While Sushi Ko‘s Chef John Daley call Chef Masato “Master”; Dojo’s Chef David Bouhadana and Chef Hiromi Suzuki met while working at 15 East. Conindiently, Daley and Bouhadana had also spent time at Sushi Uo (now closed).
The 14 seater Dojo specializes in classic edomae sushi, each piece is served on a Ti leaf. We went for the $80 sushi omakase: 16 pieces, and a hand roll. Included in the 16 pieces, there were 2 kinds of uni, and one lean toro (no chu toro, nor otoro). While price was reasonable, fishes were top grade, nothing really stands out. It was orindary, in a good way. Everything was overall good, but nothing screams “I have to come back for it.” (Dec, 2013)
Food & Pixels Posts
At Yakitori Totto, they took the Japanese street fare to the next level. Using premium grade chicken, made to order, grilling it skewer by skewer, crisped and charred outside, succulent within. Although Yakitori means grilled chicken, but at Totto, the menu go beyond chicken. Pork loin, smelt, shrimp, shishito peppers, and lamb chop are a few of the popular items. If you are heading to Totto, go early, some of the specials like Hiza Nankotsu and Ton Toro are in limited quantity, often sold out before 8pm. (Aug, 2014)
Over the past months, me and my co-conspirators had completed a tour to the restaurants of Major Food Group, Torrisi, Carbone, ZZ’s Clam Bar, Dirty French, and Parm. Pictures will be posted shorty.