Albany, NY
Quadruple stack of toro, scallop, Wagyu, and uni. The ultimate Bou bite
Our signature Japanese spirit-infused ice cream in collaboration with Aubi & Ramsa. Available in three irresistible flavors: yuzu blossom (bouzy), whiskey ganache (bouzy), and kokonattsu (non-bouzy)
10 grams of premium Ossetra caviar, presented in a custom tin with a mother-of-pearl spoon for the ultimate tasting experience
Salmon is mixed with Holy Tshili Everything Bagel Chili Oil, yuzu, and a fresh shiso leaf. A perfectly bold and spicy combination
Fatty toro from Spain is drizzled with rich Wagyu Bone Marrow, a melt-in-your-mouth bite with deep umami and silky texture
Chopped salmon is mixed with a spicy citrus yuzu jalapeno sauce, and wrapped in rice and crisp seaweed
Rich and fatty tuna is chopped, mixed with scallion, and served with crisp seaweed and rice
Australian Wagyu topped with hand-chopped toro, creating a balanced, buttery, and ultra-rich bite
El Tesoro Blanco tequila, tamarind, lime, jalapeño
Suntory Toki, yuzu, chai tea, ginger beer
Roku gin, lemon, lemongrass, lychee
Cruzan rum, coconut milk, pandan, matcha
Suntory Toki, espresso, black sesame
Sake, Aperol, lime, pineapple
Suntory Haku vodka, shiso leaves, simple syrup, lime juice
Hibiki Harmony, Luxardo Amaretto, lemon, filthy cherry
Our bartender's special cocktail of the week
Junmai. Bright and fresh finish
Vibrant, rich and aromatic
Crisp, light and refreshing
Ingredients flown in from Japan including Shigoku oysters with pineapple, caviar, and tamarind-sudachi green tea; toro; Japanese scallops in brown butter and yuzu sauce; A5 Wagyu ribeye
Seasonal and Japan-native fish such as aji (Japanese horse mackerel) and kinmedai (golden-eye perch)
10-piece sashimi platter
Six sashimi, six nigiri, and one cut roll
Seven nigiri and one cut roll of popular fish like tuna, salmon, and hamachi
Subject to availability
Individual sushi selections
Chef's tasting menu
Wine pairing for omakase
Tasting of prized items including nigiri
Seared scallops wrapped in salmon and served in a citrus glaze
Oysters served in ponzu sauce with a quail egg
Scallop served in ponzu sauce with a quail egg
Uni served in ponzu sauce with a quail egg
Extensive collection of Japanese whisky
Selection of sake flights
Tempura-fried king crab
Dessert featuring liquid nitrogen preparation
Luxurious toro tartare topped with beluga caviar
Japanese dumplings made with Wagyu beef
Affordable sushi selections available daily
Thoughtful selection of sparkling, whites, and sake
Warm, crunchy crispy rice foundation topped with hamachi
Warm, crunchy crispy rice foundation topped with scallop and uni
Warm, crunchy crispy rice foundation topped with truffled avocado
Baby squid in blood orange Thai chili, tuna crudo with watermelon and nam pla Thai chili, and panko shrimp hand roll
Shiso green tea, lime, club soda. Add Haku vodka +$6
Butterfly pea tea, yuzu, club soda. Add Haku vodka +$6
Deep sea perch
Nigiri with fried shiso
Selection of rolls
Grilled items
Nigiri with battera kombu
Meal based on the freshest ingredients flown in from Japan
Lavish multi-course dinner
Abbreviated version of the lavish dinner offered every Tuesday at 7:30 p.m.
Multi-course meal featuring seasonal fish
Various hand rolls available a la carte
Available a la carte
Authentic omakase with seasonal fish
A luxurious evolution of our Bougie Omakase. Indulge in the ultimate 17-course experience with premium enhancements including a Caviar Bump, Foie Gras snow, Wagyu upgrade, Bone Marrow and Truffle
Indulge in our 17-course Bougie Omakase and a celebratory Kanpai Toast. Savor an exquisite progression of seasonal, imported fish and meticulously curated creations that embody precision, creativity and pure decadence
Our exclusive 12-course Edomae-style omakase. Savor a curated selection of dishes highlighting seasonal ingredients and our chefs' artistry
Upwards of 16 courses featuring nigiri, tamago, miso soup, and dessert
Premium nigiri selection
Signature maki roll
Signature maki roll
Dessert
Junmai Daiginjo | Fukui. Creamy mouthfeel, sweet rice, fruit-forward
Junmai Daiginjo | New York. Brown sugar, fleshy plums, mineral finish
Junmai Daiginjo | New York. Floral, citrus notes, full-bodied
Nigori | New York. Cloudy, unfiltered, green apple, silky texture
Ginjo Honjozo | Niigata. Layered flavors, umami notes, ripe peach
Tokubetsu Junmai | Yamata. Rich, savory umami, pear, tart apple
Junmai Daiginjo | Brooklyn, NY. Our very own limited edition sake
Lean Tuna
Albacore
Spotted Prawn
Miso Black Cod
Yellow Tail
Scallop
Salmon Roe
30-minute omakase menu for parties of four or less
60-minute omakase selection for parties of five or more
Daily changing selection curated by chef de cuisine Dina Butterfield, recently including scallops with kosho butter, bluefin tataki, Kaluga caviar, and A5 hot rock with kizame and tamari
Daily changing selection curated by chef de cuisine Dina Butterfield
Vegetarian omakase curated by chef de cuisine Dina Butterfield
Shrimp tempura, grilled asparagus, smoked pepper mayo, and seared tuna
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Maker's Mark bourbon, honey syrup, yuzu, pink peppercorn
Beltfish
Available a la carte
Chopped Tuna
Salmon
Fatty Tuna
BBQ Eel
Surf N' Turf