There’s a new headliner in New Orleans. Drawn to a city where food, music, and culture are inseparable, Food & Wine “Best New Chef” Yoshi Okai debuts Kira Omakase inside Kira (601 Tchoupitoulas St) in the Warehouse District. One of the country’s most electric chef personalities, Okai blends his high-energy, punk-rock spirit with a deeply personal approach to create a six-seat omakase experience rooted in the traditions of his hometown of Kyoto.
“This feels like the right next step for me,” says Okai, chef and partner of Kira Omakase in a statement. “I’ve loved New Orleans ever since I came here to play a rock show at the Mermaid Lounge back in 2003, but it was the food that really stayed with me. There’s a deep respect here for tradition, craftsmanship, and hospitality that resonates with how I cook. I love cooking where guests can see the process unfold and feel the energy.”
Okai’s love of sushi and punk rock has always been intertwined, and with Kira Omakase, he fully marries the two. His time working at Uchi while playing in punk bands laid the foundation for his career in Austin, where he went on to build a cult following at Otoko. There, he quickly became known for his approach to food: simplify the flavors, let the quality of each ingredient shine. He listens to his ingredients and lets them lead, the same way he listens to music.
“New Orleans has one of the richest culinary cultures in the country,” shares owner Billy Blatty. “Yoshi brings something different to the food scene, and his uniqueness is where the magic lives. That’s the only way to authentically contribute to what already exists here.”
Yoshi’s mastery of the omakase experience is like a choreographed dance. He sets the rhythm, controls the tempo, and builds the energy, dish by dish. Staggered seatings allow him to prepare each course personally and maintain the integrity of the nigiri, offering guests unparalleled personal attention and interaction. The menu unfolds over 20 courses, showcasing seafood from Japan’s premier fish markets and regional ingredients from the Gulf, such as Gulf shrimp and okra. Each course showcases fish prepared using a range of techniques while creating a dynamic progression of textures and flavors.
The same care that defines his fish preparation extends to every ingredient he selects. He meticulously adjusts his rice daily, using Chidori-su by Murayama Zousu rice vinegar from Kyoto for its elegant acidity. He sources fresh wasabi from Japan, and salt exclusively from Jacobsen Salt Co., each ingredient grounded in his approach of keeping flavor profiles pure. Highlights from the omakase menu include:
- Mackerel (Masaba) – An ingredient that’s notoriously challenging to prep and cure, mackerel is one of Yoshi’s favorites. He lets the fish speak to him, curing it according to fat content, season, and taste.
- Amberjack (Hamachi) – Meticulous and detailed, he uses special paper to wrap the fish to remove some of its natural iron flavor before aging the fish for one week.
The beverage program is led by sake sommelier Dusten Cook, formerly from Otoko. At the heart of the program is a robust selection of sake, including Revenge of the Third Son, a Junmai Daiginjo sake made exclusively for Yoshi by Higashiyama Brewery in Kyoto. Sake pairings will be available to complement the omakase experience.
A playlist of jazz, dark wave, and rock music curated by Yoshi himself is just as essential to the experience as the food itself. The ambiance and energy flow seamlessly into the space designed to evoke the progression of a sunset, moving from soft yellow tones into amber and deep red hues. Textured wallpaper, statement lighting, wood paneling on the ceiling, and a dramatic chef’s counter with emerald green tiling sets the stage for the main event.
Seasonally, Yoshi will host tuna breakdowns, combining a butchery demonstration with a one-of-a-kind dining experience. The team brings in a whole tuna weighing more than 200 pounds and breaks it down piece by piece, allowing guests to enjoy bites directly from the fish as the chefs butcher the fish.
Kira Omakase is located at 601 Tchoupitoulas St. Omakase seatings are offered Thursday through Sunday, beginning at 5:30 p.m., with staggered seatings every 30 minutes until the final seating at 8:30 p.m. The experience is $175/person. For more information or to make a reservation, visit OpenTable here or follow @kira__nola on Instagram.
