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Started By
Message
Nagomi, an omakase only sushi place in Bywater, has finally opened
Posted on 2/13/20 at 10:30 am
Posted on 2/13/20 at 10:30 am
For those familiar with Kaz who used to work at Shogun, he and Eli have opened an omakase only sushi restaurant in the Bywater. It is 12 seats, two seatings per night, Omakase only.
There is some adaptability as to how much you want (I believe it starts $65), and whether you want straight traditional sushi or fusion. Also have some really nice sakes and other alcohol.
I was invited with a friend to one of the friends and family events before it opened and it was absolutely incredible.
They went live on Resy yesterday and are fully booked through March. If you get the chance, go.
Here's the Eater story on it:
LINK
There is some adaptability as to how much you want (I believe it starts $65), and whether you want straight traditional sushi or fusion. Also have some really nice sakes and other alcohol.
I was invited with a friend to one of the friends and family events before it opened and it was absolutely incredible.
They went live on Resy yesterday and are fully booked through March. If you get the chance, go.
Here's the Eater story on it:
LINK
This post was edited on 2/13/20 at 10:31 am
7
Posted on 2/13/20 at 10:37 am to Fun Bunch
quote:
They went live on Resy yesterday and are fully booked through March. If you get the chance, go.
Way to freaking go, Kaz. I love seeing this.
The neighborhood flyer in that Eater article is funny. Barcadia Baton Rouge doesn’t even exist anymore, and the guy owns more restaurants than bars at this point.
This post was edited on 2/13/20 at 10:42 am
Posted on 2/13/20 at 10:47 am to LouisianaLady
quote:
Way to freaking go, Kaz. I love seeing this.
Yeah, he knocked it out of the park. Everything I had was incredible, some I have had before from him and others not.
And it is completely unique, absolutely nothing like it in New Orleans.
It will be interesting to see when the hype dies down if they can consistently maintain the model, but I think they will.
Posted on 2/13/20 at 10:58 am to Fun Bunch
I can't wait until I do get a chance to check this place out.
I guess I need to make a resy asap if they are already booked over a month out.
I guess I need to make a resy asap if they are already booked over a month out.
Posted on 2/13/20 at 11:08 am to Fun Bunch
Really want to try this but looks like it’s going to be tough.
What about chefs menu at Luvi compared to Nagomi fusion menu?
quote:
And it is completely unique, absolutely nothing like it in New Orleans.
What about chefs menu at Luvi compared to Nagomi fusion menu?
This post was edited on 2/13/20 at 11:11 am
Posted on 2/13/20 at 11:13 am to jordan21210
Just based on having his food a lot, even the fusion will be MUCH more straight sushi concepts than Luvi is.
But he does love to play around, and there is always something unique. He though does focus much more on the quality of the rice (primarily) and fish over being provocative or something.
But he does love to play around, and there is always something unique. He though does focus much more on the quality of the rice (primarily) and fish over being provocative or something.
This post was edited on 2/13/20 at 11:13 am
Posted on 2/13/20 at 11:15 am to rowbear1922
quote:
I guess I need to make a resy asap if they are already booked over a month out.
I THINK they only do reservations 30 days out, and they as of yesterday were booked for that 30 days. So I would check daily.
Also, I was told by Eli, and honestly I forget the exact details so I could be wrong, but they are going to release reservations to those on waiting list the day before if there are any cancellations. So you can always put yourself on the waiting list.
They also have a large number of VIPs they gave access to that always have first priority. I am not one, my friend is.
Posted on 2/13/20 at 11:31 am to Fun Bunch
Sign me up!!!!
Posted on 2/13/20 at 2:03 pm to Fun Bunch
I was at the soft opening. 
Reservations are going to be hard to come by. The place is small and seats are very limited. Reservations are probably only going to be available months in advance. Worth it, though. I like that it's one set price.
Reservations are going to be hard to come by. The place is small and seats are very limited. Reservations are probably only going to be available months in advance. Worth it, though. I like that it's one set price.
Posted on 2/13/20 at 2:20 pm to lsuwontonwrap
quote:
Reservations are probably only going to be available months in advance.
I believe they are doing just 30 days out.
Posted on 2/13/20 at 3:02 pm to Fun Bunch
That place is tiny (I live about 2 blocks over). I heard that they also are taking over the old Maurepas space on the same block but for a different restaurant concept?!?
Posted on 2/13/20 at 3:11 pm to pmacneworleans
quote:
That place is tiny (I live about 2 blocks over). I heard that they also are taking over the old Maurepas space on the same block but for a different restaurant concept?!?
"They", as in Kaz and Eli, the team behind this concept, are not.
Blatty, who is the main financier of the project, is doing something in that old Maurepas space but I have no idea what.
As for it being tiny...yes. Its 12 seats. Two seatings a night. They will only serve 24 people a night. That is obviously by design. Its Omakase, would be hard to do more than that on a nightly basis.
Posted on 2/13/20 at 3:35 pm to Fun Bunch
quote:
I believe they are doing just 30 days out.
I'll be checking back frequently to get on that list.
Posted on 2/13/20 at 3:54 pm to Ed Osteen
If you have nights you are considering then I would just put yourself on the wait list if you can. There are bound to be cancellations here and there.
Posted on 2/13/20 at 4:59 pm to Fun Bunch
Pro tip: check Thursday’s for Friday availablity.
Trust me.
Trust me.
Posted on 2/13/20 at 5:03 pm to Fun Bunch
Thanks for the info FB ,, will put it on radar.
Posted on 2/14/20 at 12:15 am to Fun Bunch
Glad to hear. I need another true Japanese experience now that Horinoya is closed.
Posted on 3/2/20 at 2:24 pm to Fun Bunch
LINK
Ian McNulty did a story on it today for Advocate/NOLA.com.
He was one of their biggest early proponents back to the Shogun days.
Ian McNulty did a story on it today for Advocate/NOLA.com.
He was one of their biggest early proponents back to the Shogun days.
quote:
At a glance you can see Nagomi in its entirety: the 12-seat dining bar, the nook of a service bar, the curtained passage leading to the dish room. When you spot chef Kazuyuki “Kaz” Ishikawa over his cutting board and Eli Ramos working the floor, you’ve seen Nagomi’s complete two-man staff.
But by the time we came to the Japanese scallop nigiri with the pad of foie gras fused to its surface near the end of a multi-course omakase dinner, the picture of Nagomi had grown. It was layered, complex, ambitious and, for all that, refreshingly convivial.
It was also familiar thanks to the trail of eye-popping contemporary sushi that Ishikawa and Ramos have blazed on the way to opening their new Bywater restaurant.
quote:
Omakase is often compared to a chef’s tasting menu, only there is no menu. The term translates from Japanese as “I leave it up to you,” meaning the chef directs the courses.
At Nagomi, it is also a group dining experience that feels uncommonly intimate. The L-shaped dining counter is the restaurant. Everyone (all 12 of you, anyway) will dine together, course by course. You see each course come together, building anticipation.
Posted on 5/2/21 at 4:23 pm to Fun Bunch
Ate here last night. Hands down one of the best meals I’ve ever had. Truly a special experience, nothing around here comes close.
Posted on 5/2/21 at 5:16 pm to mikie421
How did you go about getting a reservation?
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