Yo nashi
Restaurant · Central Business District
419 Carondelet St Suite 101, New Orleans, LA 70130
Highlights
Omakase dining blending local ingredients with Japanese technique
Omakase dining blending local ingredients with Japanese technique
"This CBD restaurant serves eight to 10-course tasting menus in the Japanese dining style of omakase Thursday through Monday evenings. Yo Nashi is from owner Kyle Payer and chef Mackenzie Broquet, who spotlights local ingredients and flavor with Japanese technique and presentation. The $89 menu usually includes a variety of sashimi and sushi along with a seafood entree from the kitchen." - Beth D'Addono, Clair Lorell
"There’s an exciting new happy hour at Yo Nashi, the chic downtown omakase sushi restaurant that opened in 2020. Thursday through Monday from 5 to 6:30 p.m., customers can enjoy half-price beers and sake by the glass alongside the restaurant’s first-ever a la carte menu of sushi, small plates, and entrees — sushi offerings include salmon, tuna, and yellowtail nigiri; salmon, tuna, and wagyu Maki; and tuna temake." - Eater Staff
"Yo Nashi is a fabulous omakase experience led by chef Mack Broquet, formerly with Commander’s Palace. Choose a multi-course menu starting at $89 that marries local ingredients and flavors with Japanese technique and presentation. A typical menu might include tuna tartare, sashimi, a range of sushi, and an entree like seared Gulf fish with local mushrooms. There is also an a la carte sushi and small plate menu." - Beth D'Addono
"This CBD restaurant opened during the pandemic serves eight to 10 course tasting menus in the Japanese dining style of omakase Thursday through Monday evenings. Yo Nashi is from owner Kyle Payer and chef Mackenzie Broquet, who spotlights local ingredients and flavor with Japanese technique and presentation. The $89 menu usually includes a variety of sashimi and sushi along with a seafood entree from the kitchen." - Beth D'Addono, Clair Lorell
"Yo Nashi in the CBD is now serving eight-to-ten course Japanese-style tasting menus." - Clair Lorell
