NEW ORLEANS (press release) – Chef Kelseay Dukae of vegan-forward sushi concept Kinoko will begin a three-week residency at St. Roch Market in T2’s space. Kinoko will open Thursdays through Sundays from 11 a.m. to close, starting Sept. 26 and ending Oct. 13.
A New Orleans native with varied experience across the country, Dukae began her culinary journey in high school in sushi restaurants. Over the past fifteen years, she has hosted Cajun pop-ups in New York, catered events in California, participated on Masterchef, ran a sushi bar in the French Quarter in New Orleans as chef-owner, and led the culinary program at the Masters in Augusta, Georgia as head chef.
Now, at St. Roch Market, she will offer plant-based sushi alongside seafood favorites at Kinoko. Translating to “mushroom” in Japanese, Kinoko showcases the versatility and flavor of a wide range of vegetables — especially mushrooms — in eye-catching plates like the Ikigai Roll, featuring teriyaki shiitakes, tempura sweet potato, and charred enoki mushrooms.
Jackfruit sneauxcrab, tempura crunchies, cucumber and avocado (V) $8
Teriyaki shiitake mushrooms, cucumber, avocado, crushed wasabi peas (V) $8
Tempura seafood mushrooms, sweet chili oyster mushrooms, cucumber and avocado topped with a mixture of romaine lettuce, jackfruit sneauxcrab, tempura crunchies and spicy mayo (V) $13
Teriyaki shiitake mushrooms, tempura sweet potato, jalapeño, avocado topped with charred enoki mushrooms (V) $12
SPICY TUNA ROLL
Spicy tuna, tempura crunchies, cucumber, avocado. Add tempura shrimp +3 $9
SHRIMP TEMPURA ROLL
Tempura shrimp, cucumber, avocado. Add jackfruit sneaxcrab +2 $9
Romaine lettuce, sushi rice, edamame, cucumber salad, roasted corn, avocado, wasabi peas, creamy miso dressing with jackfruit sneaxcrab or spicy tuna. $12 – 14
MAC & CHEESE
Roasted poblano mac n cheese in a vegan cheese and coconut milk sauce. (V) $5 – 7
Smoked jackfruit, oyster mushrooms, okra, greens, corn and black eyed peas (V) $5 – 7
CUCUMBER AND SEAWEED SALAD $7