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SUSHI BY BOU, THE MODERN OMAKASE CONCEPT, UNVEILS NEW, FIRST OF ITS KIND TASTE OF TORO EXPERIENCE
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Secretly located on the 10th floor of the 32/32 hotel, this intimate experience combines privacy, luxury, and the art of Omakase
Taste of Toro 1
Taste of Toro 1Taste of Toro 2
Taste of Toro 2New York, NY, Aug. 18, 2025 (GLOBE NEWSWIRE) -- Sushi by Bou, the acclaimed omakase concept known for transforming intimate spaces into exclusive omakase hideaways, announces the launch of its newest and most indulgent experience yet: Taste of Toro. Discretely tucked on the 10th floor of Hotel 3232 in NoMad, this luxe, four-seat omakase journey devoted to Bluefin tuna is the first omakase of its kind. With a grand opening on Thursday, September 4, 2025, this experience aims to combine Tokyo sophistication with vibrant New York energy.
Previously home to Sushi by Bou's Sushi Suite, Suite 1001 has now been reimagined as a sleek tasting room dedicated to showcasing the prized textures and flavors of toro. Starting at $150 per person, chefs will present an elevated exploration of Bluefin toro, otoro and chutoro accented with accoutrements such as bone marrow, truffles and other unexpected pairings alongside some delicately dry-aged varieties in this 13-course, 75-minute culinary experience. Before or after the tasting, guests can enjoy craft cocktails and dessert on the private terrace.
"Why toro? Because the demand is undeniable," said Richie Romero, co-founder of Sushi by Bou. "Our tuna tastings sold out across the country, and Taste of Toro is our tribute to this endless buzz and obsession."
Taste of Toro is located at 32 E 32nd St, Suite 1001 and will be open for dinner Tuesday through Sunday from 5 p.M. To 11 p.M. Reservations are now available and can be made at sushibybou.Com or directly on Opentable at https://www.Opentable.Com/r/sushi-suite-1001-nomad-nyc-by-sushi-by-bou-new-york.
About SimplevenueSimplevenue is an NYC-based hospitality group led by restaurateurs and Founders Michael Sinensky and Erika London alongside Partner and Chief Hospitality Officer Richie Romero, specializing in curating underutilized spaces with unique food & beverage concepts. With over 15 years of experience, simplevenue brings an elegant and new-age touch to a classic take on the old-school Sushi Counter. Simplevenue's flagship brand, Sushi by Boū, and sister brand Sushi Suite currently have locations across the U.S., including the Sanctuary Hotel (TimesSquare), Hotel 3232 (NoMad) and Super Nice Coffee (Chelsea) in New York City; Westchester Place (New Rochelle), City Beer Hall (Albany), and Sydney's "Taylor" Made Cuisine (Westhampton Beach) in New York; Hotel Lincoln (Lincoln Park), Claridge House (Gold Coast), The Emily (West Loop), Prosecco (River North) in Chicago; Boca Raton, Benny's on the Beach (Lake Worth) and PGA National Resort in South Florida; W Hoboken (Hoboken) and Ani Ramen (Jersey City) in New Jersey; Dream Nashville in Tennessee; Citizen M in Washington, DC; and inside the Fairmont El San Juan Hotel in Puerto Rico. Also, under the Simplevenue umbrella are Fins and Scales, which offers a timed Kosher omakase experience; and Omakaseed, which offers a timed plant-based experience. More venues nationwide are in the pipeline. Simplevenue connects experiential food and beverage concepts with world-class venues to transform underutilized real estate into revenue-generating spaces. For more information, email info@simplevenue.Com.
