Origami opens on Freret Street

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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)

10 thoughts on “Origami opens on Freret Street

  1. Does Origami have what the kids call a “web presence” yet?

    Very excited about exploring this new eatery. Welcome to the neighborhood!

  2. I wish that I hadn’t had to wait an hour for 2 out of 3 waters we requested before walking out of the restaurant. The food looks amazing, but the service left something to be desired (we were not the only table waiting over an hour to be essentially ignored the whole time).
    A shame. I guess I’ll try it again in a few months when they’re trained their waitstaff!

    • I had a very similar experience and was so disappointed. I understand that this was their first night opening, and there’s bound to be a few quirks– but I can’t excuse the terrible customer service and inhospitality! They were clearly understaffed on an evening that they should have expected a crowd. First impressions go a long way, so I hope that they’ll read Christy Lorio’s article about customer service!

      • Funny you mention that, I went to Origami last night and experienced the same thing. To be fair it was their opening night and there was a party of 20 (seemed like the investors and their friends) that were slowing things down quite a bit. Still I thought the food was great and I hope they work out the kinks in service. Having a healthier dining option on Freret is most welcome!

  3. Wow, I remember going here in high school when it was The Duck. Looking forward to trying something more refined when it works out the kinks.

  4. You’re kidding, right? You go on the first night they open, and are surprised when their service is slow? Good heavens, talk about unrealistic expectations.

    If you try a place in the first few weeks of their opening, you assume it is not going to be up and running at full speed. If you want perfection, give them a chance to get their sea legs!

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