Opened in 1982, Shogun was the first Japanese restaurant in New Orleans, shortly followed by the short-live Benihana in the French Quarter. Shogun, initially near the corner of Bonnabel and Vets, moved to its current location, a former Shakey's Pizza in the mid 80s.

Owner Masako Kamata, Ms. Peggy as her regulars know her, and her now deceased husband brought with them the very finest of Japanese dining. Shogun has unquestionably been the top New Orleans Japanese restaurant in not just New Orleans but the South for 37 years running. Upstarts have tried to dethrone it. For a long time on the Food Board, some neophytes tried to claim that Kanno or Horinoya or some celebrity chef sushi spot in Orlando, Houston, or Atlana had eclipsed Shogun. Absurdity and nothing more. Shogun has remained the standard by which all other Japanese restaurants in the South are measured.

Ms. Peggy has brought the greatest sushi chefs in the city to her restaurant, starting with Yoshi, followed by Akira and Don. Her latest recruit, Kaz, has done well for himself. Although most of these sushi guys have moved on, Ms. Peggy continues to find the best and bring them to her restaurant.

One of my favorite meals at Shogun is the sushi and tempura lunch special. Less than a decade ago, this beautiful combo was just $8.99. It is now $11.99, but remains the best deal in the city for both amount, breadth, and quality of food. Here are TulaneLSU's Top 10 Components of Shogun's Sushi and Tempura Lunch Special:

10. Chicken tempura

Better than CFA or Cane's, the special comes with two chicken strips which are finely trimmed of all fat and tendon making for a firm and unfettered bite. Dipped with the light soy-citrus sauce, it is a treat.

9. Fruit dessert

One way the Japanese have remained a relatively healthy society is by not giving in to the temptation of sugar. Most Japanese meals do not have dessert, and those that do are usually fruit based. At Shogun, what a perfect way to end a perfect meal. Depending on the season, the melon may be the green sweet melon or the cantaloupe. Oranges are always present.

8. Steamed broccoli

Shogun must employ the world's greatest steamer, as I've eaten hundreds of broccoli dishes here and each and every time, the steaming is perfect. Just long enough to soften the vegetable, but not too long, for the vegetable maintains its beautiful color and maximum Vitamin C content.

7. Clear fish broth soup

This may well be the city's most elegant dish. Clear, light noodles, and a flavor so distinct and textured it is unforgettable. Within two minutes of your order, you will be presented with this classic Shogun standard. For 50 cents more you can upgrade (in my opinion it's not an upgrade) to the miso soup, which is the city's best as well.

6. Vegetable steamed rice

My standard modus operandi is to eat one bite and take the rest of this yummy rice to go. It makes a great meal the next day. So much of the Japanese meal depends on the quality of the rice. As fewer and fewer chefs at Japanese restaurants are from Japan, it is more and more common for the rice at Japanese restaurants to resemble Chinese or other Asian rices. Not at Shogun. Shogun's rice maintains authentic stickiness and texture and flavor, and that goes for this side dish as well.

5. Shrimp tempura

If this dish were at any other Japanese restaurant in town, it would be that restaurant's crown jewel. At Shogun, it's just another dish. But it's a great dish.

4. Seaweed and sprout salad

When I was a child, I thought and ate like a child. But when I grew up, I put aside such childish things. As a child, I whined when this dish was brought out and asked for the ginger salad served at the hibachi section. As my taste buds matured, I began to appreciate this acidic and sweat vinegar salad, aged for many days. It is now one of my favorite dishes at Shogun. It doesn't pretend to be something it's not. With ingredients consisting of only seaweed, bean sprouts, carrots and sweet vinegar it is surprisingly simple for something that creates such a burst of beauty. Paired with the fish broth soup, how better to start a meal?

3. Cabbage salad

Around St. Patrick's Day, invariably there is a thread requesting good cabbage dishes. Well look no further than this beautiful pleasure. Finely shredded to maximize crunch and flavor, the raw cabbage matches well with light dressing. The overflowing tastes disguise that this is one of the healthiest dishes in New Orleans.

2. Vegetable tempura

Over the years, the vegetable tempura selection on this dish has been altered. I remember when the only vegetables were carrot, zucchini, yam, and aubergine. Over the years, Shogun added broccoli and took away the yam. Most recently, Shogun substituted asparagus for the aubergine. Regardless, the vegetable tempura has remained an essential and great part of this meal.

1. Sushi plate

This part of the meal is usually brought out shortly after the soup and salad, so it is an appetizer for the literal boatload of food that is to come. I have a very particular way of eating it. I start with one of the cucumber rolls. Next is the shrimp sushi, then crab sushi, then white fish sushi. I separate each piece of sushi with a slice of ginger to cleanse the palate. I then return to the cucumber roll. At this point, it is my custom to ask for a drink refill and another round of ginger palate cleanser. At last, I dip my tuna, fish side down, into the soy, as I do with all my other fish pieces, and delight in it, making five chews, savoring every morsel of the perfect sushi rice, before swallowing. Perfection.

There you have it, my dear friends, one of the best dishes in New Orleans, dissected. You're going to be hard pressed to find a better deal for $11.99. If you do, let me know about it so I can dissect it as well. I hope your day is a great one.