For Carmo, the End of One Chapter Is the Beginning of Many Sustainable New Ones | Eater New Orleans
"A Creole izakaya opening in the Broadside in Mid-City, Nikkei is a partnership between the Honns and chef Wataru Saeki (who led Carmo’s raw bar for the last 10 years) and blends traditional Japanese dishes (chashu pork, karaage, bukkake udon, Okinawa somen champul) with Japanese-diaspora fare (kakiage, pastel de feira) as well as ceviche, tiradito and other daily raw-bar specials; the menu includes helpful notes about which dishes are popular in South American countries and Japan, and continues the Honns’ practice of localizing dishes with Gulf seafood and local produce. Nikkei is expected to open the third week of November, will operate 4–10 p.m. Tuesday through Sunday, and seats about 25 inside and 20 outside in a deliberately small footprint." - Clair Lorell
