Bozu

Bozu

Owner

Bozu's signature dish is its bomb sushi, so named for its spherical form and small size-a one-bite challenge to American behemoths. you shoot them in your mouth like a bomb, says owner Makoto Suzuki, who tints his sushi rice pink with codfish roe and red with cabbage.

-New York Magazine-

Snack-sized portions are the name of the game at this funky joint, whose interior, exposed brick, charred bamboo and Eames-style chairs, is as distinctive as the eats.

-Daily News-

Even the most jaded of hipsters are raving about Bozu (pronounced "bose"), the three-week-old Japanese restaurant located on a burgeoning strip of Grand Street. Of all five of these Brooklyn eateries, Bose is the only one where the design, the music and the food all work together - to startling effect.

-New York Post-

Karen Hudes

Citysearch

The Scene
The facade of dark wood beams hints at monastic simplicity, but this raw fish and sake joint is a bit more jumbled inside. Brick walls, mod white plastic tables and a curtain of strung Japanese figurines ring the perimeter, while a large three-sided bar sits right in the middle. The crowd can be sparse, but the staff is energetic and knowledgeable.

The Food
Clean, strong flavors prevail in the largely seafood-based tapas, among them a tuna tartare with a light mustard sorbet, and a vibrant ceviche of scallops and salmon over fanned avocado. Layered "bombs," a circular riff on sushi, hold such morsels as rich white tuna with ginger sauce, and a delectable eel topped with minty shiso. Seaweed salad and Japanese pickles, and the occasional special of a succulent barbecued rib, nicely complement the fish. Desserts change weekly and include unusual items like panna cotta with sweet red beans.