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Sushi omakases are a dime a dozen around these raw-fish–loving parts, but an all-bacon omakase is brand-new territory. Owners Phillip Cho and Anna Lee recruited chef Brian Crawford (Todd English Food Hall, W Hotel Downtown) to bring their porcine vision to life.
Photograph: Anna Lee
Belly up to a nine-course menu served at a 10-seat cement bar or communal table for dinnertime only, with swine-centric courses like bacon carpaccio (truffle oil, Himalayan pink sea salt, shaved Parmesan), bacon sushi (torched pork belly, wasabi, Szechuan oil) and triple-cooked pork jowl.
Photograph: Anna Lee
For those who don’t think they can handle so much pig in one sitting, there is an à la carte menu with sandwiches and bowls and also a slimmed-down, five-course option during lunch hours. But of course, no one will judge if you want to go for the whole nine yards.
Photograph: Anna Lee