Sushi by Boū and Palm Beach Meats unveil a hidden Wagyu omakase in NoMad

A hidden Wagyu omakase has officially arrived in NoMad. Sushi by Boū has partnered with Michelin Bib Gourmand–recognized Palm Beach Meats to debut Wagyu Room, an exclusive 10-course tasting experience tucked behind an unmarked entrance on the 10th floor of Hotel 32|32.

Image courtesy of Sushi by Bou

Officially opened on February 7, the reservation-only concept reimagines the traditional omakase format through a Wagyu-driven lens, offering a 90-minute, chef-led progression priced at $150 per person. This vertical expansion into the hotel’s 10th floor marks a strategic pivot for the Sushi by Boū brand, moving away from its seafood-centric roots to focus entirely on a specialized beef program.

Certified by the Kobe Beef Marketing & Distribution Association, Wagyu Room sources premium Japanese and Australian Wagyu to transform rare cuts and specialty techniques into a tightly curated tasting. The menu features technical executions like MOUSSE, a Wagyu tallow cheese mousse with pickled pearl onion and tricolor peppercorn tuille, alongside BRAISE, an Australian Wagyu finished with puff rice, pickled carrots, green onion, and a rich “liquid gold” jus. The progression concludes with a Wagyu Ice Cream Sandwich layered with tallow chocolate ice cream, tallow brownie, and tallow caramel.

Image courtesy of Sushi by Bou

The concept builds on a longstanding sourcing relationship between Sushi by Boū and Palm Beach Meats, whose founders, Eric and Meghan San Pedr,o have become nationally recognized for their precision-driven Wagyu program. SimpleVenue CEO Erika London noted that the partnership allows the brands to present the diversity of Wagyu in an immersive way within a setting designed for discovery. The collaboration channels that sourcing expertise into an intimate counter setting where seating is extremely limite,d and released via a monthly drop.

Image courtesy of Sushi by Bou

Wagyu Room operates Wednesday through Sunday with seatings at 5:00 PM, 6:30 PM, 8:00 PM, and 9:30 PM. Reservations drop on the first of each month for the following month, reinforcing the concept’s exclusivity and demand-driven model in the competitive NoMad dining scene. By leaning into a hidden, hotel-based footprint and a hyper-specific menu, Wagyu Room establishes a new benchmark for niche, high-end omakase in New York City.

Book your seat at: https://www.wagyuroom.com/