Nikkei Izakaya
Restaurant · Treme ·
Japanese diaspora cuisine, raw bar specials, craft cocktails
Japanese diaspora cuisine, raw bar specials, craft cocktails
"Nikkei is the new Creole izakaya inside the Broadside from the Honns, the chefs and owners behind Carmo, and chef Wataru Saeki, who led the raw bar at Carmo for 10 years. It’s inspired by the cuisine of Japanese immigrants who “took their culture around the world” and in turn created new ones, specifically in countries like Peru and Brazil (Nikkei is the word for the descendants of Japanese immigrants living around the world). The menu is a mix of traditional Japanese dishes like chashu pork and karaage, as well as Japanese diaspora dishes like kakiage." - Clair Lorell
"A Creole izakaya from the Honns (the chefs and owners behind Carmo) along with chef Wataru Saeki, who led the raw bar at Carmo for 10 years. Tucked away within the Broadside’s compound in a lovely sliver of a space, it offers a relaxing atmosphere for drinks and dinner. The food is inspired by the cuisine of Japanese immigrants — the concept of Nikkei (the descendants of Japanese immigrants living around the world) — and the menu mixes traditional Japanese dishes like chashu pork, karaage, bukkake udon, and Okinawa somen champul with Japanese-diaspora items such as kakiage and pastel de feira." - Clair Lorell
"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
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