Greta Reid’s love for sushi began as a child, enchanted by the ritual of sitting on tatami mats and ordering rolls in halting Japanese. That spark grew into a profession, refined through years behind the bar at celebrated restaurants like Uchi in Denver. Now based in New Orleans, she brings her training and creativity to intimate pop-ups and private omakase dinners that balance precision with playfulness.

At the heart of Greta’s work is a commitment to sustainability. She sources Gulf fish from independent fishers and pairs them with seasonal produce from Louisiana farmers. By weaving regional ingredients into her craft, she’s building a sushi experience that feels both globally inspired and deeply rooted in the Gulf.