KEY TAKEAWAYS: Kenji Kazoku will open April 29 in Old Metairie with upscale Japanese cuisine The concept features dry-aged fish, sushi, sashimi and wagyu cooked over binchotan charcoal It is the third concept from partners Malachi Dupre and chef Matthew Huynh The restaurant includes a sushi co unter, full bar and plans for outdoor patio dining   A new upscale Japanese restaurant specializing in dry-aged seafood and elevated sushi is set to open in Metairie later this month, marking the latest venture from the team behind Kenji Omakase. Kenji Kazoku, developed by partners Malachi Dupre and chef Matthew Huynh, is scheduled to open April 29 at 2929 Metairie Road in Old Metairie. The restaurant will initially offer dinner service, with plans to add lunch at a later date. The concept centers on high-end Japanese cuisine, with a focus on dry-aged fish, sushi and sashimi, along with dishes such as wagyu beef grilled over traditional Japanese binchotan charcoal and grilled octopus. According to the company, much of the seafood — about 80% — is sourced directly from Japan, with additional selections from international markets. The opening represents the third concept from Dupre and Huynh, whose partnership began roughly three years ago. Their first restaurant, Kenji Omakase, opened in December 2023 inside the International House hotel in downtown New Orleans and quickly expanded beyond its original prix fixe format due to demand. The duo later launched Casa Kenji in Houston in December 2025, blending Japanese and Latin influences. Dupre, a former LSU football player and NFL wide receiver, said he was introduced to Huynh’s work while dining locally and was impressed by his technical skill. “I’ve eaten sushi in many cities, and I’ve never found a restaurant that could execute at the level Matt was doing,” Dupre said. “Sushi is an art form that requires total dedication and I saw that in him immediately.” Huynh, a New Orleans native, brings more than a decade of experience working in Japanese restaurants. The partnership formed after Dupre proposed backing a new concept with Huynh leading the kitchen. Kenji Kazoku continues the group’s approach of blending traditional Japanese techniques with modern presentation. The 1,500-square-foot space seats 54 guests and includes a 10-seat sushi counter, full-service bar and a planned outdoor patio. The design features a minimalist aesthetic with dark tones, natural wood accents and curated artwork. A key feature of the menu is the restaurant’s in-house fish-drying process, which uses controlled conditions to enhance flavor and texture, similar to dry-aging beef. The dry-aged fish will be incorporated across multiple dishes, alongside offerings such as crab fried rice made with Gulf blue crab and specialty crudo preparations. The beverage program includes a mix of classic and house cocktails, as well as Japanese whisky, sake and a curated wine list. The opening adds to the growing number of high-end dining concepts in the New Orleans area and reflects continued interest in premium sushi and omakase-style experiences. Reservations for Kenji Kazoku will be available through OpenTable. ...read more read less