and composed fish dishes, including things like hamachi with roasted scallion and foie gras or juicy crab with deep sea seaweed. It costs $185 per person, which is roughly the price of a Spirit Airlines ticket. But instead of stale pretzels and no legroom, you’ll get a private party atmosphere and leave with a story to tell." - Candis Mclean

"Sometimes you gotta pay extra for a special experience. It's why you splurge for a cabin upgrade to get free booze on a flight, or book a private karaoke room to sing "Livin' on a Prayer" in peace. At Sushi Suite in the back of Izakaya Fishtown, the perk you're paying for isn’t on the menu. Instead, your upgrade comes in the form of pyrotechnics, complimentary sake shots with the chefs, and a hidden room with sparkly wallpaper and enough beads to make 100 mardi gras necklaces. If fun is your number one priority and you're willing to pay a premium for it, Sushi Suite checks the Big Night Out boxes—even if the fish cuts aren't always precise and the creative nigiri attempts don’t always land. photo credit: NICOLE GUGLIELMO Let’s get the major thing out of the way: this meal will cost you $185 per person. And that’s before a drop of sake, wine, or Japanese whisky highballs hit your tongue. Naturally, that price includes all the daily changing sushi and tiny plates, of which there are 17. The chefs build each piece with the theatrical wind-up of a person hyping an arena before attempting a half-court shot. They either perfectly sink it—which happens around 70% of the time—or the ball nosedives and rolls about two feet. On one visit, a bowl of hirame with pickled plum flakes and shiso leaf made us wish we had a vending machine dedicated to acid-punched flounder with a clean finish. Another night, a slightly sweet and buttery kanpachi with yuzu pepper was as satisfying as finding lost keys. There's quite a bit of blow torch action, and the chefs like to mix it up with out-of-the-box pieces. Sometimes these creative attempts fall flat, like with a double-decker octopus piece that required more than a few chews to go down, or one with manila clams and an Italian-style white wine sauce that tasted like the alcohol wasn't fully cooked out. photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO Food aside, it's the tight space and inevitable social interactions that make Sushi Suite feel like a private party. To get to the eight-seat omakase, you'll have to walk through the dining room at Fishtown Izakaya, which is so lifeless that it should just turn into a large coat closet for the omakase. Once you're behind Sushi Suite's sliding doors, the chef will share fish facts over house music—possibly about the Hokkaido waters where golden eye snapper swim, why it's eaten on Japanese holidays, and its zodiac sign. People are here to celebrate. The guy next to you might say he Googled “Philly's best sushi” and snagged a reservation because Sushi Suite looked the most like a champagne room. And we're almost sure we saw a down-low hookup sneak in a special meal (because they won't be together for Valentine's Day). photo credit: NICOLE GUGLIELMO When the meal is over, you'll remember the way you felt while you were eating more than anything you swallowed. So if you want straightforward sushi, save a few bucks and head elsewhere. Sushi Suite is for people who'd like to eat seafood that dressed up for New Year’s Eve or party with chefs who will drink to your new promotion. You're paying for torched salmon belly and a story to tell. Even if that story is about how, after three glasses of sake, you were convinced you went to sushi Coachella. Food Rundown The chef swaps around the 17-course menu every day, but here are a few examples of the courses you might see. photo credit: NICOLE GUGLIELMO Scottish Salmon With Yuzu Miso Sauce, Shiitake Mushrooms, and Black Winter Truffle photo credit: NICOLE GUGLIELMO Otoro With Shichimi Salt photo credit: NICOLE GUGLIELMO Kanpachi With Yuzu Pepper And Fried Shiso photo credit: NICOLE GUGLIELMO Seared Miyazaki A5 Wagyu With Foie Gras And Truffle Salt photo credit: NICOLE GUGLIELMO Hokkaido Uni With Foie Gras And A Salmon Rillette With Salmon Roe photo credit: NICOLE GUGLIELMO Amkimo With Ponzu Sauce, Ponzu Jelly, And Scallion" - Candis R. McLean