Discover Koru: New Orleans’ Thrilling Sushi Oasis
A Fresh Name, A Fresh Start
If you think you’ve heard of Koru, think again! This sushi haven at 1300 Magazine St. is not just a name change from its original Kuro, but a vibrant reincarnation forged through adaptability. Business partners Tam Nguyen and chef Yiyu Weng had to switch gears when Hard Rock Hotel insisted on keeping Kuro exclusive to their brand. With a clever vowel swap, Koru was born—symbolizing their fresh approach and culinary creativity. “We’re a little fish in a big ocean,” Nguyen quips.
A Culinary Dream Team
Navigating the competitive waters of New Orleans’ sushi scene calls for a strong team, and thankfully, Weng and co-chef Tim Fang were destined for this partnership. Having trained together under renowned sushi chef Tommy Mei at Shogun, they’ve curated a menu based on their extensive culinary journey. With Weng’s roots in Fuzhou, China, they blend tradition with innovation.
From Ocean to Plate: Sourcing Quality
Koru’s commitment to quality shines through with seafood sourced from across the globe. Here’s what they bring to the table:
- Japanese meticulously-selected fish via a Los Angeles distributor
- Scottish salmon and specialty fish from Europe
With about 70% of diners opting for the omakase experience, the chefs whisk them away on a delectable journey determined by the freshest catch of the day. Picture this: plates of dressed nigiri elegantly arranged, showcasing the skillful hand of chef Weng.
A Sensory Delight
Dining under the inviting glow of the “Let the Good Times Roe” neon sign is nothing short of a visual feast. The artistry in each dish truly encapsulates the magic of sushi. Delicate Kumamoto oysters topped with rich uni and beads of salmon roe, playful garnishes of fresh ginger, and the torch-kissed sea scallops drizzled with sumptuous foie gras create an orchestra of flavors.
A Menu That Speaks Volumes
While sushi reigns supreme, Koru also plays host to a compact yet compelling menu that’s sure to impress:
- Refined nigiri and sashimi options
- Delicious maki rolls
- Tantalizing hot appetizers, like baked salmon with snow crab and stir-fried udon
And let’s not forget the refreshing small-batch sake and inventive cocktails like the zesty yuzu sour that perfectly complement the meal. Feeling adventurous? Bring your own bottle of wine, and Koru will happily uncork it for a mere $25.
The Journey of a Chef
Chef Weng’s culinary path was unexpected. Relocating to New Orleans in 2006, he dabbled in various roles until an apprenticeship opened the door to his passion for sushi. After honing his craft at notable spots like Samurai and Sake Cafe, he finally co-piloted Koru—a dream he never knew he had!
Final Thoughts
With unwavering dedication and a passion for sushi that swims through every dish, Koru isn’t just a restaurant; it’s an experience. If you’re in New Orleans, this lively eatery should be at the top of your brunch or dinner bucket list. After all, every piece of sushi tells a story, and at Koru, they’re just getting started!
Covers wellness, nutrition, mental health, and daily life tips.
Bio: Talia brings a background in health journalism and holistic living to help readers live better, one tip at a time.