The restaurant is the result of a collaboration between Chefs Wataru Saeki, Dana Honn, and Christina Honn, who have spent over a decade working together at Carmo, a tropical eatery in New Orleans' Arts & Warehouse District. Over the years, their shared experience in crafting and presenting a large diversity of equatorial dishes—some with Nikkei roots—sparked the realization that the cuisine and culture of Japanese immigrant communities worldwide deserve greater recognition and a platform of their own.
At its core, creating something new from traditional foundations, using ingredients from unfamiliar or familiar lands, tells a deeper story. It’s a narrative of adaptability, heritage, purpose, and the enduring strength and richness of culture. This spirit is at the heart of our food at Nikkei Izakaya. It reflects a respect for tradition, simplicity, and precision, while also embracing innovation.
Nikkei Izakaya is, in essence, an invitation to explore this narrative together. We will embark on a journey, both literal and symbolic, across landscapes and seascapes, from the past to the present and beyond. We welcome you to join us in this adventure.
