Why you won’t find California Rolls in this Sushi place
Sushi is an authentic Japanese dish, which consists of cooked vinegar-fermented rice and is commonly topped by seasonal fresh seafood and fish. Sashimi, or raw fish which is sliced, differs from Sushi. Sashimi or fresh sushi should be delicate, clean and light.
The increasing popularity of sushi around the world has resulted in several local variations–typically mostly found in other parts of the world–but rarely in the country of origin: Japan.
The reputation of the humble sushi has risen in all parts of the globe and this has resulted in the adaptation of the Japanese dish. These adaptations were created to cater to different cultures and taste preferences.
This led to newly-defined varieties of sushi, most notably in the U.S.A. is the California Roll. Authentic sushi types are named as Nigirizushi, Makizushi, Inarizushi, Oshizushi and Narezushi as successors of the California Roll.
Futomaki is one of the most famous types of sushi in the U.S. A. and is available in many different types, related to the states in which these sushi restaurants are based. Different rolls include different tastes such as Beef, Spicy Tuna or Chicken Roll, and vegetables like avocado and cucumber. Using craw-fish has become a common practice for sushi restaurants operating in the southern USA., as is using black rice or brown rice for the rolls.
However Sushi Dojo became one of the top-rated sushi restaurants in New York City (reservation well in advance are highly advised) precisely because it’s not a foreign variety of a Japanese sushi restaurant; it remains authentic and traditional from preparation through presentation.
Dojo in Japanese means the place to train and study, and carrying the definition of the word, Sushi Dojo tries to educate every customer about Japanese cuisine, and the history and culture of sushi. The chefs here love talking about it; they are also quite entertaining, and might even sling back a sake with you. Chef Boudahana would gleefully show you the difference between Tuna sourced in US and Japan, or any other tidbit, just ask.
Each of the sushi bar chefs has a strong traditional commitment to their craft, and have many decades of training between them — with sushi masters in Japan and the U.S.
For such authenticity, Sushi Dojo is affordable too, with an entry-level 10-piece omakase sushi meal just $45. The New York Times says “it’s sushi worth getting crazy for.”
Supplemented with an extensive sake list compiled by an in-house sommelier, and a choice of a la carte dining, Sushi Dojo offers a perfect balance of surprise and gratification for the Sushi novice. For the regulars, there is nothing better than having a seat at the counter and trying out their four-course omakase, each piece hand-delivered by the master chefs.
In many ways, Sushi Dojo checks all the boxes if you’re curious to try out Sushi in Manhattan. Think of a cozy palace that allows intimate knowledge of food preparation under your very eyes…Check. An under-30 Sushi master in his own right…Check. Retro music and a relaxed ambience…Check. Fresh, seasonal catch, visually attractive food art…Check.
If Sushi is food for the soul, this is one place you will get as close to a spiritual experience, without ever leaving New York.