Sydney’s “Taylor” Made Cuisine (32 Mill Road, Westhampton Beach, 631-288-4722) is making a luxurious sushi experience for fascinated foodies this summer.
Sushi by Boū – an omakase speakeasy concept – will fill the upstairs portion of the Mill Road gourmet grocer, bringing a revised twist on the popular summer sushi concept that has taken upstairs residence in prior years at the Westhampton Beach spot.
Erin Finley, co-owner with her husband David Blydenburgh, worked with Simplevenue, a New York City-based hospitality group to bring a twist on sushi tasting to the East End once again this summer.
Sydney’s “Taylor” Made Cuisine typically serves as a market Wednesday through Monday from 10 a.m. to 5 p.m. and Friday and Saturdays from 10 a.m. to 6 p.m. Customers can pick up meals, sides, soups and much more.
“It’s prepared foods to go, a full bakery and a full cheese department,” says Finley.
They also cater events and serve brunch from Labor Day until Father’s Day.
The Boū brand is not far off from “Taylors Sushi Suite” that was in its place last summer.
When visitors come by, they enter through a side door adding to the speakeasy feel. They venture upstairs, where they’re greeted by a hostess, a small seating area and a bar counter with just eight seats, decorated to fit the beachy theme of the South Fork.
The sake centered drink menu sports cocktails like an Elderflower Sour and other creatively named options. Wine and beer are also offered.
Despite the intimate setting, it is not intended for private dining. Couples, groups or individuals can book their seat for the 75-minute, 12 course session, until the counter is full.
Omakase, the idea behind the meal, means “I’ll leave it up to you.” Diners are expected to trust Chef Kinzang Wangchuk’s mastery in combining flavors, textures and meticulously selected seafood for the full sensory experience.
During the standard $75 seating, Wangchuk serves courses involving albacore, barbecue eel, chopped tuna, fatty tuna, lean bluefin tuna, miso black cod, salmon, salmon roe, scallop, spotted prawn, surf and turf and yellowtail. Visitors will also receive a round of sake.
All sushi is made right before the diners’ eyes at Wangchuk’s workspace. Some of the fish selections are torched for seared look and taste, but most are fresh and served raw with sauces, rice and garnishes for the most savory sensation.
Ginger is served at each place setting, as a palate cleanser between courses. Chopsticks are offered; however, it’s suggested that the pieces are eaten by hand in one bite.
In the Boū-gie upgrade, three more market fresh courses are added to the rotation.
Dessert is also available for an additional charge. Menu items include s’mores or a sweets assortment box.
Simplevenue, the mastermind behind Sushi by Boū, is known for turning smaller spaces into culinary escapes. This specific venture can be found in 25 locations beyond the Hamptons, recognized nationwide.
To try the experience, unique to the suite at Sydney’s, call or make a reservation through Open Table. Tastings are held Thursday to Sunday, between 5 and 10:30 p.m. Doors opened during Memorial Day weekend and will stay open all summer.