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About Sushi By BouSushi by Boū is redefining the sushi experience across the country with its high-end omakase served in a fun, speakeasy-style setting. Omakase, meaning "I'll leave it up to you," invites guests to surrender to the chef's mastery as they're guided through a tasting of meticulously selected, sustainable seafood. Each bite is a sensory experience - thoughtfully balanced in flavor, texture, and presentation. Guests can enjoy a timed omakase at intimate 4- to 12-seat counters, featuring the freshest fish sourced both locally and globally. Expert sushi chefs guide each guest through the meal, making every visit feel personal and exclusive. Complement your dining experience with handmade cocktails, premium sake, and rare Japanese whiskeys. For more information, visit sushibybou.Com or email info@sushibybou.Com. Follow @sushibybou_ on Instagram.
Contact Info
Sushi By Bou Presents Taste of Toroinfo@sushibybou.Com+1 888-670-5996
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This Is How Toro Sushi Chef Dayne Dartez Rolls - Forbes
Chef Dayne Dartez of Toro at Fairmont Scottsdale Princess.
Dayne DartezArizona's hotel chefs are cooking up some of the most interesting, unexpected dishes out there these days.
I recently attended the re-opening of La Hacienda at the Fairmont Scottsdale Princess, which is consistently voted the best Mexican restaurant in Scottsdale, and I'm happy to say it still deserves that title.
But the bigger surprise at the Princess is Toro, Celebrity Chef Richard Sandoval's Pan-Latin restaurant overlooking the 18th hole of the TPC Scottsdale Stadium and featuring breathtaking views of the McDowell Mountain Range.
I was so blown away by the sushi, I had to have a little chat with Sushi Chef Dayne Dartez.
Chef Dayne Dartez of Toro at Fairmont Princess Scottsdale preparing his famous sushi.
Dayne DartezDid you always want to be a chef?
I am a rare native born and raised Arizonan. Being from Arizona I didn't even know what sushi was until I was in my teens. Growing up, I found that I always gravitated towards food. It was my sanctuary to get away from all the craziness of high school sports: football, wrestling and track. When it was obvious that becoming a famous star athlete was out of the question, I went with what I was comfortable with – food!
How did you get into sushi?
After working in sub shops I began to look for something different. I worked as a butcher in our local meat shops for about five years, then, after completing a meat cutting class at Maricopa Skill Center I took a job at an upscale grocery store, AJ's Fine Foods. Working as a meat cutter I began to taste and learn about sushi from an old Japanese man named Kenji Hashimoto who made fresh sushi daily for AJ's. One day, his apprentice chef walked out on the job, and Kenji asked if I was interested in making sushi! I soon realized why he walked out; Kenji was very hard to work for. He was extremely disciplined and meticulous which was a big culture shock for me being from laidback Arizona. But I learned a lot.
The Toro menu is so eclectic and unexpected. Its title is Latin Restaurant but it's so much more! Tell us a little about it and how you would describe its theme.
The menu is infused with distinct flavors from South and Central America with some Japanese influence. It's all about authentic Pan Latin cuisine with a selection of small plates designed for sharing and signature Suviche, combining sushi and ceviche.
Sushi by Chef Dayne Dartez at Toro.
Dayne DartezWhat are some of the most popular dishes?
The Surf and Turf (spicy crab/tempura shrimp/NY steak/cucumber/avocado/truffle chimichurri/churrasco aioli), Havana (spicy crab/cucumber/avocado/sweet plantain/maple-miso glaze/crispy potato) and Angry Tuna Roll (yuzu-negi/spicy tuna/avocado/cucumber/sesame) are our most popular rolls. We also do seasonal ceviches at Toro's Suviche Bar. The Nikkei Lomo Saltado (stir fried beef tenderloin/soy jus/tomato/onion) is a guest favorite.
How often do you change menu items?
Three times a year.
Can you give us a preview of any upcoming dishes?
Since we can't make the menu much bigger without getting rid of our now-signature rolls, we are trying out a new concept this season called "blackboard sushi," where every week we will feature seasonal products and showcase our talented sushi chef crew with new recipes and unique ideas -- essentially Omakase.
