Sushi By Bou, the dining experience with timed chef's choice omakase, craft cocktails, and a sushi counter, announces the opening of its fourth Chicago location in Chicago’s River North neighborhood on the lower level of Prosecco restaurant.
The 1250 square foot space encompasses a 12-seat counter and 30-seat lounge, for guests to experience Sushi By Bou’s 12-course menu ($60 per person) or their 17-course experience ($100 per person).
Omakase translates as ‘I’ll leave it up to you,’ allowing chefs to guide guests through an exclusive, personalized experience. Selections can include Hamachi (yellowtail); Botan Ebi (spotted prawn); Ikura (salmon roe); Hotate (scallop); O-Toro (fatty tuna); Unagi (bbq eel); and their signature Wagyuni (‘surf and turf’). Hand rolls and other sushi options can be made upon request, and additional a la carte items are also available. Dessert, which includes seasonal mochi ice cream, can be added to the end of the meal.
Sushi By Bou offers a variety of cocktails, including the Shisho Southsider (Suntory Haku vodka, shiso leaves, simple syrup, lime juice), Yuzu Honey Bee (Makers Mark bourbon, honey syrup, yuzu, pink peppercorn) Old Fashioned Pearl (Legent bourbon, angostura bitters, roasted barley syrup), Roku Martini (Suntory Roku gin, sake, olives) and Kyusho Cove (Cruzan Rum, hibiscus syrup, hibiscus tea, lime juice, seltzer). Highballs, imported sake and sake flights and a selection of Japanese beers are also available.
Sushi By Bou, the dining experience with timed chef's choice omakase, craft cocktails, and a sushi counter, announces the opening of its fourth Chicago location in Chicago’s River North neighborhood on the lower level of Prosecco restaurant.
The 1250 square foot space encompasses a 12-seat counter and 30-seat lounge, for guests to experience Sushi By Bou’s 12-course menu ($60 per person) or their 17-course experience ($100 per person).
Omakase translates as ‘I’ll leave it up to you,’ allowing chefs to guide guests through an exclusive, personalized experience. Selections can include Hamachi (yellowtail); Botan Ebi (spotted prawn); Ikura (salmon roe); Hotate (scallop); O-Toro (fatty tuna); Unagi (bbq eel); and their signature Wagyuni (‘surf and turf’). Hand rolls and other sushi options can be made upon request, and additional a la carte items are also available. Dessert, which includes seasonal mochi ice cream, can be added to the end of the meal.
Sushi By Bou offers a variety of cocktails, including the Shisho Southsider (Suntory Haku vodka, shiso leaves, simple syrup, lime juice), Yuzu Honey Bee (Makers Mark bourbon, honey syrup, yuzu, pink peppercorn) Old Fashioned Pearl (Legent bourbon, angostura bitters, roasted barley syrup), Roku Martini (Suntory Roku gin, sake, olives) and Kyusho Cove (Cruzan Rum, hibiscus syrup, hibiscus tea, lime juice, seltzer). Highballs, imported sake and sake flights and a selection of Japanese beers are also available.
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