Daily Happy Hour 4:30 - 5:30 // WINTER CLOSURE FEB 6-14
An izakaya is Japan’s version of a small informal bar or hangout spot universal to cultures across the globe. The term translates to stay-drink-place - a spot to grab a drink and some bites with pals into the night. Sukeban is Japanese for boss girl or delinquent girl - the name of the leader of Tokyo's lady gangs of the '70s and '80s. This name was given to them as society's rule breakers in Japan's heavily patriarchal society - women who shattered societal norms in fashion, culture, and independence by stepping outside of the roles that were expected of them. They would often meet up late night at izakayas. We're stoked to bring a small piece of this experience to the fine folks of New Orleans - focusing on temaki handrolls, local seafood culture, natural wine, fine sake, whiskey, and heady Japanese beers.
how we operate
Sukeban is a fast casual Japanese style izakaya, with temaki hand-rolls and sashimi being our specialty. We source the finest premium seafood and ingredients from Japan, Louisiana, and the east and west coasts of the US. Our hours of operation are 4:30-9:30pm Tuesday-Saturday, closed Sunday-Monday. Reservations and walk-ins are available for our 16 seat bar, as well as booth seatings at 4:30pm, 6pm, and 8pm. Please book online at RESY. If you need to cancel or reschedule your reservation, please let us know before 24 hours of your reservation. No-shows or cancellations within 24 hours of the reservation will be charged a cancellation fee of $75 per diner. All restaurant transactions are on a cashless basis.
For more information on buyouts, event bookings, and press, please contact us!
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Chef | Owner
After a 20 year career in fine dining, Sukeban is Jacqueline Blanchard’s first restaurant and solo project - a New Orleans take on a Japanese style izakaya. Jacqueline is a 10th generation Cajun from Bayou Lafourche in Southeast Louisiana’s Assumption Parish. Her family fled Nova Scotia during the Acadian exile and settled into the Lafourche Valley in the late 1700’s as farmers, and they’ve been there ever since. Cooking has always been in the fabric of her family - taking part in traditions such as crawfish boils in the Spring and the old Cajun boucheries each fall. After getting her bachelor degree in Culinary Arts from Nicholls State University just after Hurricane Katrina, she headed west to join the team of Chef Thomas Keller’s French Laundry and Bouchon in Napa Valley. She later joined the team at Frasca in Boulder, CO in the restaurant’s early years, then went on to a stint at Blue Hill at Stone Barns in New York. She headed back to New Orleans as executive sous chef at Restaurant August for several years, and after a summer cooking in Provence, Jackie joined the team at San Francisco’s highly acclaimed Benu as sous chef where she helped the team earn 3 Michelin stars. In 2015, she moved back home to New Orleans to open Coutelier, a highly curated knife shop focusing on the finest hand forged Japanese cutlery - a niche business based on the needs of her peers and fellow cooking community of South Louisiana.
She travels annually to Japan, sourcing the tools of this ancient craft they have come to foster an immense respect and understanding towards. Their goal is to support and promote the unrivaled focus of the multi-generation craftsmanship executed by Japanese blacksmiths who hand forge professional cutlery and tools for their culinary community. Her love for Japanese culture and cuisine and technique has deepened immensely along the way, and she thoughtfully sources her premium Japanese ingredients for Sukeban the same as the tools she sources for Coutelier.