Two Sushi Finds to Try Now

Discover unique sushi offerings at Deck 84 and the Eau Palm Beach

Deck 84 roll. Photo by Shaina Wizov
Deck 84 roll. Photo by Shaina Wizov

A mainstay of the Rapoport Restaurant Group, Deck 84 recently unveiled renovated interiors plus a new sushi bar and menu. The creative force behind these offerings is Katt Dreyfuss, who started as chef de cuisine in January. A veteran of such lauded eateries as L.A.’s Spago and a recent victor on Guy’s Grocery Games, Dreyfuss is transforming locally sourced and supremely fresh fish into innovative rolls, bowls, and sashimi-style plates that reflect her passion for global flavors and her fine dining prowess. Start with the cucumber kimchi bowl—a vegetarian option that is as addictive as it is beautiful—complete with chili-garlic cucumbers, kimchi, curry-pickled bean sprouts, ginger, seaweed salad, sesame, Tajín, mint, dill, coconut sticky rice, and wasabi tobiko. Fish fans will appreciate the ceviche roll, comprising shrimp salad, wahoo, and crab, topped with thinly sliced jalapeño for a little kick. Another highlight is the light yet satisfying scallop tartare, dressed in a yuzu kosho vinaigrette and finished with dashi gel, crispy seaweed pearls, pickled daikon, and micro cilantro. The sushi menu is currently available for lunch and dinner Thursday through Sunday, with plans to expand to seven days.

Boken tuna sashimi. Photo courtesy of Eau Palm Beach Resort & Spa
Photo courtesy of Eau Palm Beach Resort & Spa

Another sushi experience making waves in Palm Beach County is Boken at the Eau Palm Beach Resort & Spa in Manalapan. The final culinary concept to open as part of the Eau’s property-wide renovation, Boken offers à la carte sushi, sashimi, and nigiri as well as omakase experiences crafted by head sushi chef Chris Cantrel. The nine-course omakase is available daily, while the 15-course is reserved for Saturdays with seatings at 6:30 and 9 p.m. The nine-course menu changes every three to four days, Cantrel notes, and the Saturday menu changes every week, with both dependent upon fresh fish shipments from Japan. Recent dishes not spotlighting fish have included A5 Wagyu rib eye nigiri with a quail egg and red yuzu kosho, and a Japanese consommé with fried shallots, shiitake mushrooms, and scallions. Beverage pairings range from Japanese craft beer to premium sakes and a house-infused cucumber sake. A native of Portland, Oregon, Cantrel came to the Eau and Boken (which translates to “adventure” in Japanese) in 2020 after helping to open Cowfish, a sushi fusion restaurant at Universal CityWalk in Orlando.  

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