Yoshi Okai’s Kira Omakase Brings 20-Course Dining to New Orleans

Yoshi Okai has launched Kira Omakase in New Orleans, and the 20-course tasting menu enters a city with a deep history of cooking. The opening happened Aug. 20, within Kira, an established restaurant and lounge in the Warehouse District that joins Japanese and Mediterranean flavors. The 12-seat counter sits apart from the main dining room and was always part of the original design when Kira first opened in December of last year.

The chef Okai got his start in music, playing in punk bands, before turning his attention to food. He went on to cook at local sushi restaurants Uchi and Uchiko, and after that he opened the omakase restaurant Otoko, where he served for 10 years. His style now carries over into the Big Easy.

Okai’s Love Letter to New Orleans

Okai relocated to New Orleans for the opening, a move he made because his ties to the city run deep.

“I’ve loved New Orleans ever since I came here to play a rock show at the Mermaid Lounge back in 2003,” he said. “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.”

Respect is shown through the menu itself, which brings together Japanese seafood with ingredients native to the Gulf. Nigiri takes center stage, made with fish that come directly from Japanese markets.

A Room Designed for Sunset

The dining room is a striking space in its own right. Its walls are covered in textured wallpaper, while wood paneling runs across the ceiling. The chef’s counter stands out dramatically, its emerald-green tiles catching the light.

The design aims to mimic the passage of a sunset, shifting through gentle yellow shades before giving way to amber and dark red tones. This room is built to keep diners engaged throughout the full 20-course meal.

The Menu Changes Often

A rotating selection defines the menu, though some items keep returning. Among the nigiri, diners find a wide range of fish and shellfish, including ocean trout and madai (red seabream), along with Hokkaido scallops. Several of these fish, such as mackerel and amberjack, undergo curing or aging according to Okai’s own precise standards.

The binchotan charcoal-seared hamachi is the star of the menu, offered both as a small plate and in a separate dish. It shares the board with two other items: chawanmushi, a savory custard, and shirumono, a comforting Japanese soup to end the meal.

Occasionally Okai hosts tuna breakdowns, where whole fish weighing over 200 pounds are brought in. The events pair a butchery demonstration with a special dining experience built around the many cuts of tuna.

Drinks That Match the Food

Dusten Cook leads the beverage program, having previously worked with Okai at Otoko. The Hojicha Highball stands out on the menu. It blends Japanese whisky, roasted green tea, and seltzer into one drink.

Sake is available by the glass, bottle, or as a $95 pairing. One standout is Revenge of the Third Son, a junmai daiginjo sake made exclusively for Okai by Higashiyama Brewery in Kyoto.

A Playlist Built for the Room

Beyond the kitchen, Okai’s reach includes a carefully chosen soundtrack. He put together a playlist of jazz, dark wave, and rock, arguing that music is just as vital to the experience as the food itself.

What This Means for New Orleans Dining

According to Kira owner Billy Blatty, New Orleans boasts one of the most distinctive eating scenes in the United States. He is also behind concepts like Sofia and Ohm Lounge.

“Yoshi brings something different to the food scene, and his uniqueness is where the magic lives,” Blatty said. “That’s the only way to authentically contribute to what already exists here.”

The city marks the arrival of Okai, whose chef brought a decade of omakase experience to New Orleans rather than staying in Austin, where he had built his career.

Japanese cuisine · Kira Omakase · New Orleans · Omakase · Yoshi Okai