Everything I had was delicious but the Surf and Turf Roll was such a delicious surprise, and I wish I lived closer so I could have it all the time. How did you come up with that?
It all started at AJ's. I had very good relationships with the meat guys, and they would give me meat scraps at the end of some shifts. Playing around with the Kobe filets, I realized the combination of spicy crab, shrimp, and tender meat was a winner!! The first version of the Surf and Turf hit Richard Sandoval's menu here at Toro in 2015. As the years went on, I slowly evolved the roll into what it is today by switching things like a Japanese Kabayaki sauce to a South American Achiote aioli. Adding touches like the truffle mushroom chimichurri and smoked salt crystals really make the dish unique.
Chef Dayne's sushi rolls are innovative and delicious.
Dayne DartezHow do you come up with dishes, in general?
I start with a theme. Are we doing a roll, tapas dish or entree? Do we want to use ingredients from a specific region of the world or what we have on hand? After answering these questions, I find the protein that best suits my menu plan. Then we play! I experiment and look up sauces and combinations to make my dish unique. After I find the combination I like, I test it out on some of my many sushi-loving regulars who are well-traveled and taste sushi from around the world. Some of their feedback has been crucial. Then we take our roll to the Executive Chef of Richard Sandoval Restaurants. If he okays the creation, then we wait for the big man himself, Richard, to come into town for a tasting.
How closely do you work with Chef Richard Sandoval?
Chef is a very busy man with restaurants all over the world. He swings by for new menu tastings to approve or reject items. He is very friendly and always remembers my name. For the most part,though, I work with his Sous Chef, Greg.
How has Chef Sandoval inspired you?
He has taught me to live outside of my comfort zone. His life story has showed me that anything is possible, no matter how unlikely.
What should readers know about Toro's Rum Bar?
That we have a lot of it and we love to give the guest a tour around the world through rum. We actually have Arizona's largest selection of rum with more than 110 different selections.
What's the one thing you would want guests to be talking about after their meal?
The great atmosphere, unique flavor combinations and excellent service. I like to make every guest, especially one that sits at the Suviche bar, remember not just the food but also the experience.
What's next for you and Toro?
I'm not exactly sure. Toro is on the upswing and is sure to be busy and full of excitement for years to come! As for me, I am always up for a new challenge and I'd love to open a sushi restaurant for the Fairmont someday!
Kim Jong-Il's Favorite Sushi Was Toro - Business Insider
2013-06-03T18:31:00Z
Share Facebook Email X LinkedIn Reddit Bluesky WhatsApp Copy link An icon in the shape of a lightning bolt. Impact Link Save Saved Read in app This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in. Toro sushi, or fatty tuna on a bed of white rice, was Korean dictator Kim Jong-il's favorite dish. Wikimedia commonsPulitzer Prize-winning novelist Adam Johnson interviewed the personal sushi chef and sidekick of the late North Korean dictator Kim Jong-il for GQ.
The story details how Japanese sushi chef Kenji Fujimoto (an alias) was able to join Kim's inner circle and become one of his most trusted confidants.
The entire piece is flabbergasting, and worth a read (you can find it here). One juicy tidbit revealed by Johnson is Kim's favorite sushi dish: Toro, or fatty tuna.
He writes:
All the men wore military uniforms except for one imperious fellow in a casual sports tracksuit. This man was curious about the fish. He asked Fujimoto about the marbled, fleshy cuts he was preparing.
"That's toro," Fujimoto told him.
For the rest of the night, this man kept calling out, "Toro, one more!"
Later, Fujimoto learned the man in the tracksuit was none other than Kim Jong-il, or Jang-gun-nim as his entourage called him — "honored general."
He would go on to stay with Kim for 11 years, playing nanny to his sons and witnessing the inner circle's outrageous partying and luxurious lifestyle.
The Japanese sushi chef would also hear the constant refrain: "Toro, one more!"
Read the full interview with Fujimoto at GQ.
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