Introducing the new face of Sushi.
Meet David Bouhadana

Rated "Best 30 Under 30" By Zagat

Don't Take Our Word For It - See Who Has Written About David
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Featured Videos

Eater is now airing a full web series with Chef David Bouhadana titled "Shokunin".
You can view all the episodes as they are released below!


Sushi Dojo and its Gansevoort Market spinoff Dojo Express have been closed since the last week in October, when the DOH inspectors found a number of violations including chefs handling raw fish without gloves. Since then, chef/proprietor David Bouhadana has been mounting a campaign to get the the DOH to change its rules regarding how sushi makers work with seafood. "I did not make the choice, it chose me," Bouhadana explains.

Join The Fight: Sign The Petition
Eater Article: View Here

Chef David Bouhadana is Florida-raised, of French-Moroccan descent, and passionate about preparing the best sushi in New York City. Having trained with top Sushi Masters in both the U.S. and Japan, David has a decade of experience that he brings to his approach to preparing Sushi, in addition to his undeniable passion for it.

Photo Gallery

Take a look at David through the years.

ZAGAT: 30 Under 30

New York City

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First job - lead to head chef within 1.5 years out of high school

Yokohama Sushi: Boca Raton, FL

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My first master and I outside of Yokohama Sushi

Boca Raton, FL

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Age 21: During 3 year apprenticeship

2007: Japan

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Sushi UO, shortly after resigning from Morimoto, I was chosen to design and open Sushi UO, this is me in front of the entire menu I designed.

2007: New York City

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filming for a Japanse TV show, from NHK (network) about sushi

New York City

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Hatsuhana is one of the first sushi restaurants in NYC and Garners high praise from all critics. It is the standard of amazing sushi and is a blue print for all others. opened in 1976 and still running, I was the first American to ever step behind the sushi bar

Age 24: 2011

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Building Sushi Dojo

New York City

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my last day with one of the most famous chefs. Iron chef, Masaharu Morimoto

NYC (age 23) 2008-09

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Building Sushi Dojo

NYC

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Holding Young Tuna

Japan

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Red Snapper

Japan

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Timeline

See a quick glimpse at the milestones already accomplished by David while still under 30.

18

Years Old

First job out of highschool - working at Yokohama Sushi in my hometown of Boca Raton, FL.

19

Years OLD

Promoted to head sushi chef of Yokohama Sushi after only being there for one year. Not a bad start.

21

Years Old

Currently was learning within a three year unpaid apprenticeship in Japan. Learned the language as well as the culture.

23

Years OLD

Resign from Morimoto and designs and opens Sushi IO in downtown NYC. Designed the entire menu.

26

YEARS OLD

Open Sushi Dojo in NYC, designed entirely from the ground up with immaculate attention to detail.

28

Years OLD

Rated by Zagats as one of the best chefs under 30 in the country. Just one of many pieces written by major publications.

Press

See what other publications have written about David.

THE NEW YORKER

JAN 4th, 2010

It takes guts to open a serious sushi restaurant in a bad economy, all the more so if you're not Japanese and are only twenty-three years old. But David Bouhadana, who grew up in Florida, of French and Moroccan parentage, clearly has plenty of ambition.

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ZAGAT

AUG 20th, 2014

This young Florida native is not your average sushi chef — how often do you see someone rocking out to old-school disco while they prepare your omakase? Bouhadana's energetic personality has turned his East Village restaurant into a hit, but it's his technical skill that makes Dojo stand out in a city awash in the finest raw fish. His training took him to the Kansai region of Japan (where he worked for three years), California and into the kitchens of NYC Japanese restaurants including Morimoto and the speakeasy-style (and now shuttered) Sushi Uo. His future plans take him beyond

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Eater

Jul 28, 2015

One of the top 3 Sushi places in NYC. Morimoto alum David Bouhadana put Sushi Dojo on the map by offering top level sushi at a significantly more affordable price point than many of the city’s most acclaimed sushi dens. Bouhadana’s 15-piece omakase dinner costs $85. While the other sushi chefs at Dojo are well trained, the best seats in the house are the six in front of Bouhadana himself.

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Say Hello

Reach out for business inquiries or just to say hi!

bouhadana22@gmail.com

Testimonials