The freshest possible fish is the best, right? Not necessarily, especially if it’s been treated to dry aging, a process the innovative GW Fins has been introducing to New Orleans in recent years. It’s a technique that can unlock new levels of flavor, though obviously it takes know-how and diligence to do it right.

New Orleans also now has a sushi restaurant showing the potential specifically in dry-aged sushi, and serving an omakase that is an exaltation of the process.

Kenji Omakase , inside the International House Hotel , is the first restaurant from chef Matt Nguyen.

He's a New Orleans native who’s been working in sushi for more than half of his 32 years, from entry level to chef at Yakuza House , chef Huy Pham’s excellent Metairie restaurant. That’s where he met his investo

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