I went to Boka on saturday and was impressed with the overall meal; although I had not been to Boka before Guiseppe so hard for me to compare with improvement; i can imagine with his pedigree it is substantially better.
To start I had the Hamachi sashimi course from the raw bar which was presented very well with some edemame and a sort of pea-wasabi puree as well as a little bit of soy and hot oil. It was a pretty small portion but the freshness of the fish and the combined flavors was right on. I also had a taste of the scallop appetizer and again tasted great. For my main course I had the black sesame crusted salmon with green-tea soba noodles, shitake mushrooms and a wasabi foam. The fish I thought was good but not melt in your mouth fatty salmon like I have had at many other very good restaurants- that was the 1 lacking part because the dish as a whole when you put everything together was fantastic; all the flavors went very well together and i really enjoyed it. Also had a taste of the soft shell crab entree which again was flavored perfectly and tasted great. We had a South American Caberenet; Marlobourgh(?) and it went well with all the entrees from Salmon to Veal Cheeks. The desserts overall were good but not incredible; we had the blood orange creme brulee (my favorite), a strawberry-rhubard crisp (sort of lacking in the crisp department) and the pineapple upside down cake (again good but not great).
Overall a great dining experience, they do a great job at combining ingredients that work well together and are presented wonderfully; also the Mojitos are a must; probably the best i've had.