We stepped into the world of elite sushi craftsmanship as Chef David Bouhadana, the first non-Japanese chef to receive Japan’s prestigious Grade 1 Tuna Cutting Certification, and watched his unmatched skills demonstrated in the Hamptons. Flying in straight from Japan, Chef Boū stole the audience’s attention showcasing the ancient art of whole tuna butchery. The 13-stop sold-out tour, now in its second year, made its debut in the Hamptons on June 28 with the exclusive event at the new boutique hotel Seven Beach Lane in Westhampton.

This event was more than a show and light bites—it was a rare live performance of precision, tradition, and culinary mastery, featuring a 200-pound Bluefin tuna expertly broken down as the crowd marveled. The sushi was world class but the showmanship of Chef Boū will remain at the forefront of the guests’ memory.

The sushi was delicious in flavor and freshness, but the experience of watching it be diced up only added to the appeal. Chef Boū is not only an excellent chef, but a great entertainer. Everyone was captivated by a true master of his craft. He had many tricks up his sleeve including “the longest sushi knife” and the special entrance of the 200-pound Bluefin Tuna, brought out by his team, waving a Sushi by Boū flag.

Boū’s next stop is Wednesday, July 2 in Wynwood, Miami at the Arlo. Tickets for his next stops on the National Tuna Tour can be found at Sushi by Bou.

-by Brady Hopkins