David Bouhadana is a sushi expert who discovered his passion for the craft in Boca Raton, Florida. At 18, he was hired as a waiter but quickly found himself filling in as a chef on his first shift—a serendipitous moment that forever changed the course of his life.
In order to hone his sushi-making skills and become one of the most established sushi chefs in New York City, Bouhadana spent most of his early 20’s training in the Kansai region of Japan with masters of sushi preparation. He returned to the states to work in the country’s biggest city and cut his teeth at sushi restaurants such as Sushi Uo and Morimoto. Bouhadana then moved on to Sushi Dojo and Sushi on Jones where he grew his reputation and gained a loyal following. His work behind the omakase counter has been appreciated by many, which allowed him to open his own signature sushi restaurant in Midtown New York.
Bouhadana’s success as a sushi chef speaks for itself. He was named one of the top chefs in the country under 30 by Zagat, and he even won a New York Emmy Award for his web series Shokunin: An Eater Series hosted by David Bouhadana.
History of Chef David Bouhadana
Yokohama Sushi Boca Raton
Yokohama Sushi was David’s first introduction to the restaurant industry, and where he sparked his passion for sushi. This unique opportunity taught him about the discipline of Japanese sushi masters. It was here he began his journey.
Sushi Chef Institute
Little Tokyo, Los Angeles CA
Studied under Master Sensei Andy Matsuda
Formalizing his Skills, recognizing his talent and desire to learn more, Chef Bouhadana enrolled at the Sushi Chef Institute. Here, he honed his technical skills and gained a strong foundation in sushi making, including mastering knife techniques, learning about different types of fish cuts, and understanding the importance of using seasonal and high-quality ingredients. He likely learned about traditional sushi rice preparation, the art of creating nigiri and maki (sushi rolls), and the importance of presentation.
Apprenticeship in Japan
Masunomi Matsuya, Nishiwaki Hyogo, Japan
Apprentice to Master Chef Yuki Hiro Matsuda
Immersing himself in Japanese culture and apprenticing under a master like Chef Matsuda would have provided Chef Bouhadana with invaluable knowledge and experience in authentic sushi making techniques. He would have learned the importance of using fresh, seasonal ingredients sourced directly from local markets, the art of preparing different cuts of fish for sushi, and the time-honored methods of curing and marinating seafood. This experience likely focused on mastering specific knife skills, such as the proper way to debone a fish and achieve the perfect cut for sushi. Chef Bouhadana may have also learned about the different types of sushi rice grown in Japan and the meticulous process of rinsing and preparing it for sushi.
Cultural Immersion
During his extended stays in Japan, Chef Bouhadana’s dedication went beyond mastering culinary techniques. Immersing himself in Japanese daily life would have exposed him to local customs, traditions, and etiquette, all of which would have enriched his appreciation for Japanese cuisine and formed his own culinary philosophy.
Rockaway Seafood Company & Sushi Bar
Head Chef
At Rockaway Seafood Company & Sushi Bar, I took on the challenge of leading the kitchen, overseeing all aspects of operations. This role allowed me to develop my leadership skills, gain experience in menu planning and costing, and manage a team in a fast-paced environment. I ensured the highest standards of quality control while delivering exceptional dining experiences to our guests.
Morimoto
New York City Apprentice Sushi Chef to Masaharu Morimoto
Working alongside the renowned Iron Chef Morimoto was a transformative experience that broadened my culinary horizons. I had the opportunity to learn not only from Chef Morimoto’s mastery of sushi but also from his innovative approach to Japanese cuisine. This invaluable apprenticeship challenged me to push the boundaries of traditional techniques and embrace creativity in my craft.
Sushi UO
Rivington Street Lower East Side NYC
Head Chef
HATSUHANA
Midtown NYC Apprentice for Master Chef Oishi Ichimura
Under the mentorship of Master Chef Oishi Ichimura at Hatsuhana Midtown, I refined my skills and deepened my understanding of sushi craftsmanship. This period focused on mastering specific techniques such as preparing nigiri, oshizushi, and uramaki, while also learning about the rich history and etiquette of sushi dining. Chef Ichimura’s guidance was instrumental in shaping my culinary journey.
15 East
Tocqueville Apprentice under Master Chef Shimizu Masato
Apprenticing under master chef, Chef Shimizu Masato, I further diversified my experience and knowledge of Japanese culture and the craft of Sushi. This experience exposed me to different regional variations of sushi and broadened my understanding of Japanese cuisine beyond sushi.
Sushi Dojo
New York Founder/Partner/Head Sushi Chef
As Head Chef at Sushi Dojo, I played a pivotal role in elevating the restaurant to culinary stardom, renowned for its authentic and artfully crafted sushi. Leading a team of culinary professionals, I fostered a culture of creativity, precision, and excellence. Our dedication to quality garnered widespread acclaim from both critics and patrons, solidifying Sushi Dojo as a must-visit destination for sushi enthusiasts.
Sushi On Jones
New York Founder/Partner/Head Sushi Chef
Continuing his passion for thinking outside the box, David came across a 20-square-foot space on the hip block of Bowery and Jones. He was able to apply a more psychedelic and natural approach while preserving the quality of the product, creating a unique and exceptional dining experience with innovative attractions.
With only four seats, Regge and music from his favorite band, Tool, along with other hits playing, David was serving sushi out of the world’s first and only outdoor “Sushi Shack,” which instantly drew attention.
The Sushi Shack, called Sushi on Jones, featured a fun fish logo playing the saxophone — reflecting David’s playful approach to sushi — and it quickly became mobbed. This success pushed David to create the 30-minute rotating OMAKASE, giving birth to a new and innovative concept.
As the pop-up and winter approached, it was time to capitalize on this new “Timed Omakase,” which reduced the price by 50% and simplified the dining experience by eliminating the usual two-hour full-scale Omakase. This allowed diners to enjoy pure sushi, similar to what they would find at various sushi stalls throughout Japan..
Sushi By Bou
23 locations Founder & Executive Chef
As Executive Chef at Sushi By Bou, David lead the culinary vision and operations for this groundbreaking omakase experience. David meticulously crafts, curated menus that showcase the freshest ingredients and innovative flavor combinations, earning acclaim from discerning diners. Under his leadership, Sushi By Bou has become synonymous with unparalleled dining experiences.
