Top Best Sushi Places & Restaurants in Des Allemands

"Warehouse DistrictThe various food halls springing up all over town bring small vendors to a receptive clientele with lower overhead costs than a regular restaurant, giving more niche ideas -- like vegan and vegetarian food -- the opportunity to set up shop. Stop in at the Auction House Market on the corner of Julia and Magazine to get a masala dosa at Tava Indian Streetfood, jackfruit BBQ toast from Happy Jaxx, and a vegan macaron or milkshake from Mac & Moon Macarons."

"I actually went here twice because of its location, and it’s obviously got some delicious options. It was only a few minutes walk from our first hotel, Loews New Orleans, and also near the WWII Museum. The food hall is from the same team that’s behind the more well known St. Roch Market, and it has a number of different vendors."

"Pan American Life Center, 601 Poydras St., Suite B, (504) 608-3474; www.servingsushi.com/new_orleans. Asian chicken salad combines citrus-marinated chicken breast, arugula, spinach, spring greens, tomato, cucumber, carrot, avocado, fried ramen noodles, roasted peanuts, radish, orange supremes, red onion, enoki mushrooms and yuzu cilantro vinaigrette."

"And then there's Tsunami Sushi, a Central Business District favorite with four stars out of 232 reviews. Stop by 601 Poydras St., Suite B to hit up the sushi bar, cocktail bar and Asian fusion spot next time you're in the mood. “I love grocery shopping,” said no one, ever."

"This Marigny storefront is light and airy with lighting that changes between colors like purple and green, friendly servers, and consistently good raw seafood offerings. It’s hard not to love Royal’s generous portion of tuna tataki and the “geisha kiss” roll stuffed with tuna, salmon, yellowtail, snow crab, asparagus, avocado, cucumber, and masago. There’s also an extensive array of ramen bowls, with pick-your-own protein, broth, and veg for a bowl of custom noodle love."

"Located at 1913 Royal St. in Marigny, the sushi bar and bar, which offers ramen and more, is the highest-rated sushi spot in New Orleans, boasting 4.5 stars out of 129 reviews on Yelp."

"Chicken, shrimp, beef or pork top spicy miso broth ramen with naruto fish cake, egg, seaweed, mushrooms, bamboo shoots and green onions."

"It feels like being invited into a Japanese man’s home while he makes the best sushi his guests have ever tasted."

"Rock-n-Sake’s raucous interior energizes with loud music and and lots of colored panel-covered lights. There’s nothing minimalist about it, least of all the menu. In addition to precision-perfect classic sushi staples, the restaurant serves sushi deviled eggs (truffle and spicy sesame deviled eggs with topped with tuna tartar and black tobiko), tuna nachos, and creative special rolls like the salmon zest roll, zingy with ponzu and lemon zest."

"823 Fulton St., (504) 581-7253; 2913 Metairie Road, Metairie, (504) 267-9761; www.rocknsake.com. Pork belly lettuce wraps include Granny Smith apple, carrots and hoisin-cilantro glaze."

"I ate at this place maybe a month ago with two of my girlfriends and had the best time!. So of course for my birthday I wanted to get my family and friend..."

"3841 Veterans Memorial Blvd., Metairie, (504) 888-9046; www.acropoliscuisine.com. Saganaki is sauteed kasseri cheese flamed with Ouzo and served with pita."

"Neighborhood breweries are still a relatively new addition to the New Orleans drinking scene, and to place one deep in the residential environs of the Bywater is a bold move. Parleaux Beer Lab provides the rare chance to try beer made onsite—and possibly by the person serving you. The list changes seasonally and at the owners’ whims, but at any time you’re likely to get a great selection of IPAs, saisons, stouts, and pilsners."

"Eric and Leah Jensen have created a community haven on the corner of Lesseps and Royal Streets, with a giant beer garden and a cool, funky vibe. Try hop-forward beers like Green With Envy NEIPA, lagers like the Czuck Pilsner, or something similar to a farmhouse style like the Berry Poppins black and raspberry gose. Parleaux also serves non-alcoholic drinks and hosts food trucks and pop-ups like La Monita and Tacocat."

