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Sushi Dojo- Up there with the best sushi in NYC

s
sockster Jun 16, 2013 09:24 AM

Just back from one of my more incredible sushi experiences EVER, anywhere. This brand new restaurant opened just last week.

Head chef and owner David Bouhadana is one of the most down to earth, talented, and creative chefs I've encountered in a long time. We enjoyed a two and a half hour omakase feast last night composed of the freshest fish, mostly imported from Japan. While the fish was incredible, the interaction with David was wonderful. Every piece of fish had a story behind it- a reason for being served.

Also incredible was sake sommelier Max- He went though various types of sakes with us until we found one we liked. He also introduced us to a "champagne like" sake, which was great.

We all know that there are tons of sushi places out there. Sushi Dojo stands up there with the best of them. It's up there with Yasuda and 15East. It's creative and wonderful. This new restaurant and it's super talented chef is about to get discovered and be packed night in and night out. Get there soon. If you love incredible sushi, you will LOVE this place...5 Stars!!!

  1. s
    sam1 Jun 16, 2013 10:02 AM

    price (roughly)?

    2 Replies
    1. re: sam1
      s
      sockster Jun 16, 2013 10:25 AM

      Omakase is $100pp

      1. re: sockster
        f
        Ffromsaopaulo Jul 7, 2013 04:43 AM

        I had the omakase there last night, liked it a lot, price was 80 dollars. Should I live it here I would definitely be a regular. Everybody kind, Max really helpful. I'll try to report more extensily when back home and put some pics at my instagram @foodemotion.

    2. kosmose7 Jun 16, 2013 01:32 PM

      Sushi Dojo is also discussed here.
      http://chowhound.chow.com/topics/905092

      Interesting that you compare the place to 15 East or Yasuda. My Japanese friend said she also enjoyed it very much. Can't wait to try it soon. Thanks for the review.

      7 Replies
      1. re: kosmose7
        f
        foodwhisperer Jun 17, 2013 10:04 PM

        I will try. That is some strong recommendation by OP. I must say I am skeptical. Masa at 15 East trained for so many years in Japan. A real trained sushi chef. So I find it hard to imagine that David ( who i've met) can be in that league. However, by the end of the week I will be there and report back
        Question: Did Max work at Mega and at Nobu?

        1. re: foodwhisperer
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          sushiman Jun 18, 2013 01:08 PM

          Very valid point.

          1. re: foodwhisperer
            s
            sockster Jun 18, 2013 04:19 PM

            Who's Max?

            1. re: sockster
              f
              foodwhisperer Jun 18, 2013 08:02 PM

              Max is the sommelier.
              3 sushi chefs. David worked at 15 East.
              Hiromi , she worked at 15 East. and 3rd chef not sure of his name. The sushi is very good. The chefs are all skilled. Each has their own style. So unlike some places where everything is exactly the same , no matter which chef prepares it, this place has each chef doing their own thing.
              David is a nice guy, with a good attitude.
              Hiromi ( i hope i spell it right) gets no hype but my feeling is she is as good as David. Her father owned Mie in EV. so she grew up around sushi.
              The fish was good, the sushi rice was good. The assortment of fish was small. But they just opened, they will have more selection going forward. It's not to say they didn't create excellent dishes. Uni with ikura sushi was very good. Salmon with a yuzu/chili brushed on was amazing.
              Tuna was very good quality.
              Several other good dishes. Ika uni was fantastic. I had some sashimi before my sushi.
              Seafood and veggie tempura was prepared perfectly. Very very good dish.
              The attitude is relaxed but the sushi prep is serious. The vibe is fantastic. The sommelier is very helpful and very attentive.
              Great place. The anago is as good as 15 East ( which I rate as #1). Maybe because Hiromi used to prepare the anago at 15 East.
              I like this place a lot and will be a regular here.

              1. re: foodwhisperer
                s
                sockster Jun 19, 2013 04:08 AM

                According to Max, he's 21 and this is his first job in the industry. He is the son of David's partner.

                1. re: sockster
                  f
                  foodwhisperer Jun 19, 2013 07:43 PM

                  And he is from Ukraine

                2. re: foodwhisperer
                  f
                  foodwhisperer Jun 19, 2013 07:46 PM

                  3 sushi chefs. David worked at 15 East.
                  Hiromi , she worked at 15 East. and 3rd chef not sure of his name. The sushi is very good. The chefs are all skilled. Each has their own style. So unlike some places where everything is exactly the same , no matter which chef prepares it, this place has each chef doing their own thing.
                  David is a nice guy, with a good attitude.
                  Hiromi ( i hope i spell it right) gets no hype but my feeling is she is as good as David. Her father owned Mie in EV. so she grew up around sushi.
                  The fish was good, the sushi rice was good. The assortment of fish was small. But they just opened, they will have more selection going forward. It's not to say they didn't create excellent dishes. Uni with ikura sushi was very good. Salmon with a yuzu/chili brushed on was amazing.
                  Tuna was very good quality.
                  Several other good dishes. Ika uni was fantastic. I had some sashimi before my sushi.
                  Seafood and veggie tempura was prepared perfectly. Very very good dish.
                  The attitude is relaxed but the sushi prep is serious. The vibe is fantastic. The sommelier is very helpful and very attentive.
                  Great place. The anago is as good as 15 East ( which I rate as #1). Maybe because Hiromi used to prepare the anago at 15 East.
                  I like this place a lot and will be a regular here. ( Reposted)

          2. l
            lexismore Jun 16, 2013 02:00 PM

            My wife and I ate here last night for the first time as well.

            I completely agree with everything you said (although we didn't have any sake).

            In addition to the sushi being great, David was incredibly informative and friendly.

            We opted for a nigiri-only omakase, which was fantastic.

            We can't wait to go back - next time I'll try some of the kitchen dishes as well.

            1. v
              VaPaula Jun 19, 2013 06:22 AM

              Certainly sounds promising.

              I can't find anything online about hours. Does anyone know if they're open for lunch? I'm guessing no, but...

              2 Replies
              1. re: VaPaula
                l
                lexismore Jun 19, 2013 06:41 AM

                I asked David when I was there. They're not open for lunch. He said maybe in a year or so, depending how things go.

                1. re: lexismore
                  v
                  VaPaula Jun 20, 2013 06:05 AM

                  Thanks, lexismore!

              2. l
                Lau Jun 23, 2013 08:02 AM

                hmm very interesting

                1. l
                  Lau Nov 13, 2013 11:23 AM

                  http://www.nytimes.com/2013/11/13/din...

                  1 Reply
                  1. re: Lau
                    f
                    foodwhisperer Nov 13, 2013 04:41 PM

                    Interesting write up. I agree that Ms. Suzuki is really good. Her father was a good sushi chef. The owner has kind of become a "rock star' in his mind. The cooked food is good. The sommelier is the only sommelier that i've met who recommends sake that he hates. And i find he doesn't know all that much about the sake or the food. But he is a really nice guy.

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