Sushi by Boū Coming to SLC
If, like me, you love the Japanese style of dining called omakase, you will be excited to learn that Sushi by Boū is coming to downtown SLC.
Sushi by Boū, the pioneering experiential omakase concept from hospitality group SimpleVenue, is expanding to Utah with the upcoming opening of Sushi by Boū Salt Lake City inside The Peery Salt Lake City Downtown, Tapestry Collection by
Hilton. The opening marks the brand’s first location in the state and its latest milestone amid rapid national expansion.
Known for redefining the traditional omakase model with its intimate ambiance, timed tasting format, and signature craft cocktail program, Sushi by Boū brings an elevated yet approachable experience to Salt Lake City’s dining scene.
“Salt Lake City has been on our radar for some time; a vibrant community whose energy matches our own,” said Erika London, CEO and Co-Founder of SimpleVenue and Boū. “The historic charm of The Peery Hotel made it the perfect partner to introduce our immersive omakase experience to the region. We’re excited to introduce our concept to the city.”
Sushi by Boū Salt Lake City will offer guests a choice of its signature, chef-guided tasting menus, each showcasing premium ingredients, expert technique, and seasonal selections:
● Signature Omakase (12 courses) – An exclusive Edomae-style experience featuring a curated progression of seasonal bites and chef-driven artistry.
● Bougie Omakase (17 courses) – A decadent journey through seasonal imported fish, creative flavor compositions, and a celebratory Kanpai toast.
● Bou Reserve Omakase (17 courses) – The most luxurious expression of the brand, with elevated touches including a Caviar Bump, Foie Gras snow, Wagyu upgrade, Bone Marrow, and Truffle.
“We’re thrilled to welcome Sushi by Boū to the Peery culinary family,” said Hector Moreno, General Manager of The Peery Hotel. “We know our guests crave a boutique, elevated experience when they stay with us, and this new addition will only further enhance that feeling.”
A bespoke selection of craft cocktails, Japanese spirits, and premium sake will round out the Sushi by Boū experience.
Sushi by Boū is scheduled to open in March. Stay tuned here for a full review.
V-Day & More at Cucina
This message comes from Cucina owner Dean Pierose, along with his typically irreverent sense of humor:
“Look, we get it. You waited. Things happened. You got busy. Maybe you forgot that February 14th is a Saturday this year—which, honestly, is the amateur night of all amateur nights.”
“The truth: Cucina is officially fully booked for Saturday, the 14th. Since ‘the big day’ falls on a Saturday, you have the perfect excuse to celebrate early on Friday the 13th or keep the vibe going on Sunday the 15th. Tell your partner you ‘celebrate love every day’ or that you ‘wanted to avoid the Saturday crowds’ because you’re sophisticated like that. We’ll back you up. Our Valentine’s Tasting Menu (and our regular menu) will be available all three nights.”
In addition, the next (Wine) Dinner with Dean is scheduled at Cucina for Wednesday, February 25, 2026 from 6 to 9 PM.
At this “Late February Uncorking” Dean takes over the floor for an evening of storytelling and thoughtfully paired wines. This intimate dinner experience is designed for those who appreciate a curated glass and a relaxed, conversational evening.
Tickets start at $123 and the event is 21+ only. The cellar is calling. Will you answer?
Yamato UT Craft Ramen Pop Up
Last month I wrote about a uniquely delicious ramen pop up evening at Midvale’s UT Craft Ramen. You can read about it here.
Ramen lovers will be happy to know that UT Craft Ramen is hosting a second ramen pop up featuring a collaboration with Ramen Yamato from Tochigi, Japan. Here is what the folks at UT Craft Ramen have to say about it:
“After the massive response to our first pop-up, we’re back with our second guest ramen collaboration – raising the bar with an all new, unforgettable bowl!”
“This time, we’re teaming up with Ramen Yamato from Sano City, Tochigi, Japan.”
“Famous for its handmade noodles made in the traditional ‘Aodake Teuchi’ method (green bamboo pressing method), Yamato’s ramen is known for its springy, chewy texture and rich soy-based broth layered with chicken, pork, seafood, and ginger… with so much deep Umami.”
“For this collaboration, we’ve poured our heart and effort into recreating Yamato’s signature ‘mochi-mochi’ noodles using American ingredients and UT Craft Ramen’s noodle making method—pushing the limits to bring that authentic texture across the ocean.”
The pop up will feature a choice of three ramens:
Yamato Ramen: Clear pork broth , Pork belly chashu, Seasoned Bamboo, Egg , Seaweed , Wheat noodle
Spicy Yamato Ramen: Clear pork broth , Pork belly chashu, Seasoned Bamboo, Egg , Seaweed , Spicy Oil , Wheat noodle
Yamato Vegan Mazesoba (Brothless Noodle): Wheat noodles topped with kabocha squash, lotus root chips, roasted tomato, soybeans, eggplant, sugar snap peas, red onion, baby corn, and snow peas.
DX topping available on site! Pork Rib , Pork Kakuni , half boiled egg . +$5 Extra
The Yamato ramen pop up takes place over three days/nights: March 27-29, 2026, with sessions running from noon to 9 PM.
Tickets are $18.84 each and can be purchased via the UT Craft Ramen website. This event is certain to sell out, so don’t dilly dally buying tickets.
