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izakaya
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.
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For more information on buyouts, event bookings, and press, please contact us!
Follow us @barsukeban for our updates.
Jacqueline Blanchard
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 in the Lafourche Valley in the late 1700s as farmers, where they’ve remained. Cooking has always been a family tradition, with crawfish boils in the spring and Cajun boucheries each fall.
After earning a Culinary Arts degree from Nicholls State University post-Katrina, she joined Chef Thomas Keller’s team at The French Laundry and Bouchon in Napa Valley. She also worked at Frasca in Boulder, Blue Hill at Stone Barns in New York, and served as executive sous chef at New Orleans’ Restaurant August. After a summer in Provence, she became sous chef at Benu in San Francisco, helping them earn three Michelin stars.
In 2015, Jacqueline returned to New Orleans to open Coutelier, a curated knife shop specializing in hand-forged Japanese cutlery. She travels annually to Japan to source these tools, supporting multi-generational Japanese blacksmiths. Her deep respect for Japanese culture and cuisine is evident in Sukeban, where she thoughtfully sources premium Japanese ingredients as carefully as she does tools for Coutelier.
contact
コンタクト
@barsukeban
Dinner
4:30p - 9:30p Tuesday - Saturday
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Happy Hour ​
4:30p - 5:30p Daily
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