Sushi Dojo included in Top Sushi Restaurants in America. “After a couple questions about your preferences he’ll get to work, and then the ride begins: it varies depending on what’s been freshly flown in from Japan that day, but a sample omakase might include sashimi of amberjack (kanpachi), Arctic char, striped bass, Boston wild bluefin tuna, chopped marinated horse mackerel, octopus that’s so fresh it moves when you poke it, and a large saltwater clam known as pen shell.

“There’s no reason for a 28-year-old white kid of French-Moroccan descent from South Florida to be slicing better umami-rich fish than some of the city’s longtime sushi masters. But that’s exactly what’s happening behind Dojo’s 12-seat bar on a Tuesday through Saturday night basis.”

“Of all the sushi restaurants in New York City, Sushi Dojo intrigued me the most…So here’s the thing aboutSushi Dojo…it’s a completely unique sushi experience.

The soul of this party is sushi worth getting crazy for, made by three chefs with a strong traditional bent: Hiromi Suzuki, Makoto Yoshizawa and David Bouhadana. Mr. Bouhadana is the ringleader, and the most exuberant customers seem to gravitate to his end of the counter.”

“Sushi Dojo is a long-awaited answer to those searching for a generally affordable, top-notch sushi experience in New York City.”

“Best Thing We Ate This Weekend: Tempura Tower at Sushi Dojo”

“Masa, Yasuda, Soto, Hideo, Toshihiro, Suzuki.These are the names of some of the best sushi chefs that have graced NYC. And now we must add one more name: David. That’s right, as in David Bouhadana, the young chef who grew up in Florida, who is at the helm of the just opened East Village sushi joint, Sushi Dojo. 

Ranked the #4 Hottest new restaurant opening in NYC , “Bouhadana is serving a $45 10-course omakase that’s already attracting some buzz from the sushi snobs.”

“In a decidedly westernized sushi restaurant landscape Sushi Dojo stands out as a truly unique education into contemporary Japanese food culture.

”Sushi Dojo, which opened in the East Village in early June and was an instant hit. The chef getting all the press is an unlikely one: 27-year-old David Bouhadana, a Jewish kid from Florida who trained with Iron Chef Morimoto and apprenticed for four years in Japan.

“Sushi Dojo is a new favorite — unpretentious and a very enjoyable experience…I definitely left this mealfeeling perfectly balanced and satisfied — yet light. My kind of meal.”

Sushi Dojo makes the top 7 Best Sushi restaurants in NYC on Thrillist, where they say “What you’re getting: A fish you’ve never tried before.”

“[It’s the] instant gratification,” he says. “Just watching someone say ‘Thank you’ and ‘This is so good’.” — David Bouhadana in his interview with Haily Eber of the New York Post.

Seafood Business Magazine profiles Sushi Chef David Bouhadana of Sushi Dojo NYC saying that “His unconventional path to sushi puts him in a league of his own when it comes to educating diners.”

“Sushi Dojo is the sort of place where the customary glass of beer that a diner buys for the chef can evolve into a frosty carafe of sake from another customer a few seats away.”

“Sushi Dojo’s Chef David Bouhadana Does Sushi With a Convert’s Zeal”

“Student has become the master at East Village’s new Sushi Dojo”

4 words…….”Heaven on a plate.” OUTSTANDING!!! Girls night out was a success. But the cherry sundae was Patricia Field (Sex & The City stylist) and her Fashionista friends were sitting at the table next to us. Dinner and a movie….PRICELESS.

“Stop fussing over which sushi place to go to and take the subway down to The East Village and try out Sushi Dojo for yourself.”

“Sushi Dojo is absolutely lovely. It’s the most inviting sushi place with this type of high quality fish andcreations. It’s small, unpretentious, and the sushi bar greets you right upon entrance.”

"Wondrous dishes… Our dinner at Sushi “Sitting at the counter at Sushi Dojo was tranquil and captivating …Our dinner at Sushi Dojo proved to live up to all of the recent hype, and was lighter on the wallet than other sushi counters in its caliber."