"Parleaux Beer Lab is a microbrewery and a neighborhood taproom. They craft high-quality and locally-produced beers. Our flavorful beers are inspired by the funky spirit of creativity and craftsmanship of the New Orleans community."

"Atelier Vie is a craft distillery that produces a hefty lineup of spirits including Euphrosine Gin #9 Bottled in Bond; a standard version of Euphrosine; and a nine-month, barrel-aged version called Barrel-Finished Reserve. The Atelier Vie lineup also includes Louisiana Single Malt; Riz, a Louisiana rice whiskey; Calio Rum and Barrel Aged Calio Rum; Orphan Street Brandy and Orphan Street Brandy “El Jefe” Edition; Toulouse Green, a traditional-style absinthe distilled with Louisiana wormwood; and Toulouse Red, an American absinthe colored red with hibiscus. Atelier Vie also bottles Buck 25 Vodka and Orphan Street Bourbon."

"Founded in 2011, Atelier Vie produces vodka, gin, whiskey and even absinthe, from its South Broad Street location in Mid-City New Orleans.Atelier Vie’s two varieties of absinthe include the traditional green absinthe and a red version colored and flavored with hibiscus flowers. Try: Louisiana Single Malt Whiskey, Calio Rum, Orphan Street Brandy, and Euphrosine Gin, which took the Gold Medal at the San Francisco World Spirits Competition."

"Port Orleans Brewing Co. focuses on having the highest standard of quality and creating the finest selection of craft beers with consistent taste. Flagship brews include the Riverfront Lager (a moderately sweet golden lager with a peach nose, a soft malty character and a crisp finish), the Kennerbrau Kolsch (a slightly fruity German-style ale with a light toasted wheat flavor) and the Bucktown Brown Ale (a smooth ale with hints of caramel, chocolate and coffee). The brewery offers seasonal and a rotating selection of beers on tap."

"One of Port Orleans’ investors/owners is former New Orleans Saint Zach Strief, and the Saints love is everlasting — witness beers like Sean Payton blonde ale and the recently released Gl37son IPA (a portion of the profits go to the care (and adventures) or people with ALS, like Steve Gleason.) But it’s not a sports brewery. It’s a brewery that takes pride in a beer well made, and the importance of enjoying those beers with friends and over food."

"Founded with a mission not only to craft some of the finest brews in the region but also celebrate the people of the city they serve; Second Line is a can’t miss spot. Grab a seat in their outdoor beer garden and sip on some of their most delicious selections from their blonde ale, West-coast style IPAs to their popular, “Saison Named Desire” brewed with Moro blood orange. Located in Mid-City, Second Line is focused on creating a 100% sustainable and environmentally useful product by working with local farmers to convert their spent grain into nutrient-rich animal feed."

"Founded in 2014, Second Line Brewing is a women-, veteran- and minority-owned neighborhood brewery in Mid-City with an indoor/outdoor beer garden featuring pop-up food vendors. The family- and dog-friendly beer garden also hosts events and special beer releases. Core brews include the Batture Blonde Ale (brewed with Pilsner malt and Noble hops), the West Coast IPA (brewed with a hop presence of pine and citrus) and the Saison Named Desire (brewed with orange zest and Moro Blood Orange)."

"Second Line Brewing Company is located in the mid-city neighborhood of New Orleans. Its name was derived from the unique tradition of New Orleans called Second Line Parade. The parade is an unbridled expression of fun and celebration for the New Orleans community."

"Head brewer and co-owner Alex Peyroux’s comes from a long time Cajun-French family, and his fiancee and Miel co-owner Janice Montoya descends from Spanish colonies, so the name is both a nod to that cultural blending — as well as the fact that Alex’s beekeeping parents keep them loaded up with Louisiana honey. New Orleans’ 10th brewery will use honey as a fermentation sugar as well as the featured ingredient for several beers in the future."