Step into Sushi by Bou, an intimate omakase hideaway where bold flavors meet unforgettable experiences. Behind a secret bookcase, a hidden sushi speakeasy awaits inside the iconic Peery Hotel, combining prohibition glamour with modern culinary artistry. Indulge in our 12-course Signature Omakase, an Edomae-style experience highlighting seasonal ingredients and our chefs’ artistry, or upgrade to our 17-course Bougie or Bou Reserve Omakases, a luxurious evolution featuring a progression of seasonal, imported fish and premium enhancements. Elevate your experience with our selection of craft cocktails, sake, beer and wine, designed to pair perfectly with our sushi. From date nights and girls night out to birthday celebrations and private par…
Address and Contact Information
Address: 110 W Broadway, Salt Lake City, UT 84101
Phone: (888) 670-5996
Website: https://www.sushibybou.com/location/salt-lake-city-ut-the-peery/
Order and Reservations
Reservations: sushibybou.com
Related Web Results
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Reviews
My wife and I jumped on for “opening night” and loved the experience. The staff is super attentive. The drinks were wonderful. And the sushi really is second to none in Utah right now. Chef Daniel was super skillful and talked us through each dish, while also just being a fun guy to chat with.
I spent quite a few nights at the original Bou in NYC some years ago and I’m so excited that they’ve made it all the way to SLC. And, even better, they’ve managed to hold on to what made the Sushi by Bou experience so fun.
Definitely leapfrogs to the top spot on my list of favorite sushi spots in SLC. Can’t wait to return.
The 12-piece omakase is timed so that each uniquely crafted bite fits in at a comfortable pace to the end of the experience (30-minute and 60-minute slots available for reservation).
Expect an elevated tasting sampler that offers creative twists with some fusion ingredients which produce pleasant surprises.
Forget the chopsticks, and use your hands.
Pickled ginger is a palate cleanser and don’t go looking for soy sauce or wasabi.
-Les Roka at The Utah Review