Rouge and New Orleans are flat and plain. It was seemingly unappetizing.”
Mitsuko went on to say, "As time went on, however,
it began to show its true flavors - the swamp tours, ghost tours,
museums, Mardi Gras and the Jazz Festival, just to name a few
things that add life to the land. It was as if the sprinkles of culture
and its spirits seasoned the land.
“Getting back to Origami, we serve an Omakese (chef's way)
style of Japanese dining which is not the same as Kaiseki,” Mitsuko
explained. "Kaiseki is the most formal (method) of dining in Japan
dating back centuries. Kaiseki cuisine has strict rules and regulations
as to what to eat, when and how. Omakase, on the other hand,
has been more of a ‘freestyle’ of executing the cooking technique.
“One philosophy both styles share is that food should be to fill the
soul and not the belly," Mitsuko continued. "We specialize in creative
and classic Japanese
sushi, and innovative
southern cuisine also
designed to fill the soul."
Origami features
outstanding chefs, great
people on the floor and
in the kitchen, plus a
wine and sake list unparalleled
in New Orleans.
Mitsuko quipped, "We
believe these are the
ingredients that make
Origami one of the best
restaurants in the New
Orleans area. We are
passionate about what
we do and take a special
PHOTOS COURTESY OF BREAKTHRU MEDIA STAFF
delight in introducing our guests to great cuisines, and surprising
pairings of food coupled with wine and sake.”
Mitsuko says, “Origami's kitchen is a laboratory for innovation
and we thrive on creating new ways to present the best ingredients
each season has to offer. Origami receives fresh daily seafood,
whether from the local catch or handpicked at the local markets.
The food is a celebration of the best seasonal ingredients. It is
Origami's goal to maintain quality, creativity, and freshness.”
Mitsuko added that “There are ebbs and flows in running your
own restaurant business. The lows are when you can't please
already disgruntled customers. The highs come when I get a
feeling of accomplishment after building a wonderful restaurant
and reputation in a foreign land, and being warmly received and
respected because of it.”
In conclusion, Mitsuko said, “I love this city because there is
always good food, good fun and good people. I also hate cold
weather, and I absolutely love humidity and heat. It is good for
the skin,” she added with a laugh. Mitsuko then noted, as only she
can do, as she bows in humble affection, “Thank you very much,
New Orleans!”
MAY / J U N E 2 0 1 9 breakthrumediamagazine.com | BREAKTHRU MEDIA | 9
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