Origami Restaurant New Orleans

A little more on @origamisushinola (see proecious post and link in my bio).

Masu box sake, with the purposeful over pour, a ritualized gesture of generosity.

And then this steelhead trout, a swoon-worthy cut of fish not often seen on local menus.

This is the ocean-going trout, much different from the local trout familiar from Creole menus.

Buttery in flavor and supple in texture, it most closely resembles salmon, but the trout has its own distinct flavor and is luscious against the pad of sour sushi rice, with just a bit of chunky pickled wasabi on top.

The raw fish is frozen as a precautionary preparation (same as with raw salmon), as the question does come up around this fish.

It’s an utter delight.

See more on the relocated Origami in its new chapter via the link in my bio

#wherenolaeats #igersneworleans #nolaeats #uptownnola #nolafoodie Less

Loyalty runs strong in the sushi game. Once aficionados fix on a sushi bar they love or a sushi chef they trust, they have found their go-to.

So after many years on Freret Street, and a long hiatus this year, when @origamisushinola reopened in a new home on Maple Street, the regulars have been pouring in to welcome them back.

There’s a new chef from Japan, @kenichi_japanese_chef_singer , and an elevated style across the menu (and, I’m hearing good things about the ramen in the works for later).

But what hasn’t changed is refreshingly approachable prices (not cheap, also not a car payment).

No wonder Origami has inspired such loyalty; it’s a place where people can afford to become regulars.

Here’s a quick look, link in my bio has the full monty

#wherenolaeats #igersneworleans #uptownnola #nolaeats #nolafoodie

Origami was on Freret and now is on Maple in the former PJ’s Coffee (PJ’s is moving a block upriver)

The Marilyn roll has chopped snapper topped with salmon aburi with a Chilean chili sauce

Scallop sashimi is finished with torn shiso leaf

Origami in its new home on Maple

Broiled green mussels are topped with miso butter and masago

Salmon carpaccio is finished with pistachio oil and roe

Shima aji carpaccio, made with Japanese striped jack

Grilled skewers

English cucumbers with house “HSSS” marinade (hot, sweet, spicy, sour….don’t miss!) Less