Hidden Sushi
From A Mezcaleria To Omakase
The word omakase translates to “I leave it up to you,” a Japanese dining experience where patrons trust the chef to curate a unique tasting menu. At Bodega Taqueria y Tequila’s hidden mezcaleria – a place where mezcal is the dominant spirit – that’s exactly what we did, leaving it up to the chef. Past the taco counter, through a door most people don’t notice, there is a space comprising a low-lit bar lined with bottles, two tables along one wall, and a counter facing the bar. The night we attended, about 15 people filled the room for the latest in an omakase series from organizer Raameel Anwaar, created in collaboration with Yūbi Box Sushi, a catering and events company focused on Japanese dining.
“Bodega wanted the mezcaleria to feel different from its other locations,” says Anwaar, who’s known for running the popular Miracle Mile vintage and international snack store The Bakery, now re-located to River Landing. “Omakase dinners felt like the right way to bring in chefs from my network, create unique bites, and offer a high-end experience.”
Our evening started with ceviche, a sharp mix of passionfruit and corn, cut with jalapeños that had been fermented for two days. It was bright, acidic, and just the thing to snap our palates awake.
A flight of nigiri followed, each piece showing a different side of raw fish. The akami, lean bluefin from Mexico, was clean and meaty, while the Japanese hamachi went the opposite direction: silky and oily, leaving only a hint of an after-taste. Then came the salmon from Scotland, which was richer, its buttery bite lifted by just enough spice to keep it sharp.
Sitting at the counter meant we got to watch Chef Marco Levy (also the founder of Yūbi Box) prepare each piece, every cut deliberately layered, torched, or brushed with sauce in its own quiet theater. Diners leaned in, phones down, more focused on his work than on conversation.
Left: Rich & Buttery Salmon From Scotland
Right: Toro – Bluefin Tuna With Caviar
By the third round, we were already feeling full, but then the Toro (fatty bluefin tuna with caviar) came out. As soon as we took a bite, it was clear this was the favorite of the night. Our fellow diners’ expressions said it all. Chef Marco explained that caviar can swing either fishy or sweet depending on its source and size – this one landed in the middle: not too strong, not too faint, matching smoothly with the soft cut of fish.
Other plates had a more delicate profile. Madai, or sea bream, had just a hint of sweetness, firm at first bite but soft as it gave way. The scallop was all about texture, almost custard-like, finished with lemon zest for balance. If you’re not a fan of that velvety bite, this one may not be for you.
With the food came the expected mezcal themed cocktail, Invítame a tu Casa. Made with Su Casa mezcal, hibiscus syrup, orange liqueur, and lime, it leaned fruity but stayed balanced enough to pair well with the range of sushi we tasted. For those less interested in mezcal, a full bar is also available.
Omakase can test both palate and wallet, but here $95 brought a dinner that justified the splurge. Tickets for the next event on October 30 will be available on Eventbrite or by calling Bodega.