clock menu more-arrow no yes mobile
Overhead shot of a plate with three pieces of dressed nigiri, a plate of pork short ribs, a bowl of otoro sashimi, a bowl of sha-su ramen, and a plate of three pieces of sashimi.
A trio of dressed nigiri, pork ribs, otoro sashimi, ramen, and a trio of sashimi.
Randy Schmidt/Eater NOLA

Filed under:

8 Dishes to Try at Yakuza House, Now Open in Bigger, Bolder Metairie Digs

The acclaimed sushi hub has reopened with a new menu and much more space on Severn Avenue

After a year of wowing diners out of its tiny space with an even smaller sushi bar on Veterans Boulevard, New Orleans-area handroll hub Yakuza House has made its debut in a new, larger Metairie location at 2740 Severn Avenue.

Chef Huy Pham opened Yakuza House in 2021, his first solo venture after most recently working as a sushi chef at Daiwa, a longtime favorite in Metairie. It was instantly popular (despite being BYOB), making it tough to snag a place at its six-seat sushi bar or at one of a handful of dining room tables. Chef Huy is a first-generation Vietnamese American who fell in love with Japanese cuisine while working at the former Cafe Zen as a teenager, the chef has said. In addition to Daiwa, he worked locally at Hana Sushi and Rock-n-Sake, the latter of which he helped open in New York.

Upon opening, Yakuza House specialized primarily in handrolls, or temaki, and dressed nigiri, as well as a few sandos, and offered an omakase experience. At the new location, the menu expands on those offerings significantly, adding more starters, dressed nigiri pieces, and handroll sets, and adding a menu of donburi bowls and noodle dishes. In addition to a main dining room and wraparound sushi bar that seats 16, the restaurant has a private omakase dining room and an izakaya room, a bar/lounge area that serves its own snack-centric menu.

Yakuza House is currently open for lunch and dinner Tuesday through Saturday. Below, check out eight dishes to try and take a look inside its new Metairie digs.

A black rectangular plate with three pieces of sashimi.
Trio of sashimi: Shima aji with yuzu zest, ora king salmon with shiso furikake, and Santa Barbara uni with smoked trout roe.
Randy Schmidt/Eater NOLA

Ora king salmon sashimi with shiso furikake

A closeup of a piece of salmon sashimi.
Ora king salmon sashimi with shiso furikake.
Randy Schmidt/Eater NOLA

Santa Barbara uni with smoked trout roe

A closeup of a spoon with sea urchin and smoked trout roe.
Santa Barbara uni (sea urchin) with smoked trout roe.
Randy Schmidt/Eater NOLA

Shima aji with yuzu zest

Overhead shot of a silvery-white piece of sashimi topped with yuzu zest.
Shima aji with yuzu zest.
Randy Schmidt/Eater NOLA
Chef Huy Pham places nigiri onto a plate at the sushi bar.
Chef Huy Pham plates a trio of nigiri.
Randy Schmidt/Eater NOLA

A white rectangular plate with three pieces of dressed nigiri.
Hotate, kanpachi, and sake toro dressed nigiri pieces.
Randy Schmidt/Eater NOLA

Hotate (seared scallop) with foie gras, unagi sauce, and fried leeks

Closeup of a seared scallop nigiri topped with fried leeks.
Hotate (seared scallop) with foie gras, unagi sauce and fried leeks.
Randy Schmidt/Eater NOLA

Kanpachi (greater amberjack) with honey miso, shiso pesto, and fried shallots

Closeup of a piece of seared kanpachi topped with honey miso and fried shallots.
Kanpachi (aka Greater Amberjack), seared with honey miso, shiso pesto, and fried shallots.
Randy Schmidt/Eater NOLA

Sake toro (salmon belly) with garlic almond chili oil

Sake toro (aka salmon belly) with garlic almond chili oil.
Randy Schmidt/Eater NOLA

Otoro, Murasaki uni, Kaluga caviar, truffle pate, and gold flakes

The Oyabun nigiri: Otoro, Murasaki uni, Kaluga caviar, truffle pate, and gold flakes.
Randy Schmidt/Eater NOLA
Oyabun nigiri: Otoro, Murasaki uni, Kaluga caviar, truffle pate, and 24k gold flakes.
Randy Schmidt/Eater NOLA
Oyabun nigiri: Otoro, Murasaki uni, Kaluga caviar, truffle pate, and 24k gold flakes.
Randy Schmidt/Eater NOLA

Ramen with cha-shu, sunny egg, sweet soy, shallots, and shiso

Ramen with Cha-shu, sunny egg, sweet soy, shallots, and shiso.
Randy Schmidt/Eater NOLA
A trio of nigiri, pork ribs, otoro sashimi, street ramen, and a trio of sashimi.
Randy Schmidt/Eater NOLA

Chef Huy Pham smiles at the camera while sitting at the sushi bar at Yakuza House.
Chef Huy Pham at the new Yakuza House’s sushi bar.
Randy Schmidt/Eater NOLA
The main dining room at Yakuza House.
Randy Schmidt/Eater NOLA
A front-facing view of one side of the sushi bar at Yakuza House; chef Huy Pham is working on something behind the bar.
The sushi bar at the new Yakuza House has 16 seats.
Randy Schmidt/Eater NOLA
Two wooden booths in the dining room at Yakuza House and art of a cat with a knife in its mouth on the wall.
Inside the main dining room at the new Yakuza House.
Randy Schmidt/Eater NOLA
A wall of booths sits opposite to a sushi bar.
The main dining room and sushi bar at the new Yakuza House.
Randy Schmidt/Eater NOLA
A wrap-around sushi bar with 16 seats lined with wooden stools.
The wrap-around sushi bar at the new Yakuza House has 16 seats.
Randy Schmidt/Eater NOLA
Chef Huy Pham works at the sushi bar at Yakuza House.
Chef Huy Pham.
Randy Schmidt/Eater NOLA
A dark wood bar and wall with a neon sign that says “Sushi Gang.”
The entrance to the izakaya room at Yakuza House.
Randy Schmidt/Eater NOLA

Yakuza House

2740 Severn Avenue, , LA 70002 (504) 345-2031 Visit Website

4 Exciting New Orleans Tasting Menus Worth the Splurge

New Orleans Restaurant Openings

As Chick-fil-A Prepares to Open in New Orleans, Residents Prepare for Traffic Backups

Where to Find Latkes, Sufganiyot, and More for Hanukkah in New Orleans This Year

Sign up for the newsletter Sign up for the Eater New Orleans newsletter

The freshest news from the local food world