Restaurant Review: Sushi by Bou at PGA National Resort

Natalya Jones
5 min readFeb 6, 2024

Disclosure: I was invited to dine at this restaurant in exchange for this post. All opinions here are my own.

Locals, vacationers, and permanent snowbirds now have a new spot to visit at PGA National Resort.

A speakeasy style eatery, Sushi by Bou is an omakase dining experience. With multiple locations, PGA National marks its fourth spot in Florida.

Chef Hai of Sushi by Bou

I experienced my first omakase dinner with Sushi by Bou when they were housed in Vinyl Fish and was elated to dine again at their newest Florida location.

It goes without saying that PGA National is a gorgeous resort. The decor of Sushi by Bou was no exception. Navy blue and gold colors gave the ambiance an opulent yet subdued vibe.

My beverage of choice was Caddy Issues (Dos Hombres Mezcal, grand marnier, butterfly pea, chile de arbol). A spicy rim adorned the glass, complimenting Mezcal’s signature smoky taste. This type of drink is not for the faint of heart, but I enjoyed it immensely. I was also served saki, which was chilled and smooth.

The chefs sliced and prepped the fish in front of us, ensuring everything was fresh. For each course, no small detail went overlooked – every single piece was a work of art. From their homemade soy sauce with blended kelp to the energetic passion pulsating off of the chefs, Sushi by Bou knows how to make an omakase experience unforgettable.

There was also plenty of singing from the chefs and guests with songs from Bad Bunny, Queen, Bon Jovi, and more. How’s that for dinner and a show?

Here are some of the courses that were served along with my thoughts:

Photo cred: Daniella Monroig
  • Tuna Tataki (White ponzu sauce, cucumber, and seaweed created a delightful juxtaposition of flavors and textures. Refreshing, crunchy, and buttery.)
Photo cred: Daniella Monroig
  • Hamachi (Otherwise known as yellowtail. Topped with chives, this was a robust, savory bite.)
Photo cred: Daniella Monroig
  • Flounder (The wasabi taste really came through on this one with the squid ink adding a nice touch.)
Photo cred: Daniella Monroig
  • Tuna (Fatty and bold. Simple, yet delicious.)
Photo cred: Daniella Monroig
  • Triggerfish (Paired with roasted garlic, the blow torch used added a subtle toasty taste.)
Photo cred: Daniella Monroig
  • Spotted Knifefish (Smooth and lemony.)
Photo cred: Daniella Monroig
  • Roe (I love the texture of roe, and this was no exception. The seaweed wrap was a fun switch from rice.)
Photo cred: Daniella Monroig
  • Albacore Tuna (This had radish and a nice, charred flavor.)
Photo cred: Daniella Monroig
  • Scallop (Hands down, one of my favorites of the night. Buttery with a citrus taste from the yuzu lemon zest. To die for.)
  • Black cod (The seaweed wrap added a fun touch to this delectable piece.)
Photo cred: Daniella Monroig
  • Fatty tuna (This cut was supreme. Tender and soft, it practically melted in my mouth.)
Photo cred: Daniella Monroig
  • Snapper (From Chiba, Japan, this included chili threads. The threads added a crunchy and flaky texture that complimented the fish.)
Photo cred: Daniella Monroig
  • Salmon (Hailing from the Faroe Islands, this was topped with rainbow sesame seeds. Aside from the happy pop of color, the fish had a citrus taste and tender consistency.)
Photo cred: Daniella Monroig
  • Prawn (This Canadian fish was torched and drizzled with white truffle aioli. The scallop nigiri is fighting for first place with this one.)
Photo cred: Daniella Monroig
  • Surf and Turf (Not your typical surf and turf. Australian wagu beef was topped with uni, aka sea urchin. The thick sauce was delightfully creamy, pairing perfectly with the smokey, charred taste.)
Photo cred: Daniella Monroig
  • Eel (Cooked and torched to perfection with a savory rich finish. 10/10.)
Photo cred: Daniella Monroig

After dinner and the mini concert, we indulged in mochi. It was the perfect way to end an already memorable night.

I highly recommend Sushi By Bou for a date night, events, a birthday – pretty much anything, really. It especially will be fun for Galentine’s Day.

Book your next omakase experience here.

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Natalya Jones

Natalya’s work has been published in Shondaland, HuffPost, Elite Daily, ACTIVE, and more. Visit JonesingForJournals.com.