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✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–9 PM |
| Saturday | 5–9 PM |
| Sunday | Closed |
Address and Contact Information
Address: 8126 Oak St, New Orleans, LA 70118
Phone: (504) 345-2367
Website: http://barsukeban.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
Related Web Results
Sukeban | Izakaya | New Orleans
After a 20-year career in fine dining, Sukeban is Jacqueline Blanchard’s first restaurant and solo project – a New Orleans take on a Japanese-style izakaya.
Book Your Sukeban Reservation Now on Resy
Sukeban is a Japanese inspired modern izakaya, with premium seafood, temaki … 8126 Oak St. New Orleans, LA 70118. Get Directions +1 504-345-2367 https …
Sukeban (@barsukeban) · New Orleans, LA – Instagram
10K followers · 871 posts · sake + temaki kappo izakaya x @cajunjackieb // reservations highly recommended.
Reviews
Ahona Mukherjee
maybe i’m biased bc i went for my birthday, but it was truly a 5/5 experience.
the staff were so attentive and the food was seriously AMAZING.
definitely a pricey place, but a great spot for a special celebration (or if you’re in the mood any other time, all power to you!!)
the sides were unexpected stats – both the cabbage and the potato salad. fish was delicious, and they had a special tempura cracker ?? with uni on it, blew my mind
… morethe staff were so attentive and the food was seriously AMAZING.
definitely a pricey place, but a great spot for a special celebration (or if you’re in the mood any other time, all power to you!!)
the sides were unexpected stats – both the cabbage and the potato salad. fish was delicious, and they had a special tempura cracker ?? with uni on it, blew my mind
Theodore Wong
Delightful experience. We had been recommended this lovely spot for quite a while by our foodie friends, have watched their social media of their fresh and unique offerings and when we were looking to expand beyond our regular go to places, they were always booked. To our surprise, they had a 7pm seating for two at the bar and we were excited for the night out.
Parking was an ease, right on Oak St and we were greeted with smiles like we had been their before. We lucked out with seats right in front of the prep station to watch a well organized and orchestrated service of not only delicious, but beautiful masterpieces of food art. Every bite was wonderful, watching each roll or small bite made, you just wanted to try that too. The recommendation to start with sashimi and a small bite, then move onto a hand roll or two was perfect. Leave room for dessert too! Each course is prepared after you finish the previous one, so there is no plate crowding or rush. Plan about an hour for a small plate with sashimi, two hand rolls (one at a time) and dessert. But if you are in to try everything on the menu, it could be a two plus hour extravaganza!
… moreParking was an ease, right on Oak St and we were greeted with smiles like we had been their before. We lucked out with seats right in front of the prep station to watch a well organized and orchestrated service of not only delicious, but beautiful masterpieces of food art. Every bite was wonderful, watching each roll or small bite made, you just wanted to try that too. The recommendation to start with sashimi and a small bite, then move onto a hand roll or two was perfect. Leave room for dessert too! Each course is prepared after you finish the previous one, so there is no plate crowding or rush. Plan about an hour for a small plate with sashimi, two hand rolls (one at a time) and dessert. But if you are in to try everything on the menu, it could be a two plus hour extravaganza!
Lu Kelly
Disappointing Omakase – Not Worth $130
Came in mentally prepared to be underwhelmed by omakase in New Orleans, but this experience still managed to disappoint in new ways. For $130, the omakase consisted of just three small appetizers, three hand rolls, and one dessert—barely filling and far from memorable. The only highlight was the seasonal black sesame ice cream, which I’d recommend ordering à la carte if you must come here.
Full breakdown:
1. A miso soup with mushrooms to start—not your usual miso, but still nothing particularly exciting.
2. Marinated tuna, served at room temp. Slightly above average for New Orleans tuna.
3. A local white fish that oddly followed the tuna course. It had a nice oily flavor, reminiscent of Spanish ham, but the portion was minuscule.
4. A bitter vegetable dish topped with what looked like furikake. Not tasty, and its place in the course progression was confusing.
5. Crab hand roll – fresh enough and tasty, with crispy seaweed.
6. Uni and ikura hand roll – likely Japanese uni, which melted in the mouth. Pretty good overall.
7. Salmon hand roll – decent quality, chopped salmon, nicely balanced.
8. After we mentioned we were still hungry, the chef handed us hand rolls with pickled daikon. Crunchy, but uninspired. We ate them just to feel a bit more full.
9. The only dish I’d recommend: seasonal black sesame ice cream with crunchy corn flakes. Fragrant and flavorful.
When we saw an all-American chef and staff, we had some doubts, but remembered that great sushi in Houston can also be made by American chefs. Sadly, this wasn’t one of those cases. Omakase here feels entirely dependent on whether the chef wants you to leave full.
To top it off, a mandatory 20% gratuity is automatically added to the bill, no matter your party size. That just made the whole experience feel worse.
… moreCame in mentally prepared to be underwhelmed by omakase in New Orleans, but this experience still managed to disappoint in new ways. For $130, the omakase consisted of just three small appetizers, three hand rolls, and one dessert—barely filling and far from memorable. The only highlight was the seasonal black sesame ice cream, which I’d recommend ordering à la carte if you must come here.
