Kenji Kazoku, an upscale Japanese restaurant and sushi bar, opened April 29, 2026, in Old Metairie, an affluent neighborhood a short drive from Uptown New Orleans. This new concept is the latest in the partnership between Malachi Dupre and Chef Matthew Nguyen who run Kenji Omakase, an intimate omakase and sushi bar located in the International Hotel in downtown New Orleans, and Casa Kenji in Houston.
We attended a preview dinner and briefly chatted with Malachi Dupre, who was dressed in jeans and a T-shirt and was – literally- working the room clearing tables and greeting guests without any pretention. Dupre is a former LSU Football star and NFL wide receiver who told us he knew that as a professional athlete he needed a Plan B when he hit 30 (his current age) and realized he was “getting on” in his career. Dupre is a self-proclaimed sushi fanatic whose travels took him to many top locations. Dining at Yazuka House in Metairie, Dupre took notice of Chef Matthew Nguyen’s sushi mastery and proposed their first restaurant, Kenji Omakase. We have attended a few high-end cocktail events at Kenji Omakase but have not dined there yet.
Malachi Dupre and Chef Matthew Nguyen at Kenji Kazoku
Kenji Kazoku is a stylish addition to Old Metairie’s dining scene. The 1500-square foot restaurant seats 54 in the dining room and ten at the sushi counter. Patio dining is planned. Roughly 80 percent of the menu is seafood which is sourced from Japan, Greece, New Zealand and Hawaii and dry-aged on-site to break down the fish proteins and fats to enhance the flavor. You can see slabs of fish hanging in the dry-age lockers as you pass by the sushi bar.
The night we came for a media preview dinner, the room was buzzing with attractive people photographing dishes and taking notes. Ours was a set menu, and the dishes were beautifully presented. What impressed us most was the silkiness of the crudo and nigiri. You pay more for quality sushi and sashimi, and the taste and texture are the reason. We’d be hard-pressed to go back to supermarket sushi after this meal!
Nigiri Selections- Photo: Kim Kimball
Waygu beef seems to be a “thing” on menus these days, from wagyu hamburgers to skewers and noodle dishes. Kenji Kazoku used Texas wagyu beef which is probably one of the more regional items on the menu given that the fish is sourced from more distant locations to deliver the quality and variety desired for premium sushi and crudo.
Kenji Kazoku offers different omakase menu options for $40 and $95 as well as sake pairings for $55 and $70. We opt for ordering omakase whenever we can and enjoy the opportunities to sit back and enjoy whatever the chef sends out.
Kenji Kazoku’s beverage list currently favors sakes and cocktails. The latter are infused with Asian flavors that tend to be sweet. Examples include the Yuzu 75 made with Gentilly gin, hibiscus syrup and yuzu sparkling sake ($18), and Spicy Lychee Margarita made with reposado tequila infused with jalapeno, lime juice, lychee, triple sec and Tajin ($19). There is the ubiquitous Espresso Martini. The Kazoku version is prepared with vodka, Vietnamese iced coffee, simple syrup and Kahlua ($19). The least sweet is the Japanese Old Fashion made with Suntory Toki, bitters and demerara ($19.
We would like to see the Asian beer list expanded, and more work with the very limited wine list, which is the usual Pinot Grigio, Sauvignon Blanc, Chardonnay, Pinot Noir offering. Given the investment in the quality of the food, Kenji Kazoku’s wine list should include Pinot Blanc, Riesling, Gewürztraminer and sparkling wines which pair beautifully with Asian flavors.
Everything we tasted was fabulous. Here is our tasting menu and pricing below.
Crudo to Start
Ora King Salmon (New Zealand) Sake Crudo $22
Yellowtail (Japan) Hamachi Crudo $20
Yellowtail (Japan) Hamachi Crudo- Photo: Melanie Young
Appetizers
Kogashima Wagyu Beef Tataki with Jeow Sam (pepper sauce) and Shallots, MP
Chicken Karaage: tempura fried chicken thighs with habañero aioli $16
Chicken Karaage, a fried chicken thighs with Asian spices Photo: Melanie Young
Assortment of 5 Nigiri and a Handroll
Hamachi, Hotate (scallop), Madol (sea bream), Kurodai (snapper) and Toro- priced individually between $8-$10 per piece
Entrees
Wagyu beef fried rice MP
Robata grilled lambchops 3 pcs $28
Wagyu Fried Rice Photo: Melanie Young
Dessert
Matcha Beignet bursting with pistachio matcha cream for $14. This dessert was decadent and destined to be a Kenji Kazoku Klassic.
Matcha Beignet filled with matcha pistachio cream Photo: Melanie Young
Kenji Kazoku currently offers dinner six nights a week and is closed Tuesdays. Lunch is planned. Guests can make reservations at Open Table. Website: HOME | Kenji Kazoku Phone: 504-944-6898
