FOR IMMEDIATE RELEASE

Media Contacts: 
Jessica Sigmundsson | jessica.sigmundsson@nochi.org
504-635-0017

Leslie Doles | leslie.doles@nochi.org
504-442-8983

Yatai Pop-Up Restaurant Presented by NOCHI’s Fall ’26 Cohort
Opens November 10

Proceeds Benefit NOCHI’s Scholarship Fund

October 12, 2026, NEW ORLEANS, LA – The New Orleans Culinary & Hospitality Institute’s (NOCHI) Culinary Arts and Baking & Pastry Arts Fall 2026 cohort invites guests to experience Yatai, a student-created pop-up restaurant inspired by the energy and flavors of Osaka street food, pairing fast, made-to-order service with bold flavors and a welcoming, communal atmosphere. The pop-up opens for lunch beginning Tuesday, November 10, at NOCHI’s downtown campus, 725 Howard Avenue.

A yatai is a small wooden food cart that rolls out at dusk, typically centered around a griddle, a few stools, and a glowing lantern signaling that it is open for business. Yatai brings that lively, intimate style of dining to NOCHI, where guests can gather around the counter for bold, flavorful dishes.

The menu draws inspiration from some of Osaka’s most recognizable street foods while incorporating the ingredients and personality of New Orleans. Designed around the idea of food served hot off the flame, Yatai celebrates the immediacy and excitement of street food while elevating quality and technique. The full menu will be released soon.

Reservations are now open for this culinary experience at www.nochi.org/yatai. Seatings are available from 11 AM until 1:00 PM on the following dates: 

  • Tue., November 10 – Fri., November 13
  • Tue., November 17 – Fri., November 20
  • Tue., December 1 – Fri., December 4
  • Tue., December 8 – Fri., December 11

Proceeds and donations from Yatai will support the NOCHI Scholarship Fund, helping to open doors for aspiring chefs and bakers who rely on financial assistance to enroll. Guests can donate by attending or contributing online at nochi.org.

“Yatai challenges our students to think about the entire experience of a restaurant, taking into account the food, service, atmosphere and hospitality,” said Gerald Duhon, NOCHI President & CEO. “They take the skills they have developed throughout their time at NOCHI and put them into practice for guests. That experience builds the confidence and perspective they will carry with them into their careers.”

Yatai is the culmination of NOCHI’s intensive six-month Culinary Arts and Baking & Pastry Arts certificate programs. The process begins months before opening day. Students work in small groups to develop competing restaurant concepts, including menus, recipes, budgets, branding, and the overall guest experience. Each group then presents its business plan during a live pitch day to local hospitality industry professionals, who evaluate the concepts and provide immediate feedback. The winning concept is selected and brought to life collaboratively by the entire cohort.

The experience gives students an opportunity to understand what it takes to move a restaurant from an idea to operation. By opening their concept to the public, students gain practical experience collaborating across culinary and baking disciplines, executing service, responding to guests, and adapting in a live restaurant environment.

NOCHI’s certificate programs in Culinary Arts and Baking & Pastry Arts include over 650 hours of hands-on instruction covering 25 industry-relevant subjects. Graduates emerge prepared for immediate employment in New Orleans and beyond.

For more information or to make reservations, visit http://www.nochi.org/yatai or contact NOCHI at (504) 635-0017.

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About New Orleans Culinary & Hospitality Institute 
New Orleans Culinary & Hospitality Institute (NOCHI) is a 501(c)(3) nonprofit organization that educates a community of learners to sustain an ever-evolving hospitality industry. NOCHI offers a platform for professional and personal growth, increasing access and minimizing barriers to career pathways while supporting the promotion and economic development of the culinary arts and hospitality industry. 

NOCHI is committed to offering programs that give industry-developed and industry-recognized training for long-term career opportunities in a variety of fields, from food and beverage to hospitality, as well as enthusiast courses for the at-home gourmand. The city’s rich culinary heritage and culture make NOCHI the perfect setting for an institute where future generations of talent and industry leadership will be developed. For more information on its facility and classes, please visit their website: https://www.nochi.org/.