Origami opens on Freret Street

Japanese restaurant and sushi bar Origami shortly after officially opening Thursday evening on Freret St. Mitsuko Tanner, veteran local sushi chef, opened the restaurant with business partners Masa Tsukikawa and Thuan D. Vu at the former Friar Tucks location. The restaurant has a full bar, including a variety of sakes, and will serve both lunch and dinner. (Sabree Hill, UptownMessenger.com)

A sign reading "Origami Japanese Restaurant Sushi & Such" hangs above the new Freret St. business. The restaurant is the fifth to open on the Freret St. corridor this year. (Sabree Hill, UptownMessenger.com)

Patrons enjoy sushi rolls and sake opening night at Origami. (Sabree Hill, UptownMessenger.com)

"Burning Man" sushi roll consisting of spicy tuna and crunchy inside, peppered tuna and avocado outside, eel sauce, ponzu and scallion topping. (Sabree Hill, UptownMessenger.com)

Owners Thuan D. Vu (left), Masa Tsukikawa and sushi chef Tabo Tanner prepare sushi rolls in front of patrons on opening night at Freret's newest restaurant Origami. (Sabree Hill, UptownMessenger.com)

Black Jack and Tiger sushi rolls. The Black Jack roll consist of tuna, salmon and avocado inside, snowcrab, spicy tuna, smelt roe outside and eel sauce. The Tiger roll consists of dynamite (tuna, salmon, white fish w/ spicy sauce) inside, tuna, salmon, eel on top, eel sauce, crunchy, smelt roe and onion topping. (Sabree Hill, UptownMessenger.com)

Oragami owner Mitsuko Tanner and sushi chef Tabo Tanner, prepare elaborate sushi rolls on opening night at the new Freret St. restaurant. (Sabree Hill, UptownMessenger.com)

The Origami appetizer consisting of Panko fried spicy tuna wrapped in seaweed with sweet chili sauce. (Sabree Hill, UptownMessenger.com)

Japanese restaurant and sushi bar Origami on opening night. (Sabree Hill, UptownMessenger.com)

Origami's chicken teriyaki. (Sabree Hill, UptownMessenger.com)