A brand new upscale Japanese restaurant specializing in dry-aged seafood and elevated sushi is ready to open in Metairie later this month, marking the newest enterprise from the workforce behind Kenji Omakase.

Kenji Kazoku, developed by companions Malachi Dupre and chef Matthew Huynh, is scheduled to open April 29 at 2929 Metairie Highway in Outdated Metairie. The restaurant will initially supply dinner service, with plans so as to add lunch at a later date.

The idea facilities on high-end Japanese delicacies, with a deal with dry-aged fish, sushi and sashimi, together with dishes corresponding to wagyu beef grilled over conventional Japanese binchotan charcoal and grilled octopus. In line with the corporate, a lot of the seafood — about 80% — is sourced straight from Japan, with further picks from worldwide markets.

The opening represents the third idea from Dupre and Huynh, whose partnership started roughly three years in the past. Their first restaurant, Kenji Omakase, opened in December 2023 contained in the Worldwide Home resort in downtown New Orleans and shortly expanded past its authentic prix fixe format as a result of demand. The duo later launched Casa Kenji in Houston in December 2025, mixing Japanese and Latin influences.

Dupre, a former LSU soccer participant and NFL broad receiver, stated he was launched to Huynh’s work whereas eating regionally and was impressed by his technical ability.

“I’ve eaten sushi in lots of cities, and I’ve by no means discovered a restaurant that would execute on the degree Matt was doing,” Dupre stated. “Sushi is an artwork type that requires complete dedication and I noticed that in him instantly.”

Huynh, a New Orleans native, brings greater than a decade of expertise working in Japanese eating places. The partnership shaped after Dupre proposed backing a brand new idea with Huynh main the kitchen.

Kenji Kazoku continues the group’s strategy of mixing conventional Japanese strategies with fashionable presentation. The 1,500-square-foot house seats 54 company and features a 10-seat sushi counter, full-service bar and a deliberate out of doors patio. The design contains a minimalist aesthetic with darkish tones, pure wooden accents and curated paintings.

A key characteristic of the menu is the restaurant’s in-house fish-drying course of, which makes use of managed circumstances to reinforce taste and texture, just like dry-aging beef. The dry-aged fish will probably be integrated throughout a number of dishes, alongside choices corresponding to crab fried rice made with Gulf blue crab and specialty crudo preparations.

The beverage program consists of a mixture of basic and home cocktails, in addition to Japanese whisky, sake and a curated wine checklist.

The opening provides to the rising variety of high-end eating ideas within the New Orleans space and displays continued curiosity in premium sushi and omakase-style experiences. Reservations for Kenji Kazoku will probably be out there by means of OpenTable.