Full breakdown:
1. A miso soup with mushrooms to start—not your usual miso, but still nothing particularly exciting.
2. Marinated tuna, served at room temp. Slightly above average for New Orleans tuna.
3. A local white fish that oddly followed the tuna course. It had a nice oily flavor, reminiscent of Spanish ham, but the portion was minuscule.
4. A bitter vegetable dish topped with what looked like furikake. Not tasty, and its place in the course progression was confusing.
5. Crab hand roll – fresh enough and tasty, with crispy seaweed.
6. Uni and ikura hand roll – likely Japanese uni, which melted in the mouth. Pretty good overall.
7. Salmon hand roll – decent quality, chopped salmon, nicely balanced.
8. After we mentioned we were still hungry, the chef handed us hand rolls with pickled daikon. Crunchy, but uninspired. We ate them just to feel a bit more full.
9. The only dish I’d recommend: seasonal black sesame ice cream with crunchy corn flakes. Fragrant and flavorful.
When we saw an all-American chef and staff, we had some doubts, but remembered that great sushi in Houston can also be made by American chefs. Sadly, this wasn’t one of those cases. Omakase here feels entirely dependent on whether the chef wants you to leave full.
To top it off, a mandatory 20% gratuity is automatically added to the bill, no matter your party size. That just made the whole experience feel worse.
Tara
We loved our meal at Sukeban! Miso soup is always a hit, especially in this cold weather. We tried the salmon, blue crab, and scallop handrolls. Would highly recommend the first two. We were very satisfied with soup and two handrolls per person. Staff are very kind and helpful. The atmosphere is unique and pretty. Lastly, must try the satsuma sorbet!!
… moreSavannah de Montesquiou
Incredible food with specialty ingredients sourced directly from Japan. Staff is knowledgeable and friendly. Even deceivingly simple dishes like the miso soup and potato salad are delicious. Order the specials and dessert.
… morePearl Waldroup
My visit on 11/16 was my third time visiting Sukeban, second time doing omakase with them. Every single times has been such a lovely experience. The staff are attentive and very knowledgeable of their food and bev options, both chefs we had (one of which is the owner) explained any details about what’s being served, where the ingredients were sourced, etc. Food is very playful and in a setting like this bar, I think it’s as much of a social experience as it is a dining experience.
… moreZack Bastian
Amazing service highlighted by delicious ingredients carefully prepared. Specializes in temaki, uncut hand rolls. Lots of great vegan options – shitake temaki had a crazy savory shiso paste. Fish is world class. Menu also had an incredible chawanmushi egg custard with crawfish, mushrooms and salmon roe.
If you want elevated home-style Japanese food, you’re in for a treat!
… moreIf you want elevated home-style Japanese food, you’re in for a treat!
Adolfo Garcia
Bar Sukeban is an absolute standout in New Orleans, delivering an authentic Japanese dining experience that’s hard to find outside of Japan. The quality here is unmatched—fish is flown directly from the Toyosu Market in Tokyo, uni from Maine, Hokkaido scallops, while sourcing from local gems like Higgins crab meat and gulf shrimp!
The menu is a celebration of precision and balance, showcasing the true essence of Japanese cuisine. It’s not about drowning flavors in eel sauce and spicy mayo. Please ignore the negative reviews from people who want their handrolls cut in 8 overstuffed with imitation crab (which is also delicious in its own right) this ain’t the place go to the 20 other generic sushi restaurants in New Orleans this is a one of a kind restaurant
… moreThe menu is a celebration of precision and balance, showcasing the true essence of Japanese cuisine. It’s not about drowning flavors in eel sauce and spicy mayo. Please ignore the negative reviews from people who want their handrolls cut in 8 overstuffed with imitation crab (which is also delicious in its own right) this ain’t the place go to the 20 other generic sushi restaurants in New Orleans this is a one of a kind restaurant
marad jahde
Delicious Original Creative Japanese Cuisine! The food and service was amazing. The only unfortunate was that all seating is at a counter with stools. There is one table for 4. We enjoyed the starters. All reminders of the authentic country Japanese tsukemonos. Tasteful and beautiful starters. We loved the original uni on a bed of dried squid ink cracker. Wow! I wish it were a bigger bite! The tekemaki’s were literally handheld sized. We loved the sweetness of the scallops and spicyness of the tuna. But truly, the epic ending of the original dessert of ice cream, laced with squid ink ( I think) and a miso carmel sauce. Wow!!
… moreMalcolm Earhart
Why did I do this to myself? Expensive but so worth it. I can’t afford these kinds of habits! Glad I don’t live here now. Suffice to say everything was excellent. I got there early in their dining service, having waited it out perusing Oak St. Kept the party going with a really good unfiltered/cloudy sake. The miso, while disappointing for me being tofu less, more than made up for it with a broth of vigor that would make IC Michiba proud. Talking to the chef towards the end of my meal, he explained to me that they use all the parts of the fish they buy, and it showed. I haven’t had uni or ikura too often, but the quality and flavor was obvious. It wasn’t salty, smooth texture and the roe had a pleasant bite. Both the bluefin sashimi and the spicy tuna hr were the best tuna I’ve ever had. Fatty, slightly sweet and of course well prepared. Single best sushi meal I’ve had since Morimoto’s in Philly several years ago. Extra points for the head chef to share her knowledge, train her staff and give them the ability to perform like that without being in town.
… more