Above Manhattan’s NoMad district, a new tasting counter has opened with a singular focus: Wagyu in all its forms. Called simply Wagyu Room, the intimate concept sits on the 10th floor of Hotel 32|32 and delivers a tightly choreographed, ten-course omakase devoted entirely to the world’s most coveted beef.
The Setting
Located behind an unmarked entrance on the tenth floor of Hotel 32|32, the dining room offers extremely limited seating, with reservations offered across four nightly seatings Wednesday through Sunday. Each accommodates only a small group gathered around the chef’s counter, where every course is prepared and plated in full view. Reservations are released monthly, adding a sense of anticipation familiar to anyone who has chased a coveted sushi counter in this city.
The experience is a collaboration between Sushi by Boū and Palm Beach Meats, two brands known for pushing boundaries in their respective categories. Together, they’ve created a one hour tasting that approaches Wagyu the way sushi masters approach fish: as a progression of textures, cuts, and techniques designed to reveal nuance in a single ingredient.
A Different Kind of Omakase
The word omakase translates loosely to “I’ll leave it up to you,” a format that places complete trust in the chef. While the concept has become synonymous with sushi counters across the country, the team behind Wagyu Room saw an opportunity to reinterpret it around premium beef — shifting the focus from toro and uni to Japanese and Australian Wagyu sourced through Palm Beach Meats’ network of boutique producers.
That evolution reflects the broader mission of Sushi by Boū and parent company SimpleVenue, which has built a national reputation for intimate counters that blend culinary craft with theatrical presentation. Led by Sushi by Boū CEO and SimpleVenue co-founder Erika London, who has spent years expanding the omakase format, Wagyu Room pushes the concept further. Rather than a traditional sushi progression, guests move through Wagyu-focused dishes exploring fat, flavor, and preparation methods — delicate to deeply indulgent — that read less like a steakhouse menu and more like a tasting narrative built around one remarkable ingredient.
Signature Courses
Among the dishes generating early buzz is MOUSSE, a surprising opening act that transforms Wagyu tallow into a cheese-like mousse, with pickled pearl onion and a tricolor peppercorn tuile providing acidity and crunch against the richness. BRAISE, another standout, pairs Australian Wagyu with puff rice, pickled carrots, green onion, and a glossy jus the kitchen calls “liquid gold,” illustrating the team’s intention to present Wagyu not just as a luxurious cut, but as a versatile culinary medium.
Dessert continues the theme in playful fashion: a Wagyu Ice Cream Sandwich layers tallow chocolate ice cream with a tallow brownie and caramel, an unexpected finale that underscores how thoroughly the concept commits to its single ingredient. Throughout the tasting, chefs guide guests course by course, explaining sourcing, preparation, and the characteristics of each cut.
A Partnership Built on Provenance
The collaboration grew out of a long-standing professional relationship. Sushi by Boū has sourced premium Wagyu from Palm Beach Meats for years across its national portfolio, and as the partnership deepened, both teams began exploring the idea of a dedicated tasting experience.
Palm Beach Meats, founded by husband-and-wife team Eric and Meghan San Pedro, has built its reputation on meticulous sourcing, working closely with boutique farms specializing in Japanese, Australian, and American Wagyu with an emphasis on traceability. The company is also certified by the Kobe Beef Marketing & Distribution Promotion Association to sell authentic Kobe beef — a rare credential that requires strict oversight and carries considerable weight in the beef world. That depth of expertise forms the backbone of Wagyu Room’s menu.
For Wagyu devotees seeking more than a standard restaurant meal, the format here offers something unique: storytelling, craftsmanship, and direct interaction with the chef. The story is Wagyu itself, considered from every angle, in delicate bites, slow braises, and playfully indulgent desserts.
