Eau Palm Beach Resort & Spa has officially opened its newest culinary concept, Bōken, Palm Beach’s first Omakase restaurant. The opening of Bōken concludes the significant property-wide renovation that introduced six new food and beverage destinations; as well as reinvigorated menus in all existing food and beverage outlets throughout the Forbes Five-Star oceanfront resort in the trendy enclave of Manalapan.
“We are excited to launch our newest concept, Bōken, a chef driven omakase experience that offers seasonal inspired menus featuring the finest fresh seafood from the premier fish markets in the U.S. and Japan. Spontaneous tableside crafted menus and the interactive chef experience will provide our guests and locals with a personalized dining experience that is unlike anything else at the resort or in the Palm Beach area,” says Tito Rodriguez, Assistant General Manager.
Bōken, the Japanese word for “adventure,’’ is an intimate 12-seat sushi restaurant and bar featuring a modern take on sushi, sashimi, and nigiri, and showcasing Chef Chris Cantrel’s creativity with interactive omakase menus for up to six people.
The omakase experience features a menu based on the chef’s whim and spontaneity. Cantrel takes his guests on an epicurean journey through five culinary adventures, resulting in 15 tastings based on playful Japanese words that describe the course to come: Itadakisasu –“let’s eat”, Wabi-Sabi – “beauty in imperfection”, Fuubutsushi – “seasonal nostalgia”, Yuugen – “beauty unseen;” and, Gochisosama Deshita – “it was a feast.”
Bōken also has a wide assortment of premium sake, Japanese craft beer, house-infused cucumber sake, and Fukucho Seaside, a sparkling sake from a female-owned brewery in Japan. Each Omakase experience begins and ends with a Japanese tradition—Itadakisasu—a toast with sake that is said before the meal.
Currently, Bōken offers the omakase dining experience from Thursday through Saturday with two seatings per night at 6:30 p.m. and 9:00 p.m. The omakase experience is $150++ per person by reservation only. The a la carte sushi menu can be enjoyed at Bōken and in the Stir Bar & Terrace seven days a week from 4:30 p.m. –9:30 p.m.
In addition to Bōken, Eau Palm Beach has debuted new seasonal menus across the resort’s restaurants that reinforces its place as a culinary experience for guests and locals. Here’s a look:
- Angle: The resort’s signature fine dining restaurant, led by Chef Joseph Oesterwind, has debuted new seasonal dinner and dessert menus. Highlights include chef-inspired starters such Hudson Valley foie gras, king crab tagliatelle, and a raw bar featuring a seafood tower and caviar selection. Angle is also featuring sustainably sourced bison and halibut as well as a selection of the finest Creekstone prime beef. Guests can also enjoy a variety of new decadent desserts including The Butter Bar and Chocolate Candle..
- Breeze Ocean Kitchen: The resort’s colorful oceanside al fresco restaurant, diners has an all-day menu with locally sourced ingredients showcased in favorites such as Ahi tuna tartar, foot long Wagyu hotdog, seafood cobb salad, local fish of the day, and (my favorite) the famous Tacorita with a choice of two tacos and a margarita. The Seaside Sunday Brunch menu, available on Sundays from 11:00 a.m.-3:00 p.m., features live music and includes specialty breakfast items such as a lobster and crab crêpe, dulce de leche French toast, and Breezes’ signature oyster Benedict with fried oysters, avocado, crispy prosciutto, and chipotle hollandaise.
- Polpo Palm Beach: Polpo Palm Beach, has refreshed its breakfast, lunch, and dinner menus with even more Italian-inspired dishes, from limoncello ricotta pancakes to gnocchi Genovese. Polpo has also introduced a five-course chef’s tasting menu,
“The Esperienza di Polpo by Ron Rosa,” in which restauranteur Ron Rosa personally curated the menu to bring Polpo Greenwich to Palm Beach. Live music at the Polpo piano bar can be enjoyed daily, and on Sundays, enjoy the Italian brunch buffet featuring bottomless mimosas and Bloody Mary’s from 11:30 a.m. -2:30 p.m.
Stir Bar & Terrace: At Stir, the Champagne bar has debuted a menu of light bites and shared plates including, charcuterie, Littleneck clams, Creekstone beef tataki, roasted cauliflower and edamame Rangoon, as well as a selection of shareable desserts such as macaroons and petit fours.
- Savor: At Savor, guests can find fresh salads, wraps, paninis, and healthy bowls such as tuna poke or smoked salmon, as well as a selection of bubbles that can be enjoyed in the Champagne Garden.
- Melt & Oceana: At the property’s new ice cream parlor, Melt, find homemade ice cream flavors, such as red velvet, gingerbread cookie, and chocolate toasted marshmallow. Meanwhile, coffee cravings can be satisfied at Oceana coffee with award winning locally roasted coffee and handcrafted pastries baked daily by Executive Pastry Chef Keith Wallace.
Feature Photo: Bōken (Eau Palm Beach)
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